Butternut Squash Ravioli with Brown Butter Sauce is a comforting dish that celebrates the flavors of fall. This homemade pasta features a creamy butternut squash filling, perfectly complimented by a rich brown butter sauce.
You’ll appreciate how easy it is to prepare, transforming your kitchen into a haven of warm and inviting aromas. This recipe offers a fantastic combination of texture and taste, making it a perfect meal for any occasion. You can impress family and friends with a homemade pasta dish while keeping it quick and simple in under an hour. It’s not only satisfying but also offers a healthier alternative to traditional pasta dishes, making it a winning choice for all diners.
Serving and Pairing Suggestions
Serve this Butternut Squash Ravioli with Brown Butter Sauce warm, garnished with freshly grated Parmesan cheese and a sprinkle of sage or nutmeg for added flavor. For a complete meal, pair it with a side salad like Spinach and Pomegranate Salad or Mixed Green Salad for a refreshing contrast. A glass of crisp white wine, like Sauvignon Blanc, will wonderfully enhance the meal.
You may also enjoy these excellent recipe pairings: Roasted Brussels Sprouts to add depth to your dinner table or Garlic Mashed Potatoes if you prefer something creamy on the side. If you’re looking to make your meal a bit more casual, serve it alongside Sweet Potato Fries for a unique twist.
Tips and Notes
- Choose Firm Squash: Use a firm butternut squash to ensure it holds its shape during cooking.
- Rest the Dough: Allow your pasta dough to rest for at least 30 minutes to improve its elasticity and make it easier to roll out.
- Seal Ravioli Properly: Ensure you press out all air pockets when sealing your ravioli to avoid them bursting during cooking.
- Finishing Touches: If you like a little crunch, add pine nuts or hazelnuts to the brown butter sauce before serving.
Try this delicious recipe for a wonderful experience at home. It brings together familiar favorites and a creative edge. Enjoy the process of making it from scratch, and you might find it becomes a family tradition!
Butternut Squash Ravioli with Brown Butter Sauce
Equipment
- 1 pot
- 1 large skillet
- 1 baking sheet
- 1 ravioli cutter (or sharp knife)
- 1 rolling pin
- 1 fine mesh strainer
- 1 large mixing bowl
- Parchment paper or silicone baking mat
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
For the ravioli:
- 1 butternut squash - peeled and diced
- 2 cloves of garlic - minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound fresh or store-bought ravioli dough
For the brown butter sauce:
- 1/2 cup 1 stick unsalted butter
- 1/4 cup finely grated parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish - optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot of salted boiling water, cook the diced butternut squash until fork-tender, about 10-12 minutes.
- Drain the squash and puree it in a blender or food processor.
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the pureed butternut squash to the skillet and season with salt and pepper. Cook until heated through, about 5 minutes. Set aside.
- On a floured surface, roll out the ravioli dough to about 1/8 inch thickness. Cut into squares using a ravioli cutter or sharp knife.
- Place a teaspoon of the butternut squash mixture onto half of the dough squares, leaving about 1/2 inch of space between them.
- Top each filled square with another square of dough and use a fork to press the edges firmly together to seal the ravioli.
- Place the ravioli on a parchment paper or silicone baking mat-lined baking sheet and bake for 15 minutes, or until golden brown.
- In the meantime, make the brown butter sauce. Melt the butter in a large skillet over medium heat. Cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes.
- Remove the skillet from heat and strain the butter through a fine-mesh strainer into a large mixing bowl. This will remove any solids and leave you with a smooth brown butter sauce.
- Add in the grated parmesan cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve the ravioli hot, topped with the warm brown butter sauce and fresh sage leaves, if desired.