Butternut Squash Ravioli with Sage Brown Butter Sauce
Servings: 2
Calories: 900kcal
Equipment
- pasta roller
- ravioli press
Ingredients
For the Roasted Butternut Squash:
- 1 small butternut squash about 1½ lbs, to yield 1 cup roasted cubes
- 1 tbsp olive oil
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the Filling:
- 1 tbsp unsalted butter for browning
- 3 tbsp shallots finely minced (about 1 medium shallot)
- 1 cup roasted butternut squash mashed (from above)
- ¼ cup whole-milk ricotta drained if wet
- 3 tbsp heavy cream
- 3 tbsp Parmigiano-Reggiano freshly grated, plus more for serving
- ¼ tsp freshly grated nutmeg
- ¼ tsp fine sea salt plus more to taste
- ¼ tsp freshly ground white pepper
For the Toasted Breadcrumb Mixture:
- 3 tbsp fine dry breadcrumbs plain, unseasoned
- 1 tsp unsalted butter
- ⅛ tsp ground cinnamon
- Pinch of fine sea salt
For the Pasta:
- 1 batch Fresh Egg Pasta Dough rolled to setting 5–6 on a pasta machine - https://reciperemodeler.com/comfort-food-recipes/fresh-egg-pasta-dough/
For the Sage Brown Butter Sauce:
- 6 tbsp ¾ stick unsalted butter
- 10 –12 fresh sage leaves
- ½ tsp fine sea salt
- 1 –2 tbsp reserved pasta cooking water
- Freshly grated Parmigiano-Reggiano for serving
- Freshly ground black pepper for serving
- 2 tbsp Walnuts roughly chopped
Instructions
Roast the squash:
- Poke the whole squash several times with a knife or fork and microwave on high for 2–3 minutes. This softens the skin just enough for safe, easy peeling and cutting — it is not meant to cook the squash through.
- Let it cool for a few minutes, then peel, halve, seed, and cut into roughly 1-inch cubes.
- Toss the cubes with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer — do not crowd them or they will steam rather than roast.
- Roast at 425°F for 20–25 minutes, turning once halfway through, until the cubes are golden brown on at least two sides and completely tender.
- Let cool slightly, then transfer to a bowl and mash with a fork to a rough puree. Measure out 1 cup. Some texture is fine. Set aside to cool completely.
Make the toasted breadcrumbs:
- In a small dry skillet over medium heat, toast the breadcrumbs, stirring frequently, until golden and fragrant, about 3–4 minutes. Add the 1 tsp butter and stir to coat. Add the cinnamon and a pinch of salt, stir for 30 seconds, then transfer to a bowl and cool completely.
Make the filling:
- In a small light-colored skillet over medium heat, melt 1 tablespoon of butter. Continue cooking, swirling occasionally, until the butter turns golden amber and smells nutty — about 3–4 minutes. Watch carefully; it moves quickly once it starts to brown.
- Add the minced shallots to the brown butter and sauté until softened and just translucent, about 2 minutes.
- Add the mashed squash. Cook, stirring, until any excess moisture has dried off and the mixture looks slightly dry, about 3 minutes.
- Add the heavy cream and stir to combine. Cook 2 minutes more, then remove from heat.
- Stir in the Parmigiano-Reggiano, nutmeg, salt, and white pepper. Let cool for 5 minutes, then fold in the ricotta and the toasted breadcrumb mixture. Taste and adjust seasoning — the filling should be assertively savory.
- Transfer to a bowl, press plastic wrap directly against the surface, and refrigerate for at least 1 hour or overnight. The filling must be cold and firm before assembly.
Assemble and cook the ravioli:
- Follow the shaping instructions in the [Fresh Egg Pasta Dough companion post] for the ravioli press mold method or hand-shaping method.
- Bring a large pot of water to a vigorous boil and salt it generously. Before adding pasta, scoop out ½ cup of pasta water and set aside. Cook the ravioli in uncrowded batches until they float and the pasta is just tender, about 2–3 minutes. Remove with a spider or slotted spoon.
Make the sage brown butter sauce:
- In a large skillet over medium heat, melt the butter. Add the sage leaves as the butter melts. Continue cooking, swirling occasionally, as the butter foams and then begins to brown and the sage leaves crisp. Add the walnuts to toast in the butter. Pull off heat the moment the butter is amber and nutty-smelling, about 4–5 minutes total. Season with salt.
- Add 1 tablespoon of the reserved pasta water and swirl to emulsify. The sauce should look slightly creamy, not greasy.
Finish and serve:
- Add the cooked ravioli to the skillet and spoon the sauce and crisped sage leaves over them. Add more pasta water if the sauce seems tight.
- Divide between two warmed pasta bowls. Finish with freshly grated Parmigiano-Reggiano and a few turns of black pepper.
Notes
On the squash: The microwave step is a safety technique, not a cooking step. Raw butternut squash is very hard to peel and cut; two to three minutes in the microwave makes it manageable without cooking the flesh.
On the ricotta: Drain wet ricotta on a paper towel for a few minutes before using. Excess moisture will loosen the filling and make assembly messy.
On the filling: Cold filling is firm filling. Do not try to assemble the ravioli with warm filling — it will be sticky, soft, and hard to control.
On the sauce: Have everything ready before you start the brown butter. This sauce does not hold. Warmed bowls make a real difference for keeping the pasta hot at the table.
US and Metric:
- 1 cup squash = 240 ml / approx. 225 g mashed
- ¼ cup ricotta = 60 ml / approx. 60 g
- 6 tbsp butter = 85 g
- 3 tbsp Parmigiano = approx. 15 g
- ¼ cup ricotta = 60 ml / approx. 60 g
- 6 tbsp butter = 85 g
- 3 tbsp Parmigiano = approx. 15 g
