There’s something magical about the combination of butternut squash and sage that instantly warms the soul.
When I first tasted Butternut Squash Ravioli with Sage Butter Sauce, I knew I had stumbled upon a dish that perfectly captures the essence of fall.
The sweet, creamy filling of the ravioli paired with the nutty, aromatic sage butter makes for a comforting meal that’s both simple and elegant.
Ingredient List
Here’s everything you need to create my delicious Butternut Squash Ravioli with Sage Butter Sauce. I’ve listed the ingredients in the order you’ll use them for easy preparation.
For the Ravioli
- 1 medium butternut squash
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
For the Sage Butter Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese
- Chopped walnuts
- Fresh sage leaves
Gather these ingredients to create a warm and flavorful dish that celebrates the flavors of fall.
Step-by-Step Instructions
- Prepare the Butternut Squash
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast in a preheated oven at 400°F for 35-40 minutes or until tender. Let it cool for a few minutes, then scoop out the flesh into a mixing bowl.
- Make the Filling
Mash the roasted butternut squash with a fork until smooth. Add 1/4 cup of grated Parmesan cheese 1/4 teaspoon of nutmeg 1/2 teaspoon of salt and a pinch of black pepper. Mix thoroughly until well combined. Set aside to cool while you prepare the pasta dough.
- Prepare the Pasta Dough
On a clean surface or in a large bowl combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack two large eggs into the well. Using a fork gradually incorporate the flour into the eggs. Once combined knead the dough by hand for about 5-7 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Roll Out the Dough
After resting roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch. Lay the rolled-out dough on a floured surface to prevent sticking.
- Form the Ravioli
Using a cookie cutter or a glass cut circles from the rolled-out dough. Place a teaspoon of the butternut squash filling in the center of half the circles. Moisten the edges with water and top with another circle of dough. Press firmly to seal, ensuring no air is trapped inside. Cut around the edges with a fork for an extra seal.
- Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove the ravioli and transfer them to a plate.
- Make the Sage Butter Sauce
In a large skillet melt 1/2 cup of unsalted butter over medium heat. Add 8-10 fresh sage leaves and cook for about 2-3 minutes until the butter turns golden brown and the sage becomes crispy. Keep an eye on it to prevent burning.
- Combine and Serve
Recipe Notes & Variations
When making Butternut Squash Ravioli with Sage Butter Sauce, here are some notes and variations to consider for perfecting your dish:
Dough Tips
- I find that using a mix of all-purpose flour and semolina flour gives the ravioli a delightful texture.
- For a richer flavor I sometimes add a pinch of salt to the dough while mixing.
Filling Variations
- If I want a twist on the traditional filling, I add ricotta cheese to the butternut squash mixture for extra creaminess.
- Experimenting with spices can enhance the flavor; sometimes I include a hint of cinnamon or smoked paprika for added depth.
Sauce Alternatives
- While sage butter is quintessential, I’ve also made a brown butter sauce with garlic and walnuts for a nutty crunch.
- For a lighter option I will occasionally use olive oil instead of butter, adding lemon zest and parsley for freshness.
Freezing Ravioli
- To prepare in advance I freeze the individual ravioli before cooking.
- I place them on a baking sheet lined with parchment paper until frozen solid then transfer them to a zip-top bag for storage.
Serving Suggestions
- I like serving my ravioli with toasted pine nuts sprinkled on top or freshly grated Parmesan cheese for a flavor boost.
- A side salad with arugula and a simple vinaigrette pairs beautifully with the rich ravioli.
- For those avoiding gluten I have used gluten-free flour blends for the dough and the results were just as satisfying.
- To create a vegan version I replace the egg in the dough with water and use nutritional yeast instead of Parmesan in the filling.
Serving Suggestions
When I serve my Butternut Squash Ravioli with Sage Butter Sauce, I love to elevate the dish with a few thoughtful touches. Here are my favorite serving suggestions to enhance the experience:
- Garnish with Fresh Herbs
I often sprinkle freshly chopped sage or thyme over the dish just before serving. It adds a pop of color and brightens the flavors.
- Add a Touch of Cream
A drizzle of heavy cream or a dollop of mascarpone cheese adds a rich creaminess that pairs beautifully with the ravioli’s filling.
- Incorporate Nuts
Toasted pine nuts or walnuts add a lovely crunch. I like to scatter a handful on top just before serving for added texture and flavor.
- Sprinkle with Cheese
Freshly grated Parmesan or Pecorino Romano brings a salty bite. Grating it fine allows it to melt slightly over the warm ravioli.
- Serve with a Side Salad
A simple arugula or mixed greens salad dressed with lemon vinaigrette complements the sweetness of the ravioli while adding freshness to the meal.
- Pair with a Drink
I love serving this dish with a glass of white wine. A dry Riesling or Sauvignon Blanc pairs well, enhancing the dish’s flavors without overpowering them.
- Temperature Matters
Serving the ravioli warm ensures that every bite is comforting. I make sure to keep the sage butter sauce warm while I prepare the ravioli for a seamless serving experience.
With these suggestions, I turn a simple dish into a delightful dining experience that celebrates the season’s flavors.
Nutrition Information
When preparing my Butternut Squash Ravioli with Sage Butter Sauce, I always consider the nutritious benefits of the ingredients I use.
Here’s a breakdown of the estimated nutritional information per serving (assuming 4 servings) of this comforting dish:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 55 mg |
| Sodium | 250 mg |
| Total Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Protein | 10 g |
- Butternut Squash: Rich in vitamins A and C, butternut squash is also packed with fiber and antioxidants that contribute to overall health.
- Whole Wheat Flour: Provides additional fiber and has a lower glycemic index than regular flour, making it better for blood sugar control.
- Parmesan Cheese: This cheese is not only delicious but also a good source of calcium and protein.
- Sage: Loaded with beneficial compounds, sage adds flavor while providing anti-inflammatory and antioxidant benefits.
Conclusion
I can’t help but feel that Butternut Squash Ravioli with Sage Butter Sauce is the perfect dish to welcome the cozy vibes of fall.
The blend of sweet squash and aromatic sage creates a comforting experience that warms the heart.
Whether you’re enjoying it for a special occasion or just a cozy night in, this dish is sure to impress. I love how versatile it is with the different variations and serving suggestions.
So grab your ingredients and get ready to create something truly delightful. I hope you enjoy every bite as much as I do!