Butternut Squash Ravioli Recipe
Prosciutto, sage in a creamy parmesan sauce.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, mix the all-purpose flour and salt together. Create a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes or until tender. Once cooled, scoop the flesh into a bowl.
- 4
Mix the Filling
In the bowl with the squash, add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined and smooth.
Assembly
- 5
Roll Out the Dough
After resting, cut the dough into quarters. Roll out one piece at a time on a floured surface until very thin, about 1/16 inch.
- 6
Fill the Ravioli
Place small mounds of the filling (about 1 teaspoon each) on one half of the rolled dough. Fold the other half over and press down around each mound to seal. Cut into individual ravioli shapes using a knife or a pasta cutter.
Sauce
- 7
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant.
- 8
Add Cream and Cheese
Slowly stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Let it simmer for a few minutes until slightly thickened.
Cooking
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 10
Combine and Serve
Add the cooked ravioli to the skillet with the sauce. Toss gently to coat. Add the prosciutto slices and serve immediately, garnished with extra Parmesan if desired.