Savory roasted butternut squash, creamy ricotta, warm spices and al dente pasta served in a buttery sage sauce!
This could absolutely be one of my favorite pasta dishes
I have actually had this dish in a couple different restaurants, my favorite version being at Eataly in Manhattan
I knew I had to figure this one out for myself!
Butternut squash is the star of this dish but we are going to take this to the next level by roasting it for extra flavor
So let’s start there
We are using a large butternut squash which will roughly gives us 1 1/2 cups of puree
Now there are multiple ways you can roast this
Cut it in half, remove the seeds and put it on a pan in the oven… I am, however, looking for as much roasted flavor as I can get
So we are going to cut this up and roast it in small pieces
Cut the top and bottom off and then split the squash in half
Scoop out the seeds and “guts” and discard them or plant them… you never know, you may grow some delicious squash!!!
Let’s start cutting them into sections
Remove the flesh from the skin and chop into squares
Once all the squash is peeled and cut add it to a large bowl
The rule is to try and keep everything uniform
Due to the shape of this particular squash, just do the best you can
In the end, it will all work out!
We like to drizzle the squash with some olive oil and sprinkle with a pinch each of kosher salt and ground black pepper
Preheat your oven to 350 F
Give the squash a toss and then drop onto a sheet pan
Place into the oven and cook 20-30 minutes (flipping once in between) or until you can insert a knife easily through the squash and it has a nice golden brown color
Let the squash cool, in fact you can do this part a whole day ahead along with the next step!
Once the squash has cooled, add it to a food processor
Puree until smooth
If you don’t have a food processor you can use a blender, potato ricer or a potato masher
Basically you want to have a smooth mixture with no lumps
Scrape the squash mixture into a bowl
Now we have the base
It’s time to add the ingredients which will not only make this a ravioli, but will take this to the next level!
We will need 8 ounces of ricotta cheese (well drained), 2 large eggs whisked, 2 grated garlic cloves, fresh sage and parsley, 1 teaspoon each of kosher salt and ground black pepper and freshly ground nutmeg
Place the sage and parsley on a cutting board
Put them in a pile and give a nice chop
We prefer using fresh nutmeg and a fine grater
Add all of these ingredients minus the eggs to the butternut squash
Grate the nutmeg in as well
Mix this together
Now the reason we hold off on the eggs is so we can taste the mixture and adjust the seasonings, such as the nutmeg, salt, etc.
Once you’re happy with the flavor, add in the eggs to help bind the mixture
Mix together and set aside
My wife and I like to get each other at least one odd and interesting gift each year for the holidays
I was really pleased with myself when she opened the ravioli mold I bought her which forms ten 2.5 inch raviolis
She just smiled and handed me my gift
Which turned out to be a ravioli mold that made ten 2.5 inch raviolis
🙂
No joke
We kept both so we can now make twenty 2.5 inch raviolis!
For our ravioli station we will need our filling, a bowl of water, a teaspoon, the ravioli molds, a ravioli press and a sheet pan sprinkled with flour
Next we are using 1 pound of pasta dough that we made ahead of time
Click on our link to make your own Fresh Pasta Dough
You can also buy pre-made pasta sheets
Cut the dough in quarters
Run it through a pasta maker until you reach your desired thickness
Sprinkle the molds with a drop of flour
Lay a sheet of pasta over the molds
You want to completely cover the molds so you can seal the ravioli
Gently use the press to make indentations in the sheet of pasta
Add a heaping teaspoon of filling to each ravioli
Don’t over fill them as that will make it very difficult to seal them
Continue to add the filling until all of the indentations are filled
Using your fingers or a brush, lightly apply water in between and around all of the raviolis
Place another sheet of pasta over the raviolis and gently press down along the length with the palm of your hand
Sprinkle a rolling pin with some flour
Start on one end of the molds and roll all the way across, pressing gently as you go to seal the ravioli
Peel off any excess pasta and use a bench scraper to cut the dough between the two molds
Flip the mold over onto a floured surface
Remove the mold and set aside
Using the bench scraper, cut in between the raviolis
Look at that!
Nice ravioli!!!!
Repeat with the other 2 sheets of pasta
This will yield 40 raviolis
Place the raviolis on floured sheet pans
Bring a pot of salted water to a boil
Drop in a handful of ravioli into the pot
You don’t want to overcrowd them
Cook 4-6 minutes or until the ravioli are floating
Gently remove to a clean sheet pan and set aside
Repeat until all of the ravioli are cooked
Now let’s talk about a sauce
When I think of butternut squash I think of sage and pecans
And what would tie all that together?
Browned butter!
So let’s start there
We will need 1 stick of butter, 8 sage leaves and 3/4 cups of chopped pecans
Cut the butter into chunks and chop the sage
Add the butter and sage to a pan over medium heat
Melt the butter and continue to stir until bubbly and lightly browned
Add in the pecans
Cook 3-4 minutes tossing occasionally
Start adding in a handful of ravioli at a time and toss to coat
Repeat until all of the ravioli have been added and coated in the butter, sage and pecan sauce
Remove from the heat and garnish with some fresh parsley, crushed red pepper flakes and grated Parmesan cheese
Serve and dig in!!!!
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Enjoy!!!
Simply Sundays ~ Butternut Squash Ravioli
Ingredients
For roasting the squash
1 large butternut squash
1 tablespoon of olive oil
1 teaspoon each of kosher salt and ground black pepper
For the filling
8 ounces of ricotta cheese
2 large eggs
2 grated garlic cloves
5 fresh sage leaves
1 tablespoon of fresh parsley
1 teaspoon each of kosher salt and ground black pepper
fresh nutmeg (to taste)
For the ravioli
1 pound of fresh pasta dough (rolled into four sheets)
For the sauce
1 stick of butter
3/4 cups of chopped pecans
8 fresh sage leaves
For the garnish
fresh parsley
crushed red pepper flakes
grated Parmesan cheese
Directions
For the squash
Cut the top and bottom off and then split 1 large butternut squash in half. Scoop out the seeds and “guts” and discard them. Remove the flesh from the skin and chop into squares
Add the squash to a large bowl and drizzle with some olive oil and sprinkle with a pinch each of kosher salt and ground black pepper. Preheat your oven to 350 F. Give them a toss and then drop onto a sheet pan
Place into the oven and cook 20-30 minutes (flipping once in between) or until you can insert a knife easily through the squash and it has a nice golden brown color. Once the squash has cooled, add to a food processor and blend until smooth. Scrape the squash mixture into a bowl
For the filling
To the bowl of squash, add 8 ounces of ricotta cheese, 2 grated garlic cloves, 5 chopped fresh sage leaves, 1 tablespoon of fresh chopped parsley, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and freshly grated nutmeg. Taste and adjust the seasonings. Then add 2 whisked eggs and mix together and set aside
For the Ravioli
Cut a 1 pound ball of fresh pasta dough into quarters and run it through a pasta maker until you reach your desired thickness. Sprinkle ravioli molds with a drop of flour. Lay a sheet of pasta over the molds. You want to completely cover the molds so you can seal the ravioli
Gently use the press to make indentations in the sheet of pasta. Add a heaping teaspoon of filling to each ravioli. Don’t over fill as that will make it very difficult to seal them. Continue to add the filling until all the indentations are filled
Using your fingers or a brush lightly apply water in between and around all of the raviolis. Place another sheet of pasta over the raviolis and gently press down along the length with the palm of your hand. Sprinkle a rolling pin with some flour. Start on one end of the molds and roll all the way across, pressing gently as you go to seal the ravioli
Peel off any excess pasta and use a bench scraper to cut the dough between the two molds. Flip the mold over onto a floured surface. Remove the mold and set aside. Using the bench scraper cut in between the raviolis. Repeat with the other 2 sheets of pasta. This will yield 40 raviolis. Place the raviolis on floured sheet pans
Bring a pot of salted water to a boil. Drop in a handful of ravioli into the pot. You don’t want to overcrowd them. Cook 4-6 minutes or until the ravioli are floating. Gently remove to a clean sheet pan and set aside. Repeat until all the ravioli are cooked
For the sauce
Add 1 stick of butter cut into chunks into a pan over medium heat. Add 8 chopped fresh sage leaves to the pan as well. Melt the butter and continue to stir until bubbly and lightly browned. Add in 3/4 cup of chopped pecans. Cook 3-4 minutes tossing occasionally
Start adding in a handful of ravioli at a time and toss to coat. Repeat until all of the ravioli have been added and coated in the butter, sage and pecan sauce. Remove from the heat and garnish with some fresh parsley, crushed red pepper flakes and grated Parmesan cheese
Tools used to make this recipe
Norpro Stainless Steel Scraper/Chopper
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
KitchenAid Artisan Series 5-Qt. Stand Mixer
KitchenAid 3-Piece Pasta Roller & Cutter Attachment Set
Good Cook Classic Wood Rolling Pin
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
Republished 2020
Those look amazing!
Thank you!!