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Brown Butter Squash Ravioli

Each ravioli is filled with a creamy butternut squash purée enhanced by a hint of Parmesan and a touch of nutmeg, bringing warmth and depth to every bite. Topped with a sprinkle of Parmesan cheese and toasted walnuts, the dish has a perfect balance of richness, earthiness, and crunch. Serve with a side salad or crusty bread to make it a perfect meal for a cozy night in.

Ingredients (for 4 servings):

For the Dough:

• 2 cup all-purpose flour
• 3 large eggs
• 1/2 tsp. salt

For the Filling:

• 1 cup roasted butternut squash purée
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. nutmeg
• Salt and pepper, to taste

For the Sauce:

• 1/2 cup unsalted butter
• 8–10 fresh sage leaves
• 1/4 cup grated Parmesan cheese, for garnish
• 1/4 cup toasted walnuts, chopped

Instructions:

1. Place flour on a clean surface, forming a well in the center. Add eggs and salt to the well, gently whisking them with a fork and gradually incorporating the flour until a dough forms. Knead until smooth, wrap in plastic wrap, and rest for 30 min.
2. In a bowl, combine butternut squash purée, Parmesan, nutmeg, salt, and pepper. Set aside.
3. Roll out dough to about 1/16-inch thickness. Place small scoops of filling along one sheet, cover with another sheet, and press around filling to seal. Cut into squares with a ravioli cutter or knife.
4. Bring a large pot of salted water to a boil. Add ravioli and cook for 2–3 min., until they float. Drain and set aside.
5. In a skillet, melt butter over medium heat, adding sage leaves. Cook until butter browns and sage is crispy, about 4–5 min.
6. Add cooked ravioli to the skillet, tossing gently to coat. Serve topped with Parmesan and toasted walnuts. Enjoy!