Butternut Squash & Parmesan Ravioli in Brown Butter Sage Sauce
Butternut Squash & Parmesan Ravioli in Brown Butter Sage Sauce. Cozy and delicious. Homemade Ravioli. Stuffed with butternut squash and parmesan filling. Tossed in a brown butter, sage, prosciutto, and hazelnut sauce. Topped with roasted butternut squash, figs, and toasted breadcrumbs. So good and so festive.
The only ravioli you need this holiday season that has all the fall essential ingredients. The filling is perfectly creamy and cheesy. The sauce is nutty and herby. The prosciutto adds the perfect salty touch and the figs give it the sweetness. It’s all my favorite fall ingredients combined into one big cozy bowl of goodness.
And is it really Sunday without a pasta dish? A homemade ravioli around the holidays is the perfect Sunday pasta. With a little bit of wine all cozy by the fire. It doesn’t get much better.
And the best part about this week is that it’s only a two day work week for me. I am so excited for a few days off to relax. It is much needed, as I am sure it is for everyone !! Happy thanksgiving week guys !!
Ingredients
20 ounces butternut squash; cubed
2 tablespoons olive oil
salt and pepper
15 ounces ricotta
1/2 cup grated parmesan
1 egg
1 pound fresh pasta dough (homemade or store-bought)
10 - 12 fresh figs; quartered
For the Breadcrumbs
1 loaf French bread; cubed
2 tablespoons olive oil
salt and pepper
For the Brown Butter Sage Sauce
6 tablespoons butter
20 fresh sage leaves
1/3 cup chopped hazelnuts
2 ounces prosciutto torn into pieces
Directions
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 425 degree oven and roasted for about 20 - 25 minutes or until tender.
Transfer 3/4’s of the butternut squash to the bowl of a food processor. Add the ricotta, parmesan, and egg. Season with salt and pepper and pulse until smooth and creamy.
Roll the pasta dough into lasagna sheets. Heavily flour the counter. Lay one sheet of pasta out, and line a tablespoon at a time of the butternut squash filling across the dough. Lay a second sheet on top and use a ravioli cutter to shape the raviolis Repeat until all dough and filling is used.
On another baking sheet lined with parchment paper, add the bread cubes. Drizzle with olive oil and season with salt and pepper. Transfer to a 425 degree oven for about 12 - 15 minutes or until bread is toasted. Transfer to the bowl of a food processor and pulse until crumbs form.
In a large skillet, melt the butter until browned. Add the sage leaves, hazelnuts, and prosciutto and cook until crispy.
Cook the raviolis in a large pot of salted water until they rise to the top. Drain, saving 1 cup of cooking water. Add the raviolis to the skillet with the brown butter sauce. Toss to combine, adding cooking water as needed.
Serve raviolis topped with remaining roasted butternut squash, breadcrumbs, and figs.
