Butternut Squash Ravioli

PSA: If you give me a bushel of butternut squash - I'll make all the soup and ravioli that my freezer can handle.😅  I had a friend share some butternut squash with me this month and  since I'm relatively new to the squash game - I had to do some research.  I don't know if you've googled squash recipes recently but take it from me - there are hundreds of thousands!😳😅

I'm embarrassed to confess to you the number of hours that I spent chasing. the butternut squash rabbit hole but let's just say - it was a LOT.🤣  There were far more possibilities for the squash than I ever realized.   I was on a quest to find the best, most delicious, freezer friendly recipes.  There were lots of contenders but butternut Squash ravioli was the clear front runner.  

Roasted squash with garlic and parmesan,  homemade pasta dough and a simple browned butter and sage sauce was the PERFECT way to enjoy the sweet, nutty butternut squash.  If you've got one of these squash in your garden - or a generous friend like mine - you NEED to try this recipe.  You will not regret it.  AND you can make a big batch and store these ravioli in your freezer.  

Butternut Squash Ravioli
Pasta dough

Filling
2 1/2 lbs butternut squash, peeled and chopped
6 whole garlic cloves
1/4 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon dried sage
salt and pepper to taste

Sauce
4 tablespoons butter 
10 whole fresh sage leaves
freshly grated parmesan cheese
​Toasted pine nuts or walnuts

Combine squash, garlic cloves and oil on foil lined baking sheet. 

Roast 45 minutes at 400 degrees.  

Process squash and garlic in food processor until smooth. 

Add parmesan cheese, salt, pepper and sage. 

Prepare pasta dough.  

Roll into thin sheets using a pasta machine. 

Place 1 sheet at a time over floured ravioli mold.  

Drop a spoonful of filling into each square. 

Brush edges of dough with water and top with a second strip of dough.  

Gently roll rolling pin over mold to separate raviolis.  

Arrange on parchment lined baking sheets and refrigerate or freeze. 

For sauce, combine butter and sage in saucepan.  

Cook until butter is browned slightly and sage leaves are crispy. 

Bring a pot of salted water to a boil.  

Drop in ravioli, a few at a time, and boil until they rise to the top.  

Drain.  

Serve ravioli with browned sage butter sauce, fresh parmesan and walnuts. 

​Ciao!

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