Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the butternut squash on a baking sheet for 25-30 minutes until tender.
- In a bowl, mix squash with salt, pepper, and Parmesan cheese.
- Make the pasta dough by combining flour, eggs, and salt and knead until smooth.
- Roll out the dough and cut into squares.
- Fill each square with the squash mixture and seal edges.
- Boil ravioli in salted water until they float, about 3-4 minutes.
- In a skillet, melt butter and add sage, cooking until browned.
- Pour the brown butter sage sauce over the cooked ravioli and serve warm.
Notes
- Make sure to seal the ravioli tightly to prevent filling from leaking.
- Adding a pinch of nutmeg to the filling enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 160mg