Description
A cozy, homemade butternut squash ravioli with sage brown butter sauce. This vegetarian main course is surprisingly fast to make, using simple pantry ingredients and no fancy equipment.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs)
- 2 tablespoons unsalted butter (for filling)
- ¼ teaspoon freshly grated nutmeg
- ¼ cup freshly grated Parmesan cheese (for filling)
- 1 clove garlic, minced
- 1 ½ cups all-purpose flour (190g)
- 2 large eggs, room temperature
- 1 tablespoon olive oil
- ½ teaspoon salt (for dough)
- 4 tablespoons unsalted butter (for sauce)
- 12–15 fresh sage leaves
- ½ teaspoon red pepper flakes (optional)
- Extra Parmesan cheese (for serving)
- Salted water for boiling
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, and roast cut-side down on a baking sheet for 25-30 minutes until tender.
- Scoop out squash flesh and mash with 2 tablespoons butter, nutmeg, Parmesan, garlic, and a pinch of salt. Spread on paper towels to press out excess moisture until thick and paste-like.
- Whisk flour and salt in a bowl. Make a well, add eggs and olive oil, and mix until shaggy. Knead on a floured surface for 5-7 minutes until smooth. Wrap and rest for 30 minutes.
- Divide dough into 4 pieces. Roll one piece thin and cut into 3-inch squares.
- Place a teaspoon of squash filling in the center of each square. Brush edges with water, fold into triangles, press out air, and crimp edges with a fork.
- Melt 4 tablespoons butter in a large skillet over medium heat until brown bits form and it smells nutty. Add sage leaves and red pepper flakes; fry for 30 seconds until crisp.
- Boil ravioli in a large pot of salted water for 3-4 minutes until they float.
- Remove ravioli with a slotted spoon and toss gently in the skillet with the brown butter sauce. Serve immediately with extra Parmesan.
Notes
Ensure the squash filling is completely dry to prevent ravioli from bursting. Let the dough rest for 30 minutes to relax the gluten. Brown butter goes from perfect to burnt quickly, so watch it closely. Raw ravioli can be frozen on a baking sheet before transferring to a bag.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 450
- Sugar: 6
- Sodium: 320
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: butternut squash ravioli, homemade pasta, sage brown butter, vegetarian dinner, fall recipes, easy pasta, cozy comfort food