Description
A classic homemade butternut squash ravioli recipe with a rich sage butter sauce.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the Filling:
- 2 cups cubed butternut squash (about 1 small squash)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Pinch of nutmeg
- For the Sauce (Sage Butter Sauce):
- 1/2 cup unsalted butter
- 12-15 fresh sage leaves
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- For the Dough: On a clean surface, create a mound with the flour. Make a well in the center. Crack the eggs into the well, add olive oil and salt. Use a fork to gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
- For the Filling: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until very tender. Let cool slightly.
- Mash the roasted squash in a bowl. Stir in ricotta cheese, Parmesan cheese, and nutmeg until well combined. Adjust seasoning if needed.
- Assembling Ravioli: Divide the dough into 4 equal pieces. Work with one piece at a time, keeping others covered. Roll out the dough very thinly using a pasta machine or rolling pin (to setting 7 or 8 on most machines).
- Lay a pasta sheet on a lightly floured surface. Place small dollops (about 1 teaspoon) of filling evenly spaced on one half of the dough, leaving space between them. Moisten the edges of the dough and between the filling mounds with a little water.
- Fold the other half of the dough over the filling. Press firmly around each mound of filling to seal, removing any air bubbles. Use a ravioli cutter or knife to cut out individual ravioli. Place on a lightly floured baking sheet and repeat with remaining dough and filling.
- Cooking Ravioli: Bring a large pot of salted water to a rolling boil. Add ravioli in batches and cook for 3-4 minutes, or until they float to the surface and the pasta is al dente.
- For the Sauce: While ravioli cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is lightly browned and sage is crispy (be careful not to burn).
- Using a slotted spoon, transfer cooked ravioli directly from the pot to the skillet with the sage butter sauce. Toss gently to coat.
- Serve immediately, garnished with extra grated Parmesan cheese.
Notes
- Ensure the pasta dough is well-kneaded and rested for optimal texture.
- Don’t overfill the ravioli to prevent them from breaking during cooking.
- Be careful not to burn the butter or sage when making the sauce.
- Cook ravioli in batches to avoid overcrowding the pot, which can lead to sticking and uneven cooking.