This dairy-focused dinner looks gourmet, but is easy to make at home. Stuffed with roasted butternut squash and Ontario ricotta cheese, each bite of ravioli is satisfying and delicious! Buy pre-made pasta sheets instead of making your own pasta dough, and if you don’t have butternut squash, you can use a canned purée. You’ll be sure to impress your partner or family!

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PREP25 min
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Cooking40 min
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Ready in1 h 5 min

Ingredients

Instructions

TO MAKE THE RAVIOLI FILLING:

  1. Step
    Pre-heat your oven to 400°F.
  2. Step
    Peel and then chop the butternut squash into small cubes. Arrange pieces on a baking tray lined with parchment paper or a baking mat. Drizzle 2 tbsp of extra virgin olive oil, add sea salt and cracked black pepper to taste. Roast in the oven for 25 minutes or until tender.
  3. Step
    add ½ of the juice), salt & black pepper to taste. Add water and blend until smooth. Put mixture into a piping bag (if you do not have a piping bag, you can use a spoon).

TO MAKE THE RAVIOLI:

  1. Step
    Place 1 pasta sheet on a floured surface. If the pasta does not feel moist, brush with water or soak in a baking dish filled with lukewarm water until just moist.
  2. Step
    Cut out ravioli using a cookie cutter about 3-3.5” in diameter. 1 sheet should yield between 8-10 pasta rounds (4-5 ravioli total). Remove excess pasta dough.
  3. Step
    Pipe or spoon ravioli filling into the centre of half of your pasta rounds. Brush the sides of the rounds with the filling and the entire surface of the empty rounds with the egg wash.
  4. Step
    Place empty round on top of filled round. Holding one edge closed, carefully lift the raviolo. Keeping your thumbs on top and the rest of your fingers on the bottom, gently press the edges, while turning the raviolo in a circular fashion. Keep doing this until you have pressed the air out, have secured the filling in the middle, and have sealed the edges. Be careful not to squeeze too hard, as this will cause the filling to leak out of the sides.
  5. Step
    Repeat for all ravioli and pasta sheets. If any of your pasta sheets begin to dry, brush with more water to moisten.

TO MAKE THE BROWN BUTTER AND COMPLETE THE DISH:

  1. Step
    Bring a large pot of water to a boil. Add salt to season. Carefully add the ravioli in batches of 4-5 and boil until they float (about 2-3 minutes). Drain.
  2. Step
    In a skillet on medium heat, melt butter until slightly brown. Add fresh sage leaves and let cook for a couple minutes.
  3. Step
    Add ravioli in batches of 2-3. Use a spoon to cover the ravioli in the butter.
  4. Step
    Repeat until you have coated all of your ravioli with brown butter. Add more butter and sage, as needed.
  5. Step
    When ready to serve, sprinkle crushed pine nuts, parmesan, and add some lemon zest. Enjoy!

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