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Perfect Brown Butter Sage Butternut Squash Ravioli

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A comforting and elegant homemade ravioli recipe featuring roasted butternut squash filling and a nutty brown butter sage sauce. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3 large eggs, at room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed
  • ½ cup (125g) ricotta cheese, well-drained
  • ¼ cup (25g) grated Parmesan cheese
  • 6–8 fresh sage leaves, finely chopped
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • Freshly grated Parmesan, for serving
  • Optional: toasted pine nuts or walnuts for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. Let cool slightly.
  2. On a clean surface, mound the flour and create a well in the center. Crack eggs into the well, add olive oil and salt. Whisk eggs gradually incorporating flour. Knead dough for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
  3. Mash the roasted squash until smooth or pulse in a food processor. Stir in ricotta, Parmesan, chopped sage, nutmeg, salt, and pepper. Adjust seasoning to taste.
  4. Divide dough into 2 portions. Roll each portion into thin sheets about 1/16-inch (1.5mm) thick using a pasta machine or rolling pin.
  5. Place teaspoon-sized dollops of filling about 1 inch apart on one sheet. Lightly brush around filling with water, lay second sheet on top. Press gently around each mound to seal, removing air pockets. Cut between mounds with knife or ravioli cutter. Press edges firmly to seal.
  6. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float. Remove gently with a slotted spoon.
  7. In a skillet over medium heat, melt butter and cook until golden brown and nutty (4-5 minutes). Add fresh sage leaves and cook for 30 seconds until crisp.
  8. Toss cooked ravioli gently in brown butter sage sauce. Plate and sprinkle with extra Parmesan and toasted nuts if desired.

Notes

Keep dough covered to prevent drying. Dust with flour if sticky. Watch butter closely when browning to avoid burning. Seal ravioli edges well to prevent filling leakage. Boil ravioli in small batches to avoid sticking. Leftovers keep 2-3 days refrigerated; reheat gently.

Nutrition

Keywords: brown butter, sage, butternut squash, ravioli, homemade pasta, autumn recipe, cozy dinner, easy ravioli

Find it online: https://tastypierecipes.com/perfect-brown-butter-sage-butternut-squash-ravioli-recipe-easy-homemade-guide/