Butternut Squash Ravioli with Sage Brown Butter Sauce

Indulge in the rich, autumnal flavors of this exquisite Butternut Squash Ravioli with Sage Brown Butter Sauce. The tender homemade pasta encases a creamy, spiced butternut squash filling, perfectly complemented by a nutty and aromatic brown butter sage sauce. This dish is a wonderful centerpiece for any special meal or a comforting dinner to savor during cooler months.

Ingredients:

# For the Ravioli Dough:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
– 1 tablespoon olive oil

# For the Butternut Squash Filling:
– 1 small butternut squash, peeled and cubed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 teaspoon ground nutmeg
– 1/4 cup grated Parmesan cheese
– 1/4 cup ricotta cheese

# For the Sage Brown Butter Sauce:
– 8 tablespoons (1 stick) unsalted butter
– 6-8 fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese, for serving

Instructions:

Preparing the Ravioli Dough:
1. Mound the flour on a clean work surface and make a well in the center.
2. Crack the eggs into the well and add the salt and olive oil.
3. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms.
4. Knead the dough for about 8-10 minutes until it is smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Making the Butternut Squash Filling:
1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for about 20-25 minutes until tender and caramelized.
4. Transfer the roasted squash to a food processor and add nutmeg, Parmesan, and ricotta.
5. Blend until smooth, and season with additional salt and pepper to taste. Let the filling cool.

Assembling the Ravioli:
1. Divide the rested dough into four pieces.
2. Roll out each piece into thin sheets using a pasta machine or rolling pin.
3. Place spoonfuls of the filling on one sheet of pasta, spacing them about 1-2 inches apart.
4. Brush the edges around the filling with water and place a second sheet of pasta over the top.
5. Press around each mound of filling to seal, ensuring there are no air pockets.
6. Cut the ravioli using a pastry wheel or knife. Ensure the edges are sealed.
7. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 2-3 minutes until they float to the top.

Preparing the Sage Brown Butter Sauce:
1. In a large skillet, melt the butter over medium heat.
2. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
3. Remove from heat and season with salt and pepper.

Serving:
1. Gently toss the cooked ravioli in the sage brown butter sauce to coat.
2. Serve immediately, sprinkled with grated Parmesan cheese.

Enjoy the delicate flavors and textures of this Butternut Squash Ravioli with Sage Brown Butter Sauce, a dish that is sure to impress and delight!