Butternut Squash Ravioli with Brown Butter Sauce
This delicious fall dish combines the sweetness of butternut squash with the richness of brown butter for a comforting and flavorful meal.
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.
Notes
To make this recipe vegetarian, use vegetable ravioli dough instead of traditional egg pasta dough.
For a twist on the traditional recipe, try adding in some toasted walnuts or pine nuts to the brown butter sauce.
This dish can also be served with a simple tomato sauce if desired.
Nutrition
Calories: 570kcal
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