Autumn's Embrace: Butternut Squash Ravioli

Fall comfort food at its finest! This butternut squash ravioli with creamy sage sauce is surprisingly easy. Get my tips for perfect pasta every time!

Alright, let's dive into something proper tasty, shall we? Ever get a craving for restaurant-worthy grub without the restaurant price tag?

Autumn's Embrace: Butternut Squash Ravioli Magic!

This recipe will take you straight to Italy, and I promise you will love it.

Ready for Some Cracking Ravioli?

Seriously, who doesn't love pasta? this butternut squash ravioli recipe is where it's at. it's sweet, it's savory, and it's drenched in a creamy sage sauce .

Trust me, you need this in your life.

A Taste of Tuscany at Home

These little pockets of sunshine are rooted in italian tradition. imagine nonnas in tuscany lovingly crafting pasta. this recipe's a nod to that, made easy for us at home.

It's a medium effort, folks. worth it. the whole shebang takes about an hour and 45 minutes. this recipe will feed 4 to 6 people.

Perfect for a cosy night in.

Why This Ravioli Rocks

Butternut squash is packed with goodness! this recipe will provide a good source of vitamins and fiber. it's perfect for a special occasion, but honestly, any night's a good night for fine cuisine recipes , right? what makes it special? the homemade pasta with the butternut squash filling.

That sage sauce is the cherry on top!

Let's get started with the ingredients, yeah?

Alright, let's talk butternut squash ravioli ! Honestly, nothing screams autumn quite like it. This recipe? It's like a warm hug on a plate.

Ingredients & Equipment: Let’s Gather Our Bits!

Trust me, good ingredients make all the difference, especially with fine cuisine recipes like this one.

Main Ingredients For Autumn’s Embrace: Butternut Squash Ravioli with Brown Butter Sage Sauce

Here's what you'll need. No stress, I promise!

• Dough: 2 cups (250g) all-purpose flour. 3 large eggs. ¼ teaspoon (1.5 ml) salt. 1 tablespoon (15 ml) olive oil.
• Filling: 1 medium butternut squash (about 2 lbs / 900g ). 2 tablespoons (30 ml) olive oil. ½ teaspoon (2.5 ml) salt. ¼ teaspoon (1.25 ml) black pepper. ¼ cup (60 ml) grated Parmesan. ¼ cup (60 ml) ricotta. ¼ teaspoon (1.25 ml) nutmeg. A pinch of red pepper flakes!
• Sage Sauce : ½ cup (113g) unsalted butter. ¼ cup fresh sage leaves. More Parmesan! Salt & pepper to taste.

Quality indicators : The butternut squash should be firm and heavy for its size.

Seasoning Notes: Make It Pop!

Essential spice combinations : Nutmeg and red pepper flakes give the butternut squash a subtle kick.

Flavor enhancers and aromatics : Fresh sage is crucial for that classic taste.

Quick substitution options : Dried sage works. Use 1 teaspoon . Also, a walnut sage pasta sauce variation is fire! Honestly, the creamy sage sauce elevates the dish.

Equipment Needed: Keep It Simple!

Essential tools only : Baking sheet. Large pot. Skillet. Potato masher (or food processor). Rolling pin (or pasta machine, if you’re fancy!). Pastry cutter. Large bowls. Measuring cups.

Common household alternatives : If you don't have a pasta machine, a good old rolling pin works fine. I had to learn how to use it old-school.

Sharing is Caring

This sage ravioli recipe is a winner! i’ve served it at dinner parties and it’s always a hit. don't be afraid to experiment with other stuffed ravioli recipes sauces either.

Just trust your gut and get creative.

Honestly, crafting the perfect sauce for butternut ravioli is an art. A nutty sage cream sauce ? Perfection!

Alright, let’s get cooking!

Autumn's Embrace: Making Butternut Squash Ravioli with Sage Sauce

Honestly, who doesn't love ravioli? but, store-bought just doesn't cut it. that's why, i'm gonna show you how to make some seriously lush butternut squash ravioli .

Plus, we're finishing it with a dreamy creamy sage sauce ! trust me, this fine cuisine recipes level dish is easier than you think.

Let’s dive in!

Prep Like a Pro

Before we even think about rolling dough, let's get our mise en place sorted. chop that butternut squash into cubes.

This will also mean you'll have all of your ingredients measured and ready to go. having all your ingredients prepped is also a time-saver when it comes to making pasta.

Don't forget, sharp knives are safer knives. keep those blades razor sharp!

Ravioli Ready in 8 Steps!

Here's how we bring it all together:

1. Roast that squash. Toss the butternut squash with olive oil, salt, and pepper. Roast at 400° F ( 200° C) until fork-tender, about 20- 25 minutes .

2. Whip up the filling. Mash the roasted squash and mix it with Parmesan, ricotta, nutmeg, and red pepper flakes (optional). Season to taste.

3. Dough time. Combine flour, salt, eggs, and olive oil (optional). Knead until smooth. Wrap and let rest for 30 minutes .

4. Roll it out. Divide the dough and roll each piece super thin. You know, thin enough to read a newspaper through!

5. Ravioli assembly. Place dollops of filling on one sheet of pasta. Cover with another. Press and cut into individual ravioli. A pizza cutter works great!

6. Cook 'em up. Boil the ravioli in salted water until they float and are tender, roughly 3- 4 minutes .

7. Sage Cream Sauce magic. Melt butter over medium heat until golden brown, about 5- 7 minutes . Add sage leaves and cook until fragrant.

8. Serve! Toss the ravioli with the brown butter sage sauce , sprinkle with Parmesan. Enjoy this delicious sage pasta !

Pro Tips and Tricks for the Sage Ravioli Recipe

• Don't overcook the squash! Watery squash equals a sad filling.
• Let the dough rest! Seriously, it makes a difference.
• Seal those ravioli tight! No one wants filling escaping into the boiling water.
• You can even make the ravioli ahead of time and freeze them. Just lay them out on a baking sheet until frozen, then transfer to a freezer bag.

Making stuffed ravioli recipes sauces like this sage sauce for ravioli isn't about being a perfect chef. it’s about enjoying the process and creating something delicious.

So crank up the tunes, grab a glass of vino, and get cooking! who knows, you might just discover your new favourite sauce for butternut ravioli !

Alright, let's chat about those little extras that make this butternut squash ravioli recipe a total winner. We are diving deep into the notes that make a good recipe great! Honestly, these are the bits that elevate it from just a meal to a proper Fine Cuisine Recipe , you know?

Recipe Notes

These extra touches will make you look like you know what you are doing, even if it's your first attempt.

Serving Suggestions

Right, let's get fancy! for plating, think about swirling a bit of that gorgeous creamy sage sauce on the plate first.

Then, arrange the butternut squash ravioli artfully on top. a sprinkle of fresh parmesan and a few extra sage leaves? chef's kiss .

A simple side salad with a lemon vinaigrette cuts through the richness perfectly. feeling extra? a glass of chilled pinot grigio always goes down a treat.

Storage Tips

Got leftovers? no worries. pop the cooked butternut squash ravioli in an airtight container and into the fridge. they'll be good for about 3 days.

Wanna freeze them? lay them out on a baking sheet first, so they don't stick together. once frozen solid, bung 'em in a freezer bag.

Reheat them straight from frozen in boiling water. watch them closely as they only need a few minutes! make sure they are piping hot.

Variations

Fancy a tweak? for a vegetarian version, just make sure your parmesan is vegetarian-friendly. or, go completely vegan! use vegan pasta and a cashew-based ricotta for the filling.

For a seasonal twist, try swapping the butternut squash for pumpkin in autumn. this gives a slightly sweeter flavor.

Nutrition Basics

Okay, let's keep it real. this sage ravioli recipe is comforting, but it's not exactly a salad, is it? you're getting carbs from the pasta, healthy fats from the butter, and vitamins from the butternut squash.

The sage cream sauce adds richness, and the parmesan gives you a calcium boost. it’s all about balance, innit? a moderate serving is perfect, and pair it with a side salad for extra goodness.

I honestly believe that even with a basic recipe for sage pasta , you can change it into a stunning and impressive culinary journey in the blink of an eye.

I remember once i added a pinch of nutmeg to the sauce for butternut ravioli , and oh my gosh! it boosted the experience to a whole new dimension.

The sweetness was enhanced in an incredible way.

So, there you have it! now get in the kitchen and create the most amazing stuffed ravioli recipes sauces . don't be scared to experiment with the sage sauce for ravioli and add your own little twist.

Cooking is all about having a laugh and making something delicious! go on, give it a go! i'm certain you will come up with a fantastic sage sauce .

Frequently Asked Questions

Is it difficult to make butternut squash ravioli from scratch?

Making butternut squash ravioli from scratch is a bit like baking a Victoria Sponge – it requires a bit of effort, but the results are oh-so-worth it! While the pasta dough and assembly take some practice, breaking the recipe down into smaller steps makes it manageable. Don’t be afraid to have a go; even if they aren't perfectly uniform, they’ll still taste amazing!

Can I use store-bought pasta dough for this butternut squash ravioli recipe?

Absolutely! While homemade pasta dough adds a certain je ne sais quoi, using store-bought pasta dough is a great shortcut for a weeknight meal. Just be sure to buy fresh pasta sheets rather than dried lasagna sheets; they'll be much easier to work with. It's like using a ready-made pastry base for a quiche – no shame in saving time!

How can I prevent my butternut squash ravioli from sticking together when cooking?

To avoid a sticky situation (worse than a dropped scone!), make sure to use plenty of salted water in a large pot. Cook the ravioli in batches to avoid overcrowding, which lowers the water temperature. Also, gently stir the ravioli occasionally to prevent them from sticking to each other or the bottom of the pot. A little bit of olive oil in the water can also help!

What's the best way to store leftover butternut squash ravioli?

Leftover butternut squash ravioli is best stored in the refrigerator, preferably in an airtight container. To prevent them from sticking, toss them lightly with olive oil. They'll keep for 2-3 days. You can also freeze uncooked ravioli! Lay them out on a baking sheet until frozen solid, then transfer them to a freezer bag. Cook them directly from frozen, adding a few extra minutes to the cooking time. That way, you can have a taste of Italy whenever you fancy!

Can I make a vegetarian or vegan version of butternut squash ravioli?

Definitely! For a vegetarian version, ensure the Parmesan cheese you use is vegetarian-friendly (some use animal rennet). For a vegan version, use vegan pasta dough (many recipes use aquafaba!), and replace the ricotta and Parmesan in the filling with vegan alternatives. Nutritional yeast adds a cheesy flavour. It's easier than finding a decent cup of tea in some parts of the world!

What are some variations I can make to this butternut squash ravioli recipe?

Fancy a bit of a twist? Consider adding some browned sausage to the butternut squash filling for extra depth. Toasted walnuts in the brown butter sage sauce adds a lovely crunch. You can also substitute some of the squash with roasted sweet potato for a slightly different flavour profile. Get creative – think of it like jazzing up your Sunday roast!

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