Description
These Butternut Squash Ravioli are filled with sweet roasted squash, nutmeg, and Pecorino, then tossed in a rich brown butter sage sauce. Garnished with crispy sage leaves, red peppercorns, and extra Pecorino for a cozy, autumnal feast.
Ingredients
Scale
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon olive oil
- 1 medium butternut squash
- 1 tablespoon butter
- 1 shallot, chopped
- Freshly grated nutmeg to taste
- Salt and pepper to taste
- 2 tablespoons Pecorino cheese
- 1/2 cup cream
- 1/2 cup salted butter
- Fresh sage leaves
- Sage leaves for garnish
- Red peppercorns
- Pecorino for garnish
Instructions
- Preheat oven to 400°F. Slice butternut squash, remove seeds, and roast until tender, about 40 minutes.
- Sauté shallot in butter until translucent, then mix with mashed squash, cream, Pecorino, nutmeg, salt, and pepper to make the filling.
- Mix flour and salt, make a well, add egg and olive oil. Knead into smooth dough and let rest for 30 minutes.
- Roll dough thin and cut into squares. Place filling, cover with another layer, and seal to form ravioli.
- Boil salted water and cook ravioli 3–4 minutes or until they float.
- Melt butter in a skillet, add sage leaves, cook until butter turns golden brown. Drizzle over cooked ravioli.
- Plate ravioli, garnish with fried sage leaves, red peppercorns, and shaved Pecorino. Serve immediately.
Notes
- Use fresh sage for crisp garnish.
- Roast squash for maximum sweetness.
- Don’t overfill ravioli to avoid bursting.
- The brown butter should be golden, not burnt, for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 110mg