Homemade Butternut Squash Ravioli with Sage Butter (60 Minutes)

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In the realm of pasta dishes, few are as delightfully surprising as our butternut squash mezzaluna ravioli. Shaped like the Italian word for “half-moon,” these little pockets of joy come bursting with a naturally sweet butternut filling. When topped with delicately shaved parmesan, each bite becomes a warm embrace. Yum!

Ingredients

Units Scale
  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups ricotta cheese
  • 1/4 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup water (or as needed)
  • Freshly shaved parmesan, to taste
  • Fresh sage leaves
  • 3 tbsp unsalted butter

Instructions

  1. Squash Filling: Preheat oven to 400°F (200°C). Toss butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender. Once done, allow to cool slightly and then blend with ricotta cheese and nutmeg until smooth.
  2. Ravioli Dough: In a bowl, mix flour and make a well in the center. Crack the eggs into the well and mix, gradually incorporating flour until a dough forms. Add water as needed. Knead the dough for about 5 minutes, or until smooth. Let rest for 10 minutes.
  3. Shape Ravioli: Roll out the dough thinly on a floured surface. Cut out circles using a cookie cutter. Place a teaspoon of the squash mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal.
  4. Cook Ravioli: Bring a large pot of salted water to a boil. Drop ravioli in and cook for about 4-5 minutes, or until they rise to the surface. Remove with a slotted spoon.
  5. Sage Butter: In a skillet, melt butter. Add sage leaves and cook until butter is golden brown. Drizzle over cooked ravioli.
  6. Finish the Dish: Plate ravioli, drizzle with sage butter, and generously top with freshly shaved parmesan.

Notes

Butternut squash mezzaluna ravioli might seem complex, but its beauty lies in its simplicity. The key to achieving perfection is ensuring your ravioli dough is rolled out thinly for that delicate bite. As a suggestion, a glass of white wine, perhaps a Chardonnay, pairs delightfully with this dish. For an added touch of color and texture, consider adding toasted pine nuts or crispy prosciutto bits. Remember, it’s all about enjoying the process and indulging in every bite.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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