Butternut Squash Ravioli with Sage and Toasted Pine Nuts
A simple ricotta-Parmesan filling seasoned with nutmeg lets the butternut squash do the talking. The light sage sauce flows over the ravioli, and the toasted pine nuts add a nutty, classic crunch. This dish will impress any guest—it certainly makes for a creative dinner! Want to change it up? Replace the ricotta and Parmesan with goat cheese for a different, slightly richer flavor.
TIME TO PREP 10 minutes
TIME TO COOK 25 minutes
SERVES 4 (3 ravioli per serving)
1/2 tsp. Lemon Juice
1/4 tsp. Nutmeg
3/4 cup Ricotta Cheese
2 tbs. Parmigiano Reggiano Cheese, grated
Salt & Pepper
1 medium Butternut Squash, ,peeled and prepped
2 tbs. Stew Leonard’s Extra Virgin Olive Oil
8 leaves Sage
1/4 cup Pine Nuts
1. Make the filling. In a medium bowl, combine all the filling ingredients and mix well. Set aside.
2. Make the ravioli. Slice the squash lengthwise to create a slit, taking care not to pierce any farther than its center. Spiralize using blade a (makes ribbon-like pasta, similar to a pappardelle). Select 24 slices of squash, saving any additional for another use.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the sage and fry for about 5 minutes, then transfer to a paper towel–lined plate to drain. Add the butternut squash slices in a single layer, working in batches if necessary, and cook for 5 minutes per side or until fork-tender. Transfer to a large piece of foil or parchment and set aside.
4. Carefully wipe the pan clean and add the remaining 1 tablespoon olive oil over medium heat. When the oil is shimmering, crumble in the fried sage, then transfer the sauce to a small bowl. Immediately add the pine nuts to the pan and toast, stirring, until golden brown, 3 to 5 minutes. Add to the bowl with the sauce.
5. To serve, lay out three butternut squash slices on each plate. Using a knife or the back of a spoon, spread 2 tablespoons of the cheese mixture over each slice and then top with another slice. Drizzle the sage–pine nut sauce on top to finish.