Savory Butternut Squash Ravioli with Crispy Sage Butter
Transport your taste buds to the heart of Italy with these beautiful homemade butternut squash ravioli drizzled in a fragrant sage butter sauce. This dish showcases the natural sweetness of roasted butternut squash paired with creamy ricotta cheese, creating a rich and flavorful filling encased in tender pasta. After some trial and error in perfecting the ravioli form, the final result is a delightful balance of textures and tastes that leave no room for boredom! My husband D, our little G, and even Gonzalo couldn't get enough of this dish, as the crispy sage leaves add an aromatic crunch that complements the velvety sauce. Truly, it’s the ultimate comfort food perfect for family gatherings or a cozy dinner at home.
N/A
Servings
530
Calories
8
Ingredients
Ingredients
butternut squash
500 g (peeled and cubed)
sea salt
1 teaspoon (for seasoning)
ricotta cheese
300 g (drained)
nutmeg
1 pinch (ground)
butter
250 g (unsalted)
sage
1 bunch (fresh leaves)
flour
600 g (all-purpose)
eggs
6 (large)
Instructions
1
In a large bowl, mix 600 g of flour and 1 teaspoon of sea salt, creating a well in the center. Add 6 eggs into the well. Using a fork, beat the eggs while gradually incorporating the flour until a rough dough forms.
2
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic. Wrap it in clingfilm and let it rest at room temperature for 30 minutes to 4 hours.
3
Preheat your oven to 200°C (400°F). Cut the butternut squash in half, sprinkle with sea salt, and roast for approximately 40 minutes or until fork-tender. Once cooked, scoop out the flesh into a bowl.
4
While the squash roasts, place the ricotta in a sieve lined with cheesecloth set over a bowl to drain any excess liquid.
5
Mash the roasted butternut squash flesh and combine it in a bowl with the drained ricotta, a pinch of nutmeg, and salt and pepper to taste. Mix well until combined.
6
Roll the pasta dough into thin sheets using a pasta machine or rolling pin. Place one sheet into a floured ravioli form, pressing it down to form wells.
7
Spoon the butternut squash and ricotta mixture into the wells, ensuring not to overfill them. Brush the edges with a small amount of water, then lay another sheet of pasta over the top. Roll over the top with a rolling pin to seal and cut into individual ravioli. Alternatively, arrange teaspoons of the filling on a floured surface and cover with another sheet, pressing around the filling and cutting into squares.
8
To make the sage butter, melt 250 g of butter in a frying pan over medium heat. Add a bunch of sage leaves and cook for 4-5 minutes, stirring occasionally, until the sage is crispy and the butter is light golden. Be vigilant, as this can burn easily.
9
In a large pot of salted boiling water, cook the ravioli in batches for 5-8 minutes until they float and are al dente. Use a slotted spoon to transfer them to serving plates.
10
Drizzle the crispy sage butter over the ravioli. Serve immediately and enjoy!
Nutrition Information
27 g
Fat
62 g
Carbs
16 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Butternut Squash Ravioli with Crispy Sage Butter?
It is a homemade Italian pasta dish featuring a roasted butternut squash and ricotta cheese filling, served with a fragrant crispy sage butter sauce.
How many ingredients are required for this recipe?
There are 8 main ingredients: butternut squash, sea salt, ricotta cheese, nutmeg, butter, fresh sage, all-purpose flour, and eggs.
How much butternut squash is needed?
The recipe requires 500 g of butternut squash, peeled and cubed.
What is the calorie count for this dish?
Each serving contains approximately 530 calories.
How many eggs are used in the pasta dough?
The dough is made using 6 large eggs.
How long should the pasta dough rest?
The dough should rest at room temperature for between 30 minutes and 4 hours.
What temperature should the oven be for roasting the squash?
The oven should be preheated to 200°C (400°F).
How long does it take to roast the butternut squash?
The squash should be roasted for approximately 40 minutes or until it is fork-tender.
Why do I need to drain the ricotta cheese?
Draining the ricotta in a sieve helps remove excess liquid, ensuring the ravioli filling isn't too watery.
What seasoning is used in the butternut squash filling?
The filling is seasoned with sea salt, pepper, and a pinch of ground nutmeg.
How do I knead the pasta dough?
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Can I make ravioli without a ravioli form?
Yes, you can place teaspoons of filling on a sheet, cover with another sheet, press to seal, and cut into squares manually.
How much butter is needed for the sauce?
The recipe calls for 250 g of unsalted butter.
How long should I cook the sage in the butter?
Cook the fresh sage leaves in the butter for 4-5 minutes until they are crispy.
How long do the ravioli take to boil?
The ravioli should be cooked in salted boiling water for 5-8 minutes.
How do I know when the ravioli is done cooking?
The ravioli are ready when they float to the surface and are al dente.
How much protein is in this ravioli dish?
There are 16 g of protein per serving.
What is the fat content per serving?
The dish contains 27 g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 62 g of carbohydrates per serving.
What type of flour is recommended?
The recipe specifies 600 g of all-purpose flour.
Is this dish considered Italian cuisine?
Yes, it is an Italian-inspired dish featuring homemade pasta.
What tool is used to roll the pasta dough?
You can use either a pasta machine or a traditional rolling pin to roll the dough into thin sheets.
What kind of salt is used in the recipe?
Sea salt is used for both the dough and for seasoning the roasted squash.
How do I prevent the butter sauce from burning?
Stir the butter and sage occasionally over medium heat and watch for it to reach a light golden color.
What provides the aromatic crunch in this dish?
The crispy fried sage leaves provide the aromatic crunch.
How should I serve the ravioli?
Transfer the cooked ravioli to plates using a slotted spoon and drizzle the crispy sage butter over the top.
Can this recipe be prepared for a family gathering?
Yes, it is described as the ultimate comfort food perfect for family gatherings or cozy dinners.
What is the texture of the ravioli filling?
The filling has a rich, velvety texture from the mashed roasted squash and creamy ricotta.
Is the nutmeg ground or whole?
The recipe uses a pinch of ground nutmeg.
How much sage is required for the sauce?
You will need one bunch of fresh sage leaves.