Butternut Squash Pasta Ravioli
Delight in the comforting flavors of Butternut Squash Pasta Ravioli, featuring tender homemade pasta filled with a sweet and savory squash mixture, perfect for an elegant Italian-inspired meal.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 2 tablespoons butter
- Fresh sage leaves, for garnish
- 1 clove garlic, minced
Instructions
- Roast the butternut squash cubes at 400°F (200°C) for 25 minutes until tender; let cool.
- In a bowl, mash the roasted squash and mix in ricotta, Parmesan, nutmeg, salt, and pepper to create the filling.
- On a floured surface, make a well with the flour, crack in eggs and olive oil, and knead into a smooth pasta dough; rest for 30 minutes.
- Roll out the dough thinly and cut into rectangles; place a teaspoon of filling on half of them.
- Cover with the remaining dough pieces, seal edges tightly with water, and shape into ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float; remove with a slotted spoon.
- In a pan, melt butter with garlic and sage leaves, then gently toss the cooked ravioli in the sage butter sauce.
- Serve warm with extra Parmesan sprinkled on top.
Notes
For a richer flavor, drizzle a little browned butter over the ravioli before serving or add toasted pine nuts for a crunchy texture.
Find it online: https://midwestmommy.com/butternut-squash-pasta-ravioli/