I recently discovered Butternut Squash Ravioli With Brown Butter Sauce And Pecans and was instantly intrigued by its innovative blend of savory roasted squash and nutty, browned butter. This dish offers an unexpected twist, inviting me to experience a delightful mixture of traditional comfort and a fresh, inventive culinary journey.

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I’ve been experimenting in the kitchen lately and wanted to share my take on Butternut Squash Ravioli With Brown Butter And Pecans. I started by making a fresh pasta dough using 2 cups all-purpose flour, 3 large eggs and a pinch of salt.

It’s a bit of work but totally worth it. I roasted a medium butternut squash, tossed in 2 tablespoons olive oil, salt, and pepper until it was perfectly tender, then mixed it with 1 cup ricotta cheese, 1/2 cup grated Parmesan, a pinch of ground nutmeg and 2 tablespoons butter.

Meanwhile, I prepared a brown butter sauce using 1/2 cup unsalted butter that was finished off with 1/2 cup toasted pecans and a handful of fresh sage leaves. The combination reminds me a bit of those creative Butternut Squash Ravioli with Brown Butter Sage recipes and has a unique twist that I think you’ll really love.

Enjoy!

Why I Like this Recipe

I love how making the pasta from scratch makes me feel like a real chef—even if my dough sometimes ends up a bit sticky. I really dig the squash filling; it’s both sweet and cheesy, and the mix of ricotta and Parmesan is just amazing. The brown butter sauce with toasted pecans and sage gives the dish this rich, nutty kick that I just can’t get enough of. And honestly, every bite reminds me of those cozy autumn days and holiday feasts, which just makes the whole meal feel extra special.

Ingredients

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All-purpose flour: carbohydrate source that gives structure to our homemade pasta.
Its essential for a good dough.
Eggs: rich in protein and vitamins which helps bind all the ingredients together nicely.
Butternut squash: high in fiber and vitamins, adding natural sweetness and a smooth texture.
Ricotta cheese: mild, creamy and adds a lovely softness along with some healthy fats.
Parmesan cheese: lends a sharp salty flavor plus extra protein to the dish.
Unsalted butter: perfect for brown butter sauce without excess salt interfering with the flavors.
Pecans: add crunchy texture and a nutty, earthy flavor along with healthy fats.
Olive oil: boosts rich flavor, encouraging a tasty roast and good heart health.

Ingredient Quantities

2 cups all-purpose flour

3 large eggs

A pinch of salt (for the pasta dough)

1 medium butternut squash, peeled and cubed (yields about 2 to 3 cups roasted)

2 tablespoons olive oil (for roasting the squash)

Salt and pepper to taste (for seasoning the squash before roasting)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

A pinch of ground nutmeg

2 tablespoons butter (mixed into the squash filling)

1/2 cup unsalted butter (for making the brown butter sauce)

1/2 cup chopped pecans, toasted

A handful of fresh sage leaves, roughly torn

Salt to taste (for the brown butter sauce)

How to Make this

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1. In a large bowl, combine 2 cups of all-purpose flour, 3 large eggs, and a pinch of salt; knead the dough until it becomes smooth and let it rest for about 30 minutes.

2. Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil plus a good pinch of salt and pepper; spread it out on a baking sheet and roast for about 25 minutes or until tender.

3. Once the squash is roasted, let it cool a bit before transferring it to a bowl where you’ll mash it up with 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, a pinch of ground nutmeg, and 2 tablespoons of butter, mixing well until smooth.

4. Roll out your rested pasta dough on a floured surface until it’s thin; then cut it into even squares or circles depending on what shape you prefer your ravioli to be.

5. Place a small spoonful of the squash filling in the center of each pasta piece, then gently fold the dough over to form a pocket and press down the edges firmly, using a fork if you need extra assurance they seal properly.

6. Bring a large pot of generously salted water to a rolling boil; carefully drop in the ravioli and cook them in batches for about 3 to 4 minutes, or until they’re floating to the top and feel tender.

7. In a separate skillet, melt 1/2 cup of unsalted butter over medium heat; watch it closely and stir continuously until it starts to turn a light brown color and gives off a nutty smell.

8. Stir in 1/2 cup of chopped, toasted pecans and a handful of roughly torn fresh sage leaves into the brown butter, and add a little salt to taste while letting the flavors meld for a minute.

9. Drain the cooked ravioli and add them directly to your skillet, gently tossing them to coat every piece in the brown butter and sage mix.

10. Serve the Butternut Squash Ravioli hot, enjoying the nutty, savory flavors that make this dish a perfect treat for the holidays.

Equipment Needed

1. Large bowl (for mixing the pasta dough)
2. Measuring cups and spoons (for accurate ingredient amounts)
3. Rolling pin and clean, floured surface (for rolling out the dough)
4. Baking sheet (for roasting the squash)
5. Oven (preheated to 400°F to roast the squash)
6. Cutting board and sharp knife (for peeling, cubing, and chopping ingredients)
7. Another bowl (for mixing the squash filling)
8. Large pot (for boiling the ravioli in salted water)
9. Slotted spoon (for removing the cooked ravioli)
10. Colander (for draining the pasta after boiling)
11. Skillet (for making the brown butter sauce)
12. Fork (helpful for sealing the edges of the ravioli)

FAQ

Q: How long do I roast the butternut squash? A: Roast it at 400°F for 25-30 minutes til it gets tender and lightly browned.

Q: Can I make the pasta dough without eggs? A: You can try an egg-free version, but the eggs really help with the texture and flavor.

Q: Should I let the brown butter cool before drizzling? A: Not really, just use it straight away but be careful cause it'll be hot.

Q: Is it okay to swap pecans with another nut? A: Yup, walnuts or hazelnuts work pretty well if you prefer a different taste.

Q: How do I know when the ravioli is done cooking? A: When they float to the top of the boiling water, it's a good sign they're cooked; this takes about 3-4 minutes.

Butternut Squash Ravioli With Brown Butter And Pecans Recipe Substitutions and Variations

Instead of all-purpose flour, you can use 00 pastry flour or semolina flour to give the pasta a slightly different texture.
If you can’t find fresh butternut squash, canned pumpkin puree works pretty well when mixed with a little olive oil to keep the moisture.
You can substitute the ricotta cheese with well-drained cottage cheese or even a bit of cream cheese if you’re looking for a creamier filling.
If Parmesan isn’t available, try using Pecorino Romano which gives a saltier and sharper flavor.
If you dont have fresh sage, dried sage is a good alternative but remember to use less since its flavor is stronger.

Pro Tips

1. Let the pasta dough get enough rest because it really makes a difference. If you rush it you might end up with tougher pasta and even if your dough looks smooth on top, it might not be that pliable later.

2. When you’re roasting that squash keep an eye on it mid-way through the time. Ovens can be unpredictable so checking it can save it from over roasting and turning mushy.

3. Be extra careful with that brown butter; it goes from nutty and perfect to burnt real fast. Stick with medium heat and stir often so you get that fragrant nutty flavor without any bitter side effects.

4. If you’re making lots of ravioli at once, do them in small batches when boiling them. Crowding the pot makes them stick together and then you’re in extra trouble trying to separate them later.