Butternut Squash Ravioli with Sage Butter
Butternut ravioli: craft these incredible homemade pasta pillows with a rich cheese filling and a fragrant browned butter sage sauce. Perfect comfort food.
Ingredients
- 4 cups cubed butternut squash (about 1 medium squash)
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup crumbled gorgonzola cheese (may also use goat cheese)
- 1/2 cup grated parmesan cheese
- 1 teaspoon honey
- 1 pound fresh pasta dough (or 40 wonton wrappers)
- 4 tablespoons salted butter
- 1/2 cup fresh sage leaves, chopped
Instructions
- Preheat oven to 400°F. On a baking sheet, toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Transfer roasted squash to a food processor. Add ricotta, gorgonzola, parmesan, and honey. Puree until smooth, then season with salt and pepper.
- Roll pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the sheet. Brush water around filling, fold sheet over, and press to seal. Cut into squares. Keep ravioli covered to prevent drying.
- In a large skillet, brown salted butter over medium heat, stirring until golden and toasted. Add chopped sage and cook for 1 minute.
- Bring a large pot of salted water to a boil. Boil ravioli in batches for 1-2 minutes until they float. Drain.
- Divide ravioli among bowls and spoon the browned butter sage over top. Serve immediately and enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.