Butternut Squash Ravioli

Why Make This Recipe

Butternut Squash Ravioli is a delightful dish that brings together the sweet flavor of roasted butternut squash and the creaminess of ricotta cheese. It’s perfect for a comforting family dinner or impressing guests with homemade pasta. The combination of buttery sage sauce and tender ravioli makes each bite a true pleasure. Plus, making your own pasta can be a fun and rewarding experience!

How to Make Butternut Squash Ravioli

Ingredients

• 2 cups butternut squash, roasted and mashed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 2 cups all-purpose flour
• 3 large eggs
• 4 tablespoons unsalted butter
• Fresh sage leaves

Directions

1. In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.
2. In a separate bowl, create a mound of flour and make a well in the center. Add the eggs into the well and mix until a dough forms. Knead for a few minutes until smooth.
3. Roll out the dough thinly and cut into squares. Place a teaspoon of the filling in the center of each square. Fold and seal the edges with a fork.
4. Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float to the surface.
5. In a skillet, melt butter over medium heat and add fresh sage leaves. Cook until the butter is browned and the sage is crispy.
6. Serve the ravioli drizzled with the sage butter sauce.

How to Serve Butternut Squash Ravioli

Serve your Butternut Squash Ravioli warm, topped with the crispy sage butter sauce. A sprinkle of extra Parmesan cheese and some freshly cracked black pepper can elevate the dish. Pair it with a light salad or a glass of white wine for a complete meal.

How to Store Butternut Squash Ravioli

If you have leftovers or make a big batch, store the ravioli in an airtight container in the refrigerator. They can last for about 2-3 days. If you want to keep them longer, freeze the uncooked ravioli in a single layer on a baking sheet, then transfer them to a freezer bag. They can be frozen for up to 2 months.

Tips to Make Butternut Squash Ravioli

• Make sure to roast the butternut squash until it is soft for the best flavor.
• When rolling out the dough, keep it lightly floured to prevent sticking.
• If the dough feels too dry, add a bit of water; if too sticky, add a little more flour.
• Ensure you seal the ravioli edges well to prevent them from opening during cooking.

Variation

You can customize this recipe by adding herbs like thyme or a bit of garlic to the filling. For a different sauce, try using marinara or Alfredo instead of the sage butter.

FAQs

1. Can I use another type of squash?
Yes, other squashes like pumpkin or acorn squash can also work well in this recipe.

2. Is it difficult to make ravioli from scratch?
Making ravioli is not hard, but it does take some practice. Just take your time, and don’t rush the dough-making process.

3. Can I use store-bought pasta for ravioli?
Yes, you can use store-bought pasta sheets if you prefer, but homemade pasta usually gives a fresher taste and texture.

4. How do I know when my ravioli is cooked?
Ravioli are done when they float to the surface of the boiling water, usually within 3-4 minutes.

5. Can I add meat to the filling?
Absolutely! You can mix in cooked ground meat for a heartier filling.

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