Description
This delightful butternut squash ravioli is smothered in a rich brown butter sage sauce, perfect for a cozy meal.
Ingredients
Scale
- 2 cups butternut squash, roasted and mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 package ravioli pasta
- 1/2 cup unsalted butter
- 10 fresh sage leaves
Instructions
- In a bowl, mix the mashed butternut squash, ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
- Fill each ravioli pasta with a small spoonful of the filling and seal them properly.
- Cook the ravioli in boiling water until they float, about 4-5 minutes.
- In a skillet, melt butter over medium heat and add the sage leaves, cooking until the butter browns and the leaves crisp up.
- Toss the cooked ravioli in the brown butter sage sauce and serve warm.
Notes
- Ensure the butternut squash is well roasted for the best flavor.
- This dish pairs wonderfully with a light salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg