Description
Fresh homemade butternut squash ravioli with sage butter sauce, the ultimate fall comfort food.
Ingredients
Pasta Dough:
- 6 large egg yolks
- 1 whole large egg
- 2 teaspoons olive oil
- 1 teaspoon milk
- 1¾ cups all-purpose flour, plus extra
- Salt for pasta water
Filling:
- 1 large shallot, diced
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 4½ cups butternut squash cubes
- ½–¾ cup water
- ¾ cup fresh Parmesan, grated
- 1 large egg
- 1¼ teaspoons kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Sage Butter:
- 6 tablespoons butter
- 12 fresh sage leaves
- Salt and pepper
- Extra Parmesan for serving
Instructions
- Make pasta dough by whisking eggs, oil, and milk together
- Create flour well, add egg mixture, and knead into smooth dough
- Rest dough 45 minutes covered
- Sauté shallot and squash until tender, then mash smooth
- Mix in remaining filling ingredients
- Roll pasta thin, fill, and seal ravioli
- Boil in salted water until they float (4-5 minutes)
- Serve with melted sage butter and Parmesan
Notes
Keep pasta sheets covered while working, don’t overfill ravioli, and seal edges well with fork tines to prevent bursting during cooking.
- Prep Time: 50 minutes
- Cook Time: 35 minutes