Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
  • prep: 1 hr
  • cook: 45 min
  • total: 1 hr 45 min
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  • servings:
  • Summary

    Instructions To make the pasta dough: Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired. To make the filling: Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli. To make the sauce: Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp. To prepare: Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release. Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

    Ingredients

    • 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
    • 2 1/2 lbs butternut squash (peeled and roughly chopped)
    • 8 whole garlic cloves
    • 1/4 cup olive oil
    • 1/2 cup parmesan cheese
    • 1/2 teaspoon dried sage
    • salt and pepper (to taste)
    • 4 tablespoons butter ((1/2 stick))
    • 10 whole fresh sage leaves (more)
    • 1/4 cup toasted pine nuts
    • freshly grated parmesan cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 285 % Daily Value *
    • Total Fat: 12 g 18.68%
    • Saturated Fat: 2 g 9.68%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 0.96%
    • Sodium: 225 mg 9.37%
    • Calcium: 80 mg 8.04%
    • Potassium: 395 mg 11.27%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.7%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 39 g %
    • Dietary Fiber: 3 g 12.86%
    • Sugar: 2 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 201.59%
    • Vitamin C 33.09%
    • Vitamin D 0.18%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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