Butternut Squash Ravioli: Autumn's Best Comfort Food
Fall in love with butternut squash ravioli! Creamy sage sauce & tender pasta, it's easier than you think. Get my chef's tips for perfect ravioli every time!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hertaste.net.
Ingredients
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/2 teaspoon (3g) salt
- 2 large (100g) eggs
- 1/4 cup (60ml) olive oil
- 2-4 tablespoons (30-60ml) cold water, as needed
- 1 medium (about 2 pounds/900g) butternut squash, peeled, seeded, and cubed
- 2 tablespoons (30ml) olive oil
- 1/4 teaspoon (1g) black pepper
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons (30g) ricotta cheese
- 1/4 teaspoon (0.5g) ground nutmeg
- 1/2 cup (113g) unsalted butter
- 1/4 cup (5g) fresh sage leaves
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
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