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Easy Kosher Butternut Squash Ravioli With Crispy Sage

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Dairy (Milchig)

Butternut squash ravioli are homemade pasta filled with roasted squash, parmesan and nutmeg, tossed in brown butter with crispy sage leaves. The sweet, nutty filling and fragrant sauce make a comforting fall dinner.

Making the Ravioli

Roast the squash until caramelized at the edges, which concentrates its sweetness and drives off moisture. Let the filling cool completely before assembling, or the pasta gets soggy. Roll the dough as thin as you can, with a pasta machine or a rolling pin. Seal the edges well and press out air pockets. Brown the butter until it smells nutty, then fry the sage leaves in it until crisp.

Kosher Notes

This is a dairy (milchig) dish. Use parmesan and butter with a reliable hechsher. For a pareve version, omit the cheese from the filling and toss the ravioli in olive oil with the sage.

Freezing

Freeze uncooked ravioli on parchment-lined sheets, then bag them for up to 3 months. Cook from frozen, adding 1 to 2 minutes.

Easy Kosher Butternut Squash Ravioli With Crispy Sage
Homemade butternut squash ravioli with crispy sage butter sauce brings restaurant-quality pasta to your kosher kitchen. The sweet squash filling paired with aromatic brown butter makes this surprisingly approachable.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the pasta dough
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
For the butternut squash filling
  • 2 pounds butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 cup kosher parmesan cheese grated
  • 1/4 teaspoon nutmeg freshly grated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
For the sage butter sauce
  • 6 tablespoons unsalted butter
  • 12 leaves fresh sage leaves
  • 1/4 cup kosher parmesan cheese grated, for serving
  • 1 pinch kosher salt to taste

What I use for this recipe

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Method
 

Prepare the filling
  1. Preheat oven to 425°F. Toss cubed butternut squash with olive oil and spread on a large baking sheet. Roast for 25-30 minutes until tender and lightly caramelized at edges.
  2. Let squash cool slightly, then mash with a fork until mostly smooth but still with some texture. Stir in parmesan, nutmeg, salt, and pepper. Set aside to cool completely.
Make the pasta dough
  1. Place flour in a large bowl and make a well in the center. Crack eggs into the well and add olive oil and salt.
  2. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
Assemble the ravioli
  1. Divide dough into 4 portions. Working with one piece at a time (keep others covered), roll pasta through a pasta machine or with a rolling pin until very thin, about 1/16 inch thick.
  2. Cut pasta sheets into 3-inch squares. Place 1 tablespoon of filling in center of half the squares. Brush edges with water, then top with remaining squares.
  3. Press edges firmly to seal, removing any air bubbles. Crimp edges with a fork. Place finished ravioli on a floured baking sheet and cover with a damp towel.
Cook and serve
  1. Bring a large pot of salted water to a gentle boil. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy, about 3-4 minutes.
  2. Cook ravioli in batches for 3-4 minutes until they float to the surface. Using a slotted spoon, transfer directly to the skillet with brown butter.
  3. Gently toss ravioli with the sage butter, adding a splash of pasta cooking water if needed to create a light sauce. Season with salt and serve immediately with grated parmesan.

Notes

Ravioli can be made ahead and frozen on parchment-lined baking sheets, then stored in freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to cooking time. If you don't have a pasta machine, roll the dough as thin as possible with a rolling pin. The filling should be completely cool before assembling to prevent the pasta from getting soggy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 320mg 14%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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