Butternut ravioli with a creamy butter sage sauce

3 Min Read

It doesn’t get better than homemade ravioli! This can be served as a starter (about 3 to 4 pieces each) or as a main, in which case you will serve 7 to 8 pieces per person. I made this particular portion for 6 adults as a starter, thus the below recipe and sauce is for 24 pieces. My cousin taught me this recipe when she taught me how to make my own pasta dough, it is absolutely delicious and a total crowd pleaser.

What you need?

  • 400g butternut
  • 100g parmesan cheese, finely grated
  • 1 egg yolk, whisked
  • 250ml fresh cream
  • 25g packet of fresh sage
  • 4 tablespoons butter

What to do?

  • Boil the butternut until cooked through.
  • Mash the butternut until fine.
  • In a medium sized bowl, combine the cooked and mashed butternut with the egg yolk and grated parmesan cheese. See first picture below. Mix well and set aside, see second picture below.
  • Prepare the fresh pasta dough as per the link above. Roll out to the thickness of 7 on your machine. Dust and let rest on a floured surface. See third picture below.
  • Make dollops of the butternut filling and place on the rolled out pasta with enough space between to push down the ravioli stamp. See last picture below. Once made, ensure ravioli circle is set aside on a tray with lots of flour that they do not touch each other.
  • Start the garnish by adding 1 tablespoon of butter to a large frying pan on medium heat. Once it melts and bubbles, add the whole leaves of sage (about a 2 or 3 leaves per person) and fry until crispy. See fist picture below.
  • Once crispy, remove from the heat and place on kitchen towel. See second picture below.
  • Start the sauce, by melting the other 3 tablespoons of butter, add the cream and let it simmer. Add a the rest of the leaves and let the sauce thicken. See last picture below.
  • While the sauce simmers, in a large pot of water, season generously with salt and bring the water to the boil.
  • Place the ravioli in the water and boil until cooked. It is cooked once the ravioli float to the top.
  • Place about 3 to 4 raviolis in soup bowl. Pour some sauce in each soup bowl and place the crispy sage garnish to each bowl.
  • Serve and enjoy with fresh bread or as is.
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