Description
Elegant homemade ravioli filled with roasted butternut squash, garlic, and Parmesan, served with a rich brown butter sage sauce and toasted pine nuts.
Ingredients
- Pasta:
- 1 1/2 cups semolina pasta flour
- 1 1/2 cups all-purpose flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
- Filling:
- 2 1/2 pounds butternut squash, peeled and chopped
- 8 garlic cloves, whole
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- Sauce & Garnish:
- 4 tablespoons butter
- 10 fresh sage leaves
- 1/4 cup toasted pine nuts
- Extra grated Parmesan for serving
Instructions
- Preheat oven to 400°F (200°C). Toss squash and garlic with olive oil, spread on a baking sheet, and roast for about 45 minutes. Let cool slightly.
- Make pasta dough: combine flours, eggs, olive oil, water, and salt. Knead for 10 minutes until smooth. Wrap and rest for 20 minutes.
- Blend roasted squash and garlic in a food processor until smooth. Add Parmesan, sage, salt, and pepper. Add a bit of oil if needed for texture.
- Roll pasta dough into thin sheets. Add 1 tsp of filling per ravioli. Moisten edges with water, top with another sheet, seal, and cut. Dust with flour.
- Boil salted water. Cook ravioli in batches until they float. Remove gently with a slotted spoon.
- In a saucepan, melt butter with sage leaves. Cook until lightly browned and sage is crisp.
- Serve ravioli with brown butter sauce, toasted pine nuts, and Parmesan.
Notes
- To freeze, place ravioli on a parchment-lined tray, freeze, then transfer to a sealed bag. Boil from frozen.
- Filling can be made a day in advance and chilled.
- No pasta machine? Use a rolling pin for even sheets.
- Swap pine nuts with toasted walnuts or hazelnuts for variation.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/12 of recipe (~6 ravioli)
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg
