Butternut Squash Ravioli with Sage and Toasted Pine Nuts
Thin slices of butternut squash replace sheets of pasta traditionally used to make ravioli. A fall classic, this dish is light but filling and flavorful.
For the filling:
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon ground nutmeg
- 3/4 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper
For the ravioli:
- 1 medium butternut squash, peeled and prepped
- 2 tablespoons extra-virgin olive oil
- 8 fresh sage leaves
- 1/4 cup pine nuts
- Make the filling. In a medium bowl, combine all the filling ingredients and mix well. Set aside.
- Make the ravioli. Slice the squash lengthwise to create a slit, taking care not to pierce any farther than its center. Spiralize. Select 24 slices of squash, saving any additional for another use.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the sage and fry for about 5 minutes, then transfer to a paper towel-lined plate to drain. Add the butternut squash slices in a single layer, working in batches if necessary, and cook for 5 minutes per side or until fork-tender. Transfer to a large piece of foil or parchment and set aside.
- Carefully wipe the pan clean and add the remaining 1 tablespoon olive oil over medium heat. When the oil is shimmering, crumble in the fried sage, then transfer the sauce to a small bowl. Immediately add the pine nuts to the pan and toast, stirring, until golden brown, 3 to 5 minutes. Add to the bowl with the sauce.
- To serve, lay out three butternut squash slices on each plate. Using a knife or the back of a spoon, spread 2 tablespoons of the cheese mixture over each slice and then top with another slice. Drizzle the sage-pine nut sauce on top to finish.
- Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC
Per serving: 83 kcal cal., 7 g fat) (28 mg sodium, 1 g fiber, 1 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet