Butternut Squash Ravioli Recipe in Brown Butter

homemade butternut squash and ricotta ravioli with brown butter sage and pepitas in black bowl

Butternut Squash Ravioli Recipe in Brown Butter

The combination of ravioli filled with pureed roasted butternut squash and simple ricotta cheese is served in a simple brown butter sauce and is a classic fall combination.

Course pasta

Cuisine Italian

Keyword brown butter, butternut squash, fall, ravioli, sage, squash, stuffed pasta

Prep Time 1

Cook Time 30

Servings

Calories 1058kcal

Equipment

Pasta roller (I use the KitchenAid attachment)
Pasta cutter (optional)

Ingredients

For the filling:

4 cups cubed butternut squash (cut into ½” cubes)
2 tablespoons extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed
1 cup whole milk ricotta cheese, drained
½ cup grated Parmesan cheese
1 large egg
¼ teaspoon ground nutmeg

For assembly and the sage brown butter:

1 pound pasta dough, either homemade or store bought
1 large egg
8 tablespoons unsalted butter
10 medium fresh sage leaves
Freshly ground black pepper, as needed
¼ cup pepitas

Instructions

For the filling:

Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.
Let the squash cool completely then add the squash, ricotta and Parmesan, egg and nutmeg to the bowl of a food processor. Puree until smooth.
Add the filling to a pastry bag fitted with a ¼” (6mm) round tip (or use a large resealable plastic bag and cut a small opening in one corner).

For the assembly and the sage brown butter:

Cut the pasta dough into 4 equal pieces and cover with plastic wrap. Dust a clean surface with semolina flour (or cornmeal) and work one piece at a time. Flatten the dough into a 5” (12cm) by 4” (10cm) oval.
Roll the dough through a pasta roller at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine again. Continue to roll the dough through the machine, reducing the setting to narrower settings each time until it is 1/16” (1.5mm) thick. You should be able to see your hand through the dough.
Cut the sheet in half crosswise. Starting 1” (2.5cm) from the short edge, spoon about 1 tablespoon (15g) of the butternut squash filling down the length of the dough, spacing them about 1” (1.5cm) apart. In a small bowl whisk together the egg with 1 tablespoon of water (15g).
Brush the filling with the egg wash and cover with the second piece of the dough, pressing around each round so no extra air remains. Use a serrated pasta wheel, sharp knife, or ravioli mold to cut the ravioli into 2” inch (5cm) squares.
Cover with plastic wrap until ready to use. Repeat with the remaining dough and filling.
To make the brown butter sauce, heat a large sauté pan over medium-low heat, add the butter and allow to melt.
Add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma, about 5 minutes. Once this happens, immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
Bring a large pot of salted water to a boil. Add the ravioli and cook until the ravioli rise to the top and are al dente, about 3 minutes.
Use a slotted spoon to remove the ravioli to serving bowls.
Drizzle with the brown butter then top with the sage and pepitas. Serve immediately.

Video

Nutrition