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Saffron-infused Butternut Squash Ravioli with Sage Brown Butter
Saffron-infused Butternut Squash Ravioli with Sage Brown Butter

Saffron-infused Butternut Squash Ravioli with Sage Brown Butter
A sophisticated vegetarian dish featuring homemade ravioli filled with seasonal butternut squash, enhanced by a delicate saffron and sage brown butter sauce.
Saffron-infused Butternut Squash Ravioli with Sage Brown Butter
Ingredients:
1
Servings
  • 200
    g
     butternut squash
  • 100
    g
     flour
  • 1
    item
     egg
  • 0.1
    g
     saffron
  • 20
    g
     butter
  • 5
    g
     sage
  • 15
    g
     parmesan cheese
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Saffron-infused Butternut Squash Ravioli with Sage Brown Butter
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash, then roast for about 25 minutes until tender.
  3. Mash the roasted squash and season with salt and pepper.
  4. In a bowl, mix flour and a pinch of saffron.
  5. Make a well in the center, add the egg, and mix to form a dough.
  6. Knead the dough for about 10 minutes until smooth, then let it rest for at least 30 minutes.
  7. Roll out the dough thinly and cut into squares.
  8. Place a small amount of squash filling on each square, fold over, and seal the edges to form ravioli.
  9. Boil water in a pot, add salt, and cook the ravioli for about 3 minutes until they float.
  10. In a pan, melt butter and add sage leaves, cooking until the butter turns brown.
  11. Add cooked ravioli to the pan and toss gently in the sage brown butter.
  12. Serve with grated parmesan cheese on top.
Nutrition Per Serving 390 g Per 100g
Energy 755.6 kcal 194 kcal
Protein 24.2 g 6.2 g
Fibre 8.7 g 2.2 g
Salt 0.6 g 0.2 g
Sugar 5.5 g 1.4 g
Carbohydrates 104.2 g 26.7 g
Fat 27.9 g 7.2 g
Environmental Per Serving 390 g Per 100g
CO2 7.4 kg 1.9 kg
Water 6.3 l 1.6 l
  • 200
    g
     butternut squash
  • 100
    g
     flour
  • 1
    item
     egg
  • 0.1
    g
     saffron
  • 20
    g
     butter
  • 5
    g
     sage
  • 15
    g
     parmesan cheese
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash, then roast for about 25 minutes until tender.

Mash the roasted squash and season with salt and pepper.

In a bowl, mix flour and a pinch of saffron.

Make a well in the center, add the egg, and mix to form a dough.

Knead the dough for about 10 minutes until smooth, then let it rest for at least 30 minutes.

Roll out the dough thinly and cut into squares.

Place a small amount of squash filling on each square, fold over, and seal the edges to form ravioli.

Boil water in a pot, add salt, and cook the ravioli for about 3 minutes until they float.

In a pan, melt butter and add sage leaves, cooking until the butter turns brown.

Add cooked ravioli to the pan and toss gently in the sage brown butter.

Serve with grated parmesan cheese on top.

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