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Butternut Squash Ravioli with Brown Butter Sage Sauce

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
Delight in homemade butternut squash ravioli topped with aromatic brown butter sage sauce for a comforting and elegant meal.

Ingredients

Vegetables

  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon tablespoon olive oil
  • 1/2 teaspoon teaspoon salt
  • 1/4 teaspoon teaspoon black pepper
  • 1/2 cup cup ricotta cheese
  • 1/2 cup cup grated Parmesan cheese, plus more for serving
  • 1 package package fresh pasta sheets (about 9 oz)
  • 6 tablespoons tablespoons unsalted butter
  • 10 leaves fresh sage leaves
  • 1 egg beaten (for sealing ravioli)

Instructions 

  • Roast the seasoned squash at 400°F (200°C) for 25-30 minutes, then cool.
  • Mash the squash, mix with ricotta and Parmesan, and prepare filling.
  • Cut pasta into 3-inch squares, fill, seal with egg, and crimp edges.
  • Cook ravioli in boiling salted water for 3-4 minutes until they float, then drain.
  • Melt butter, add sage, cook until golden, then pour over ravioli.
  • Serve ravioli topped with brown butter sage sauce and extra Parmesan.

Notes

For best flavor, use fresh sage and high-quality Parmesan cheese.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash