Butternut Squash Ravioli in Brown Butter Sauce

Follow our step-by-step guide on how to make Butternut Squash Ravioli in Brown Butter Sauce.

1. Step 1

   Start by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   While the oven warms up, take your cubed butternut squash and drizzle it with a tablespoon of olive oil.

3. Step 3

   Spread the squash evenly on a baking sheet for even roasting.

4. Step 4

   Next, prepare the garlic by cutting the tops off the cloves, giving them a gentle rub with a bit of oil, and wrapping them snugly in foil.

5. Step 5

   Place both the squash and the wrapped garlic on the baking sheet, ready for roasting.

6. Step 6

   Pop them in the oven and let them roast for about 30 minutes, or until the squash is tender and lightly browned, and the garlic is soft and fragrant.

7. Step 7

   Once they’re done, take them out of the oven and let the magic begin! Squeeze the roasted garlic out of its skin and into a food processor.

8. Step 8

   Add the roasted squash, ricotta cheese, grated Parmesan, brown sugar, and a pinch of salt.

9. Step 9

   Blend everything together until you have a smooth, thick filling that’s bursting with flavor.

10. Step 10

    Transfer this delightful mixture to a bowl, cover it, and let it chill in the refrigerator while you prepare the pasta dough.

11. Step 11

    In a mixing bowl, combine semolina flour, all-purpose flour, and salt.

12. Step 12

    Create a little mound on a clean surface and make a well in the center.

13. Step 13

    Crack your eggs into this well and add two tablespoons of olive oil.

14. Step 14

    Gradually fold the flour into the eggs until a dough starts to form.

15. Step 15

    Knead the dough until it’s smooth and elastic, adding more flour or oil if needed.

16. Step 16

    Once it’s ready, cover it with plastic wrap and let it rest for about 30 minutes.

17. Step 17

    If you have a pasta maker, roll the dough into thin sheets; if not, a rolling pin on a floured surface will do just fine.

18. Step 18

    Now, take one sheet of pasta and place about two tablespoons of that delicious squash filling, spaced about two inches apart.

19. Step 19

    Lay another sheet of pasta over the top and press down around each mound of filling to seal, making sure to eliminate any air pockets.

20. Step 20

    Use a ravioli cutter to cut out individual ravioli and set them aside.

21. Step 21

    In a skillet, heat a splash of canola oil over medium heat and fry some sage leaves until they turn dark green and crispy.

22. Step 22

    Transfer them to a paper towel to drain.

23. Step 23

    In a small saucepan, melt butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma—this should take about 5 to 10 minutes.

24. Step 24

    Lower the heat and stir in the crispy sage along with a pinch of salt for that extra flavor boost.

25. Step 25

    Bring a pot of salted water to a rolling boil and gently add the ravioli.

26. Step 26

    Cook them until they float to the surface, which should take about 5 minutes.

27. Step 27

    Drain the ravioli and plate them up.

28. Step 28

    Now, for the grand finale, spoon that luscious brown butter sauce over the ravioli, garnish with the fried sage, and sprinkle a little extra grated Parmesan on top.

29. Step 29

    Serve immediately and enjoy every bite of this comforting dish!.