Butternut Squash Ravioli Sage (Print version)

Delicate pasta filled with roasted squash and ricotta, coated with savory sage-infused brown butter.

# What you need:

→ Pasta Dough

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 medium butternut squash, peeled and cubed (about 1.5 lbs)
05 - 1 tablespoon olive oil
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sage Butter Sauce

11 - 1/2 cup unsalted butter
12 - 12 fresh sage leaves
13 - Salt and black pepper, to taste

→ For Serving

14 - Extra grated Parmesan cheese
15 - Freshly ground black pepper

# Directions:

01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and caramelized. Allow to cool slightly.
02 - On a clean surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour into eggs with a fork, then knead for 8 to 10 minutes until smooth. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
03 - Mash the roasted squash until smooth. Combine with ricotta, Parmesan, nutmeg, salt, and black pepper. Mix until creamy and fully incorporated. Set aside.
04 - Roll out dough on a floured surface to about 1/16 inch thickness. Place 1 teaspoon mounds of filling 1.5 inches apart on one sheet. Brush edges around filling with water, cover with a second sheet, and press to seal. Cut into shapes and place on a floured surface covered with a towel.
05 - Melt butter in a skillet over medium heat. Add sage leaves and cook until butter browns and sage crisps, about 3 to 4 minutes. Remove from heat and keep warm.
06 - Bring a large pot of salted water to a simmer. Cook ravioli in batches for 2 to 3 minutes until they float. Remove with a slotted spoon and transfer directly to the sage butter. Toss gently to coat.
07 - Plate ravioli warm. Garnish with extra grated Parmesan and freshly ground black pepper before serving.

# Expert advice:

01 -
  • The filling is naturally sweet and creamy without feeling heavy, and every bite tastes like autumn wrapped in silk.
  • Making pasta by hand turns dinner into an occasion, even if youre just cooking for yourself on a weeknight.
  • The sage butter is so simple it feels like cheating, but it transforms the whole dish into something restaurant worthy.
02 -
  • Do not skip resting the dough. I tried once to save time and the pasta tore apart as I rolled it, leaving me with a floury mess.
  • Watch the butter closely when browning it. It can go from golden to burnt in seconds, and burnt butter tastes bitter and ruins the sauce.
  • Seal the ravioli edges firmly by pressing with your fingers or a fork, or they will open up in the boiling water and leak their filling.
03 -
  • If your dough feels too dry and crumbly, wet your hands and knead the moisture in rather than adding more egg.
  • Let the sage leaves sit in the warm brown butter off the heat for a minute before tossing the ravioli. It deepens the flavor without burning.
  • Save a splash of the pasta cooking water to loosen the sauce if it gets too thick. The starch helps everything cling together.

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