Ingredients
Equipment
Method
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes or until tender and lightly caramelized.
Prepare the Filling
- Once the squash has cooled slightly, transfer it to a large mixing bowl. Mash it gently with a fork or potato masher until mostly smooth but still a bit textured. Add the ricotta cheese, grated Parmesan, beaten egg, and nutmeg. Season with additional salt and pepper if needed. Mix everything until fully combined.
Assemble the Ravioli
- Lay out your fresh ravioli pasta sheets on a clean surface. Spoon small dollops of the filling evenly spaced over one sheet. Carefully place another sheet on top and press down gently around each mound of filling to seal. Use a ravioli mold or a knife to cut out individual ravioli squares or rounds. Make sure the edges are well sealed to prevent the filling from leaking during cooking.
Cook the Ravioli
- Bring a large pot of salted water to a rolling boil. Carefully drop the ravioli into the water and cook for 3-4 minutes or until they float to the surface and are tender. Use a slotted spoon to remove them gently and set aside on a warm plate.
Make the Sage Brown Butter Sauce
- In a large skillet, melt the unsalted butter over medium heat. Keep an eye on it as it begins to foam and then turn a deep amber color, releasing a nutty aroma—this is your brown butter. Add the fresh sage leaves and cook for about 1 minute until crisp and fragrant. Remove from heat.
Combine and Serve
- Add the cooked ravioli to the skillet with the sage brown butter. Gently toss to coat each piece in the flavorful sauce. Serve immediately with an extra sprinkle of Parmesan if desired.
Notes
- Roast the butternut squash until tender and caramelized to bring out natural sweetness.
- Press ravioli edges firmly to avoid filling leakage during cooking.
- Fresh sage leaves crisp up beautifully in brown butter, adding great texture and aroma.
- For extra texture, sprinkle toasted pine nuts or walnuts on top before serving.
- Store cooked ravioli in an airtight container refrigerated up to 2 days; freeze uncooked ravioli on a baking sheet before transferring to a bag.