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Ravioli with Sage Butter

SoloByBonicelli's picture
Ravioli with Sage Butter is one of the most delicate preparations of ravioli. Making ravioli is one of my favorite things to include in my cooking classes. When I was growing up, cooking ravioli was always a very "special occasion".
  Pasta dough 2 1⁄2 Cup (40 tbs) (brushed with olive oil)
  Squash 1 Medium, cut in halves and baked
  Amaretti cookies 8 Small, crushed
  Egg yolk 1 Medium
  Parmesan cheese 1 1⁄2 Cup (24 tbs), grated
  Nutmeg 1⁄4 Teaspoon, grated
  Salt To Taste
  Egg white 1 Medium
  Butter 1⁄2 Cup (8 tbs)
  Sage leaves 1 Bunch (100 gm), chopped

1) Bake the squash on a baking sheet at 450F for 20 minutes and then by reducing the heat to 400F until it was completely cooked through.
2) In a medium bowl,add the squash pulp, crushed Amaretti cookies, egg yolk and cheese. Add the grated nutmeg and salt. Combine all together.
3) Take a pastry bag to scoop in the squash mixture. Cut the tip of the pastry bag to make a small hole. Tightly twist the top part and keep aside.
4) Cut the pasta dough in 6 pieces. Place them back into the olive oil.
5) Take each of piece to shape into rectangle. Run the rectangle through the ravioli sheet maker machine for several time, until it becomes really thin and long.
5) Squueeze some amount of squash mixture on one side of the sheet by keeping same distance in between.
6) In a bowl, combine egg white with little water.
7) Use this mixture to brush on the empty part of the ravioli sheet.
8) Gently bring the other half on top of the sqash mixture and carefully seal the empty parts, by removing the inside air as much as you can.
9) Use a pasta cutter, to separate the raviolis.
10) In a hot skillet, add the stick of butter to melt.
11) Add the sage leaves to the butter.
12) Turn the heat off and let the leaves sit into the butter for 2 minutes.
13) Bring a large pot of water to rolling boil. Add little salt and cook the ravioli for 3 minutes.
14) In the serving platter place the cooked raviolis and spread the sage butter on top.
15) Garnish with little parmesan cheese and sage sprig.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Let's face it, it’s some work to make homemade ravioli. Many people have never even thought of making their own but it's so rewarding and fun to do. This ravioli recipe has “special” written all over it and is a great way to convert holiday leftovers into gourmet meals for family and friends. The sweetness of the squash filling with the amaretti cookies, parmesan, and nutmeg is perfectly set off by the salty earthiness of the sage butter sauce. That with a little sprinkling of parmesan is all you need for

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Nutrition Rank

Nutrition Facts

Serving size

Calories 682 Calories from Fat 227

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 88.2 mg29.4%

Sodium 975.5 mg40.6%

Total Carbohydrates 84 g27.9%

Dietary Fiber 4 g16.2%

Sugars 37.4 g

Protein 19 g38.9%

Vitamin A 28.8% Vitamin C 22.3%

Calcium 45.1% Iron 14.8%

*Based on a 2000 Calorie diet

Ravioli With Sage Butter Recipe Video