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Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.
70
17,989
529
1 hr 45 min
TOTAL TIME
390
CALORIES
$1.61
PER SERVING
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
Ingredients
16 INGREDIENTS
12 SERVINGS
Freshly Grated Parmesan Cheese
freshly grated parmesan cheese
All-purpose Flour
1 1/2 cups all-purpose flour
Parmesan Cheese
1/2 cup parmesan cheese
Fresh Sage
10 whole fresh sage
Water
4 tbsp water
Kosher Salt
1 tsp kosher salt
Butternut Squash
2 1/2 lbs butternut squash
Toasted Pine Nuts
1/4 cup toasted pine nuts
Semolina Pasta Flour
1 1/2 cups semolina pasta flour
Eggs
4 whole eggs
Olive Oil
4 tbsp olive oil
Garlic
8 cloves garlic
Olive Oil
1/4 cup olive oil
Dried Sage
1/2 tsp dried sage
Butter
4 tbsp butter
Salt And Pepper
salt and pepper
Directions
20 STEPS
1 hr
PREP TIME
45 min
COOK TIME
1 hr 45 min
TOTAL TIME
View Directions on Self Proclaimed Foodie
Health Info
Macros
37g
CARBS
22g
FAT
12g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
TREE NUTS
MILK
EGGS
WHEAT
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Frequently Asked Questions
How can I make homemade butternut squash ravioli?
How do I know when my ravioli is done cooking?
What kind of sauce goes well with butternut squash ravioli?
Can I freeze butternut squash ravioli?
Can I add other ingredients to my butternut squash filling?
Do I need to peel butternut squash before roasting for ravioli?
How can I make my ravioli edges stick together?
Why is my homemade ravioli falling apart while cooking?
Can I use wonton wrappers instead of pasta dough?
Can I bake my butternut squash ravioli instead of boiling?