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Cozy Brown Butter Sage Butternut Squash Ravioli

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A comforting and easy homemade ravioli recipe featuring a sweet butternut squash filling and a rich brown butter sage sauce, perfect for cozy fall dinners.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 medium butternut squash (about 2 pounds or 900g), peeled and cubed
  • ¾ cup (180g) ricotta cheese, whole milk
  • ½ cup (50g) Parmesan cheese, finely grated
  • 10 to 12 fresh sage leaves, finely chopped
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg (optional)
  • 6 tablespoons (85g) unsalted butter
  • 10 whole fresh sage leaves
  • Salt, a pinch
  • Freshly ground black pepper, to taste
  • Toasted pine nuts or chopped walnuts (optional, for garnish)

Instructions

  1. Prepare the Dough: In a large bowl, combine 2 cups (250g) flour and ½ teaspoon salt. Make a well in the center and crack in 2 large eggs, add 1 tablespoon olive oil. Using a fork, gently whisk the eggs and oil together, gradually incorporating flour from the edges until a shaggy dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss peeled and cubed squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized around edges. Let cool slightly.
  3. Make the Filling: In a food processor, combine the roasted squash, ¾ cup ricotta, ½ cup grated Parmesan, 10-12 finely chopped sage leaves, a pinch of nutmeg, salt, and pepper. Pulse until smooth but still slightly textured. Adjust seasoning as needed.
  4. Roll Out the Dough: Divide rested dough into two equal pieces. On a floured surface, roll one piece into a thin sheet about 1/16 inch (1.5mm) thick. If using a pasta machine, start at the widest setting and gradually reduce thickness until sheet is thin but not tearing. Repeat with the second piece.
  5. Assemble the Ravioli: Lay one dough sheet on a floured surface. Place teaspoons of filling about 1 inch (2.5 cm) apart. Brush edges and spaces between filling with water to help seal. Carefully lay the second dough sheet over the top. Press around filling mounds to seal, removing air pockets. Cut into individual squares and press edges with a fork to seal completely.
  6. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches. Cook for 3-4 minutes or until they float to the surface and are tender. Use a slotted spoon to remove and transfer to serving plates.
  7. Make Brown Butter Sage Sauce: In a skillet over medium heat, melt 6 tablespoons unsalted butter. Cook, swirling occasionally, until butter turns golden brown and smells nutty (about 3-4 minutes). Add 10 whole sage leaves, cook for 30 seconds until crisp. Season with salt and pepper.
  8. Serve: Drizzle brown butter sage sauce over hot ravioli. Garnish with toasted pine nuts or chopped walnuts if desired. Enjoy immediately!

Notes

Resting the dough for 30 minutes is crucial for elasticity and easier rolling. Avoid overcrowding the squash when roasting to ensure caramelization. Watch the brown butter carefully to prevent burning. Brush ravioli edges with water and press firmly to seal and prevent leaks. Cook ravioli in batches to avoid sticking and bursting.

Nutrition

Keywords: butternut squash ravioli, brown butter sage sauce, homemade ravioli, fall dinner, easy pasta recipe, cozy dinner, vegetarian ravioli

Find it online: https://cooksyla.com/cozy-brown-butter-sage-butternut-squash-ravioli-recipe-easy-homemade-dinner-idea/