Butternut squash Ravioli with Sage Brown Butter Sauce

Butternut squash ravioli on a black plate.

Butternut squash Ravioli with Sage Brown Butter Sauce

This Butternut Squash Ravioli with Brown Butter Sauce and Crispy Sage is a cozy, elegant fall dinner featuring dried cranberries, candied pecans, and crispy sage for the perfect balance of sweet, savory, and nutty flavor.

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Prep Time:1 10

Cook Time:5

Total Time:1 15

Course: Appetizer, dinner, lunch, Main Course

Cuisine: American, Italian

Keyword: Fall dinner, fall recipes, vegetarian

Servings:

Calories: 2562kcal

Author: Mollie

Ingredients

2 lbs butternut squash, cut in half the long way (you can also use pre-cut chunks of butternut squash)
Use the recipe linked in the instructions section below or the notes at the bottom for pasta dough.
2 tablespoon olive oil
2 cloves garlic
1 shallot bulb (half of a shallot)
½ teaspoon sea salt
½ cup mascarpone
¼ cup grated parmesan
¼ cup brown sugar
⅛ teaspoon nutmeg

Sage Brown Butter Sauce

½ cup butter
10-20 sage leaves
¼ cup dried cherries or cranberries
¼ cup candied pecans

Instructions

preheat oven to 400℉.
Cut top and bottom ½ inch off of butternut squash, and then cut the squash in half vertically so you have two long halves. Scrape out the seeds and stringy part.
Rub cut side of squash with olive oil and salt and pepper.
Place on a parchment paper lined baking sheet with the cut side down.
Drizzle the garlic cloves and shallot with oilve oil and place them in the indent (cave) of the squash.
Prick the skin of the squash with a couple of times with a fork and bake the squash for 40 minutes until the skin is starting to brown.
Let the squash, shallots and garlic cool for about 30 minutes.
While the squash is cooling, use this recipe to make the pasta. While the pasta dough is resting, continue making the filling.
To make the filling, scrape the cooked butternut squash, shallots, and garlic into a food processor. Add the marscapone, parmesan, salt, brown sugar and nutmeg and process for 30-60 seconds until filling is smooth and creamy.
place the filling in the fridge while you roll out your pasta. Follow the pasta recipe up through step 9 where you make the pasta sheets.
Place the 4 pasta sheets on a generously floured counter.
Place 1 tablespoon portions of filling, about 2 inches apart, on two of the pasta sheets.
Carefully lay the remaining two pasta sheets over the pasta with the filling. Gently press the pasta down around each of the filling mounds to create a seal.
Then, use a ravioli stamp, pizza cutter, knife or cookie cutter to cut out each of the raviolis. Be careful to leave about ½ inch of pasta around the the filling so it doesn't leak.
Let the raviolis rest while you bring a large pot of salted water to a boil.
While the water is heating, melt ½ cup butter in a large skillet on medium high heat.
Once the butter has melted, add the sage leaves and let them fry for 30 seconds, then remove them and let them cool on a paper towel. Turn the burner off while you wait for the pasta.
Once the water has come to boil, turn it down so that it is a very slow boil. If it is too violent of a boil, it will break the raviolis. So you want a gentle boil.
Add the raviolis and boil for 4 minutes. While they are boiling, turn the burner with the melted butter on to medium low heat.
When the ravioli is done, drain it and add it to the pan with the melted butter. Add the dried cherries, and candied pecans and gently toss so that the raviolis are evenly coated with the butter sauce.
Spoon everything onto a serving dish, and top with crispy sage and shaved parmesan cheese.
Serve immediately and enjoy!

Notes

Notes:

Fresh Pasta Recipe
Storing Options- Leftovers can be stored in the fridge for 2-3 days. The sauce doesn’t freeze well, but unbaked ravioli can stored be stored in a ziploc freezer bag or snap lock container and frozen for up to 2 months.
To reheat, gently warm in a skillet on the stove. Add a little olive oil or butter to refresh the sauce.

Nutrition