Description
This Homemade Butternut Squash Ravioli recipe features fresh pasta dough filled with roasted butternut squash, garlic, and Parmesan, served with a nutty brown butter sage sauce. It’s a comforting Italian main course perfect for showcasing seasonal squash with a balance of creamy, savory, and buttery flavors.
Ingredients
Scale
- 1 1/2 cups Semolina Pasta Flour
- 1 1/2 cups all-purpose Flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
- 2 1/2 lbs butternut squash, peeled and roughly chopped
- 8 whole garlic cloves
- 1/4 cup olive oil
- 1/2 cup parmesan cheese
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- Pinch of nutmeg
- 1/2 cup ricotta cheese
- 4 tablespoons butter (1/2 stick)
- 10 whole fresh sage leaves
- 1/4 cup toasted pine nuts
- Freshly grated parmesan cheese
- Optional: cracked black pepper for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender. Allow to cool slightly, then mash or blend it together with a pinch of nutmeg, parmesan cheese, ricotta, and roasted garlic until smooth and well combined.
- In a large mixing bowl or with a KitchenAid stand mixer, combine 2 cups all-purpose flour, semolina pasta flour, and kosher salt. Add whole eggs, olive oil, and water. Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Divide the rested dough into four equal pieces. Using a pasta roller or rolling pin, roll each piece into thin sheets suitable for ravioli assembly, about 1/16 inch thick.
- Lay one sheet of pasta on a clean surface or ravioli maker. Place small spoonfuls of filling 1-2 inches apart. Lightly brush around the filling with water to help seal, then place a second sheet of pasta over the top. Press firmly around each mound to seal and cut into individual ravioli squares or circles using a ravioli cutter.
- Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain well.
- In a saucepan over medium heat, melt the butter with fresh sage leaves. Stir frequently and cook until the butter begins to brown lightly and develops a nutty aroma, about 3-5 minutes. Remove the sage leaves if desired.
- Gently toss the cooked ravioli in the brown butter sage sauce to fully coat each piece.
- Plate the ravioli and drizzle with any remaining sauce. Garnish with freshly grated parmesan cheese, toasted pine nuts, and a pinch of cracked black pepper if using. Serve immediately for best flavor and texture.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Boiling, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg