Ravioli with roasted butternut squash, ricotta, and sage in butter with toasted nuts - photo 1
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Ravioli with roasted butternut squash, ricotta, and sage in butter with toasted nuts

Pizza and Pasta Italian Cuisine Main dishes 120 min Hard 10 wyświetleń ~32.07 PLN - (0)
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Description

Elegant ravioli with seasonal butternut squash, a delicate filling of ricotta and mascarpone, and a buttery sauce with fresh sage. This dish combines the sweetness of roasted squash, the creaminess of the cheeses, and the aroma of toasted nuts — perfect as an exquisite main course for dinner. Inspired by Italian cuisine; serve on warm plates, sprinkled with freshly grated Parmesan and a bit of orange zest (optional) for contrast. The dish delights with its elegant presentation: evenly shaped dumplings, golden-brown buttery sauce, and crunchy nuts as a textural accent.

Ingredients (17)

Servings:
4
  • Type 00 wheat flour 400 g
  • Egg 3 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Butternut squash 600 g
  • Ricotta 250 g
  • Mascarpone 60 g
  • Grated Parmesan (Parmigiano Reggiano) 80 g
  • Butter 100 g
  • Fresh sage 0.3 pęczków
  • Semolina (for dusting) 50 g
  • Water (for cooking) 3000 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Honey (for drizzling, optional) 20 g
  • Fresh orange zest (optional) 5 g
💰 Szacowany koszt dania: ~32.07 PLN (8.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Preheat the oven to 200°C (top-bottom). Prepare a baking sheet lined with parchment paper. Cut the pumpkin in half, scoop out the seeds with a spoon, and peel the skin (if the butternut squash has a tough skin, peel it with a knife). Cut the flesh into cubes about 2 cm on each side. Place the pieces on the baking sheet, drizzle with 15 g of olive oil, and lightly salt (about 2 g of salt). Spread in an even layer so that the pieces do not overlap.

Ingredients: Butternut squash, Extra virgin olive oil, Salt
Use a large chef's knife and a stable cutting board. If the pumpkin is not very sweet, add a bit of oil and bake longer. Be careful not to overcrowd the baking sheet — the pieces need to brown.
2

Place the tray in the preheated oven and bake for 25-30 minutes, until the pieces of pumpkin are soft and slightly browned at the edges. After 15 minutes, turn the pieces with a spatula to ensure even browning. Check with a knife: the pumpkin is ready when the knife goes into the flesh easily and the surface has golden-brown spots.

Ingredients: Butternut squash
Use the term gentle browning as a guideline — it should not be completely burnt. If the oven heats unevenly, rotate the tray halfway through the time.
3

Remove the pumpkin from the oven and let it cool for 5 minutes. Then transfer the pieces to a large bowl or blender. Add ricotta (250 g), mascarpone (60 g), 40 g of grated Parmesan, a pinch of nutmeg, 1 g of pepper, and 2 g of salt. Blend until smooth or mash with a potato masher — the consistency should be creamy, smooth, but not watery. Taste and season with salt/pepper if needed.

Ingredients: Butternut squash, Ricotta, Mascarpone, Grated Parmesan (Parmigiano Reggiano), Nutmeg, Black pepper, Salt
If the ricotta is very watery, drain it in a sieve for 10-15 minutes on a paper towel. Use an immersion blender for smoothness or a spoon for a more rustic texture.

Pasta dough

4

On a clean countertop or in a large bowl, pile 400 g of flour into a mound. Make a large indentation in the center to create a 'nest'. Crack 180 g of eggs (3 pieces) into the center and add 30 g of oil. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the indentation until the mixture becomes a thick paste.

Ingredients: Type 00 wheat flour, Egg, Extra virgin olive oil
Use a wooden spoon or fork. If you don't want to work on a countertop, you can use a large bowl. Work slowly to avoid spilling the eggs outside the mound.
5

When the mixture starts to come together, use your hands (clean and dry) or a spatula to knead the dough: gather the flour from the sides and press it into the center, folding the dough towards yourself. Knead for 8-10 minutes until the dough becomes smooth, elastic, and stops sticking to your hands. If it is too dry — add 5 g of water at a time; if too sticky — sprinkle a little flour (5-10 g at a time).

Ingredients: Type 00 wheat flour, Egg, Extra virgin olive oil
Use a stand mixer with a dough hook if you have one — knead for 5-7 minutes. Do not knead too long (over 12 minutes), as the dough will become too tough.
6

Divide the shaped dough into 4 equal parts. Wrap each one in plastic wrap and set aside at room temperature for 30 minutes — this resting period will allow the gluten to relax, making it easier to roll out.

Ingredients: Type 00 wheat flour, Egg
If the room is cool, place the dough in a warm spot (e.g. next to a preheated oven), but not in a hot place.

Shaping the ravioli

7

Prepare a clean, light semolina dusting (50 g) on a large tray or board. Roll out one portion of the dough thinly with a rolling pin (or use a pasta machine). If using a pasta machine: set the first roller to the thickest setting and pass the dough through 2–3 times, folding it in half between passes, then gradually decrease the thickness down to 1–2 mm. The dough should be flexible and translucent, not tearing.

Ingredients: Semolina (for dusting), Type 00 wheat flour
Use a pasta machine for even thickness; dust with semolina, not flour, to avoid drying out the dough.
8

On the rolled-out sheet of dough, place portions of filling weighing about 15 g (use a teaspoon or a small ice cream scoop to make the portions even), keeping a distance of about 4 cm between the portions. Do not put too much filling on — excess will prevent sealing the edges.

Ingredients: Grated Parmesan (Parmigiano Reggiano), Ricotta, Mascarpone
Use a kitchen scale or an ice cream scoop to ensure the portions are uniform — this way, the ravioli will cook evenly.
9

Create a second sheet of dough or cover with previously rolled pieces and gently press with your fingers between portions of filling, removing air. Then, carefully press down and cut the ravioli with a knife or pastry wheel, forming squares or circles. Seal the edges thoroughly with a finger moistened with water (apply 1 g of water along the edge with your finger) so that the ravioli do not come apart during cooking. Arrange the finished ravioli on a tray dusted with semolina, in a single layer.

Ingredients: Semolina (for dusting), Water (for cooking)
Use a fluted pastry wheel for an elegant edge finish. Do not stack the ravioli on top of each other — they would stick together.

Sauce

10

In a large skillet, melt 100 g of butter over medium heat. When the butter starts to foam and turns lightly golden (3-4 minutes), add fresh sage leaves (8 g). Gently fry for 1-2 minutes until the leaves become crispy and the butter takes on a nutty aroma and a light golden color. Be careful — the butter can burn quickly; if it starts to brown with black bits, reduce the heat.

Ingredients: Butter, Fresh sage
It's best to use a 24-28 cm stainless steel or non-stick pan. The butter will change its scent from milky to nutty — this is a signal that the sauce is ready.

Cooking ravioli

11

In a large pot, bring 3000 ml of water to a boil. When the water is bubbling, add 6-8 g of salt to taste (it should be slightly salty like sea water). Gently place the ravioli in batches (no more than 12-15 pieces at a time, depending on the size of the pot). Cook the fresh ravioli for 2-4 minutes — they will be ready when they float to the surface and the dough is firm to the touch. Remove with a slotted spoon.

Ingredients: Water (for cooking), Salt
Use a large, wide pot so the ravioli have room to move. Don't cook in too tight a crowd — they may stick together.

Assembly and serving

12

When the first batch of ravioli is ready, gently transfer them straight to the pan with the buttery sage sauce (use tongs or a slotted spoon), shaking the pan for 30 seconds to coat the ravioli in the sauce. Add 20 g of grated Parmesan and a few tablespoons of cooking water (about 30-50 ml) if the sauce needs thinning — this will create a creamy emulsion.

Ingredients: Grated Parmesan (Parmigiano Reggiano), Butter
Work quickly so the ravioli don't cool down. Keep the pasta cooking water — the starch helps bind the butter with the filling.
13

On a warm plate, arrange 5–6 ravioli per serving (depending on size). Drizzle with a spoonful of buttery sage sauce, sprinkle with coarsely chopped and lightly toasted walnuts (60 g in total, about 15 g per serving), and add freshly ground pepper to taste. Optionally, grate very thin orange zest (5 g in total) directly on top and gently drizzle with a few drops of honey (20 g in total) for a subtle sweet-salty contrast.

Ingredients: Walnuts, Black pepper, Fresh orange zest (optional), Honey (for drizzling, optional)
Toast the nuts in a dry pan for 2-3 minutes over medium heat, stirring until you smell the nutty aroma — be careful not to burn them.
14

Finish the dish with a few sage leaves (from the pan) and a delicate layer of freshly grated Parmesan (the remaining 20 g). Serve immediately — fresh pasta and warm sauce provide the best flavor and visual appeal.

Ingredients: Fresh sage, Grated Parmesan (Parmigiano Reggiano)
Serve on warm plates, which you will heat with boiling water and dry with a towel — this will prolong the temperature of the dish at the table.

Cleaning and final tips

15

After preparing, wash the dishes and utensils immediately: cutting boards, rolling pin, pasta machine, and frying pan, so that the remnants of cheese and fat do not dry out. You can use the leftover filling as a spread for crostini or add it to pumpkin cream soup.

Cleaning immediately makes it easier to maintain the pasta machine (dry it without washing with water if the manufacturer recommends).

Fun Fact

💡

Italian ravioli have centuries of tradition — dumplings filled with cheese or meat appeared in medieval kitchens; seasonal variants with pumpkin are especially popular in the regions of Emilia-Romagna and Tuscany.

Best for

romantyczna kolacja świąteczna kolacja zimowa wykwintne przyjęcie z przyjaciółmi

Tips

🍽️ Serving

Serve the ravioli immediately after preparation on warm plates. For an elegant presentation, arrange the ravioli in the center, drizzle with sauce, sprinkle with nuts and parmesan, and add 1-2 sage leaves on top. For wine: choose a white, slightly acidic wine with notes of apple/pear (e.g., Vermentino or Pinot Grigio).

🥡 Storage

Fresh ravioli: if you are not cooking them right away, arrange them individually on a tray with semolina, loosely cover with plastic wrap, and store in the refrigerator for up to 24 hours. You can also freeze them on the tray until firm (about 1-2 hours), then transfer to an airtight container and store for up to 2 months. Prepared dish: gently reheat in a pan with a bit of butter or in the oven at 160°C for 8-10 minutes; long storage is not recommended — fresh pasta loses its texture.

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