This simple and delicious butternut squash ravioli recipe combines creamy butternut squash filling with tender pasta, creating a perfect meal for any occasion. Serve it with a sage butter sauce for an extra touch of flavor.
Preparation time
30min
Cooking time
30min
Ingredients
6 Servings
- 100 g butter
- 1 kg butternut squash
- 1 egg
- 100 g parmesan cheese
- 0.5 tsp pepper
- 250 g ricotta cheese
- 10 sage leaves
- 1 tsp salt
- 50 wonton wrappers
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Place the diced butternut squash on a baking sheet and roast in the oven for 25 minutes or until tender.
Step 3
Allow the butternut squash to cool, then mash it in a large bowl.
Step 4
Add the ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper to the mashed butternut squash. Mix well to combine.
Step 5
Place a small spoonful of the filling onto a wonton wrapper. Brush the edges with water, then place another wrapper on top. Press the edges to seal and remove any air pockets. Repeat with the remaining filling and wrappers.
Step 6
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.
Step 7
In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage leaves are crispy.
Step 8
Serve the ravioli with the sage butter sauce drizzled on top.