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Spinach and Squash Ravioli with Browned Butter–Sage Sauce
Recipes
Spinach and Squash Ravioli with Browned Butter–Sage Sauce
6 servings
about 2 hours total (Active 1 hour)

Ingredients

  • Parchment paper
  • 2 large shallots
  • 2 (13 oz) packages cubed fresh butternut squash
  • 4 cloves garlic
  • 8 fresh sage leaves
  • 4 tablespoons olive oil
  • ½ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 3 lemons, for zest/juice
  • 1 batch Spinach Pasta Dough
  • ⅓ cup whole milk ricotta cheese
  • ¾ cup grated pecorino Romano (or Parmesan) cheese, divided
  • ½ cup unsalted butter
  • ½ cup pepitas (pumpkin seeds)

Steps

    1. Preheat oven to 425°F. Line baking sheet with parchment paper. Chop shallots coarsely. Place shallots, squash, garlic, sage, red pepper, salt, and oil on baking sheet; toss to coat. Bake 20–25 minutes until squash is fork-tender. Chill completely.
    2. Meanwhile, prepare Spinach Pasta Dough.
    3. Zest lemons (2 teaspoons), then juice (5 tablespoons). Reserve 2 cups squash mixture. Place in bowl of food processor: remaining squash mixture, ricotta, lemon zest, ½ cup pecorino Romano, and 1 tablespoon lemon juice; pulse until smooth and combined.
    4. Roll pasta dough into ¼-inch-thick sheets using pasta rolling machine. Cut 3-inch rounds from dough (about 64). Spoon 1 rounded tablespoon squash mixture into centers of 32 dough rounds. Brush edges of dough with water; top with remaining 32 dough rounds. Press out any air bubbles around filling; crimp edges with fork (or crinkled pasta cutter).
    5. Bring large stockpot of salted water to a boil. Simmer ravioli 2–3 minutes (in batches if needed) until they float. Drain ravioli and place on serving platter; cover loosely to keep warm.
    6. Melt butter in large, nonstick sauté pan on medium; cook 2–3 minutes until light brown and nutty-smelling. Add pepitas, remaining 4 tablespoons lemon juice, and reserved squash mixture to pan; cook and stir 2 minutes or until hot. Remove from heat; top ravioli with sauce. Serve topped with remaining ¼ cup pecorino Romano.

Amount per ⅙ recipe serving: Calories 740, Total Fat 45g, Sat Fat 17g, Trans Fat 0g, Chol 180mg, Sodium 1240mg, Total Carb 67g, Fiber 7g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 6%, Calc 15%, Iron 30%, Potassium 10%