Butternut Squash Ravioli With Browned Butter, Sage and Pinenuts



  • 1 butternut squash (small to medium)
  • 1 teaspoon olive oil (for roasting the squash)
  • 2 tablespoons butter
  • 2 shallots (smalls large, or one onion, chopped)
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon dried sage (crushed or crumbled)
  • sea salt
  • freshly ground black pepper
  • 2 cups flour
  • 2 extra-large eggs (smalls, or 3 to medium-sized eggs)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil (or water, as needed)
  • semolina flour (to keep things from sticking)
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    1. Make the filling: Preheat the oven to 375. Cut the squash in half length-wise and scoop out all the seeds and stringy bits. Rub the flesh with olive oil and place cut side down on a heavy cookie sheet. Roast for 30-40 minutes, until fully soft. While the squash is roasting, cut up the onion or shallot and sautee in olive oil or butter until translucent, stir in the crushed dried sage. Once the squash is done and has cooled down enough to handle, scoop the flesh out of the skin and place in a bowl. Add the sauteed shallot or onion mixture, 1/2 cup of grated parmesan cheese (you could skip this if you want to make the ravioli dairy
    2. Make the dough: I like to mix the dough on cookie sheets as I have limited counter space and it's also much easier to clean a cookie sheet than it is to get egg and flour out of tile grout or wood. Start by pouring the flour onto the tray, gathering it into a pile, adding the salt, and forming a well in the middle of the flour. Crack the eggs into the well.
    3. Incorporate the egg into the flour with a fork. Once the fork tines get clogged, clean them off and begin using your fingers to do the same thing until it's all mixed together, roughly. If you're having a lot of trouble with it (though remember that it should be stiff), you can add a little bit of either olive oil or water to help it stick together.
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    NutritionView More

    Sodium21% DV510mg
    Fat17% DV11g
    Protein22% DV11g
    Carbs16% DV48g
    Fiber12% DV3g
    Calories330Calories from Fat100
    Total Fat11g17%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate48g16%
    Dietary Fiber3g12%
    Vitamin A180%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.