Butternut Squash Ravioli with Rosemary-Sage Butter - Rachael Ray Every Day

    Butternut Squash Ravioli with Rosemary-Sage Butter

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    Butternut Squash Ravioli with Rosemary-Sage Butter
    • Cook Time
    • Prep Time
    • 6Servings

    Ingredients

    • 1 butternut squash (about 1 3/4 lb)
    • 1 egg
    • 3/4 cup plus 2 tbsp parmesan, plus more for serving
    • 2 teaspoons brown sugar
    • salt and pepper
    • 1 pound Egg Pasta Dough
    • 6 tablespoons butter
    • 1 tablespoon thinly sliced fresh sage
    • 2 teaspoons finely chopped fresh rosemary

    Preparation

    Preheat the oven to 425 degrees . halve the squash lengthwise and place cut side down on a parchment-lined baking sheet. Bake until fork-tender, 45 minutes; let cool. Scoop out and discard the seeds and fleshy strands. Measure out 11/2 cups of squash flesh into a medium bowl, reserving any extra squash for another use. Mix in the egg, 2 tbsp. parmesan, the brown sugar, 3/4 tsp. salt and 1/4 tsp. pepper.

    Using the pasta dough and squash filling, make the ravioli.

    In a large pot of boiling, salted water, cook the ravioli, stirring, until al dente, about 5 minutes.

    Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Stir in the sage and rosemary for 1 to 2 minutes. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Simmer, shaking the pan, for 1 minute. Sprinkle with 3/4 cup parmesan and simmer for 1 minute. Stir in 1/2 cup of the pasta cooking water if desired to thin the sauce. Serve with more parmesan.