Roasted Butternut Squash Ravioli with Sage Butter & Crispy Garlic Chips: A Vegetarian Symphony
The roasted butternut squash ravioli with sage butter crispy garlic chips recipe celebrates the warm, earthy flavors of autumn in every bite. Roasted butternut squash transforms into a rich, creamy filling for delicate ravioli, nestled in a fragrant sage butter sauce. Crispy garlic chips add a delightful textural contrast, making each forkful a symphony of sweet, savory, and crunchy notes.
Ingredients
- Ravioli:
- 1/2 butternut squash, peeled and cubed https://amzn.to/48NFLga
- Olive oil
- 1/2 teaspoon dried thyme
Dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Ricotta cheese
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Freshly grated nutmeg
- 1/4 teaspoon freshly grated nutmeg
- 1 package store-bought ravioli dough (or make your own!)
Ravioli dough
- All-purpose flour for dusting
- Sage Butter:
Unsalted butter
- 4 tablespoons unsalted butter
Fresh sage leaves
- 8 fresh sage leaves
Garlic cloves:
- cloves garlic, thinly sliced
- Olive oil for frying
- Presentation:
- Grated Parmesan cheese (optional)
- Fresh sage leaves (optional)
Preparation:
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
- Make the Filling: Mash the roasted butternut squash until smooth. Mix with ricotta cheese, Parmesan cheese, and nutmeg. Season with additional salt and pepper if needed.
- Assemble the Ravioli: On a lightly floured surface, roll out the ravioli dough. Place dollops of filling at regular intervals. Brush the edges with water and fold the dough over to enclose the filling, pinching the edges to seal. Cut out ravioli with a pastry cutter or knife.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 2-3 minutes, or until they float to the surface.
- Make the Sage Butter: While the ravioli cook, melt butter in a saucepan over medium heat. Add sage leaves and cook for 1 minute, until fragrant. Remove sage leaves and discard.
- Fry the Garlic Chips: Heat a thin layer of olive oil in a small skillet over medium heat. Add sliced garlic and fry until golden brown and crispy. Drain on paper towels.
- Assemble and Serve: Drain the cooked ravioli and toss them in the sage butter sauce. Divide among plates and top with crispy garlic chips. Garnish with additional grated Parmesan cheese and fresh sage leaves (optional).
Tips:
- For a richer flavor, add a splash of white wine to the sage butter sauce before adding the cheese.
- Substitute other herbs like rosemary or thyme for the sage, if desired.
- Get creative with the filling! Add roasted sweet potatoes, spinach, or even chopped mushrooms for different flavor combinations.
- Drizzle a touch of truffle oil over the finished dish for a touch of luxury.
Enjoy this vegetarian delight! The creamy ravioli, flavorful sauce, and crispy garlic chips create a symphony of textures and flavors that will leave you wanting more. It’s a celebration of autumn on your plate, perfect for a cozy night in or a special vegetarian meal. So grab your fork and dive in!
Disclaimer: The recipes and information on this blog are for personal enjoyment and experimentation only. I am not a professional chef or dietitian, and the results of my recipes may vary depending on your circumstances. Please always consult with a healthcare professional or registered dietitian before making any changes to your diet or lifestyle. I am not responsible for any adverse effects that may result from the use of any recipe or information provided on this website.
Always handle food safely and hygienically. Follow proper food safety guidelines, including thorough handwashing, cooking food to proper temperatures, and storing food correctly.
The results of any recipe may vary depending on factors such as the quality and brands of ingredients used, the accuracy of measurement, and individual cooking skills and equipment. The author of this blog makes no guarantees as to the outcome of any recipe attempts.
