Homemade Butternut Squash Ravioli

Top this butternut squash ravioli recipe with fresh sage and shredded Parmesan cheese for a delicious edible garnish.

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Homemade Butternut Squash Ravioli

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  • Makes: 6 servings
  • Makes: 1 cup
  • Prep: 30 mins
  • Roast: 20 mins 400°F
  • Cook: 8 mins per batch

Homemade Butternut Squash Ravioli

Directions

For Filling:

  1. Preheat oven to 400 degrees F. Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Roast, uncovered, about 20 minutes or until tender, stirring once.
  2. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and nutmeg.

For Dough

  1. In a large mixing bowl combine flour, eggs, oil, water, and salt; mix with an electric mixer or spoon until the ingredients come together to form a dough.
  2. Turn out dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  3. Cut dough into quarters. Roll each piece on the floured surface to a large, very thin layer. Cut out 2- to 2 1/2-inch squares. Add about 1 tablespoon filling to half of the dough squares. Top each with remaining dough squares; seal edges with a fork.
  4. In a large saucepan bring water to boiling. Add ravioli in batches; cook 2 to 3 minutes or until just tender. Top with Browned Butter Sage Sauce or desired sauce.

From the Test Kitchen

Browned Butter Sage Sauce

In a medium skillet melt 1/2 cup butter with 4 large sage leaves. Cook over medium heat until butter begins to brown. Add 1/4 cup reduced-sodium chicken broth or vegetable broth. Heat through. Season to taste with salt and pepper. Serve immediately.

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Nutrition Facts (Homemade Butternut Squash Ravioli )

  • Per serving:
  • 579 kcal ,
  • 31 g fat
  • (13 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 136 mg chol. ,
  • 579 mg sodium ,
  • 63 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 13 g pro.
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