Ingredients
- 1 medium Butternut Squash
- 1 cup Ricotta Cheese
- ½ cup Grated Parmesan Cheese
- 1 Egg (or flax egg for a vegan option)
- 2 cups All-Purpose Flour (or whole wheat flour)
- ½ cup Fresh Sage Leaves
- 4 tablespoons Unsalted Butter (or vegan butter)
- Salt and Pepper to taste
Instructions
- Preheat oven and roast diced butternut squash until tender, about 25-30 minutes. Mash and mix with ricotta, Parmesan, salt, and pepper.
- In a bowl, combine flour and a pinch of salt. Make a well, add the egg, and mix until a dough forms. Knead until smooth, then let it rest for 30 minutes.
- Roll out the rested dough thinly, fill with mounds of butternut squash mixture, seal, and cut into ravioli.
- Cook ravioli in boiling salted water for 3-4 minutes until they float.
- Melt butter in a skillet, sauté sage leaves until crisp, then toss cooked ravioli in the sage butter.
- Serve with extra Parmesan and sage.
Notes
Don’t overstuff the ravioli and always taste your filling before sealing to ensure proper seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian