Description
A comforting and elegant dish featuring tender butternut squash ravioli filled with a creamy mixture of roasted squash, ricotta, Parmesan, and nutmeg, served with a rich and aromatic brown butter sage sauce. Perfect for a cozy dinner or special occasion.
Ingredients
Scale
Filling
- 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
Ravioli
- 1 package ravioli pasta
Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
Instructions
- Prepare the filling: In a medium bowl, thoroughly mix the roasted and mashed butternut squash with ricotta cheese, grated Parmesan, nutmeg, salt, and pepper until smooth and well combined.
- Fill the ravioli: Carefully spoon a small amount of the squash mixture into each ravioli pasta piece, then seal the edges properly to prevent leakage during cooking.
- Cook the ravioli: Bring a large pot of salted water to a rolling boil. Add the filled ravioli and cook until they float to the surface, about 4 to 5 minutes, indicating they are done.
- Make the brown butter sage sauce: In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crisp, releasing a nutty aroma.
- Toss and serve: Drain the cooked ravioli and gently toss them in the brown butter sage sauce to coat evenly. Serve immediately while warm for the best flavor and texture.
Notes
- If fresh butternut squash is unavailable, you can substitute with canned pumpkin puree but reduce the nutmeg slightly.
- Use fresh sage leaves for optimal flavor; dried sage will not yield the same crispness or aroma.
- Ensure ravioli are sealed tightly to prevent filling from leaking during boiling.
- Brown butter can burn quickly; watch closely and remove from heat once it turns golden brown.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days.
