Description
Golden pillows of pasta filled with roasted butternut squash, blended with nutmeg and parmesan, then draped in brown butter sage sauce. This comforting yet elegant dish is perfect for cozy dinners or special occasions.
Ingredients
Scale
For the Filling:
- 1 small butternut squash (2–3 cups roasted)
- 1 tbsp olive oil
- Salt & pepper to taste
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan
- 1/4 cup ricotta (optional)
For Pasta Dough (or use wrappers):
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Sauce:
- 6 tbsp unsalted butter
- 10–12 fresh sage leaves
- 2 tbsp pine nuts (toasted)
- Extra Parmesan & black pepper
Instructions
- Roast squash at 400°F: Halve, seed, oil, season, roast 40–45 mins.
- Cool, scoop flesh, blend with cheese, nutmeg, salt & pepper. Chill.
- Make pasta dough: mix flour, eggs, oil, salt. Knead 10 mins. Rest 30 mins.
- Roll out dough or use wrappers. Spoon filling, cover, seal, cut.
- Boil ravioli 2–4 mins until they float. Remove gently.
- Brown butter in skillet, add sage, toast until crisp. Add pine nuts.
- Toss ravioli in sauce, plate, top with cheese & pepper. Serve warm.