This homemade sourdough squash ravioli, with browned butter and sage has become one of my favorite pasta dishes to make. I have always loved butternut squash ravioli, but this one is absolutely delicious. Plus, because it is made with a sourdough starter, it so easy to digest, causing no post pasta bloating.
How Does Sourdough Starter Enhance The Nutrition of This Butternut Squash Ravioli?
The addition of sourdough starter assists in the breakdown of the of the anti-nutrients found in grains, such as phytic acid, to allow for better digestibility. As well, by breaking down phytic acid, the nutrients found in grains, like iron, zinc, and magnesium, are easier for the body to absorb. These benefits are thanks to the natural yeasts and Lactobacilli found in sourdough starter. To really benefit from the addition of the sourdough, be sure to allow 6-24 hours refrigerated fermentation of the dough. If I’m planning ahead, I find this chilled rest time makes it even easier to make homemade pasta, as it breaks up the work.
New to Sourdough Baking?
Check out my growing collection of sourdough surplus recipes here.
Can I Freeze this Ravioli?
Absolutely! I highly recommend freezing this ravioli for easy weeknight meals. This recipe make 36 2×2 inch raviolis. This serves one hungry family of four nicely alongside a salad, or dinner for two, with an additional meal for two ready to go in the freezer. Additionally, you can double, or even triple, the recipe so you have more ready to go meals. Personally I am a fan of this assembly line style cooking, especially when I find I have the time for it. As, time is scarce at 5 PM on a weeknight.
If freezing, place ravioli on cookie sheet and freeze for an hour before transferring to a freezer safe bag. Keeps well for several months. I recently made some previously frozen ravioli and it was just as good as the day it was made.
Rolling Pasta
If rolling pasta by hand, divide dough into 4 equal balls, and roll each until about 1/8th to 1/16th (1-2 mm.) thick. Basically when you hold it up you want light to be able to pass through it. This will be a bit of an upper body work out, but well worth the effort.
If using a pasta machine start at the highest setting and work your way down, with a few passes on each setting. Though it is time consuming, it is also quite therapeutic.
Homemade Squash, Sourdough Ravioli
This homemade sourdough squash ravioli, with browned butter and sage has become one of my favorite pasta dishes.
4
servings10
minutesIngredients
- Pasta Dough
75 g sourdough starter fed or not
400 g durum flour
3 eggs, plus 1 yolk
water as needed
- Butternut Squash Filling
275 g butternut squash can or frozen
125 g ricotta, about 1/2 a cup
68 g grated Parmesan cheese, about 3/4 cup
12 g brown sugar, about 1 Tbsp.
pinch cinnamon
pinch cardamom
- Browned Butter Sage Sauce
113 g salted butter about 1/2 a cup
2 cloves garlic minced
2 Tbsp. chopped fresh sage
Salt and pepper to taste
Directions
- Mixing The Dough
- In standard mixer combine all ingredients and mix on low for 2 minutes with paddle attachment. Add water as needed. You want the dough to come together but it will be a little dry and clumpy. It is better to have to add more water later than too much right away.
- Switch to dough hook attachment and continue to mix for another two minutes on medium high.
- Turn onto a lightly floured surface and knead dough by hand for an additional 2-4 minutes until it forms a smooth ball. Allow to rest at room temperature for an hour, or you can place in refrigerator for up to 24 hours
- Butternut Squash Filling
- If using frozen squash microwave according to directions. Place warmed squash into bullet, or blender, with all remaining ingredients. Blend until well combined and smooth. Place in refrigerator to chill until ready to assemble.
- Rolling The Dough
- If rolling pasta by hand, divide dough into 4 equal balls, and roll each until about 1/8th to 1/16th (1-2 mm.) thick. Basically when you hold it up you want light to be able to pass through it. This will be a bit of an upper body work out, but well worth the effort. If using a pasta machine start at the highest setting and work your way down, with a few passes on each setting. Though it is time consuming, it is also quite therapeutic.
- You want your dough rolled out to roughly 2 ravioli wide and 9 ravioli long.
- Roll out two sheets before assembling.
- Assembling
- Place a large tablespoon of filling for each ravioli, 9 down, and two across on each sheet. Using cold water, circle around each dolop of filling before placing the second sheet on top. Start sealing the raviolis, working from the center raviolis out, and starting to seal around the filling and pressing out tho the seams.
- Using a 2×2 inch ravioli cutter, if you don’t have this, a pizza cutter will also work. Cut out 18 ravioli. Repeat with the second sheet.
- If freezing follow instructions above, if baking same day, keep refrigerated until ready to make.
- Cooking The Pasta
- Bring a large pot of salted water to a boil and drop in ravioli carefully.
- As you are heating the water you can start making the browned butter sauce.
- Fresh pasta cooks much faster than dried pasta. It should only take about 3-5 minutes. You know it’s ready when your ravioli boils to the top. When it’s done, lift ravioli with slotted spoon to drain off excess water and top with browned butter sauce. Enjoy.
- Browned Butter Sauce
- Browned butter is butter heated in a sauce pan, on the stove, over medium high heat; Just enough to bring it to a slow boil. Allow the butter to boil, stirring continuously. Add garlic, and sage, after a few minutes it will begin to froth, and as you stir you will see the liquid below the froth has turned brown. Remove from heat, stir, pour over cooked pasta on serving dish.
Notes
- If durum flour is unavailable, alternatively, you can use all-purpose, or bread flour. The texture will be altered slightly though.
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