Butternut Squash Ravioli & Brown Butter Sage Sauce
I don’t have much to say about this recipe.. it’s simply perfect. It seems overwhelming to make handmade pasta dough, but I swear it’s really easy and foolproof. And SO worth it.
A few notes! Anytime you’re not actively working with the pasta dough, keep it wrapped in plastic to prevent drying out. Also, make sure you’re keeping all your surfaces well-floured to prevent sticking.
Also, you can make these ahead of time and place them in the freezer. Just take them out when you’re ready to eat and let them boil for 3-4 minutes longer.
Butternut Squash Ravioli & Brown Butter Sage Sauce
FOR THE BUTTERNUT SQUASH FILLING
1 medium-large butternut squash
1 bulb of garlic
1/3 cup grated parmesan cheese
1 tbsp whole milk
1/2 tsp dried sage
salt & pepper to taste
FOR THE PASTA DOUGH
1.5 cups semolina flour
1.5 cups all purpose flour
1 tsp salt
4 eggs, room temp
4 tbsp olive oil
3-4 tbsp water, as needed
FOR THE BROWN BUTTER SAUCE
1 stick of salted butter
1 bunch of fresh sage
TO TOP
Toasted pine nuts
Grated parmesan cheese
Amaretto cookies
Directions
Preheat the oven to 425. Cut & de-seed a medium to large butternut squash. Coat it with oil, salt and pepper & place flesh side down on a baking tray. Cut the top off a garlic bulb, coat in oil and place on the tray. Roast butternut squash & garlic for 30-35 minutes, until tender.
Meanwhile, make your dough - add 1.5 cups of semolina flour, 1.5 cups of all purpose flour, 1 tsp of salt, 4 eggs (at room temp), 4 tbsp of olive oil, and 3-4 tbsp of water (as needed) to a bowl (or stand mixer) and combine. Once the dough is semi-formed, take out of the bowl and add to a clean, floured surface. Keep kneading until dough is smooth (about 10 min). Wrap in plastic wrap and set aside until ready to use.
Scoop out the flesh of the butternut squash and 4-5 of the roasted garlic cloves and add to a blender or food processor. Add 1/3 cup of grated parmesan, 1 tbsp of whole milk, 1/2 tsp dried sage and salt & pepper to taste. Blend until smooth & season for taste.
Cut your pasta dough into quarters. Set 3/4 aside in the plastic wrap and roll out the other quarter by hand or with a pasta maker (you’ll want to roll it thinner than you think). This should make 2 thin sheets of pasta dough. Use a ravioli press to lay out half your pasta dough & fill the ravioli with the butternut squash filling. Lay the other half of the dough on top and press at the edges. Once your ravioli is made, lay on a baking tray with flour to avoid sticking. Repeat this process for all 4 quarters.
Make your brown butter & sage sauce before boiling the ravioli. Add 1 stick of salted butter & sage leaves to a small saucepan over medium heat. Once the butter starts bubbling, reduce to low. Stir until nutty & fragrant, about 5 min. It will be browned and the sage leaves should look fried. Set aside
Add the ravioli to salted, boiling water for 3-4 minutes, until floating. Remove from the water & top with brown butter sauce, sage leaves, parmesan and pine nuts. Bonus points if you add crumbled amaretto cookies. Enjoy!
Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
