Giant Delicata Ravioli with Sage and Brown Butter
If you don't cook these all at once, freeze extra ravioli in a single layer in a freezer bag. Slide them frozen into simmering water when you're ready to eat them. They'll take a couple of extra minutes to cook.
Servings: 6 ravioli
Ingredients
- 12 ounce package fresh lasagna noodles or homemade lasagna noodles
Filling:
- 1 large delicata squash sliced half long-wise, seeds removed
- 2 tablespoons butter
- 1 small shallot minced
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons finely chopped fresh parsley leaves plus more for garnish
Sauce:
- 6 tablespoons butter
- 24 leaves fresh sage or more
Toppings:
- 1/2 cup roasted pumpkin seeds
- finely chopped fresh parsley
Instructions
Ravioli Filling:
- Preheat oven to 350°F.
- Add water to a glass baking dish, enough to come about 1/2-inch up the side. Place delicata halves side by side in the dish, cut side down.
- Bake for about 45 minutes, until squash is very tender. Once squash is cool enough to handle, scoop out the flesh.
- Heat 2 tablespoons butter in a skillet over medium heat. Add shallot; cook and stir until translucent, about 2 minutes. Add roasted delicata flesh, smash until mostly smooth (you'll have a few chunks left - yum!). Stir in cheese and parsley; remove from heat.
Assemble and Cook Ravioli:
- Cut one fresh lasagna sheet in half lengthwise. Add a scant 1/4 cup of filling to center of one half sheet. Top with second half, pressing edges to seal. Repeat with remaining filling, you should end up with 6 or 8 ravioli. (See headnote.)
- Heat enough water to cover ravioli in a wide sauté pan; bring to a high simmer. Slide in 2-4 ravioli (depending on the size of your pan) keep them in a single layer, and cook until pasta is tender and filling is heated through, 4-6 minutes. Repeat with remaining ravioli.
- Meanwhile, make the sauce. Melt butter in a small skillet; add sage leaves. Cook and stir until butter is lightly brown and sage leaves have crisped. Remove from heat.
- When the ravioli are done, carefully lift each out with a slotted spoon and place on serving plates. Drizzle brown butter and sage leaves equally over plates. Sprinkle with pumpkin seeds and chopped parsley. Serve immediately.
Nutrition
Calories: 236kcal | Carbohydrates: 9g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 213mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1727IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 1mg
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