Description
A comforting and flavorful dish featuring creamy butternut squash Ravioli bathed in aromatic sage butter, perfect for autumn gatherings.
Ingredients
Scale
- Fresh pasta dough
- 1 butternut squash, roasted until tender
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon nutmeg
- 1/4 cup fresh sage leaves
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place cut-side down on a lined baking sheet. Roast for 30 to 40 minutes until tender.
- Allow the squash to cool slightly, then scoop the flesh into a bowl and mix with ricotta, parmesan, nutmeg, salt, and pepper.
- Roll out the pasta dough into sheets. Spoon dollops of filling onto the sheets, brush edges with water, fold over, and seal.
- Bring a large pot of salted water to a gentle boil. Cook ravioli for about 3 to 5 minutes until they float.
- In a skillet, melt butter over medium heat, add sage leaves, and cook until golden.
- Transfer cooked ravioli to the skillet and toss gently to coat in sage butter. Serve immediately, topped with extra parmesan and sage.
Notes
For added texture, consider topping with toasted walnuts. Ensure not to overcrowd the ravioli while boiling for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, ravioli, sage butter, autumn recipe, comfort food