Butternut Squash Ravioli with Brown Butter and Sage Sauce

A cropped square image of butternut squash ravioli in a bowl with sage.

4.50 from 2 votes

Butternut Squash Ravioli with Brown Butter and Sage Sauce

Homemade Butternut Squash Ravioli made with fresh egg pasta dough, rich and creamy butternut squash and ricotta filling and tossed in a simple brown butter and sage sauce. A cosy bowl of pasta that's perfect for Fall.

Prep Time1 15

Cook Time1

Total Time2 15

Course: pasta

Cuisine: Italian

Servings: servings (around 48 small ravioli)

Calories: 590kcal

Author: Emily Wyper

Equipment

Food processor
Pasta machine
Ravioli maker or stamp
Piping bag, for the filling (optional)

Ingredients

For the pasta dough

3 cups* Italian 00 flour (400g) *spooned and levelled (plus extra for dusting)
4 large eggs , at room temperature
1 egg yolk , at room temperature

For the filling

1-2 tablespoons olive oil
4 cups butternut squash (630g/1.3lbs) cut into medium-sized cubes
1 sprig fresh thyme
1.5 cups ricotta cheese (375g/13oz)
¾ cup Parmigiano Reggiano or Pecorino Romano (30g) freshly grated
salt and pepper

For the sauce

1 stick unsalted butter (100g)
8-10 sage leaves

Instructions

Make the pasta dough

Tip the flour on a large clean work surface and make a wide well in the middle (you can also do this in a large bowl or mixer).
Add the eggs and yolk to the well the scramble them with a fork. Gradually start to incorporate the flour into the eggs until a rough dough has formed.
Use your hands to knead the dough until all or most of the flour has been absorbed. Continue kneading for around 10 minutes until the dough is smooth and elastic. Wrap in cling wrap and let it rest for at least 30 minutes.

Make the filling

Preheat the oven to 400F (200C).
Cut the skin from the squash using a knife or vegetable peeler and cut it into medium-sized cubes.
Place on a baking tray and sprinkle with a good pinch of salt, pepper and thyme. Drizzle with olive oil and toss to coat the squash in oil then arrange in an even layer. Roast in the oven for 30-14 minutes until soft.
Let the squash cool slightly then add it to a food processor with the ricotta, Parmigiano Reggiano, and nutmeg. Blitz together until smooth and combined. Taste it for seasoning and add any salt if needed.
You can transfer the filling to a piping bag if using or leave it in a bowl and spoon the filling into the ravioli.

Assemble the ravioli

Set up your pasta machine and have the set at the widest setting (usually number 0).
Cut your dough into 4 quarters and work with one quarter at a time keeping the rest covered in plastic wrap.
Sprinkle your work surface and pasta machine with flour. Press and flatten the piece of dough so it’ll fit through your pasta machine easily making sure it’s lightly dusted in flour.
Pass your piece of dough through your pasta machine. Fold one end into the middle and the other end over that (as if you’re folding a leaflet), press it down and pass it through the machine again at the same setting. Repeat this step 4-5 times.
Now you’re ready to roll your pasta dough. Change the setting on your pasta machine to the second widest setting (usually number 1) and pass the dough through. Keep passing the dough through each setting until you reach number 6 or 7, I like to go up to setting 6 on my Atlas pasta machine for this recipe.
If using a ravioli maker dust it well with flour or dust your surface if not. Cut your long sheet of pasta into two equal lengths. Place one over the ravioli maker, top with the indent mould then fill each ravioli with the butternut squash filling (using a spoon or piping bag). Lay the second sheet of pasta directly on top and use the mini roller or rolling pin to seal the ravioli.
Tip the ravioli maker upside down, remove the ravioli, they should come away easily and place them on a clean surface or board dusted with flour. Repeat these steps from the start with each quarter of dough.

Cooking the ravioli

When you’ve made all of the ravioli bring a large pot of water to a boil and salt it well. Add your ravioli to the boiling water, stir to make sure none of them stick to the bottom then boil for 4 minutes.
Add the butter, sage and a small pinch of salt to a large skillet. On a medium heat, melt the butter for the same time the ravioli are cooking. It should start to turn a light golden brown colour. If it turns too quickly turn the heat down or off.
Transfer the ravioli to the sauce using a slotted spoon and toss to coat in the butter. Serve in bowls topped with extra grated Parmigiano Reggiano.

Video

Notes

Kitchen scale vs cups - I highly recommend using a kitchen scale to weigh the flour as cup measurements can vary drastically depending on the brand of flour, how it's filled etc. If using cups I've found that spooning the flour into the cups then levelling it off with a knife is the best method to avoid over-packing.
Making the filling - blitzing the filling in a processor gets it nice and smooth making it easy to pipe or spoon into the ravioli. If you don't have one you can mash the squash in a bowl.
Rolling out the dough - make sure to dust your work surface and the pasta machine well with flour when rolling out. You'll need to add more as you go.
Using a ravioli maker - dust the ravioli maker/mould well with flour so you can remove the ravioli easily.
Make the filling in advance - to make things easier you can prepare the filling a day or two before and store it in the fridge.
Storage & freezing - Blanch the ravioli in boiling salted water in batches for about 1 minute, remove them with a slotted spoon and place them on a clean kitchen towel on top of a cooling rack or similar.
Let them air dry for about 20-30 minutes on each side, they should feel tacky but not wet. You can then store them in the fridge for up to 3 days or freeze them.
Freezing note 2 - You can freeze the ravioli without blanching first it just helps makes them more durable and less likely to crack or burst in the water. Cook the ravioli straight from frozen for 5 minutes, do not defrost first.

Nutrition