Description
A recipe for homemade ravioli filled with sweet butternut squash and aromatic sage.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 10 fresh sage leaves
- 1 package wonton wrappers or fresh pasta dough
- 1/4 cup water for sealing
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper.
- Roast for 40 to 50 minutes, or until the squash is tender. Scoop the flesh into a bowl and mash until smooth. Let cool slightly.
- Mix the mashed squash with Parmesan cheese and egg yolk. This is your filling.
- If using wonton wrappers, lay out one wrapper. Brush the edges lightly with water. Place about 1 teaspoon of filling in the center.
- Place a second wrapper on top, aligning the edges. Press firmly around the filling to seal, removing any air pockets. Cut into squares using a pastry wheel or knife. Repeat with remaining filling and wrappers.
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook for 3 to 5 minutes, or until they float to the top and the pasta is tender.
- While the ravioli cooks, melt the butter in a skillet over medium heat. Add the sage leaves and cook until crisp (about 1-2 minutes).
- Drain the cooked ravioli and toss gently with the sage butter sauce. Serve immediately.
Notes
- If you use fresh pasta dough, you will need a pasta machine or rolling pin to roll it thin before filling.
- You can substitute ricotta cheese for some of the Parmesan if you prefer a creamier filling.
- Save the reserved squash skin and seeds for composting or discard them.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 350
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 12
- Cholesterol: 60
Keywords: butternut squash, ravioli, sage, pasta, vegetarian, homemade pasta, squash filling