Butternut Squash Ravioli Recipe
Handmade ravioli stuffed with a butternut squash filling and topped with browned butter vanilla bean sauce. This is the perfect dish for holiday entertaining!
Servings: 8 servings
Calories: 373kcal
Ingredients
- 1 1/2 cup oo 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 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 size mixing bowl, combine flour and salt. Make a well in the center, then add the eggs and oil. Using your hands, mix until a dough forms.
- Transfer dough to a lightly floured surface and knead the dough until it becomes firm and elastic, about 5 minutes
- Form into a ball and place in plastic wrap. Allow the dough to rest in the refrigerator for at least 1 hour.
Making the Filling
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Add squash and garlic on prepared sheet and toss in olive oil. Sprinkle with salt and pepper.
- Place in oven and roast for 20, 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 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 pasta 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 3/4 teaspoons) place the filling onto three sheets of pasta, about 2 inches apart. I offset my scoops to fit more on the 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 top, taking care not to stretch them. Using your fingers, carefully press the top onto the bottom sheet of pasta, making sure to seal the filling in.
- 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 pasta with shaved parmesan.
Nutrition
Serving: 8serving | Calories: 373kcal | Carbohydrates: 28g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 769mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8096IU | Vitamin C: 15mg | Calcium: 227mg | Iron: 2mg