Butternut Squash Ravioli with Brown Butter Sauce

This homemade butternut squash ravioli with brown butter sauce recipe, flavored with fresh sage leaves and tarragon, makes the perfect flavor pairing.

• Preparation Time: 60 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 45 mins
• Calories: 665 Calories

Ingredients

• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon salt
• 10 tablespoons butter
• 3 large eggs
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh thyme
• 1 cup semolina flour
• 1 teaspoon chopped fresh tarragon
• 1 butternut squash, peeled and cubed
• 4 tablespoons ricotta cheese
• 0.5 cup canola oil
• 1.5 tablespoons brown sugar
• 0.25 cup shredded Parmesan cheese, or to taste
• 10 fresh sage leaves, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.

Step 3

Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.

Step 4

Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.

Step 5

Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.

Step 6

Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.

Step 7

Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.

Step 8

Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.

Step 9

Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.

Step 10

Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.

Step 11

Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.