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
- Ensure your butternut squash is roasted until very tender; this guarantees a smooth, creamy filling.
- When rolling your pasta dough, aim for a thin sheet. This creates delicate ravioli that cook quickly and absorb the sauce beautifully.
- If you don't have fresh pasta dough, high-quality wonton wrappers are a great shortcut. Just be sure to seal them well to prevent filling from escaping.
- For food safety, if adding any meat to the filling (not in this recipe, but for variations), ensure it reaches an internal temperature of 160°F (71°C).
- Store leftover cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or butter. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When rolling your pasta dough, aim for a thin sheet. This creates delicate ravioli that cook quickly and absorb the sauce beautifully.
- If you don't have fresh pasta dough, high-quality wonton wrappers are a great shortcut. Just be sure to seal them well to prevent filling from escaping.
- For food safety, if adding any meat to the filling (not in this recipe, but for variations), ensure it reaches an internal temperature of 160°F (71°C).
- Store leftover cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or butter. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.