Butternut Squash Ricotta Ravioli Recipe
Fill my homemade ravioli dough or store-bought wonton wrappers with this oh-so-good roasted butternut squash ravioli filling. Drizzled with a golden brown butter sage sauce and you have a festive fall dinner or side dish for the holidays.
Servings 4
Ingredients
- 2 lb butternut squash cubed; I buy at Trader Joe's or Costco
- 2 Tablespoon olive oil divided
- 1 onion chopped
- 3 cloves garlic
- 3 sage leaves
- 1 container of ricotta cheese
- ½ cup parmesan cheese
- 1 tsp salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- lemon juice
For the browned butter sage sauce
- 1 stick unsalted butter
- 3 sage leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- toasted pine nuts for garnish
- freshly grated parmesan cheese
For the pasta -Store bought / OPTION #1
- 1 package of wonton wrappers
For the pasta - Homemade ravioli dough / OPTION #2
- 4 cups "00" flour
- 1¼ cups warm water or more to use as needed
- 1 egg
- 2 egg yolks reserve whites for another use like meat ravioli
- 1 teaspoon kosher salt
Instructions
For the butternut squash filling
- Preheat oven to 400˚.
- On a sheet pan, toss butternut squash topped with 1 Tablespoon of olive oil and a sprinkling of salt and pepper. Roast in the preheated oven until golden, about 30 minutes.2 lb butternut squash
- Saute chopped onion in olive oil with the cloves of garlic and three sage leaves in a skillet.1 onion, 3 sage leaves, 3 cloves garlic
- Puree squash, onions, sage and garlic in food processor until smooth.
- Mix in ricotta and seasonings. Taste and correct seasoning to your taste. You want it to have a lot of flavor.1 container of ricotta cheese, ½ cup parmesan cheese, 1 tsp salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, lemon juice
For the ravioli - if using homemade ravioli dough. If using wonton wrappers, skip to step 3 below.
- Start with ¼ of a recipe of homemade ravioli dough using a pasta machine or Kitchenaid mixer pasta roller attachment. Start at setting #1. Fold each end to the middle and repeat this setting). Continue rolling ravioli up to setting #6. Go as thin as you dare but you should be able to see the outline of your hand through the dough when held up to the light.
- Lay the sheet of pasta dough on a floured board. Use a ruler or ravioli stamp to "mark" one side of the length of the dough. This will help you know where to place the filling.
- Using a clean tablespoon, fill each ravioli with the cheese filling (up to a tablespoon of filling - use your judgement here to at least ½" of a rim).
- Use a pastry brush to brush water around the outside edge of each ravioli.
- Fold the unfilled side of ravioli dough over the filled side.
- Use two fingers to pat firmly yet gently around the filling. Packing and sealing the filling tightly helps prevent air pockets which helps avoid the ravioli from bursting. Press out the air pockets at the same time.
- Cut the ravioli using a ravioli stamp or a pastry wheel, pressing down to seal it.
Cook the ravioli
- Remove ravioli to a floured baking sheet or clean surface. Cover with a dish towel and refrigerate if cooking later in the day. In lightly boiling. heavily salted water (kosher salt), cook the ravioli for 3-5 minutes until the ravioli floats.
For the browned butter sage sauce
- Brown the butter in a small skillet over medium-low heat for 5-7 minutes until amber brown in color. Be sure to watch it closely at the 5 minute mark as it'll burn quickly if you're not careful!1 stick unsalted butter
- Add sage leaves during the last two minutes to flavor the sauce.3 sage leaves
- Season with salt and pepper. Spoon over hot ravioli and sprinkle with pine nuts and parmesan, as desired.½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Notes
Serving, Storage & Freezing Tips
Make ravioli the same day you plan to cook it. Lay the ravioli on a floured baking sheet and refrigerated covered with plastic wrap for a few hours Freeze ravioli. Lay the ravioli on a floured baking sheet in a single layer and freeze until firm. Transfer to a freezer safe plastic bag. Can be frozen for up to 3 months. Thaw. No need to thaw before cooking! Cook frozen homemade ravioli 3-5 minutes in boiling, generously salted water.