The creamy filling and buttery sage sauce will have you going for seconds! Plus, it's easy to make so that you can impress and enjoy a great bowl of homemade ravioli with fall's cozy flavors.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Appetizer, Basics & Preparations, Main Course
Cut the butternut squash lengthwise from top to bottom, and deseed it using a spoon. Save the seeds for later use, like roasting them on a pan sheet for a simple, healthy, and delicious snack. Place both halves on top of a pan sheet.
Toss the butter inside of the butternut squash, rubbing some of it on the surface, then dropping the butter cube in the middle.
Add a rosemary sprig inside each half of the butternut and add salt and pepper.
Roast the squash for 40-50 minutes or until a fork pierce them all the way down.
Remove from the oven and let the butternut cool down otherwise you can handle it with kitchen thongs.
Remove the rosemary sprig scoop the soft flesh out and mash with a potato masher.
Adjust the flavor by adding freshly ground nutmeg, salt, and pepper, and let the mixture cool down completely.
Prepare for ravioli. Add the ravioli filling into a nylon piping bag and make the ravioli.
Alternative method (dicing butternut squash)
Preheat the oven to 400 ºF (200 ºC).
Cut the butternut squash lengthwise from top to bottom, and deseed it using a spoon. Save the seeds for later use, like roasting them on a pan sheet for a simple, healthy, and delicious snack.
Peel the squash with care.
Dice the butternut squash and put it in a mixing bowl, then add the butter and rosemary, stems removed- Season with salt and pepper.
Peel and cut the butternut squash into big chunks and mix with the herbs in a bowl. Either drizzle extra-virgin olive oil to get the cubes lightly coated or set the diced butternut squash on parchment paper to prevent sticking and avoid using oil.
Spread the seasoned squash on a lined baking sheet with parchment paper. Roast for 30 minutes until tender.
Remove from the oven, remove the toasted rosemary leaves, and transfer it to a mixing bowl.
Mash with a potato masher, adjust the flavor using freshly ground nutmeg, salt, and pepper and let the mixture cool down completely.
Add the ravioli filling into a nylon piping bag and make the ravioli.
Brown butter sauce and serving
On a skillet, melt vegan butter on low heat, add the fresh sage, and let cook at the minimum fire; often stir until a brown butter sage sauce is formed.
After boiling the ravioli in boiling salted water in a large pot, toss them with a slotted spoon for 3 minutes until al dente; drain the water and reserve a cup of pasta water.
Gently toss the cooked ravioli into the butternut squash sauce made with butter and sage using the reserved pasta water. Add one tablespoon at a time until you see a perfect creamy consistency, coating evenly on medium heat, and serve on serving plates.
Then add toasted pine nuts and garnish the butternut squash pasta with crispy sage leaves and a couple of brown butter sage sauce tablespoons.