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Discover a delightful autumn-inspired dish: oven-roasted butternut squash and sage ravioli. This recipe combines the natural sweetness of roasted squash with aromatic sage, all wrapped in tender pasta. Perfect for a cozy dinner, it pairs beautifully with select white wines that enhance its flavors.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Fresh sage leaves
- Salt and pepper to taste
- Fresh pasta sheets or wonton wrappers
- 1 egg (for sealing the ravioli)
- Butter and additional sage for serving
Preparation
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized. Add fresh sage leaves during the last 5 minutes of roasting for extra aroma.
Once cooled, mash the roasted squash and sage together. Prepare your pasta sheets or wrappers by laying them flat. Place a teaspoon of the filling in the center of each sheet. Brush the edges with beaten egg and fold to seal, pressing out any air.
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Sauce and Serving
In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until crispy. Toss the cooked ravioli in the sage butter. Serve immediately, garnished with extra sage if desired.
Wine Pairings
- Pinot Grigio: Its crisp acidity complements the sweetness of the squash.
- Chardonnay: A lightly oaked version pairs well with the richness of the dish.
- Sauvignon Blanc: Its herbaceous notes enhance the sage flavors.
Enjoy this elegant pairing for a refined dining experience that highlights seasonal flavors and perfect wine harmony.