Welcome to a delightful journey of cooking! Today, we're making something special and heartwarming: butternut squash ravioli. This dish wraps up the sweet, nutty flavor of butternut squash inside tender pockets of pasta, creating a perfect harmony of taste and texture. It's not just food; it's comfort packed into tiny edible pillows, bringing a smile with each bite.
Ideal for cozy family dinners or fancy weekend gatherings, this recipe isn't about just filling the belly but also warming the heart. So, roll up your sleeves, and let's dive into the art of making butternut squash ravioli that everyone will adore!
Table of Contents
Why This Recipe Works
Simple Ingredients, Stellar Dish:What's fantastic about this butternut squash ravioli recipe is that it uses straightforward ingredients to make a dish fit for royalty. The squash filling, with its creamy texture and slightly sweet flavor, complements the soft, delicate pasta dough. Each ingredient is easily accessible, ensuring you don't have to embark on a supermarket scavenger hunt. This simplicity allows the star of the dish, the butternut squash, to shine through, making it a reliable favorite regardless of the occasion.
Health Meets Comfort: Beyond the incredible flavors, there's comfort in knowing you're eating something nutritious. Butternut squash is a powerhouse of vitamins, minerals, and fiber, contributing to a well-balanced diet. Pairing it with a homemade pasta dough, free from preservatives, creates a meal that's as healthy as it is delicious. Moreover, the versatility is unmatched — you can tweak the filling, adding ingredients like spinach or different spices, to cater to various dietary preferences. This dish proves that comfort food can be heartwarming, tasty, and good for you, all at the same time!
Ingredients
Butternut Squash: This sweet, nutty-flavored winter squash is the star of the dish, providing a creamy filling for the ravioli. If unavailable, you can substitute it with pumpkin or sweet potato.
Wonton Wrappers: These are used for the outer layer of the ravioli, making the process simpler than making dough from scratch. A possible substitute is homemade pasta dough or store-bought fresh pasta sheets.
Ricotta Cheese: Adds creaminess and a slightly tangy contrast to the sweet squash. Cottage cheese, drained of excess liquid, can be an alternative.
Sage: Used in both the filling and to flavor the butter sauce. It has a distinct, fragrant aroma. If you don't have sage, try using thyme or rosemary, but keep in mind the flavor profile will change.
Parmesan Cheese: Offers a salty, sharp taste that enhances the overall flavor. Other hard cheeses like Asiago or Pecorino Romano can be used as replacements.
Tips
- Choose a ripe, heavy-feeling butternut squash for sweeter, richer flavor.
- Be careful not to overfill the ravioli, or they might burst while cooking.
- Seal the edges of the ravioli well to prevent the filling from leaking out during boiling.
- Use a slotted spoon to remove ravioli from the water to prevent breaking them.
- Don't discard the pasta water; a little bit can be added to the sauce for a silkier texture.
How to Serve
Butternut squash ravioli is a dish that's rich and full of flavor. Serving it appropriately enhances the dining experience. A light side salad or steamed vegetables complement the dish well by providing a fresh contrast to the rich, creamy ravioli. Keep portions appropriate as this is a filling dish.
- With Brown Butter Sauce: Drizzle the ravioli with a brown butter and sage sauce, and finish with a grating of fresh Parmesan cheese for a classic presentation.
- As a Starter: Serve smaller portions as an elegant start to a multi-course meal, perhaps with a balsamic reduction drizzle.
- Festive Twist: For a holiday meal, incorporate ingredients like toasted pecans and dried cranberries, offering a delightful twist on the traditional flavors.
Similar Recipes
Butternut Squash Ravioli
Ingredients
- 1 medium butternut squash
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese plus more for serving
- Salt and pepper to taste
- 24 wonton wrappers
- 6 sage leaves chopped, plus more for garnish
- 4 tablespoons unsalted butter
- Optional garnishes: toasted pecans dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove seeds. Place on a baking sheet, cut side up, and roast until tender, about 25-30 minutes. Let it cool, then scoop the flesh into a bowl and mash it.
- In the bowl with the squash, add the ricotta cheese, Parmesan, chopped sage, salt, and pepper. Mix until well combined.
- Lay out half of the wonton wrappers, and place a tablespoon of filling in the center of each. Moisten the edges with water, place another wrapper on top, and press to seal, ensuring there are no air bubbles.
- Bring a large pot of salted water to a boil. Boil the ravioli in batches until they float to the top, about 3-4 minutes. Remove with a slotted spoon and drain.
- Meanwhile, in a large skillet, melt the butter over medium heat. Add the remaining sage leaves and cook until the butter starts to brown.
- Add the cooked ravioli to the skillet, tossing gently in the brown butter sauce to coat.
- Serve immediately, garnished with extra Parmesan and optional toppings like toasted pecans or cranberries.
Nutrition
Notes
- Choose a ripe, heavy-feeling butternut squash for sweeter, richer flavor.
- Be careful not to overfill the ravioli, or they might burst while cooking.
- Seal the edges of the ravioli well to prevent the filling from leaking out during boiling.
- Use a slotted spoon to remove ravioli from the water to prevent breaking them.
- Don't discard the pasta water; a little bit can be added to the sauce for a silkier texture.