Butternut Squash Sage Ravioli with Brown Butter Sauce
Recipe Introduction
Quick Hook
Fancy a bit of Italy without the airfare? This stuffed pasta , particularly Butternut Squash & Sage Ravioli , is seriously lush .
It's got that sweet squash vibe balanced with earthy sage.
Brief Overview
Ravioli, originating in Italy, are little pockets of joy! This recipe is doable (medium difficulty). It takes about an hour start to finish.
It makes enough for four hungry souls. So it's ideal for a family dinner or an Impressive Recipes Dinner Parties .
Main Benefits
This is proper no meat food recipes , packed with vitamins from the squash. Serve it up on a chilly Autumn evening.
What makes this recipe special, you ask? It's like getting Gourmet Pasta at Home , but you made it!
Ready to Roll? Let's Talk Dough!
Honestly, who doesn't love pasta? This Homemade Ravioli with Sage is a game changer. The dough is surprisingly simple. Flour, eggs, a bit of oil and salt... sorted!
The Filling: Squashy Goodness
Roasting the butternut squash brings out its sweetness. Then, it’s mashed with ricotta, parmesan, and sage. My nonna used to say fresh sage is key, and she's not wrong! This adds depth to the filling.
And If you want a Butternut Squash Ravioli Recipe , this is it!
That Brown Butter Sage Sauce Pasta Magic
This sauce... oh my gosh! The brown butter sage sauce pasta element is pure magic. Butter, sage, a pinch of red pepper flakes if you're feeling brave.
Cook it until it smells nutty and turns golden brown. You'll swear you are in Italy! It elevates the whole vegetarian stuffed pasta dishes .
I also think of it as part of amazing Autumn Pasta Recipes .
Don't Panic, It’s Easier Than You Think
Making stuffed shells pasta recipes can seem scary, but I promise it isn't! Just follow the steps, and you'll be scoffing restaurant quality ravioli in no time.
Plus, it's a real crowd pleaser, so it's good if you want pasta recipes for party .
Ingredients & Equipment: Let's Do This!
Alright, love, let's get down to brass tacks. For my Butternut Squash & Sage Ravioli with Brown Butter Sauce , you're gonna need a few key bits and bobs.
Don't worry, nothing too fancy, yeah? This stuffed pasta recipe is totally achievable at home. Honestly, even for Impressive Recipes Dinner Parties , this one's a winner.
We're talking gourmet pasta at home , without the Michelin star price tag! And perfect as a No Meat Food Recipes
Main Ingredients: The Stars of the Show
Here's what you'll need, broken down for ya. Measurements are both US and metric because, well, variety is the spice of life!
Pasta Dough:
- All-purpose flour: 300g (10.5 oz), plus extra for dusting. Quality check: Just plain flour, nothing bleached, yeah?
- Large eggs: 3 . Free range if you can!
- Olive oil: 1 tbsp .
- Salt: A pinch.
- Water: 2-4 tbsp , if needed.
Butternut Squash Filling:
- Butternut squash: 1 medium (approx. 700g / 24 oz ), peeled, seeded, and cubed. Quality check: Should feel heavy for its size, and the skin should be smooth, not bumpy.
- Olive oil: 2 tbsp .
- Onion: 1 small , finely chopped.
- Garlic: 2 cloves , minced.
- Nutmeg: 1/4 tsp , freshly grated.
- Parmesan cheese: 1/4 cup , grated.
- Ricotta cheese: 1/4 cup .
- Fresh sage leaves: 2 tbsp , finely chopped. This adds amazing flavor to these autumn pasta recipes!.
- Salt and freshly ground black pepper: To taste.
Brown Butter Sauce:
- Unsalted butter: 100g (7 tbsp or ~3.5oz). Quality check: Good quality butter really makes a difference here, so splash out if you can!
- Fresh sage sprigs: 4 .
- Red pepper flakes (optional): A pinch.
- Lemon juice: 2 tbsp .
- Salt and pepper: To taste.
- Grated Parmesan cheese: For serving (optional).
Seasoning Notes: Get That Flavour Bangin'!
This recipe is all about balance. Nutmeg in the filling gives it a warm, autumnal vibe. The brown butter sauce is where the magic happens.
The sage essential spice combinations goes nutty and fragrant, the lemon cuts through the richness, and that hint of red pepper? Bangin'! If you haven't got sage to hand, try thyme or rosemary, but honestly, the sage is key.
Brown Butter Sage Sauce Pasta is really yummy!.
Equipment Needed: Nothing Too Daft
- Food processor: (Optional, for pasta dough, but makes life easier!).
- Pasta machine or rolling pin: If you want to make it extra impressive.
- Large pot: For boiling the ravioli.
- Large skillet: For the brown butter sauce.
- Baking sheet: For roasting the squash.
- Pastry cutter or knife: To cut the ravioli.
- Slotted spoon: To scoop out the ravioli.
Honestly, if you don't have a pasta machine, a good old rolling pin works just fine. Just make sure you roll the pasta super thin! And as for the food processor? You can always knead the dough by hand - just takes a bit more elbow grease.
My grandma always did that Stuffed Shells Pasta Recipes and her's was the best, which is how I get here wanting to recreate Homemade Ravioli with Sage .
Right, now we know what we need, let's get cooking!
Butternut Squash Ravioli: Autumn's Best Dish
Honestly, who doesn't love stuffed pasta ? It’s the ultimate comfort food! Today, we're making Butternut Squash and Sage Ravioli with Brown Butter Sauce.
Get ready to wow everyone, because this recipe is amazing . Think Gourmet Pasta at Home but dead easy to nail.
A Butternut Squash Ravioli Recipe for the win!
Prep Like a Pro: Mise en Place for Success
First things first, prep is key. It’s all about having everything ready before you start. It may be a little time consuming, but it's well worth it!
Dice your butternut squash. You want 700g (24 oz) , peeled and cubed.
Finely chop 1 small onion and mince 2 cloves of garlic.
Grate your Parmesan cheese - you'll need about 1/4 cup .
Chop 2 tbsp of fresh sage.
Safety Reminder : Be super careful when peeling and cubing the squash, those things are hard. Use a good, sharp knife.
Making Ravioli: A step-by-step Guide
Here's how to make this delightful dish!
Make the Pasta Dough: Mix 300g (10.5 oz) all-purpose flour , 3 eggs , 1 tbsp olive oil and a pinch of salt.
Knead it until it’s smooth. Let it rest. About 45 minutes .
Roast the squash: Toss your cubed squash with 2 tbsp olive oil , salt and pepper. Roast at 200° C ( 400° F) until tender and slightly caramelized, like 20- 25 minutes .
Sauté Onion and Garlic: In a pan, soften the onion and garlic. The key to a successful Homemade Ravioli with Sage is to not burn the Garlic.
Mix the Filling: Mash the roasted squash. Add onion, garlic, 1/4 tsp nutmeg , Parmesan, 1/4 cup ricotta cheese , and sage. Season to taste.
Assemble Ravioli: Lay out your pasta sheets. Spoon filling on. Brush with egg wash to seal. Cover and cut the ravioli out.
Cook Ravioli: Boil in salted water. They are ready when they float, It should take about 3- 5 minutes .
Make Brown Butter Sauce: Melt 100g (7 tbsp) butter until it browns. Add 4 fresh sage sprigs , and optional red pepper flakes.
Stir in 2 tbsp lemon juice . Season to taste. This is the Brown Butter Sage Sauce Pasta element!
Serve: Toss the cooked ravioli with the sauce. Sprinkle with Parmesan. This Impressive Recipes Dinner Parties option is best served hot!
Pro Tips for Ravioli Perfection
Here’s some stuff I wish I knew when I started.
- Don’t overcook the squash . It will make the filling watery. I made that mistake when I was a rookie chef!. It's one of the most common mistakes to avoid.
- Rest the pasta dough . This relaxes the gluten. Easy to roll.
- Brown butter is quick to burn . So, keep your eye on it! A great benefit of this recipe is that it can easily be adapted into No Meat Food Recipes . It's also fantastic Pasta Recipes For Party events!
Now you have a delicious and comforting Autumn Pasta Recipes . This isn't just any stuffed pasta ; it's a celebration of autumnal flavours. Give it a go!
Recipe Notes
Alright, darlings, let's talk about making this Butternut Squash Ravioli recipe your own . Because let's face it, nobody follows a recipe exactly , right? Well, unless you are a professional chef preparing Impressive Recipes Dinner Parties .
So, keep reading for tips and tricks.
Serving Up Some Deliciousness
Forget limp lettuce! For plating and presentation, think Tuscan trattoria chic. Arrange your beautiful homemade ravioli with sage artfully on plates.
Drizzle generously with that gorgeous brown butter sage sauce pasta . Then, sprinkle some fresh Parmesan on top.
Seriously, a simple side salad of peppery arugula with a lemon vinaigrette cuts through the richness perfectly . Or, even better, try some roasted asparagus.
It will also contrast nicely with the earthy flavours. As for drinks, a crisp Pinot Grigio or a light bodied Chianti will make your Autumn Pasta Recipes dinner unforgettable.
This is going to be one of your favorite Stuffed Shells Pasta Recipes .
Storage Savvy
So, you've made a mountain of stuffed pasta . What now? Don't panic! Cooked ravioli can be refrigerated for up to 3 days in an airtight container.
Just drizzle with a little olive oil to prevent sticking.
Freezing is also an option. Lay the cooked, cooled ravioli on a baking sheet lined with parchment paper. Freeze them solid.
Then, transfer to a freezer bag. They’ll keep for up to 2 months .
To reheat, just drop them directly into boiling water for a few minutes until heated through. Easy peasy!
Remix It!
Want to shake things up a bit? Swap the butternut squash for pumpkin puree (just make sure it's well drained).
For a dietary adaptation, why not make it a vegetarian stuffed pasta dishes or a vegan option using vegan pasta dough and ricotta? Or, for a summery twist, use spinach and ricotta instead.
Get creative with your filling to create some no meat food recipes ! Who knew being a chef was so much fun ?
Nutrition Nuggets
Ok, so this isn't exactly health food. Each serving clocks in at around 550 calories, 20g protein, 30g fat, and 55g carbohydrates .
But hey, it’s good for the soul! And the butternut squash does offer a dose of Vitamin A and fibre.
Remember, it's all about balance, darling. This is a fantastic pasta recipes for party .
Honestly, making stuffed pasta like this Butternut Squash Ravioli is so rewarding. It sounds fancy. Actually, it is quite easy to do at home. You can create Gourmet Pasta at Home
Give it a go, even if you've never made pasta before. You might just surprise yourself!
Frequently Asked Questions
Is making stuffed pasta really as hard as it looks? I'm a bit of a beginner in the kitchen.
Don't let the fancy presentation fool you! While homemade pasta takes a little practice, this butternut squash ravioli recipe is totally achievable. You can even cheat a little and use pre-made pasta sheets to make things easier.
Just think of it like baking a cake follow the steps, and you'll be saying "Bob's your uncle" in no time!
Can I freeze these stuffed pasta ravioli? I'd love to make a big batch and save some for later.
Absolutely! Freezing is a brilliant idea for these little pockets of deliciousness. Lay the uncooked ravioli on a baking sheet lined with parchment paper, making sure they aren't touching. Freeze until solid, then transfer them to a freezer bag. They'll keep for up to 2-3 months.
Cook them straight from frozen, adding a minute or two to the cooking time. It's like having a little slice of Italy whenever you fancy!
What if I can't find fresh sage for this stuffed pasta recipe? Is there a good substitute?
No sage? No worries! While sage adds that classic autumnal flavour, you can definitely substitute it. Fresh thyme or rosemary both work wonderfully in the filling and brown butter sauce. Use about half the amount of dried herbs if you're going that route, as dried herbs have a stronger flavour.
A dash of Italian seasoning will also do the trick.
I'm trying to be a bit healthier. Are there any tweaks I can make to this stuffed pasta recipe to lighten it up?
Good on you for being health conscious! You can reduce the amount of butter in the sauce or use olive oil instead. Consider using whole wheat flour for the pasta dough to add fiber. You could also increase the amount of butternut squash in the filling while slightly reducing the cheese.
Small changes can make a big difference!
Can I make the filling for this stuffed pasta ahead of time?
Definitely! Making the filling ahead of time is a great way to break up the work. Just prepare the butternut squash filling as instructed in the recipe, let it cool completely, and then store it in an airtight container in the refrigerator for up to 2 days.
This will also allow the flavours to meld together even more, making your ravioli extra delicious.
My butternut squash filling is a bit watery! What did I do wrong, and how can I fix it?
Ah, a common pasta predicament! Overcooked butternut squash or squash that wasn't drained well enough can cause a watery filling. To fix it, you can try draining the cooked squash in a cheesecloth lined sieve before mashing.
You could also add a tablespoon of breadcrumbs or extra Parmesan cheese to the filling to absorb some of the excess moisture. Remember, gently does it you want a smooth, flavourful filling, not a paste!
Butternut Squash Sage Ravioli With Brown Butter
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 30g |
| Fiber | 5g |
