Butternut Squash Ravioli with Brown Butter and Sage

The the ingredients and flavours of this plate of pasta are a perfect representation of the season of Autumn. The ravioli can be made a few days in advance or frozen on a tray and stored in a resealable container for a delicious meal at hand at all times. Both the pasta and the sauce only take a few minutes to cook and put together for an incredibly satisfying plate of pasta.


150g pasta dough, rolled into sheets

300g butternut squash

1 tablespoon Parmeggiano Reggiano, grated

2 tablespoons ricotta

1 garlic clove

2 tablespoons unsalted butter

8 small sage leaves

Lemon juice and salt to taste


1.Cut the butternut squash in half and place face down on a baking tray that has been lightly greased with olive oil. Place into the ove