Description
A delicious homemade butternut squash ravioli served with a rich brown butter pecan sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1/2 cup unsalted butter
- 1/2 cup chopped pecans
- 1 tbsp fresh sage, chopped
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25 minutes until tender.
- Mash the roasted squash and mix with ricotta and Parmesan cheese.
- Combine flour, eggs, and water to make pasta dough. Roll out thin sheets.
- Place small mounds of squash filling on one sheet, cover with another sheet, and press to seal. Cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float.
- Melt butter in a pan over medium heat until golden brown. Add pecans and sage, cook for 1 minute.
- Toss cooked ravioli in the brown butter sauce and serve.
Notes
- Use fresh sage for best flavor.
- Dust the ravioli with flour to prevent sticking.
- Serve immediately for best texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: homemade ravioli, butternut squash, brown butter sauce, pecan, Italian pasta