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Brown Butter Sage Butternut Squash Ravioli

brown butter sage butternut squash ravioli - featured image
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A cozy and elegant homemade ravioli filled with sweet roasted butternut squash, ricotta, and Parmesan, served with a nutty brown butter sage sauce. Perfect for a quick, comforting fall or winter meal.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt (for dough)
  • 1 medium butternut squash (about 2 lbs / 900g), peeled and cubed
  • ½ cup (125g) ricotta cheese, preferably whole milk
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 8–10 fresh sage leaves, finely chopped (for filling)
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)
  • 6 tablespoons (85g) unsalted butter (for sauce)
  • 10–12 whole fresh sage leaves (for frying in sauce)
  • Pinch of salt (for sauce)
  • Freshly ground black pepper, to taste
  • Toasted pine nuts or walnuts (optional, for garnish)

Instructions

  1. Prepare the Pasta Dough: In a large bowl, mound the flour and make a well in the center. Crack in the eggs, add olive oil and salt. Slowly incorporate flour into the eggs using a fork until a shaggy dough forms. Turn out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  2. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Let cool slightly.
  3. Make the Filling: In a bowl, mash the roasted squash with ricotta, Parmesan, chopped sage, salt, pepper, and a pinch of nutmeg (if using). The filling should be creamy but with some texture. Taste and adjust seasoning. Refrigerate while you roll the dough.
  4. Roll Out the Dough: Divide dough into 2 pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet (about 1/16 inch or 1.5 mm thickness). Keep sheets covered with a towel to prevent drying.
  5. Assemble the Ravioli: Place teaspoon-sized dollops of filling spaced about 2 inches (5 cm) apart on one sheet. Lightly brush around filling with water or egg wash. Lay second sheet on top and gently press around filling to seal, making sure to push out air pockets. Cut ravioli squares with a knife or ravioli cutter. Press edges firmly to seal.
  6. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove and drain.
  7. Prepare the Brown Butter Sage Sauce: In a skillet over medium heat, melt butter and cook, swirling often, until it turns golden brown and smells nutty (about 4-5 minutes). Add whole sage leaves and fry until crisp (about 1 minute). Season with salt and pepper.
  8. Toss and Serve: Add cooked ravioli to the skillet and gently toss to coat in the brown butter sage sauce. Serve immediately, garnished with crispy sage leaves and toasted nuts if desired.

Notes

When sealing ravioli, tap out air pockets to avoid bursting during cooking. Use gentle simmering rather than a rolling boil to prevent ravioli from tearing. Brown butter can burn quickly, so keep heat medium and swirl pan constantly. If filling is too wet, add more ricotta or Parmesan or chill before assembling. Use a light dusting of flour to prevent sticking but avoid excess flour to keep dough from drying out.

Nutrition

Keywords: brown butter, sage, butternut squash, ravioli, homemade pasta, comfort food, fall recipe, easy dinner

Find it online: https://tempotaste.com/brown-butter-sage-butternut-squash-ravioli-recipe-easy-homemade-comfort-meal/