butternut squash ravioli

Get into all of the cozy vibes of the season with this Butternut Squash Ravioli and Pat the Spatula! Butternut Squash Ravioli is one of the most popular items at Trader Joe&#39;s and this is a perfect recipe to get you into the Fall mood!

Butternut Squash Ravioli With Sage Butter Sauce

tbsp butter

sage leaves

tbsp chopped walnuts

nutmeg

Salt to taste, if butter is unsalted

Toast your walnuts by adding them to a skillet over medium heat

Let cook for 2-3 minutes, stirring occasionally

Remove from heat and set aside

Add butter to the skillet over medium heat

Add nutmeg and salt

Once melted add your sage leaves and stir in the butter

Let cook for about 3 minutes

Remove leaves and chop into smaller pieces

Add cooked ravioli to the skillet with butter and toss

Add back in the sage leaves and walnuts

Serve and enjoy!

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

Semolina Pasta Flour

all-purpose Flour

eggs

olive oil

water

salt

lbs butternut squash

garlic

parmesan cheese

sage

salt and pepper (to taste)

butter ((1/2 stick))

pine nuts

Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

To make the pasta dough:

Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.

To make the filling:

Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.&nbsp;

To make the sauce:

Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.

Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

To prepare:

https://embed.mediavine.com/videos/iKLbOqxMl

This butternut squash and goat cheese ravioli is tossed in a browned butter sage sauce and topped with prosciutto and figs.

Butternut Squash Ravioli

all-purpose flour

butternut squash, peeled, seeded and diced into 1/2" cubes (4 cups)

tsp kosher salt

tsp black pepper

goat cheese

freshly grated parmesan

panko breadcrumbs

lb fresh pasta dough

figs,

tbsp fresh sage, chopped

Salt and pepper

unsalted butter

fresh sage, chopped

prosciutto, diced

Using a stand mixer with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until it comes together and forms a ball. If your dough is too dry (which is usually the case), add water one tsp at a time. I usually add about 6-8 tsp water. If you add too much water, then add 1 tsp of flour to balance it out. The dough should be moist, but not too sticky. Form into a ball and cut into 4 equal size balls and wrap in plastic wrap while preparing butternut squash and goat cheese filling.

Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.

Fresh Pasta Dough

Preheat oven to 400°F. Place the diced squash on a baking sheet lined with aluminum foil. Toss olive oil, salt and pepper until coated. Roast for 45 minutes or until tender. Remove and allow to cool for about 10 minutes.

Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Add in breadcrumbs to make filling thicker. You'll also want to taste and season with more salt and pepper if needed.

Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tbsp of the filling and place it in each well.

Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. Turn mold over to release the ravioli. More than likely they won&#039;t be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)

Heat large skillet over medium heat and add olive oil. Add breadcrumbs, sage, salt and pepper and cook for about 4-5 minutes or until golden. Remove and set aside in a bowl.

In same skillet, place the butter and prosciutto in skillet and cook over medium heat until butter is browning and prosciutto is crisp. With 30 seconds left add sage leaves to get them crispy but not overdone.&nbsp;

Bring large pot of salted water to boil for ravioli. Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the butter sauce. Serve in plates and top with breadcrumb mixture and figs.

An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Butternut Squash Ravioli with Sage Butter

tbsp oil

garlic (smashed

ricotta (I prefer Polly-o)

Pecorino Romano (plus optional more for serving)

kosher and black pepper (to taste)

square wonton wrappers

salted butter

sage leaves (divided)

Preheat the oven to 400F.

Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.

Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork  until very smooth (a blender would work too).

Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.

Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.

Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.

Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.

Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.

Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.

Gently toss raviolis with the butter until warm, 1 to 2 minutes.

Top with black pepper and serve with additional Pecorino Romano, if desired.

Easy Butternut Squash Ravioli in Sage Butter made semi-homemade with wonton wrappers.
Print FULL Recipe:  https://www.skinnytaste.com/butternut-squash-ravioli-with-sage-butter/

Easy Butternut Squash Ravioli in Sage Butter

My favorite way to serve butternut squash ravioli! This lime sage butter sauce has a fresh zingy finish that balances perfectly with creamy sweet butternut ravioli. Using premade ravioli, it is a quick and easy dinner that is achievable even on the busiest weeknights... while feeling like an absolute treat!

Ravioli with Lime Sage Butter Sauce

butternut squash

Tablespoons salted butter

lime

tbsp grated Italian cheese (for topping)

pistachios (for topping)

Start a large pan of water boiling for your ravioli.

Meanwhile, get to work on your sauce. Melt the butter in a small saucepan over a low-medium heat. Add the sage leaves and allow to cook until they are shrivelling and getting crisp. (You can cook until the butter is fully browned if you wish, but I personally don&#39;t go any further once the sage is a little bit crisp.)

Remove from the heat, add the lime zest and juice, and then set aside.

Once the water is boiling, add the ravioli and cook according to package instructions. Once ready, use a slotted spoon to scoop it out onto plates for serving.

Pour butter sauce over the ravioli, sprinkle with cheese and pistachios, and serve!

Have you been wanting to spice up your ravioli pasta ideas, but have no idea where to begin? Try out one of our ideas below to broaden your horizons!

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Pick a recipe from the list above

Click the recipe name and visit the website

Collect the ingredients and cook the food

Enjoy – don’t forget to leave a review

https://www.youtube.com/watch?v=ti33gTlwJnA

Easy Homemade Cheese Ravioli With NO Special Tools | You Can Cook That | Allrecipes.com

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