Butternut Squash Ravioli with Sage Butter Recipe
Master this Butternut Squash Ravioli with Sage Butter Recipe in 7 easy steps. Creamy, elegant fall pasta perfect for dinner parties and cozy nights. Homemade ravioli filled with roasted squash, topped with a nutty sage butter sauce.
Print Pin Servings: 4 servings
Calories: 490kcal
Cost: $3
Equipment
- 1 Pasta machine or rolling pin or rolling pin
- 1 Large pot for boiling ravioli
- 1 Skillet for sage butter sauce
- 1 Pasta wheel or sharp knife lined with parchment
- 1 Fine-mesh strainer to cut ravioli
- 1 Baking sheet to drain squash filling
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2-3 tablespoon water if needed
Butternut Squash Filling
- 2 lbs butternut squash peeled and cubed
- 1 cup ricotta cheese
- ½ cup Parmesan cheese grated
- ¼ teaspoon nutmeg
- salt and black pepper to taste
- 1 egg yolk
Sage Butter Sauce
- 6 tablespoon unsalted butter
- 12 fresh sage leaves
- ¼ cup Parmesan cheese grated
- salt and pepper to taste
- ¼ cup pine nuts optional
Instructions
- Roast cubed butternut squash at 400°F for 25–30 minutes until caramelized.
- Knead flour, eggs, oil, and salt into a smooth pasta dough. Rest 30 minutes.
- Roll dough, add filling, seal, and cut into ravioli.
- Cook butter and sage until golden and nutty.
- Boil ravioli, then toss in sage butter.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 490kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 480mg | Potassium: 540mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9500IU | Vitamin C: 18mg | Calcium: 240mg | Iron: 3mg