Butternut Squash Ravioli With Brown Butter Sage Sauce

ravioli in white plate with three sage leaves on top with two forks beside and glass of wine beside.

Butternut Squash Ravioli With Brown Butter Sage Sauce

The perfect Fall dinner! This Butternut Squash Ravioli With Brown Butter Sage Sauce is silky smooth, nutty, buttery, with wonderful earthy undertones from the sage, and perfectly sweet. You simply cannot beat this homemade ravioli!

Course: Main Course

Cuisine: American

Prep Time: 2 30

Cook Time: 35

Resting Time: 20

Total Time: 3 25

Servings: servings

Calories: 662kcal

Ingredients

Pasta

2¾ cups all purpose flour
1 teaspoon salt
4 large eggs beaten
3 large egg yolks beaten

Filling

2 medium butternut squash peeled and cubed
3 cloves garlic minced
¼ cup olive oil for sautéing
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup grated parmesan cheese

Egg Wash

1 large egg
1 Tablespoon water

Sauce

½ cup salted butter
2 teaspoons chopped fresh sage

Instructions

Pasta

In a large bowl, combine flour, salt, eggs, and egg yolks.
Mix well.
Turn out onto a lightly floured surface.
Knead dough until smooth and elastic, about 10-12 minutes, adding more flour to surface if necessary.
Form into a ball and flatten slightly.
Wrap in plastic wrap.
Rest for 20 minutes.

Filling

Heat olive oil in a 6 quart stockpot.
Add butternut squash.
Sauté until starting to get tender, about 15 minutes.
Add garlic, nutmeg, and salt.
Continue cooking for an additional 5 minutes, or until squash is completely tender.
Using a blender, food processor, or stick blender, purée.
Add parmesan cheese.
Blend.

Egg Wash

In a small bowl, whisk together egg and water.

Sauce

Place butter in a small skillet or saucepan.
Turn on low heat.
Allow butter to melt and brown, stirring occasionally. This should take about 20 minutes.
When butter has browned, turn off heat.
Stir in herbs.

Assembly

Unwrap dough and cut into quarters (or eighths, if you prefer to work with a smaller amount of dough).
Take one piece of dough and run it through a pasta roller set to 0.
Turn it horizontally.
Fold the left side in toward the middle, making sure to line up the edges of the pasta.
Repeat with right side.
Run it back through the pasta roller set to 0.
Repeat this process 3 or 4 times to straighten edges of dough.
Change setting to 1.
Run dough through twice.
Change dough setting to 2.
Run dough through once.
Repeat for each setting through 7.
Lay dough out and trim ends, if necessary.
Cut in half.
Spoon or pipe 1 Tablespoon filling every 1½ inches down 1 piece of dough.
Use a pastry brush to brush egg wash on edges of dough and between mounds of filling.
Place second piece of dough over top of filling.
Gently press around filling to remove air.
Press edges to seal.
Use a pasta wheel to crimp and cut edges and between each mound of filling.
Repeat until all pasta and filling have been used.
Make sauce.
While butter is melting, bring a large pot of water to a boil.
Salt generously.
Add pasta.
Cook for 3 minutes.
Drain.
Toss gently in sauce to coat, or drizzle sauce over the top of pasta.

Notes

When the dough is done kneading, it should be very smooth! Use the photos above as reference.
Use a small piece of dough to clean the pasta machine before starting.
Keep any dough you are not working with wrapped in plastic! You don't want it to dry out.
When rolling out the dough, flour the dough you're working with generously to keep it from sticking to the pasta machine or itself!
If you don't have a pasta machine, the dough can be rolled out with a rolling pin to ⅛" thick.
Raviolis can be sealed with your fingers and cut with a sharp knife if you don't have a pastry wheel.
When making the sauce, keep it stirred and keep an eye on it! Once the butter starts to brown, it can burn very quickly.
Depending on your cooktop, you may need to brown the butter at a higher temperature!
If the pasta starts to dry out before its cooked, the cook time may need to be adjusted.
If you cook pasta in more than 1 batch, use a slotted spoon to remove raviolis from water.

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