Description

A warm and cozy fall favorite, Butternut Squash Ravioli features tender pasta filled with creamy roasted squash and finished in nutty brown butter with crispy sage and pine nuts. This elegant dish is surprisingly easy to make at home and perfect for impressing guests or enjoying on a quiet night in.

Ingredients

1 medium butternut squash (about 2 pounds)

1/2 cup ricotta cheese

1/3 cup grated Parmesan cheese

1/8 teaspoon ground nutmeg

Salt and black pepper to taste

1 batch fresh pasta dough or store-bought pasta sheets

4 tablespoons unsalted butter

8–10 fresh sage leaves

2 tablespoons pine nuts, toasted

Fresh basil leaves (optional)

Instructions

Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and roast cut-side down on parchment-lined baking sheet for 40-45 minutes until tender. Scoop and mash.
Mix mashed squash with ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
Roll out pasta dough into thin sheets. Spoon filling onto one sheet, cover with another, and seal. Cut into ravioli.
Bring salted water to a boil. Cook ravioli 3-4 minutes until they float. Drain carefully.
In a skillet, melt butter and fry sage leaves until crisp and butter browns.
Toss ravioli with brown butter and sage. Garnish with pine nuts, Parmesan, and basil.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dinner