Butternut Squash Ravioli with Sage Butter Sauce

Homemade butternut squash ravioli filled with a creamy and sweet squash puree, served with a fragrant sage butter sauce and grated Parmesan cheese. Fresh pasta dough is highly recommended for the best flavor and texture.

Prep Time

45 minutes

Total Time

1 hour 30 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.08/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1mediumButternut Squash(About 2 lbs)

£1.75

2tablespoonsOlive Oil

£0.20

0.5mediumOnion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

0.5cupRicotta Cheese(Whole milk ricotta, drained)

£1.25

0.3cupParmesan Cheese(Grated, plus more for serving)

£0.75

0.3teaspoonNutmeg(Freshly grated)

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

1recipeFresh Pasta Dough((See separate recipe))

£1.50

0.5cupButter(Unsalted)

£1.75

0.3cupFresh Sage(Chopped)

£0.80

0.5cupPasta Water(Reserved from cooking pasta)

Total Cost

£8.30

£2.08 per serving

Instructions

1.
**Prepare the Butternut Squash Filling:** Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until very tender.
2.
Let the squash cool slightly, then scoop out the flesh and mash it well. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the cooked onion and garlic to the mashed squash.
3.
In a bowl, combine the mashed squash mixture with ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix well until everything is combined. Taste and adjust seasonings as needed. Let the filling cool completely.
4.
**Assemble the Ravioli:** Roll out the fresh pasta dough to your desired thickness using a pasta machine or by hand. If using a pasta machine, start with the widest setting and gradually decrease the thickness.
5.
Place a spoonful of butternut squash filling (about 1 teaspoon) onto the pasta sheet, spacing them about 1-2 inches apart. Brush the pasta around the filling with water or egg wash. Place another sheet of pasta over the filling. Gently press down around each mound of filling to seal the ravioli. Use a ravioli stamp or cutter to cut out the ravioli into desired shapes.
6.
Place the finished ravioli on a lightly floured baking sheet lined with parchment paper. If not cooking immediately, refrigerate or freeze them.
7.
**Prepare the Sage Butter Sauce:** In a large skillet, melt the butter over medium heat. Add the chopped fresh sage and cook until fragrant, about 2-3 minutes. Be careful not to burn the butter.
8.
**Cook the Ravioli:** Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-5 minutes, or until they float to the surface and are tender. Reserve about ½ cup of pasta water before draining.
9.
**Combine and Serve:** Add the cooked ravioli to the skillet with the sage butter sauce. Gently toss to coat. Add a little of the reserved pasta water if the sauce is too thick. Serve immediately, garnished with grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (300g)

725 kcal / 3033 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

To prevent the ravioli from sticking together, dust them lightly with flour before refrigerating or freezing.

For a richer flavor, brown the butter slightly before adding the sage. Watch it carefully to avoid burning.

If you don't have fresh sage, you can use dried sage, but use about half the amount.

Fresh pasta dough is recommended, but you can use store-bought wonton wrappers as a quicker alternative. Be sure to seal them well.

Cooking Equipment

Oven

Stove

Large pot

Pasta machine (optional)

Ravioli stamp or cutter (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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