Description
Delicious homemade ravioli filled with roasted butternut squash and creamy ricotta, topped with a buttery sage sauce.
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
Instructions
- In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.
- 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.
- 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.
- Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float to the surface.
- In a skillet, melt butter over medium heat and add fresh sage leaves. Cook until the butter is browned and the sage is crispy.
- Serve the ravioli drizzled with the sage butter sauce.
Notes
Make sure to roast the butternut squash until it is soft for the best flavor. Keep the dough lightly floured when rolling out to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian