Squash Ravioli With Herbed Butter Sauce

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Squash Ravioli With Herbed Butter Sauce
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Here's a fun recipe that begins as an afternoon cooking project and ends as a wholesome dinnertime treat. In the kitchen, kids can take turns cutting, filling, and crimping each squash- and cheese-filled pouch. At the table, they'll be introduced to the delicious appeal of freshly made pasta. It's a simple, hands-on lesson that proves good things come in small packages.

What you'll need

  • 2 cups butternut squash, rind removed, cut into 1-inch cubes
  • 1 tablespoon milk
  • 1/2 cup freshly grated Parmesan, plus more for sprinkling
  • 1/8 teaspoon freshly grated nutmeg
  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 8 tablespoons (1 stick) butter
  • 12 to 16 fresh sage leaves, thinly sliced

How to make it

  1. Make the filling. Heat the oven to 350°. Arrange the squash on a foil-lined baking sheet and roast it until tender when pierced with a fork, about 30 minutes. Allow the squash to cool for 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato–like consistency. Note: The squash can be prepared a day in advance and refrigerated in an airtight container.

  2. Squash Ravioli With Herbed Butter Sauce Step 2

    Make the pasta. On a clean work surface, mound the flour and make a well in the center. In a small bowl, use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using the fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.

  3. Halve the dough, then form each piece into a 1/2-inch-thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.

  4. Squash Ravioli With Herbed Butter Sauce Step 4

    Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2½-inch-diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds.

  5. Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter by about 1/4 inch.

  6. Squash Ravioli With Herbed Butter Sauce Step 6

    Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a 1/2-inch perimeter around one of the dough rounds. Spoon 1/2 tablespoon of the squash filling into the center.

  7. Squash Ravioli With Herbed Butter Sauce Step 7

    After filling the ravioli, press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.

  8. Bring two large pots of water to a boil (using two pots allows all the pasta to be cooked at once). Meanwhile, make the sauce. Melt the butter in a saucepan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minutes. Remove the sauce from the heat.

  9. Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 minutes more (take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to the paper towels to drain. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more Parmesan, if you like. Makes about 30 ravioli.

Nutritional Information

Per serving (5 ravioli): Calories 370 ● Total Fat 20 g ● Saturated Fat 11 g ● Cholesterol 152 mg ● Sodium 463 mg

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