Description
This Butternut Squash Ravioli recipe features homemade pasta filled with a smooth, flavorful blend of roasted butternut squash, shallots, garlic, sage, and walnuts. The ravioli are cooked and served with a fragrant garlic and sage sauce enhanced with white wine, thyme, and crunchy walnuts. Optional toppings of roasted squash cubes, sautéed kale, and grated pecorino cheese add extra depth and texture to this comforting, elegant dish perfect for a cozy dinner.
Ingredients
Scale
For the Ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
For Serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper
- 1 cup roasted butternut squash cubes (optional)
- ½ bunch sautéed kale (optional)
- Grated pecorino cheese (optional)
Instructions
- Preheat and Roast Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the butternut squash in half vertically, remove the seeds with a spoon, drizzle olive oil over the cut sides, and sprinkle with salt and pepper. Place cut side down on the baking sheet, prick the skin several times with a fork, and roast for 40 minutes.
- Roast Aromatics: Wrap the shallot, garlic cloves, and sage in foil with a drizzle of olive oil and a pinch of salt. Place the foil packet in the oven and roast for 20 minutes alongside the squash. Let squash, shallots, garlic, and sage cool for at least 30 minutes.
- Prepare Pasta Dough: Make the homemade pasta dough according to your preferred recipe. Wrap the dough ball in plastic wrap and let it rest while preparing the filling.
- Make Filling: In a food processor, pulse ⅓ cup walnuts until finely ground. Add the roasted shallot, garlic, sage, and 1½ packed cups of roasted butternut squash. Add apple cider vinegar, nutmeg, ¾ teaspoon sea salt, and freshly ground black pepper. Pulse until the filling is very smooth. Chill until ready to use.
- Roll and Assemble Ravioli: Roll out pasta dough into thin sheets, following your pasta dough instructions but stopping after having sheets (before cutting into noodles). On a floured surface, spread out 4 pasta sheets. Use a 1-tablespoon scoop to portion filling onto 2 sheets, spacing evenly. Cover with remaining sheets, gently pressing to seal around filling. Use a ravioli stamp or cutter to cut into individual ravioli shapes.
- Cook Ravioli: Bring a large pot of salted water to a boil. Drop ravioli into boiling water and cook for 4 minutes until tender and cooked through. Drain carefully.
- Prepare Sauce: In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and sage leaves and cook for 3 minutes until fragrant. Stir in dry white wine, fresh thyme, and ¼ teaspoon salt. Cook and stir for 2 minutes to combine flavors.
- Serve: Spoon the warm sauce over cooked ravioli. Sprinkle with chopped walnuts and freshly ground black pepper. Garnish with optional roasted squash cubes, sautéed kale, and grated pecorino cheese if desired. Serve immediately.
Notes
- Be sure to let the roasted vegetables cool completely before making the filling to ensure smooth texture.
- The homemade pasta dough recipe is essential for best results; store-bought pasta sheets can be substituted but may affect texture.
- Adjust salt and pepper to taste in both filling and sauce components.
- Optional toppings like sautéed kale and pecorino cheese add layers of flavor and texture.
- Cook ravioli just until they float and are tender to avoid overcooking and breaking.
Nutrition
- Serving Size: 1 serving (about 6 ravioli)
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
