Vegetarian and Delicious: Roasted Butternut Squash Homemade Ravioli with Sage Brown Butter Sauce

Serves 4

Prep: 1h30 min

Rest: 30 min

Cook: 60 min


Nutrition Facts (per 1 serving):

Calories: 323

Fat (g): 18.2

Carbs (g): 31.2

Protein (g): 9


Ingredients for the roasted butternut squash:

1 butternut squash, halved and seeded

1tbs of butter

Salt and pepper to taste


½ a cup of grated Parmesan

½ tsp of ground nutmeg

2 tsp of ground cinnamon

Ingredients for the fresh ravioli dough:

1 ½ cup of all-purpose flour

2 eggs

1 egg, lightly beaten


Cling film

Ingredients for the sage brown butter sauce:

¼ of a cup of salted butter

8 sage leaves, finely chopped




  1. Roast the butternut squash
    1. Pre-heat the oven to 180°C / 350°F.
    2. Place each butternut squash half face up on a baking tray.
    3. Put 1 tbs of butter inside the hole of each butternut squash.
    4. Sprinkle with salt and pepper and cover up each half with foil.
    5. Bake for 55 minutes, or until tender.
  2. Make the ravioli dough
    1. Dump the flour on a clean work surfaced.
    2. Make a well in the center and break 2 eggs into the well.
    3. Pierce each egg yolk with a fork and fold the flour into the center.
    4. Work the dough for 10 minutes, or until firm. If you have used to much flour, add water to the mix, 1 tsp at a time.
    5. Wrap the dough in cling film and leave it to rest for at least 30 min at room temperature.
  3. Prepare the butternut squash mix
    1. Pour the melted butter from the squash into a mixing bowl and scoop out the inside of the squash into the same bowl.
    2. Mash the mixture until you obtain a smooth consistency, add the parmesan, nutmeg and cinnamon and mix everything together.
    3. Put the mixture in the fridge and ensure it is completely cold before filling the ravioli.
  4. Rollout the ravioli dough
    1. Cut the dough into small pieces and start by rolling it out through the widest setting on your pasta maker machine.
    2. Fold it in half and roll it out again through the same setting.
    3. Set your roller to the next smallest setting and roll it out again, twice.
    4. Repeat this step until you reach the smallest setting.
    5. If your pasta sheet becomes too long, cut it in half.
  5. Make and cook the ravioli
    1. Sprinkle some flour on your work station.
    2. Lay your first sheet down and put some mixture on each ravioli.
    3. Use the beaten egg and apply it on the edge of each ravioli to seal it.
    4. Cover up with a second sheet and cut your ravioli.
    5. Cook your ravioli in boiling water, over high heat, for 3 to 5 minutes
  6. In the meantime, make the sage brown butter sauce
    1. Melt the butter in a medium sauté pan over medium heat and cook until the foam subsides and the butter begins to brown, for 3 to 4 minutes.
    2. Stir in the sage and cook until the sage becomes crispy, for 1 to 2 minutes.

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