Butternut Squash Ravioli with Sage Butter Sauce (Edit recipe)

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This homemade butternut squash ravioli is such a fun activity to do with friends or family for the holidays! It's a labour of love, but still pretty simple to come together. Plus, nothing beats the taste of fresh homemade pasta, and a sage butter sauce. If you want the recipe for the homemade pasta dough, you can find it here.

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PREP TIME

30 minutes

COOK TIME

2 minutes

INGREDIENTS

12

Serves: 4

Ingredients

350 grams Ravioli, homemade or store-bought

For the butternut squash filling

1 whole Butternut Squash, peeled, cubed and roasted
1 pinch Salt and Pepper, to taste
0.5 tsp Cinnamon, Ceylon
2 clove Garlic

For the sauce

2 Tbsp Butter, Salted
4 Tbsp Extra Virgin Olive Oil
10 whole Sage, fresh whole sage leaves
0.25 cup Organic Sprouted Pecans - Lark Ellen Farm, chopped and toasted
1 pinch Salt and Pepper, to taste (plus extra pepper to garnish before enjoying)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If making homemade ravioli, refer to our pasta recipe in the description.
Peel and roast a whole butternut squash, the cut into cubes. Roast at 400F for 35 minutes. or until fork tender. Let cool slightly.
To a food processor, add squash, salt and pepper, cinnamon and 2 small garlic cloves. Pulse until a thick paste forms.
Place filling in a piping bag and set aside.
For the homemade ravioli dough, you will need the ravioli maker, so ensure to roll out your dough so that it is thin, but does not rip. Place it on top of the ravioli maker, then pipe your butternut squash stuffing inside. Do not overfill them.
Roll your second layer of pasta dough then place it on top of the squash-stuffed layer.
Use a small rolling pin to press the two sheets of dough together and facilitate in popping out each ravioli from the tray.
Flash freeze your ravioli for about 30 minutes if cooking immediately. If not, you can store in an airtight container in the freezer until ready to eat.
Bring a pot of water to a boil and cook your ravioli for about 1-2 minutes, or until the ravioli begins floating.
To make your sauce, heat a pan on low-medium heat and combine butter and olive oil.
Add fresh sage leaves and let simmer.
Add toasted crushed pecans and turn off the heat.
Add the ravioli to the pan and coat in the sauce.
Plate and enjoy!

Notes

How to store: place the cooked ravioli in an airtight container for up to 4-5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	34 g
Carbohydrates:	15 g
Protein:	6 g
Cholesterol:	26 g
Sodium:	336 mg
Fiber:	6 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.