Description
Butternut Squash Ravioli with Brown Butter Sauce and Pecans is a heartwarming dish that captures the essence of autumn. This delightful recipe features tender homemade ravioli filled with creamy roasted butternut squash, ricotta, and Parmesan cheese, all drizzled with a nutty brown butter sauce and topped with crunchy pecans. Perfect for cozy dinners or special occasions, this dish is sure to impress family and friends.
Ingredients
– 1 medium butternut squash (about 2 pounds)
– 2 cups all-purpose flour
– 3 large eggs
– 1 cup ricotta cheese
– ? cup grated Parmesan cheese
– Fresh sage leaves (about 10)
– ? cup unsalted butter
– ? cup chopped pecans
Instructions
1. Roast the halved butternut squash until tender, scoop out the flesh, and mash it.
2. In a bowl, combine flour and eggs to make a dough; knead until smooth and let it rest.
3. Roll out the dough thinly and cut out circles. Fill with squash mixture, fold, and seal.
4. Cook the ravioli in boiling salted water for about 3-5 minutes.
5. In a skillet, melt butter until golden brown; add sage leaves and toasted pecans.
6. Serve ravioli drizzled with brown butter sauce.
Notes
In a skillet, melt butter until golden brown; add sage leaves and toasted pecans.
Serve ravioli drizzled with brown butter sauce.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 360
- Fat: 14g
- Carbohydrates: 50g
- Protein: 12g