Description
A heartwarming dish featuring creamy butternut squash ravioli tossed in a rich sage butter sauce.
Ingredients
Scale
- 1 Butternut Squash
- Homemade or store-bought Pasta Dough
- 1 cup Mascarpone Cheese
- Fresh Sage
- 4 tablespoons Unsalted Butter
- Grated Parmesan Cheese (for serving)
- Salt and Pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Cut the squash in half, scoop out seeds, drizzle with olive oil, salt, and pepper. Roast until tender, about 30-40 minutes.
- Once cooled, scoop the flesh from the squash and blend with mascarpone, salt, pepper, and chopped sage until smooth.
- For the pasta dough, combine flour and eggs, knead until smooth, and let rest for 30 minutes.
- Roll out the dough to desired thickness on a floured surface.
- Cut dough into squares or circles, fill with squash mixture, seal edges with water.
- Boil salt water, add ravioli, and cook until they float, about 3-4 minutes.
- In a skillet, melt butter, add sage leaves, and cook until butter starts to brown.
- Toss cooked ravioli in the sage butter and serve warm with grated Parmesan.
Notes
Feel free to substitute mascarpone with ricotta or cream cheese. This dish pairs well with Chardonnay or light-bodied Pinot Noir.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, ravioli, sage butter, fall recipes, family meals