Squash Ravioli with Sage Butter

I’ve never been much of a pasta person when I go out to restaurants unless it’s an Italian place of course. It’s not the same everywhere, but in the UK many pubs and restaurants have a sort of mixed bag of items on the menu, from Italian to French and Indian; maybe even British (shock). I’m not sure what the deal is, but it happens all over the place. The problem whenever you encounter one of these plates of pasta is that it’s always over-complicated, over-cooked, and over-bland. However, anytime you see nearly any type of ravioli with sage butter, then that’s what you need to get.

Squash Ravioli with Sage Butter

It’s not that making ravioli with sage butter is totally idiot-proof, it’s definitely isn’t. It’s that it’s such an obscenely simple sauce, it kind of lets you know that the person cooking it isn’t going to messing around too much. It’s like them saying through the menu; “look, I know what I’m doing, simple pasta sauce is real pasta sauce.”

As for making ravioli at home, it’s not actually that big of a deal. You can even make the dough the day before and then assemble when you want to eat if you don’t have time, it’s all good. But now you’ve decided to make some ravioli with sage butter decadently served on top, what are you going to fill them with? To be honest, it doesn’t really matter.

Now, in this recipe, I’ve gone for squash ravioli with sage butter, primarily because it’s what we had at the Three Monkeys in Bali a few months ago, and that was both simple and amazing. By focusing on one main ingredient for the filling, the flavour really comes through and can marry well with everything else.

Butternut Squash Ravioli

Of course, if you don’t have access to butternut squash you can use anything else similar, whether that be a different kind of squash or pumpkin. Also, remember to heavily season the mixture for the ravioli filling, you’ll find that once it’s surrounded by pasta, it’s a little blander than you remember.

Squash Ravioli with Sage Butter

Squash Ravioli with Sage Butter
Prep Time
1 hr
Cook Time
5 mins
 

This simple recipe for squash ravioli with sage butter is a sure favourite in the waiting. The ultimate light lunch for autumn, packed with flavour.

Course: Dinner, Lunch
Cuisine: Italian
Servings: 2 people
Calories: 600 kcal
Author: Marbling & Marrow
Ingredients
Pasta
  • 140 g 00 flour
  • 1 egg
  • 2 egg yolks
Squash Filling
  • 1 butternut squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 sprigs fresh rosemary
  • 1 egg yolk
  • 2 tbsp fresh sage leaves finely chopped
  • 75 g parmesan finely grated
Sage Butter
  • 3 tbsp unsalted butter
  • 1 tbsp fresh sage leaves
Instructions
Pasta
  1. Tip the flour onto a large, clean work surface and make a big well in the centre. Add the eggs to the well. 

  2. Whisk the eggs and then slowly start to incorporate the flour from around the edges into the egg, until you’ve made a wet and sticky dough. 

  3. Use a bench scraper to clean off your hands and the work surface, and begin to knead the dough, incorporating any excess flour into the dough. Keep the surface and your hands floured while kneading. 

  4. Keep kneading until the dough has formed a firm and smooth ball, around 5 minutes. If the dough is too wet, slowly add more flour. If it is too dry, add a small amount of water by moistening your hands, and then knead through.

  5. Tightly wrap the dough in cling film and let rest for 30 minutes at room temperature, or put in the fridge to use tomorrow. If refrigerating overnight, remember to bring the dough come up to room temperature before using.

  6. To roll the pasta, follow your pasta maker’s instructions, but generally;

  7. Divide the dough into quarters, and flatten enough to be taken by the pasta machine on the widest setting.

  8. Roll the dough through the machine, before lightly flouring and folding in half, and repeating the process four or five more times.

  9. Reduce the setting on the pasta machine by 1 notch, and pass the dough through. Repeat this until you reach the desired thickness, about 1.5mm.

Squash Filling
  1. Slice the squash in half lengthwise and remove the seeds. 

  2. Rub the olive oil, salt, black pepper and rosemary into the flesh and roast at 200oC until fully cooked and tender, about 45 minutes.

  3. Allow the squash to cool before scooping the flesh out into a large bowl. Use a fork or potato masher to break apart the squash into a paste.

  4. Add the remaining ingredients and season very well. Butternut squash is very sweet so you may need to add more salt than you originally think.

Filling the Ravioli
  1. Take half of the rolled pasta and lay flat onto a well-floured work surface. 

  2. Place a heaped teaspoon of the filling at around 3 cm intervals down the sheet of pasta. Ensure that each dollop of squash has a 1.5cm border of pasta around each side.

  3. Depending on the width of your pasta you can either lay the other sheet on top of the one with the filling or simply fold half of your pasta (without any filling) over the top.

  4. Seal the edges of the ravioli with a little water and press the edges firmly to seal. Try to make sure there is no air left inside or they might explode in the pan!

  5. Use a sharp knife to cut the sheet into the individual ravioli, and set aside on a well-floured baking sheet to dry slightly before cooking.

Sage Butter
  1. Melt 2 tbsp of the butter in a frying pan over a medium heat and when melted add the sage.

  2. Cook for and stir until the sage leaves brown and become crisp, before removing them and setting aside.

  3. Add the remaining butter and stir for a few minutes until it becomes golden brown.

Cooking the Ravioli
  1. Bring a very large pot of heavily salted water to a rolling boil.

  2. Simmer gently for around 3 minutes, or until the pasta is tender and cooked. 

  3. Strain and toss with the sage butter for a few seconds before serving with freshly grated parmesan and cracked black pepper.



2 thoughts on “Squash Ravioli with Sage Butter”

    • Hey Kristy, thanks! It’s not too hard when you can make the pasta the day before and just leave it in the fridge. Hope you enjoy them! Your blog looks great, really love the look of that short rib chilli, will definitely give it a go.

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