Butternut Squash Ravioli Recipe: Silky and Autumnal
Silky homemade butternut squash ravioli with brown butter sage
Ingredients
- Roasted butternut squash
- Ricotta + Parmesan filling
- Fresh pasta dough
- Brown butter + sage
- Toasted hazelnuts
Instructions
- Roast squash until caramelized.
- Make fresh pasta dough; rest 30 min.
- Mix cooled squash with cheeses + nutmeg.
- Roll, fill, and shape ravioli.
- Boil 2–3 min.
- Toss in brown butter sage sauce.
- Serve with nuts + Parmesan.
Notes
- Freeze extra uncooked ravioli
- Roasted squash = deeper flavor
- Try amaretti or truffle variation
- Worth every minute