Butternut Squash Ravioli with Sage Butter

Discovering Butternut Squash Ravioli in Lake Como

During a memorable "foodie" trip with my daughter to Italy, we found ourselves in a charming restaurant overlooking the serene waters of Lake Como. The atmosphere was magical, with the sun setting behind the mountains, casting a golden glow over the lake. It was there, amidst the rustic elegance of the restaurant, that I first tasted Butternut Squash Ravioli with Sage Butter. The dish was a revelation—delicately sweet butternut squash encased in tender pasta, perfectly complemented by the earthy aroma of sage-infused butter. I knew immediately that this was a recipe I had to learn and bring back home. Now, every time I make this dish, I'm transported back to that magical evening in Lake Como, and I'm reminded of the joy of discovering new flavors with loved ones.

Did You Know?
Butternut squash is rich in vitamins A and C, making it a nutritious choice for a hearty filling. The squash's natural sweetness pairs beautifully with the slightly bitter and aromatic sage, a classic combination in Italian cuisine. This dish is a wonderful way to enjoy the flavors of fall, but it can be savored year-round.

Yield: 4 servings

Ingredients:

Ravioli Dough:

• 2 cups all-purpose flour
• 2 large eggs
• 1/4 cup water (as needed)
• 1/2 teaspoon salt

Butternut Squash Filling:

• 1 small butternut squash (about 1 1/2 cups mashed)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Sage Butter Sauce:

• 1/2 cup unsalted butter
• 12 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

Prepare the Dough:
Personal Tip: If you’re new to making pasta dough, don’t worry if it seems sticky at first; kneading it well will bring it together.

On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, and add the salt. Gradually mix the eggs into the flour using a fork or your fingers until a dough forms.
Knead the dough for about 5-7 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Make the Filling:
Personal Tip: Roasting the butternut squash with a drizzle of olive oil brings out its natural sweetness.

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
Scoop out the flesh and mash it in a bowl. Stir in the ricotta cheese, Parmesan cheese, nutmeg, and season with salt and pepper. Mix until smooth and set aside.

Roll and Fill the Ravioli:
Personal Tip: When sealing the ravioli, ensure there are no air pockets around the filling to avoid them bursting while cooking.

Divide the dough into two equal portions. Roll out each portion on a lightly floured surface until it’s very thin (about 1/16 inch thick).
Drop small spoonfuls of the butternut squash filling onto one sheet of dough, about 2 inches apart. Brush the edges with water, then lay the second sheet of dough over the top. Press around each mound of filling to seal the ravioli, then cut into individual ravioli squares using a knife or a pastry cutter.
Place the ravioli on a floured surface and cover with a towel while you prepare the sauce.

Cook the Ravioli:
Personal Tip: Fresh pasta cooks quickly, so keep an eye on it to ensure it doesn’t overcook.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sage Butter Sauce:
Personal Tip: Let the butter brown just slightly for a deeper, nuttier flavor that complements the sage.

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage leaves become crispy, about 3-4 minutes. Season with salt and pepper to taste.

Assemble the Dish:
Personal Tip: For a more indulgent finish, sprinkle a bit of extra Parmesan on top just before serving.

Add the cooked ravioli to the skillet with the sage butter and gently toss to coat.
Serve the ravioli topped with the crispy sage leaves and a sprinkle of grated Parmesan cheese.

Nutritional Information (Per Serving):
Calories: 450, Protein: 12g, Carbohydrates: 45g, Sugars: 4g, Total Fat: 24g, Saturated Fat: 14g, Sodium: 350mg, Fiber: 3g

Kitchen Tips, Great Ideas, How to Save Money

1. Fresh Ingredients: Use fresh butternut squash and sage for the best flavor. Pre-packaged or pre-cut squash can be convenient but may not be as fresh as a whole squash.

2. Homemade Ravioli: Making ravioli from scratch can be time-consuming, but the results are worth it. If you’re short on time, you can use store-bought wonton wrappers as a quick alternative for the dough.

3. Butternut Squash Tips: When roasting the squash, you can add a drizzle of olive oil and a sprinkle of salt to enhance its natural sweetness.

4. Sage Butter Sauce: Be careful not to burn the butter when making the sage butter sauce. Watch closely as it browns to ensure a nutty flavor without bitterness.

5. Freezing Ravioli: If you have extra ravioli, they can be frozen before cooking. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook directly from frozen for an easy meal later.

6. Cost-Saving Tips: Buy butternut squash when it’s in season to get the best price. You can also grow your own sage for a fresh and cost-effective herb supply.

7. Eco-Friendly Cooking: Use organic ingredients when possible and compost the squash peels and seeds. You can also save the seeds to roast for a healthy snack.

8. Serving Ideas: Serve this dish with a simple green salad or garlic bread for a complete meal. A light white wine pairs wonderfully with the rich flavors of the ravioli.

9. Customizing: Feel free to experiment with the filling by adding a bit of sautéed spinach or a touch of cinnamon for a different flavor profile.

10. Leftover Ideas: If you have leftover filling, it can be used as a spread on toast, mixed into pasta, or even as a dip for vegetables.

Let’s Learn About Butternut Squash and Other Varieties

Butternut squash is a popular winter squash with a sweet, nutty flavor. It has a smooth, pale exterior and vibrant orange flesh, making it perfect for soups, roasting, or casseroles.

Acorn squash is smaller, with dark green skin and mildly sweet flesh. Spaghetti squash separates into noodle-like strands when cooked, often used as a pasta substitute. Kabocha squash, popular in Asian cuisine, has a rich, sweet flavor.

Squash grows in warm climates, and when selecting, look for firm, heavy squash with unblemished skin. Opt for organic when possible or wash thoroughly to remove pesticides.