Butternut Squash Ravioli in Sage Brown Butter

Name: Butternut Squash Ravioli in Sage Brown Butter
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup All-Purpose Flour; 1.5 tbsp Brown Sugar; 10 tbsp Butter; 1 whole Butternut Squash; 0.5 cup Canola Oil; 3 whole Eggs; 10 whole Fresh Herbs; 1 tsp Fresh Thyme; 2 whole Garlic; 2 tbsp Grated Parmesan Cheese; 1 tbsp Olive Oil; 4 tbsp Ricotta Cheese; 1 tsp Salt; 1 cup Semolina; 0.25 cup Shredded Parmesan Cheese

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Butternut Squash Ravioli in Sage Brown Butter pairs sweet, velvety squash filling with a rich, nutty sauce infused with fresh herbs. The crispy sage and parmesan finish add aromatic depth and a hint of saltiness that balances each bite. It’s a cozy, dinner-worthy pasta perfect for cool evenings or a special at-home date night.

Prep1 hr
Cook45 mins
Serves6
DifficultyHard

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Rub the squash with 1 tablespoon olive oil and place it on a baking sheet. Trim the tops off each garlic clove, rub them with oil, wrap in foil, and place on the baking sheet.
3

Roast in the preheated oven until the squash and garlic cloves are soft and browned, about 30 minutes.
4

Remove the garlic skins. Combine the squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor and blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5

Meanwhile, whisk the semolina, all-purpose flour, and salt together in a bowl, then transfer to a work surface. Push the flour mixture into a mound and make a well in the center. Add the eggs and 2 tablespoons olive oil into the well, kneading and folding until the batter is combined. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6

Pass the pasta dough through a pasta maker or roll it out with a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7

Drop about 2 tablespoons of the squash filling 2 inches apart on one pasta sheet. Place another sheet on top and press down around each mound of filling. Use a ravioli stamp to cut out and seal each ravioli.
8

Heat 1/2 cup canola oil over medium heat in a separate pan. Fry the sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9

Melt the butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy with brown bits, 5 to 10 minutes. Reduce the heat to medium-low and stir in the tarragon, thyme, and salt.
10

Meanwhile, bring another pot of lightly salted water to a rolling boil. Add the raviolis and boil until they float, about 5 minutes. Drain and plate.
11

Ladle the butter sauce over the pasta and garnish with the fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.