Butternut Squash Ravioli Recipe
pink lady apple + walnut + sage + parmesan + brown butter
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Ingredients
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Butternut squash filling
Pasta dough (or use store-bought wonton/ravioli wrappers)
Brown butter sage sauce
Finishing
Method
Butternut squash filling
- 1
Roast squash
Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon melted butter and 1/4 teaspoon salt on a rimmed baking sheet. Roast until tender and lightly caramelized, about 25–30 minutes, turning once. Let cool slightly.
- 2
Cook apples and aromatics
While the squash roasts, heat 1 tablespoon butter in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the diced Pink Lady apple and cook until softened and lightly golden, 4–5 minutes. Stir in the chopped sage and cook 30 seconds until fragrant. Remove from heat and let cool.
- 3
Combine filling
Transfer the roasted squash to a food processor or large bowl. Add the sautéed apple mixture, ricotta, 1/2 cup grated Parmesan, chopped toasted walnuts (reserve 1/4 cup for garnish), nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper, and the egg yolk. Pulse (if using a processor) or mash and mix until mostly smooth but with some texture. Taste and adjust seasoning. Chill the filling at least 30 minutes to firm up for easier handling.
Pasta dough (or assembly using store-bought wrappers)
- 4
Make pasta dough
On a clean work surface pile the flour and make a well in the center. Add the eggs, olive oil, and 1/2 teaspoon salt into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature 30 minutes.
- 5
Roll and cut
Divide dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1–1.5 mm thickness (thin but not see-through). Cut sheets into roughly 3–3.5 inch squares (or use a ravioli cutter). If using store-bought wrappers, skip to 'Assemble ravioli'.
- 6
Assemble ravioli
Place a teaspoon-sized mound of chilled filling in the center of half the squares (or on one side of a long sheet spaced 1 inch apart). Lightly brush edges with water. Top with a second square and press out air, sealing edges; crimp with fork or ravioli cutter. Alternatively, use a ravioli mold. Make sure seams are well sealed. Dust finished ravioli lightly with flour and place on a tray in a single layer.
Brown butter sage sauce & finishing
- 7
Cook ravioli
Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes (fresh pasta) or until they float and the pasta is tender. Remove with a slotted spoon, reserving 1/2 cup of the pasta cooking water.
- 8
Make brown butter sage sauce
While ravioli cook, melt 6 tablespoons butter in a wide skillet over medium heat. Swirl occasionally; after 4–6 minutes the butter will foam and then begin to brown and smell nutty. Watch carefully to avoid burning. As soon as brown specks appear, add the sage leaves and cook 30–45 seconds until crisp and fragrant. Remove skillet from heat and stir in toasted walnut pieces, lemon juice (if using), 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 9
Finish and serve
Add cooked ravioli to the brown butter pan and gently toss to coat. If the sauce seems tight, add reserved pasta water a tablespoon at a time to loosen and create a glossy coating. Plate ravioli, spooning any brown butter and crisp sage over them. Sprinkle with remaining Parmesan and additional chopped walnuts. Garnish with extra sage leaves. Serve immediately.