Butternut squash ravoili is a special dish that taste fantastic. Tender pasta with a creamy squash filling with a light sauce.
MMMMM….. Not that I’m trying to brag but I have a new favorite fall meal with this Butternut Squash Ravioli recipe that I’m anxious to share with you.
A bit putzy yes, but you can do it! Your taste buds will be delighted with these little pillows of tasty squash covered in a sage cream sauce and topped with toasted pecans.
Have you ever ordered this dish in a restaurant and wondered how to make it home? Well, with this recipe, you can make these any time you want.
There are several steps but what I did to make it easier was to make the filling first and kept in the refrigerator for a week. Then when I made the dough and raviolis, I froze them for a day until I was ready to cook. (To freeze, place ravioli on a cookie sheet and place in freezer for 20 minutes. Remove and place in a large baggie).
The sauce was super easy to make and that night I just made that and cooked the raviolis.
Note: I have links in the recipe card on how to make pasta and how to cut raviolis.
Hmmm… as I’m typing this up, I’m seriously craving these again. I’ll have to whip up a batch again soon!
- About one lb butternut squash
- 1/2 cup grated parmesan cheese
- Salt and Pepper to taste
- Pinch of nutmeg
- 2 1/4 cups flour
- 3 eggs
- 2 tbl water
- 1 1/2 tbls butter
- 1/4 cup chopped pecans
- 2 tbls finely chopped shallots
- 5 large leaves fresh sage chopped
- 3/4 cup dry white wine
- 2/3 cup whipping cream
Preheat oven to 400
Cut squash in half lengthwise, remove seeds and rub with a bit of butter
Place cut side down on a cookie sheet lined with foil
About 30 minutes later, flip squash and continue cooking until soft
Let cool a bit then scoop flesh (not skin) into a large bowl, mash and then add cheese, salt, pepper and nutmeg - refrigerate until ready to use (keeps for a week in refrigerator)
To make dough - here
To make ravioli - follow these directions about preparing them
To make sauce melt butter in a large skillet over medium heat than add pecans and stir until they are slightly darker and fragrant (about 3 minutes) Remove with a slotted spoon and set aside
Next add shallots and sage to same skillet - stir for 30 seconds
Add wine and cream and the increase the heat and boil until it reducing to about 3/4 cups (this could take 5-7 minutes)
To cook ravioli - bring a large pot of water to boil (add 1 tlb salt) , add ravioli and bring back to boil - stir occasionally and test one after about a minute or 2 to make sure filling is hot.
Important - do not pour ravioli out - scoop out with a strainer and place in bowl
Pour sauce over and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 207mgSodium: 412mgCarbohydrates: 73gFiber: 7gSugar: 5gProtein: 19g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.