Ingredients
Scale
- For Butternut Squash Ravioli:
- 4 cups cubed butternut squash (about 1 medium squash)
- 2 Tbls. olive oil
- 1 tsp. each kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon nutmeg
- 6 sheets of fresh pasta dough or 1 package wonton wrappers
- For Sage Butter Sauce:
- 1 stick of butter
- 8–10 fresh sage leaves
- 1 cup of pasta water
- 1 cup Parmigiano-Reggiano cheese
- Salt and pepper to taste
Instructions
- To Make Ravioli:
- Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and salt and pepper. Transfer to the oven and roast for 30-35 minutes or until the squash is tender.
- Transfer the squash to a food processor and add the ricotta, parmesan, and nutmeg. Puree until smooth. Season with salt and pepper.
- Taking pasta sheets, place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Cover the ravioli with a damp paper towel as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use wonton wrappers sealing one wrapper over the other and using water to moisten the wrappers.
- Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 mintes or until they float. Drain and set aside on a plate.
- To make the Sage-Butter Sauce:
- Melt the butter in the pan over medium heat until melted and just foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute.
- Ladle in 1 cup of the pasta water; stir the sauce and simmer for about 2 minutes. Add salt and pepper.
- Keep the sauce hot over very low heat; finish the cooked pasta by adding to the sauce. Add the Parmesean Cheese and toss. Serve immediately.