holy moly ravioli

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Last weekend was the first weekend in a long time that Zack and I had ZERO plans. So we made a plan to not leave the apartment at all. We relaxed, but also knocked out almost all of our Christmas shopping (thank you online shopping), and I cooked A LOT. 

I decided that Saturday I would make a really awesome dinner. . .fingers crossed that this new recipe would turn out as delicious as it sounded: Homemade Butternut Squash Ravioli in a Lemon-Sage Brown Butter Sauce (recipe below). And when I say homemade. . .I mean it. I made the puree from scratch. I made the sauce from scratch. I MADE THE RAVIOLI NOODLES FROM SCRATCH. Yes. I made homemade pasta.

This recipe is really easy, BUT time consuming (this is your warning). I made the filling in the  morning and stuck it in the fridge. Then around 4:00 I prepared the dough, let it sit for about 30 minutes, then got to work creating the ravioli (this is the most time consuming part). Cooking the sauce and ravioli is easy and comes together in about 5-10 minutes, then it was time to dig in. Saying I was thankful that this meal tasted delicious is an understatement. (Who wants to slave away in the kitchen all day and end up with a meal that disappoints?? It’s the worst, so I’m glad it wasn’t the case here.)

Even better, I made plenty of extra and froze them so this will be an easy meal the second (and third) time around!

XO – Courtney



Processed with VSCO with f2 preset


Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset


Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Butternut Squash Ravioli with Lemon-Sage Brown Butter Sauce
• 3 cups butternut squash, cubed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 springs of thyme
• 8 oz ricotta
1. Cook squash, onion, and thyme over medium heat until squash is soft. Add the garlic in when the squash is almost done cooking so it does not burn.
2. Remove the thyme and puree until smooth.
3. Stir in cheese and set aside (or refrigerate if you are making ahead of time).
• 3 cups flour + extra four dusting
• 1/2 t salt
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup water
1. Beat eggs in a large bowl then add water, oil and salt. Mix.
2. Add 1 cup of flour and mix. Repeat with the rest of the flour.
3. Mix until a smooth dough is formed and let rest for at least 20 minutes.
4. Sprinkle your workspace with flour and shape the dough into a ball. Knead for 10 minutes until the dough is elastic.
5. Roll out dough to about 1/8″ thickness and use a cookie cutter or glass to cut out circles (or if your fancy and have a  ravioli cutter or stamps use those).
6. Fill ravioli with butternut squash mixture. Use water to moisten the edges of the dough, fold in half, and seal the edges with a fork.
7. Lay out finished ravioli on wax paper that has been sprinkled with flour. Dust finished ravioli with flour to keep them from sticking together.
8. Boil 5-6 minues or until they are floating. Freeze extras.
*Makes about 20 ravioli depending on the size you make them
• 1/2 cup butter
• 6 sage leaves, julienned
• zest from 1 lemon
• juice from 1/2 lemon
1. While ravioli is cooking, brown the butter over medium heat. As butter starts to metlt, add sage and lemon zest.
2. Once the butter has started to brown, remove from heat and add lemon juice.
3. Drizzle over cooked ravioli and serve.


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