Butternut Squash Ravioli with Sage Brown Butter Sauce Recipe
Made from scratch using pantry staples and fresh produce, Butternut Squash Ravioli with Sage Brown Butter Sauce fits into weeknight cooking or slower weekend meals.
Servings: 8 servings
Calories: 377kcal
Ingredients
- 1 1/2 cup of flour OR all-purpose flour
- 1 tsp kosher sea salt
- 3 large egg yolks
- 2 large eggs
- 1 tbsp olive oil
For the Filling
- 4 cup butternut squash cubed, (1/4-inch chunks)
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 6 sage leaves coarsely chopped
- 1/2 cup parmesan cheese shaved
- 1/3 cup ricotta cheese
- 1/2 tsp Nielsen-Massey Madagascar Bourbon vanilla extract
For the Sauce
- 1/2 cup salted butter (1 stick)
- 6 fresh sage leaves
- 1/2 Nielsen-Massey vanilla bean seeds scraped
For Serving
- 1/2 cup parmesan cheese freshly shaved
Instructions
Preparing the Pasta
- In a medium-sized mixing bowl, combine the flour and salt. Make a well in the center, then add the eggs and oil. Using your hands, mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead until it becomes firm and elastic, about 5 minutes.
- Form it into a ball and wrap it in plastic wrap. Allow the pasta dough to rest in the refrigerator for at least 1 hour.
Making the Filling
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Add the squash and garlic to the prepared sheet and toss with olive oil. Sprinkle with salt and pepper.
- Place in the oven and roast for 20 minutes, then add the sage. Continue roasting for an additional 10–15 minutes, or until the squash is fork-tender.
- Remove from the oven and transfer to a large food processor. Add the parmesan, ricotta, and vanilla. Pulse until a smooth, thick filling forms.
Making and Cooking the Pasta
- Divide the dough into 6 pieces. Using a countertop or KitchenAid pasta roller, start on setting 1 (the thickest), then run each ball of dough through each setting up to 6.
- Bring a large pot of salted water to a boil.
- Place the rolled pasta onto a lightly floured surface. Using a #70 scoop (about 2 ¾ teaspoons), place the filling onto three sheets of pasta, about 2 inches apart. I offset my scoops to fit more on each sheet.
- Fill a small bowl with water. Dip your finger in the water and rub a circle around the filling. Place the remaining sheets of pasta over the top, taking care not to stretch them. Using your fingers, gently press the top sheet onto the bottom, making sure to seal in the filling.
- Using a ravioli stamp or a pizza cutter, cut out the ravioli. When the water is boiling, place 10 ravioli in at a time and cook for 3 minutes. Use a spider or slotted spoon to remove the cooked pasta. Transfer to a large serving bowl. Continue with the remaining pasta.
Making the Sauce
- In a medium saucepan set over medium heat, add the butter. Once the butter has melted, it will start to sizzle and foam. After about 5 minutes, you will smell a nutty aroma and the butter will begin to brown. Immediately remove from the heat and add the sage and vanilla bean seeds. Pour over the cooked pasta and toss.
- Serve the pasta with shaved parmesan.
Notes
STORE any leftover Butternut Squash Ravioli with Sage Brown Butter Sage Sauce in an airtight container in the refrigerator for up to 3 days. If storing uncooked ravioli, FREEZE them on a tray until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months.
To REHEAT cooked ravioli, gently warm in a skillet with a splash of water or butter. For frozen ravioli, boil directly from frozen for 4–5 minutes until tender.
Nutrition
Serving: 8serving | Calories: 377kcal | Carbohydrates: 29g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 777mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8107IU | Vitamin C: 15mg | Calcium: 191mg | Iron: 2mg
