Description
This recipe features homemade ravioli stuffed with roasted butternut squash, paired with a nutty browned butter sauce made with pecans.
Ingredients
Scale
- For the Ravioli:
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Wonton wrappers or fresh pasta dough
- For the Sauce:
- 1/2 cup unsalted butter
- 1/2 cup chopped pecans
- 2 tablespoons fresh sage leaves
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender. Let cool slightly.
- In a bowl, mash the roasted squash and mix with ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and pepper.
- Lay out wonton wrappers and place a spoonful of the squash mixture in the center of each. Wet the edges with water, fold over, and press to seal. Set aside.
- In a large pot, bring salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the top.
- For the sauce: In a skillet, melt butter over medium heat. Add pecans and sage, stirring until the butter browns (about 3-5 minutes). Be careful not to burn.
- Drain the ravioli and toss immediately with the browned butter pecan sauce. Serve hot.
Notes
Ensure ravioli are sealed well to prevent filling from leaking during cooking. Fresh pasta dough can be used for a more authentic texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 12g