Butternut Squash Ravioli Recipe with Brown Butter Sage Sauce

Ingredients

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 cloves garlic
• 4 tablespoons ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1.5 tablespoons brown sugar
• 1 teaspoon salt
• 1 cup semolina flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil
• 0.5 cup canola oil
• 10 fresh sage leaves, or as needed
• 10 tablespoons butter
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 1 pinch salt
• 0.25 cup shredded Parmesan cheese, or to taste

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Coat the squash with 1 tablespoon of olive oil and place it on a baking sheet. Trim the tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3. Roast in the preheated oven until both the squash and garlic cloves are soft and browned, approximately 30 minutes.
4. Remove the garlic skin. In a food processor, combine the roasted squash, garlic, ricotta, grated Parmesan, brown sugar, and salt; blend until you have a thick paste. Transfer this mixture to a bowl, cover, and chill in the refrigerator.
5. In a bowl, whisk together the semolina, all-purpose flour, and salt. Transfer the mixture to a clean work surface. Create a mound with the flour mixture, making a well in the center. Add eggs and 2 tablespoons of olive oil into the well, then knead and fold until the batter is well combined. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Pass the pasta dough through a pasta maker, or roll it out using a rolling pin on a lightly floured surface. Create several pasta sheets that are about the thickness of a dime.
7. Drop approximately 2 tablespoons of the squash filling 2 inches apart on one pasta sheet. Place another sheet over the top, pressing down around each lump of filling. Stamp out and seal each ravioli using a ravioli stamp.
8. Heat ½ cup of canola oil over medium heat in a separate pan. Fry the sage leaves in batches until they are dark green and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
9. Melt the butter in a small saucepan over medium heat. Simmer, stirring frequently, until it turns browned, fragrant, and foamy, with brown bits forming, about 5 to 10 minutes. Reduce the heat to medium-low, then stir in the tarragon, thyme, and salt.
10. Bring another pot of lightly salted water to a rolling boil. Add the ravioli and boil until they float to the surface, about 5 minutes. Drain and plate.
11. Ladle the brown butter sauce over the pasta, then garnish with the fried sage leaves. Sprinkle with shredded Parmesan cheese. Serve immediately.

Nutrition

• Calories: 665 kcal
• Fat Content: 49 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 1020 mg
• Protein Content: 12 g
• Cholesterol Content: 151 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g