{"id":796,"date":"2025-01-27T12:01:38","date_gmt":"2025-01-27T12:01:38","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/01\/27\/butternut-squash-and-sage-ravioli\/"},"modified":"2025-01-27T12:01:57","modified_gmt":"2025-01-27T12:01:57","slug":"butternut-squash-and-sage-ravioli","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/01\/27\/butternut-squash-and-sage-ravioli\/","title":{"rendered":"Butternut Squash and Sage Ravioli"},"content":{"rendered":"<h1>Butternut Squash and Sage Ravioli<\/h1>\n<p>Butternut Squash and Sage Ravioli is a delightful dish that perfectly marries the earthy sweetness of roasted butternut squash with the aromatic, slightly peppery infusion of sage. This dish not only spells comfort but also boasts a wealth of nutrients, vibrant colors, and exquisite flavors. Below is a step-by-step guide to creating this delicious and nourishing dish.<\/p>\n<h2>Ingredients:<\/h2>\n<h3>For the Pasta Dough:<\/h3>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>3 large eggs<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>Water, as needed<\/li>\n<\/ul>\n<h3>For the Filling:<\/h3>\n<ul>\n<li>1 medium-sized butternut squash <\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>1\/2 cup ricotta cheese<\/li>\n<li>1\/2 cup grated Parmesan cheese<\/li>\n<li>1 tablespoon fresh sage leaves, finely chopped<\/li>\n<li>1\/4 teaspoon nutmeg<\/li>\n<\/ul>\n<h3>For the Sage Butter Sauce:<\/h3>\n<ul>\n<li>1\/2 cup unsalted butter<\/li>\n<li>10 fresh sage leaves<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<h2>Preparation Process:<\/h2>\n<h3>Step 1: Roast the Butternut Squash<\/h3>\n<ol>\n<li>Preheat your oven to 400\u00b0F (200\u00b0C).<\/li>\n<li>Halve the butternut squash and scoop out the seeds.<\/li>\n<li>Place the squash halves on a baking sheet, flesh side up. Drizzle with olive oil, and season with salt and pepper.<\/li>\n<li>Roast in the oven for about 45-50 minutes or until the flesh is tender. Remove from the oven and let cool slightly.<\/li>\n<\/ol>\n<h3>Step 2: Prepare the Pasta Dough<\/h3>\n<ol>\n<li>On a clean surface, heap the flour into a mound and make a well in the center.<\/li>\n<li>Crack the eggs into the well, add olive oil and salt.<\/li>\n<li>Gradually combine the flour and eggs using a fork, pulling in a little flour at a time.<\/li>\n<li>Knead the mixture into a smooth, elastic dough, adding water if necessary to bind it together.<\/li>\n<li>Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.<\/li>\n<\/ol>\n<h3>Step 3: Make the Filling<\/h3>\n<ol>\n<li>Scoop out the roasted butternut squash flesh into a bowl.<\/li>\n<li>Mash the squash until smooth and mix in the ricotta, Parmesan, chopped sage, and nutmeg. Season with salt and pepper.<\/li>\n<\/ol>\n<h3>Step 4: Assemble the Ravioli<\/h3>\n<ol>\n<li>Roll out the pasta dough using a pasta machine or a rolling pin until it is thin enough to see your hand through.<\/li>\n<li>Cut the dough into large rectangles.<\/li>\n<li>Place a teaspoon of filling on one half of each rectangle, about 1 inch apart.<\/li>\n<li>Brush water around the filling and fold the dough over, pressing to seal the edges.<\/li>\n<li>Use a ravioli cutter or a knife to cut the ravioli into individual pieces.<\/li>\n<\/ol>\n<h3>Step 5: Cook the Ravioli<\/h3>\n<ol>\n<li>Bring a large pot of salted water to a boil.<\/li>\n<li>Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface.<\/li>\n<li>Drain the ravioli and set aside.<\/li>\n<\/ol>\n<h3>Step 6: Prepare the Sage Butter Sauce<\/h3>\n<ol>\n<li>In a large pan, melt the butter over medium heat.<\/li>\n<li>Add the fresh sage leaves and cook until the butter turns golden brown and the sage crisps up.<\/li>\n<li>Season with salt and pepper.<\/li>\n<\/ol>\n<h3>Step 7: Serve<\/h3>\n<ol>\n<li>Toss the cooked ravioli in the sage butter sauce until well-coated.<\/li>\n<li>Serve immediately with extra Parmesan cheese, if desired.<\/li>\n<\/ol>\n<h2>Recipe Summary<\/h2>\n<p><strong>Nutritional Information:<\/strong> Approximately 400 calories per serving of four ravioli in sage butter sauce.<\/p>\n<p><strong>Total Preparation and Cooking Time:<\/strong> About 2 hours.<\/p>\n<p>Enjoy this homemade Butternut Squash and Sage Ravioli, a perfect marriage of autumn flavors that makes for a comforting and delicious meal on a chilly evening. Whether you&#8217;re indulging with family or entertaining guests, this dish is sure to impress and delight!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Butternut Squash and Sage Ravioli Butternut Squash and Sage Ravioli is a delightful dish that perfectly marries the earthy sweetness of roasted butternut squash with the aromatic, slightly peppery infusion of sage. This dish not only spells comfort but also boasts a wealth of nutrients, vibrant colors, and exquisite flavors. Below is a step-by-step guide [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/01\/image-160.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":797,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/796\/revisions\/797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/795"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}