Description
This Butternut Squash Ravioli recipe offers a delightful homemade pasta experience filled with a smooth, savory roasted butternut squash blend, complemented by sage-infused browned butter sauce. Perfect for a cozy, flavorful meal that showcases the natural sweetness of roasted squash paired with nutty Parmesan and aromatic herbs.
Ingredients
Pasta Dough:
- 2 cups all-purpose flour
- 1 cup semolina flour
- 4 large eggs
- 2 tablespoons extra virgin olive oil
- 1/4 cup water
- 1 teaspoon salt
Butternut Squash Filling:
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup Parmesan cheese
Sauce and Garnish:
- 1/4 cup butter
- 2 tablespoons fresh sage leaves, chopped
- 1/4 cup Parmesan cheese (and more for garnish)
Instructions
- Prepare the pasta dough: In a stand mixer, combine all-purpose flour, semolina flour, eggs, olive oil, water, and salt. Mix on low speed for about 5 minutes until the dough is well combined and no dry ingredients remain on the bowl sides. Alternatively, knead by hand until the dough becomes a soft, smooth ball. Cover the dough with plastic wrap and rest for 15 minutes to allow gluten development.
- Prepare the butternut squash filling: Preheat the oven to 375°F. Cut the butternut squash in half lengthwise and scoop out seeds. Lightly brush the cut sides with olive oil and place them cut side up on a quarter sheet baking pan. Bake for 1 hour or until the flesh is very tender. Let the squash cool slightly.
- Smooth the squash: Scoop out the cooked squash flesh into a large bowl. Mash with a potato masher or use an electric hand mixer on low speed until smooth. For an even silken texture, transfer the squash to a blender and puree until the desired consistency is reached.
- Season the filling: Add 2 tablespoons butter, salt, pepper, and 1/4 cup Parmesan cheese to the mashed squash. Stir well to combine into a smooth filling. Set aside to cool completely.
- Assemble the ravioli: Roll out the rested pasta dough into thin sheets. Place teaspoons of the cooled filling spaced evenly on one sheet, then cover with another sheet. Press around each mound to seal, cutting into individual ravioli pieces.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add ravioli and cook for 3 to 4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
- Prepare the sage butter sauce: In a skillet, melt 1/4 cup butter over medium heat. Add chopped fresh sage leaves and sauté until the butter is golden and fragrant, about 2 to 3 minutes. Be careful not to burn the butter.
- Serve: Toss the cooked ravioli gently in the sage butter sauce. Plate and sprinkle with extra Parmesan cheese. Serve immediately as a warm, comforting dish.
Notes
- Use semolina flour for extra texture and firmness in the pasta dough.
- Resting the dough is crucial for extensibility and easier rolling.
- If you prefer a vegan version, substitute butter with olive oil and omit eggs, adjusting flour accordingly.
- Ravioli can be frozen before cooking; separate them on a tray and freeze, then store in airtight containers.
- Make sure to brush olive oil on the squash to prevent drying during roasting.
- Fresh sage can be substituted with dried, but fresh gives the best flavor in this sauce.
- Serve with a simple green salad or roasted vegetables for a full meal.
