Butternut Squash Ravioli Pasta
User Reviews
5.0
9 reviews
Excellent
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Prep Time
1 hr 20 mins
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Cook Time
20 mins
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Total Time
2 hrs 15 mins
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Servings
4 servings
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Calories
913 kcal
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Course
Main Course
Butternut Squash Ravioli Pasta
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Butternut Squash Ravioli Pasta combines the rich and nutty flavor of roasted butternut squash with tender fresh pasta and a comforting brown butter sage sauce! This sweet and savory pasta dish is perfect for autumn get togethers!
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Ingredients
For the Filling
- 2 lb butternut squash diced
- 2 tbsp oil
- salt to taste
- cracked black pepper to taste
- 3 large garlic cloves
- ½ tsp fresh thyme leaves
For the Pasta
- 3 cups 00 pasta flour plus more for dusting
- 4 large eggs
- ¼ tsp salt
For the Butter Sauce
- 1 tbsp oil + 6 rashers (pieces) of bacon bacon is optional, if using dice into small pieces
- 1 stick of butter
- ⅛ tsp nutmeg
- 4 sprigs of sage leaves only
- salt to taste
- shredded Parmesan for serving
Instructions
- First make the filling. Preheat the oven to 400F. Toss the squash together with the oil and lots of salt and pepper on a large baking sheet. Roast for 20 minutes. Toss the squash around so it cooks evenly and add the garlic cloves, still in their skins. Roast for a further 15 minutes.
- Using a stick blender or in a food processor or bullet blender, blitz the squash together with the roasted garlic cloves, squeezed out of their skins and the thyme leaves until smooth. Season to taste and set aside to cool.
- To make the pasta, blitz the flour and eggs together in a food processor until you have small crumbs. Gather about 1/2 tsp of these together and squeeze them into a ball. If they hold together, but the pasta is still slightly tacky it’s ready. If it is a little dry, add a splash of water and blitz again. If the mixture is too wet, add a little more flour.
- Turn the pasta crumbs out onto a clean work surface and gather them into a ball. Knead for about 5 minutes until the dough puts up too much resistance to continue. Cover with food wrap and set aside to rest for 30 minutes.
- To make the ravioli, divide the dough into two. Roll each out as thin as you can, using extra flour to stop the long sheets of dough sticking to themselves. If you have a pasta machine, gradually roll the dough until it is on the thinnest setting, switching to a thinner setting each time you pass the dough through the rollers.
- Place 1 tbsp of the filling on the dough and brush around it with water. Fold the pasta over and press to form a ravioli shape. Use either a pasta cutting wheel, a small round pastry cutter or a ravioli stamp to cut out the ravioli. Set aside on a baking tray dusted with flour while you repeat until you’ve run out of filling. You should get 24 medium-sized ravioli.
- If you’re adding bacon to the butter sauce, heat the oil in a small frying pan over a medium high heat. Once the oil is shimmering add the bacon and cook until crisp. Set the pieces aside to drain on a piece of paper lined with kitchen paper.
- Cook the pasta for 4-5 minutes in a pan of boiling, salted water until it is just tender. Drain and set aside while you make the butter sauce, reserving a cupful of the pasta cooking water.
- Heat the butter in a large non-stick frying pan, skillet or shallow casserole dish. Once it is frothing, stir only occasionally until the butter has started to turn a little nutty and brown.
- Stir in the nutmeg, then add the sage leaves. Once they have turned dark green and started to crisp, add the cooked ravioli along with a little of the pasta cooking water and the bacon pieces, if using.
- Reduce the heat to low, and stir the ravioli in the pan until the butter has formed a thin, slightly emulsified sauce that coats the pasta, adding more pasta water if needed.
- Season the butter sauce with a little more salt, if needed, before serving in warm bowls topped with parmesan.
Notes
- Diced pancetta would make an excellent alternative to bacon pieces.
- Assembled ravioli will keep in the fridge before cooking for up to 2 days. The filling can be made up to 3 days ahead, but don’t leave the ball of pasta dough resting for more than 2 hours. Ravioli can be frozen on baking sheets before being transferred to a ziplock bag for up to 3 months.
- Diced pancetta would make an excellent alternative to bacon pieces.
- Assembled ravioli will keep in the fridge before cooking for up to 2 days. The filling can be made up to 3 days ahead, but don’t leave the ball of pasta dough resting for more than 2 hours. Ravioli can be frozen on baking sheets before being transferred to a ziplock bag for up to 3 months.
Nutrition Information
Show Details
Calories
913kcal
(46%)
Carbohydrates
100g
(33%)
Protein
22g
(44%)
Fat
49g
(75%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
247mg
(82%)
Sodium
620mg
(26%)
Potassium
1042mg
(30%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
25080IU
(502%)
Vitamin C
49mg
(54%)
Calcium
161mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Calories | 913kcal | 46% |
| Carbohydrates | 100g | 33% |
| Protein | 22g | 44% |
| Fat | 49g | 75% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 620mg | 26% |
| Potassium | 1042mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 25080IU | 502% |
| Vitamin C | 49mg | 54% |
| Calcium | 161mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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