Butternut Squash Ravioli Recipe
Fresh house-made ravioli filled with roasted squash, ricotta, sage, and parmesan, tossed in a silky butter sauce
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Ingredients
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Ravioli Dough
Filling
Butter Sauce
Method
Preparing the Ravioli Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, beat the eggs and gradually incorporate the flour 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 the dough in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
- 3
Roast the Squash
Preheat the 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 until tender. Once cool, scoop out the flesh into a bowl.
- 4
Make the Filling
In the bowl with the roasted squash, add the ricotta cheese, grated parmesan, chopped sage, salt, and black pepper. Mix until smooth and well combined.
Assembling the Ravioli
- 5
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time into a thin sheet using a pasta machine or a rolling pin, keeping the rest covered.
- 6
Fill the Ravioli
Place small mounds (about 1 tsp) of the filling along one half of the dough sheet. Brush around the filling with water to help seal. Fold the dough over and press down to seal each ravioli, making sure to remove any air.
- 7
Cut the Ravioli
Use a knife or a ravioli cutter to cut out the individual ravioli. Place them on a floured surface to prevent sticking.
Cooking and Serving
- 8
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes, or until they float to the surface and are tender.
- 9
Make the Butter Sauce
In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter is slightly browned and fragrant.
- 10