Description
Delicate homemade ravioli filled with creamy butternut squash and finished in a fragrant sage butter sauce, offering a perfect balance of sweetness and savory richness.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 10 fresh sage leaves
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 200°C and prepare a baking tray.
- Roast the butternut squash until tender, then mash and mix with ricotta, parmesan, salt, and black pepper.
- In a bowl, combine flour and eggs to form a dough, then knead until smooth.
- Roll out the dough thinly, place small portions of filling, cover with another sheet, and seal the edges.
- Bring a large pot of salted water to a boil and cook ravioli for 3 to 4 minutes until they float.
- In a pan, melt butter with sage leaves until fragrant.
- Toss the cooked ravioli gently in the sage butter sauce.
- Serve immediately with extra sauce spooned over the top.
Notes
- Do not overfill the ravioli to prevent bursting أثناء cooking
- Keep the dough slightly firm for easier handling
- Taste the filling before assembling and adjust seasoning if needed
- Ravioli can be frozen before cooking for later use
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg
Keywords: butternut squash ravioli, sage butter pasta, homemade ravioli, italian comfort food, vegetarian pasta