Butternut Squash Ravioli
Butternut squash ravioli is a comforting and indulgent dish that elevates any mealtime experience. With its soft pasta encasing a rich, creamy filling of roasted butternut squash and ricotta, this recipe is perfect for cozy evenings or special gatherings. Drizzled with a fragrant sage butter sauce, each bite delivers warmth and satisfaction. Impress your family and friends with this delightful homemade meal that’s as beautiful as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash (about 2 cups roasted)
- 2 cups ravioli pasta sheets (store-bought or homemade)
- 1 cup whole-milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup walnuts, toasted and chopped
- 6 fresh sage leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the filling by peeling, cubing, and roasting the butternut squash at 400°F (200°C) for about 25 minutes until tender.
- In a bowl, mix the roasted squash with ricotta, Parmesan, walnuts, salt, and pepper until combined but slightly chunky.
- Roll out pasta sheets to a thin consistency; cut into 3-inch squares.
- Place a spoonful of filling in the center of each square; moisten edges with water and fold diagonally to seal.
- Cook ravioli in boiling salted water for 3-4 minutes until they float; remove carefully with a slotted spoon.
- For the sage butter sauce, melt butter in a skillet over medium heat, add sage leaves until crisp.
- Serve ravioli drizzled with sage butter sauce and additional Parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg