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Butternut Squash Ravioli

Homemade Butternut Squash Ravioli with Brown Butter and Sage Recipe

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs, at room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 small butternut squash (about 2 pounds), halved and seeds scooped out
  • ½ cup whole-milk ricotta, drained if watery
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 12 fresh sage leaves
  • ¼ teaspoon salt

Method
 

  1. Roast the squash at 400°F (200°C) for 45 minutes until very tender. Cool, then scoop 1 cup of flesh into a bowl.
  2. Make the dough by mounding the flour, creating a well, and mixing in eggs, olive oil, and salt. Knead 8 to 10 minutes until smooth, then rest covered for 30 minutes.
  3. Combine the squash, ricotta, Parmesan, nutmeg, salt, and pepper. Roll the pasta dough into thin sheets, place small mounds of filling, seal with a second sheet, and cut into ravioli.
  4. Boil the ravioli in salted water for 3 to 4 minutes. Brown the butter with sage leaves in a skillet, then toss the cooked ravioli in the sauce and serve immediately.

Notes

Don’t walk away while the butter browns; it can go from golden to burned in seconds. If you have time, let the assembled ravioli rest uncovered for 10 minutes before boiling. The pasta dries slightly and holds its shape even better.