Butternut and ricotta ravioli

With a butter sage sauce and pecans.

Every autumn, I look for a recipe to celebrate pumpkin season. This autumn, I found the perfect recipe! I must admit that it is a bit difficult to do (it’s raviolis after all!), but honestly it is more than worth it. I was not at ease when I heard about a butter sage sauce. Sage? That’s edible? Well, yes! It’s one of the best recipes I’ve ever cooked, and it deserves to be the first one on my blog.

You can find the video of this recipe on Instagram and on Tiktok.

Ingredients

The pasta dough:

This quantity makes a lot of raviolis (5-6 servings), but raviolis can be frozen!

350g of type 00 flour (all purpose flour if not)
3 large eggs
1 tsp olive oil
Salt

The filling:

1 medium butternut
250g ricotta cheese
Parmesan cheese
Salt
Pepper
Olive oil

The sauce:

For one serving:

2 tbsp salted butter
5-6 leaves of sage, chopped or not
4-5 pecans, chopped
Parmesan cheese
Brown sugar

Procedure:

We will start by baking the butternut. Cut the butternut in half lengthwise, then put the two halves (skin side down) on a baking sheet.
Add a bit of salt and pepper, as well as a drizzle of olive oil, then bake in the oven for 40 minutes at 220ºC.
While the butternut is cooking, prepare the pasta dough. Mix the flour with the salt, and dump them onto a working surface. Make a hole in the center with the bottom of a bowl.
In the hole, mix the three eggs with a bit of olive oil.
Little by little, start to incorporate the flour with the eggs while mixing with a fork. Make sure you don’t break the flour border you created; otherwise, the eggs will drizzle outside.
Once you obtain a dough, start kneading it for about 10 minutes, or until you obtain a smooth texture.
Form the dough into a round shape, cover it with cling film, and let it rest an hour at room temperature, or a full night in the fridge.
Once the butternut is well cooked (you can check that with a fork), take it out of the oven and remove the seeds in the center with a spoon (be careful here or wait for it to cool down!).
Now remove the butternut flesh and mix it with the ricotta and parmesan in a food processor.
The filling is ready! Now it’s time to make the raviolis.
With your pasta machine (or a rolling pin), roll a quarter of your dough at a time to a very thin rectangle.
With a piping bag, add the filling in small quantities to one half of the rectangle, lengthwise, while leaving the other half empty.
Fold the rectangle in half so that the empty half covers the filling, then form the shapes of the raviolis gently with your fingers, and cut them with a ravioli cutter.
Cook the raviolis in boiling salted water until they float to the surface (it takes 2-4 minutes).
In a pan, add the chopped pecans and roast them on medium heat, then add the butter.
Once the butter is melted, add the sage and let it cook for 1-2 minutes, then add your raviolis.
Add a bit of the ravioli water and parmesan, then mix well to obtain a sauce.
Your dish is ready! Present the raviolis on a plate and add a bit of parmesan and brown sugar at the end. Bon appétit!