Sage Brown Butter Butternut Squash Ravioli
Sage Brown Butter Butternut Squash Ravioli is a delicious vegetarian dish that combines the nutty sweetness of roasted butternut squash with the rich, aromatic flavor of sage-infused brown butter. This ravioli is perfect for a cozy dinner and can be homemade or store-bought, making it an easy yet impressive option for your next meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh sage leaves | 10-12 |
| Unsalted butter | 1/2 cup (1 stick) |
| Ricotta cheese | 1 cup |
| Fresh pasta dough | 1 batch |
| Grated Parmesan cheese | 1/2 cup |
Cooking Steps Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Roast for about 30-40 minutes until tender.
- Once cool, scoop out the squash and mash it in a bowl. Combine it with ricotta cheese, parmesan, salt, and pepper to taste.
- Roll out your fresh pasta dough and cut into squares or circles. Fill each piece with a teaspoon of the butternut squash mixture and seal the edges.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy.
- Cook the ravioli in boiling salted water for 3-4 minutes or until they float.
- Drain the ravioli and toss them in the sage brown butter. Serve immediately topped with additional Parmesan cheese. Enjoy!
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Butternut Squash Ravioli With Spinach and Ricotta
Butternut Squash Ravioli with Spinach and Ricotta is a delightful vegetarian dish that melds the earthy sweetness of roasted butternut squash with the fresh taste of spinach and creamy ricotta. This ravioli dish is perfect for a satisfying dinner and can be paired beautifully with a light sauce or served on its own, allowing the flavors to shine.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh spinach | 2 cups |
| Ricotta cheese | 1 cup |
| Fresh pasta dough | 1 batch |
| Grated Parmesan cheese | 1/2 cup |
| Egg | 1 (for sealing) |
Cooking Steps Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Roast for about 30-40 minutes until tender.
- Allow the squash to cool, then scoop out the flesh and mash it in a bowl. Stir in ricotta cheese, chopped spinach, salt, and pepper to taste.
- Roll out your fresh pasta dough into thin sheets. Cut into squares or circles and fill each piece with a teaspoon of the butternut squash mixture. Seal the edges, using a little egg wash to help if needed.
- Cook the ravioli in salted boiling water for 3-4 minutes or until they float.
- Drain the ravioli and serve with a drizzle of olive oil or a simple tomato sauce. Top with grated Parmesan cheese and enjoy!
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Creamy Gorgonzola and Walnut Sauce Over Butternut Squash Ravioli
Creamy Gorgonzola and Walnut Sauce Over Butternut Squash Ravioli is a rich and indulgent dish that complements the naturally sweet flavors of butternut squash ravioli with a luxurious, tangy Gorgonzola cheese sauce. The added crunch of walnuts brings texture and an earthy note, making this dish perfect for a cozy dinner or a special occasion.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Gorgonzola cheese | 4 oz |
| Heavy cream | 1 cup |
| Walnuts | 1/2 cup |
| Olive oil | 2 tbsp |
| Garlic | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli in salted boiling water for about 3-4 minutes or until they float. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the heavy cream to the skillet and bring to a gentle simmer. Crumble the Gorgonzola cheese into the sauce, stirring until melted and smooth.
- Toss in the walnuts and season with salt and black pepper to taste.
- Add the cooked ravioli to the sauce and gently stir to coat.
- Serve warm, garnished with fresh parsley if desired. Enjoy your decadent dish!
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Lemon Sage Cream Sauce With Butternut Squash Ravioli
Lemon Sage Cream Sauce with Butternut Squash Ravioli is a delightful dish that combines the earthy sweetness of butternut squash with a bright, creamy sauce infused with fresh lemon and aromatic sage. This recipe results in a comforting yet revitalizing meal, perfect for both a weeknight dinner and a special occasion.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Heavy cream | 1 cup |
| Fresh lemon juice | 2 tbsp |
| Fresh sage (chopped) | 2 tbsp |
| Olive oil | 2 tbsp |
| Garlic | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Lemon zest | 1 tsp |
| Fresh parsley (for garnish) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli in salted boiling water for about 3-4 minutes or until they float. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the heavy cream and lemon juice to the skillet, then stir in the chopped sage and bring to a gentle simmer.
- Season the sauce with salt, black pepper, and lemon zest.
- Gently toss the cooked ravioli into the sauce, ensuring they are coated well.
- Serve warm, garnished with fresh parsley if desired. Enjoy this bright and flavorful dish!
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Butternut Squash Ravioli in Tomato Basil Sauce
Butternut Squash Ravioli in Tomato Basil Sauce is a vibrant and comforting dish that pairs the sweetness of butternut squash with a rich, tangy tomato sauce infused with fresh basil. This delightful fusion creates a perfect balance of flavors, making it an ideal choice for those who enjoy a satisfying pasta meal that is both hearty and invigorating.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Olive oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Canned crushed tomatoes | 1 can (15 oz) |
| Fresh basil (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Parmesan cheese (for garnish) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli in salted boiling water for about 3-4 minutes or until they float. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the crushed tomatoes to the skillet and let simmer for about 5 minutes.
- Stir in the chopped basil and season with salt and black pepper.
- Toss the cooked ravioli gently into the sauce, ensuring they are well-coated.
- Serve warm, garnished with Parmesan cheese if desired. Enjoy!
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Seared Scallops With Butternut Squash Ravioli
Seared Scallops with Butternut Squash Ravioli is an elegant and flavorful dish that beautifully combines the rich, buttery taste of scallops with the sweet and nutty essence of butternut squash ravioli. This meal is not only visually stunning but also offers a wonderful contrast in textures, making it perfect for special occasions or a delightful dinner at home.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Sea scallops | 1 lb |
| Olive oil | 2 tbsp |
| Butter | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tbsp |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli according to package instructions and set aside.
- In a skillet, heat olive oil and butter over medium-high heat until sizzling.
- Season scallops with salt and black pepper, then sear in the skillet for about 2-3 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
- In the same skillet, add minced garlic and chopped sage, cooking briefly until fragrant.
- Toss the cooked ravioli in the skillet, adding lemon juice and mixing well.
- Serve the ravioli topped with seared scallops and garnish with chopped parsley. Enjoy!
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Pesto Butternut Squash Ravioli
Pesto Butternut Squash Ravioli is a vibrant and delicious dish that combines the sweet, nutty flavor of butternut squash filling with the fresh, herby essence of basil pesto. This dish is not only easy to prepare but also offers a beautiful presentation, making it perfect for both weeknight dinners and festive occasions.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Basil pesto | 1 cup |
| Olive oil | 2 tbsp |
| Cherry tomatoes (halved) | 1 cup |
| Pine nuts (toasted) | 1/4 cup |
| Grated Parmesan cheese | 1/2 cup |
| Fresh basil leaves (for garnish) | Optional |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps Instructions:
- Cook the butternut squash ravioli according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat, then add halved cherry tomatoes and sauté until tender.
- Add the cooked ravioli to the skillet along with the basil pesto, and toss to coat well.
- Season with salt and black pepper to taste.
- Serve garnished with toasted pine nuts, grated Parmesan cheese, and fresh basil leaves. Enjoy!
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Butternut Squash Ravioli With Parmesan and Thyme
Butternut Squash Ravioli with Parmesan and Thyme is a comforting and flavorful dish that beautifully combines the sweetness of the ravioli’s filling with the rich, nutty notes of Parmesan cheese and the aromatic quality of fresh thyme. This dish offers a delightful combination of textures and flavors, making it an excellent choice for a cozy dinner or a special gathering.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Olive oil | 2 tbsp |
| Fresh thyme (chopped) | 2 tbsp |
| Grated Parmesan cheese | 1/2 cup |
| Heavy cream | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat and add chopped fresh thyme.
- Add the heavy cream and bring to a simmer, stirring frequently.
- Mix in the grated Parmesan cheese until melted and smooth, then season with salt and black pepper.
- Gently fold in the cooked ravioli, coating them in the sauce.
- Serve hot, garnished with additional fresh thyme if desired. Enjoy!
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Spicy Arrabbiata Sauce With Butternut Squash Ravioli
Spicy Arrabbiata Sauce with Butternut Squash Ravioli is a delightful and zesty twist on a classic Italian dish that pairs perfectly with the sweetness of the squash-filled pasta. The fiery kick of the Arrabbiata sauce contrasts beautifully with the gentle flavors of the ravioli, creating a comforting yet exciting culinary experience that’s perfect for any meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Olive oil | 2 tbsp |
| Garlic (minced) | 3 cloves |
| Red pepper flakes | 1 tsp |
| Canned crushed tomatoes | 1 can (15 oz) |
| Fresh basil (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (for serving) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add red pepper flakes and canned crushed tomatoes, stirring to combine. Let the sauce simmer for about 10-15 minutes.
- Season the sauce with salt and black pepper, then mix in the chopped fresh basil.
- Gently fold in the cooked ravioli, ensuring they are well-coated with the sauce.
- Serve hot, topped with grated Parmesan cheese if desired. Enjoy!
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Butternut Squash Ravioli With Garlic and Olive Oil
Butternut Squash Ravioli with Garlic and Olive Oil is a simple yet flavorful dish that highlights the rich and sweet taste of the squash-filled pasta. This dish is perfect for those who prefer a lighter meal while still enjoying the delightful flavors of Italian cuisine. The combination of garlic and olive oil enhances the taste of the ravioli without overpowering it, making it a perfect option for a quick and satisfying dinner.
| Ingredients | Quantity |
|---|---|
| Butternut squash ravioli | 1 batch |
| Olive oil | 3 tbsp |
| Garlic (sliced or minced) | 4 cloves |
| Fresh spinach (optional) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (for serving) | Optional |
Cooking Steps Instructions:
- Cook the butternut squash ravioli according to package instructions and drain.
- In a large skillet, heat olive oil over medium-low heat and add the sliced or minced garlic. Sauté until the garlic is golden and fragrant, being careful not to burn it.
- If using, add fresh spinach to the skillet, cooking until wilted.
- Toss the cooked ravioli into the skillet, gently combining with the garlic and olive oil. Season with salt and black pepper to taste.
- Serve immediately, topped with grated Parmesan cheese if desired. Enjoy your dish!
