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Source: Jamie Oliver

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Name: Butternut Squash Ravioli with Sage Butter
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large butternut squash; 2 tablespoon olive oil; 1 cup parmesan cheese grated; kosher salt; black pepper; 1 medium handful sage leaves chopped; 2/3 cup butter; 24 ounces fresh pasta dough

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INGREDIENTS

1 large butternut squash
2 tablespoon olive oil
1 cup parmesan cheese ; grated
kosher salt
black pepper
1 medium handful sage leaves ; chopped
2/3 cup butter
24 ounces fresh pasta dough

Servings

INSTRUCTIONS

Preheat oven to 375F.

Remove the seeds from the butternut squash. Brush all over with olive oil and place cut side down on a baking tray. Bake in the oven for 35 to 40 minutes, until very soft.

Remove the skin and cut up the flesh. Place in a bowl along with the parmesan and 1 tablespoon olive oil. Mix well, using the back of a fork to squash the butternut squash into a thick puree. Season to taste and set aside to cool.

Roll the pasta out until it is very thin, (number 1 setting on a pasta machine). Cut the pasta length in half. Place a teaspoon of the filling at even intervals on one half of the pasta. Brush a little water around the filling and then drape the other pasta sheet over. Press gently around the filling to seal the pasta together and cut into squares. This will make around 32 ravioli.

Cook the ravioli in plenty of boiling, salted water for about 2 minutes.

For the sage butter, melt the butter and then add the sage leaves. Mix well and cook for 1 minute.

To serve, place the ravioli into warm bowls and drizzle over the sage butter sauce and grate over some parmesan.

NOTES

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Butternut Squash Ravioli with Sage Butter

1 large butternut squash 
2 tablespoon olive oil 
1 cup parmesan cheese grated
  kosher salt 
  black pepper 
1 medium handful sage leaves chopped
2/3 cup butter 
24 ounces fresh pasta dough

Preheat oven to 375F.

Remove the seeds from the butternut squash.  Brush all over with olive oil and place cut side down on a baking tray.  Bake in the oven for 35 to 40 minutes, until very soft.

Remove the skin and cut up the flesh.  Place in a bowl along with the parmesan and 1 tablespoon olive oil.  Mix well, using the back of a fork to squash the butternut squash into a thick puree.  Season to taste and set aside to cool.

Roll the pasta out until it is very thin, (number 1 setting on a pasta machine).  Cut the pasta length in half.  Place a teaspoon of the filling at even intervals on one half of the pasta.  Brush a little water around the filling and then drape the other pasta sheet over.  Press gently around the filling to seal the pasta together and cut into squares.  This will make around 32 ravioli.

Cook the ravioli in plenty of boiling, salted water for about 2 minutes.

For the sage butter, melt the butter and then add the sage leaves.  Mix well and cook for 1 minute.

To serve, place the ravioli into warm bowls and drizzle over the sage butter sauce and grate over some parmesan.

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 4 Servings

Calories: 313
Calories from Fat: 307 (98%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 20.7g	104 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 1.4g
Cholesterol 86.8mg		27 %
Sodium 351.3mg		12 %
Potassium 17.2mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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