Generous plump homemade ravioli sit on a dreamy warm brown butter-sage sauce, garnished with toasted walnuts and sprinkles of crimson pomegranate seeds for a winter blush. A smattering of sage leaves atop airy shaved Parmesan completes the panorama.

Butternut Squash Ravioli with Sage Butter Sauce

Name: Butternut Squash Ravioli with Sage Butter Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Cuisine: Italian
Ingredients: medium butternut squash, 1 peeled, seeded and cut into 1-inch cubes; finely grated parmesan, 1/2 cup finely grated; fresh sage leaves, 20 3 finely chopped, 17 for garnish; fresh pasta sheets, 1 lb; unsalted butter, 1/4 cup; walnuts, 1/3 cup toasted, chopped; pomegranate seeds, 1/4 cup; cooking oil, 1 tablespoon; salt, to taste; finely ground black pepper, to taste finely ground

Category Main Course

Prep 30 minutes

Cook 60 minutes

Style Italian

Technique roasting

Diet Friendly Vegetarian

Daily Recipe: February 07, 2025

This recipe infuses seasonal elements into Italian cuisine, featuring vibrant and toasty Butternut Squash Ravioli with Sage Butter Sauce. Butternut squash's sweet, earthy flavor comes alive when paired with the richness of sage and crunchy walnuts. This elegant dish is emblematic of the winter season

Ingredients (for 2)

Medium butternut squash - 1 - peeled, seeded and cut into 1-inch cubes
Finely grated parmesan - 1/2 cup - finely grated
Fresh sage leaves - 20 - 3 finely chopped, 17 for garnish
Fresh pasta sheets - 1 lb
Unsalted butter - 1/4 cup
Walnuts - 1/3 cup - toasted, chopped
Pomegranate seeds - 1/4 cup
Cooking oil - 1 tablespoon
Salt - to taste
Finely ground black pepper - to taste - finely ground

Preparation

Step 1 - 🔥🍠🕐

Preheat your oven to 400°F (205°C). In a baking dish, place the butternut squash cubes with 1 tablespoon cooking oil and seasoned with salt and pepper. Roast them for 25 - 30 minutes until tender.
Step 2 - ⏸️🍠🧀🌿

Allow the roasted squash to cool slightly before blitzing it in a blender until smooth. Transfer to a bowl and add 1/2 cup finely grated Parmesan and 3 finely chopped sage leaves. Combine them well.
Step 3 - 🔪🍝🥄

Cut the pasta sheets into 3-inch squares. Spoon 1 tablespoon of squash filling onto one half of the square. Fold the other half over the top and press to seal edges.
Step 4 - 🧂🍲🥄

Bring a pot of heavily salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the top. With a slotted spoon, transfer them onto a serving dish.
Step 5 - 🍳🌿🥄

In a pan over medium heat, melt 1/4 cup unsalted butter, add the remaining sage leaves and cook until butter browns and sage crisps. Drizzle this sauce over your ravioli.
Step 6 - 🥗🍴😋

Scatter the toasted, chopped walnuts and pomegranate seeds over the ravioli. Season with more ground black pepper and serve immediately.

Additional

You can also add crumbled goat cheese or ricotta to the filling for an added creaminess. Use store-bought pasta if homemade seems daunting. Kids can help with filling and sealing the ravioli, making it a fun family activity!