Easy Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

Ahhh this weekend gave me a run for my money. I had my entire family in town due to a death in the family and when you have an Irish funeral, your liver along with the scale goes out the window. Which sounds pretty much like my life on an every day basis, but it was a little more… enhanced. 

I wanted to bring some extra comfort into the meals I was going to be serving family that was staying with me, however I didn’t want the meal to be too heavy. I decided to introduce two different types of homemade ravioli, one coming from some fall inspiration and an all time classic that I’ll be sharing with you today…. roasted butternut squash ravioli with diced shallots & a mix of ricotta and parmesan cheese wrapped in a home made egg noodle (ravioli). I then made a classic brown butter sauce with sage to compliment the delicious sweetness of the butternut squash and the bitey kick that the shallot delivers. Bitey? Sure, why the hell not. 

Now onto the pasta… I used a VERY basic egg noodle recipe for the ravioli. Click here for the recipe post/instructions.

I HIGHLY recommend a pasta roller, I HAVE attempted this all by hand and honestly it took me almost an hour to roll out the dough to deliver the thinness that I needed and even that was still too thick. Pasta dough is tough. There is a reason why they have a specific roller for it or else everyone would be rolling it by hand (it IS possible to do it by hand, but you’ll never want to make pasta ever again). So please don’t be intimidated by having to go purchase a gadget to roll out pasta dough. I promise you’ll get your moneys worth out of this purchase. I used an Imperia Pasta Roller (which was gifted to me) and you can purchase it at William Sonoma, ask for a promotional discount of 2o percent. They will usually honor that. GREAT customer service (hire me part-time please….!) I also saw that Target has a pasta roller for half the price, not sure how great it is, but all you need to do is roll a sheet of dough (nothing fancy) so I’m sure its fine. If not they have a great return policy so just hold on to your receipt.

I also used a biscuit cutter for shaping this particular ravioli! It was all I had at the time and honestly it worked great. I actually had purchased a ravioli stamp and plan on returning it as it was terrible and was causing me some serious anxiety. It wouldn’t stamp through the dough and made a giant ugly mess of ravioli that looked unappetizing/like my 16 month old made it. 

For the filling I roasted my butternut squash in the oven (bought precut cubes because I’m a sucker and I also needed to save time since I was cooking this during my sons nap). I  sautéed my diced shallots in a little bit of olive oil until translucent. I blended the two together in a food processor until smooth and then mixed in my ricotta & freshly grated parmesan. I added a little bit of salt which pulled it all together. The ravioli filling is meant to have a strong bold flavor, it needs to be able to stand out over the noodle  and sauce. For the sauce I browned some butter in a pan, added a little bit of salt and pepper and then added just a couple of chopped sage leaves, as they can be very overpowering so you must be careful. A little goes a long way!

I know my explanation is much lengthier than most of my recipes (thus far) but I DON’T want you to be intimidated! ALSO this is KILLER first date shit. Seriously. I know I have a couple of “seal the deal” recipes….. this is definitely one of them (and since my dating life is non-exsistent you’ll have to test it out and let me know how it goes).  This is also great if you aren’t going on a date and really just want to treat yourself……………. I do that a lot.

Another great thing about making your own pasta, it eventually becomes more affordable and leaves you with a lot to freeze. I have about six additional meals of this sitting in my freezer waiting to be boiled. Great for you hard working college kiddos, 9-5’ers, moms, dads, anyone who feels like there aren’t enough hours in the day. Make this and you’ll have meals ready to go.

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Butternut Squash Ravioli with Brown Butter Sage Sauce

Prep time:  45 mins

Cook time:  5 mins

Total time:  50 mins

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Ingredients

• For the pasta see Egg Noodle Recipe
• For the Filling:
• 2 shallots diced
• 1 butternut squash cut into ½" cubes
• ½ cup ricotta
• ½ cup grated parmesan
• ½ tsp nutmeg
• 1 tsp salt (to taste)
• For the Sauce:
• 8 tbsp butter
• 6-8 fresh sage leaves chopped
• Salt & Pepper to taste

Instructions

1. First you'll need to preheat your oven to 350, toss the butternut squash in a little bit of oil and place on baking sheet. Let roast in oven for about 30 minutes until soft and a little brown.
2. While squash is roasting saute your shallots in a little bit of oil over medium heat until translucent. Remove from heat until squash has finished.
3. Once squash is done roasting place in a food processor (or blender) add your shallots and puree until smooth.
4. Pour your pureed mixture into a medium size bowl, add your parmesan and ricotta. Mix together. Add your nutmeg & salt. Add more salt if you need.
5. Place in a piping bag and store in the fridge until pasta is rolled and ready. See notes for piping.
6. Filling Ravioli:
7. Once your ball of dough has rested, divide it into four parts. And begin to roll out dough to the thinnest setting.
8. Once you have your sheets, pipe your filling about 1" from the end of the sheet (see pictures) so you can fold dough over and seal. Before you do this take a little bit of water and brush the outer area of dough sheet which will work as a sealant.
9. Once filling is piped, fold dough over and seal with your fingers. Pressing down making sure to get all air bubbles out that are forming around closed filling. This will help prevent ravioli leaks when boiling.
10. Take your ravioli roller/cutter/stamp and cut ravioli shapes out. Place on a well floured sheet if making right away, or cover with a damp cloth if it is going to take you some time in order to prevent the dough from drying out.
11. Boil water and add ravioli. Cooking time is only about 1-2 minutes, Remove with a slotted spoon (to prevent breaking ravioli) and place on a plate. Do this until all ravioli are removed.
12. Begin your sauce, over high heat add your butter and wait for butter to brown (will only take a couple of minutes).
13. Once butter is browned add your sage leaves and a little bit of salt & pepper.
14. Turn heat off. Add ravioli to butter pan making sure to cover both sides of ravioli and then remove and place on serving plate. Add a little bit of fresh parmesan on top and serve.

Notes

You don't need a piping bag for this part! You can either skip the piping all together or if you have a ziplock bag handy fill a ziplock bag, twist and then cut the end off when ready to fill your ravioli. Just makes it less messy.

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**** he uses egg yolk for sealing the dough and brushes the whole thing. I only use water (bc I find egg yolk to be too sticky) and i only brush outer area of where dough is going to be sealed. Just a personal preference! I know there are plenty of ravioli videos out there, I just really like his accent so I chose to show you this one 😉