Butternut Squash Ravioli Recipe

Time1h

Serves4

with a sage brown butter sauce & parmesan cheese

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Ingredients

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1
Roast the Squash
Preheat your oven to 400°F (200°C). Spread butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender. Let cool slightly.
2
Prepare Filling
In a mixing bowl, combine the roasted butternut squash, ricotta cheese, fresh basil, nutmeg, salt, and black pepper. Mash together until smooth, then set aside.
3
Roll Out Dough
On a floured surface, roll out the pasta dough to about 1/16 inch thickness. Use a round cutter to cut out circles of dough.
4
Assemble Ravioli
Place a small spoonful of the filling in the center of half the dough circles. Brush the edges with beaten egg, then top with another dough circle and press to seal.
5
Cook Ravioli
Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.