Print

Butternut Squash Ravioli

Print Recipe

A comforting pasta dish featuring tender ravioli stuffed with creamy, slightly sweet butternut squash filling, often served with a buttery sage sauce.

Ingredients

Scale
  • 2 cups butternut squash, peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 package (12 oz) fresh pasta sheets or wonton wrappers
  • 4 tbsp unsalted butter
  • 6 fresh sage leaves
  • Additional Parmesan cheese for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  2. Transfer roasted squash to a bowl and mash until smooth. Stir in Parmesan cheese and nutmeg.
  3. Cut pasta sheets into 3-inch squares. Place 1 teaspoon of filling in the center of each square. Brush edges with water and seal with another pasta square, pressing edges firmly.
  4. Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon.
  5. In a skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden and fragrant.
  6. Serve ravioli with sage butter drizzled over and sprinkle with extra Parmesan cheese.

Notes

  • You can use frozen butternut squash to save time.
  • For a richer filling, add a dollop of ricotta cheese to the squash mixture.
  • Ensure pasta edges are well-sealed to prevent filling from leaking during cooking.

Nutrition

Keywords: butternut squash ravioli, sage butter pasta, vegetarian ravioli, homemade pasta

Find it online: https://zesticook.com/butternut-squash-ravioli/