Kabocha Squash Ravioli recipe - ingredients, nutrition and when to eat it
This pasta brings together the gentle sweetness of kabocha squash and the rich nuttiness of butter in soft, delicate ravioli.
This pasta brings together the gentle sweetness of kabocha squash and the rich nuttiness of butter in soft, delicate ravioli. It’s perfect for a warm dinner on a cool fall or winter evening, with a subtle sage aroma lingering at the end.
Western · 25 minutes to cook
How to make it 1. Peel and seed the kabocha squash, cut it into 2 cm pieces, and boil in lightly salted water for 8–10 minutes. Drain well.
How to make it 2. Bring a large pot of plenty of water to a boil, add salt, and cook the ravioli for 3–5 minutes, following the package directions. Set aside 80 ml of the pasta water.
How to make it 3. Warm a pan over medium-low heat, add the olive oil and butter, then sauté the sage for 1 minute until fragrant.
How to make it 4. Add the cooked kabocha and ravioli to the pan. Pour in 60 ml of pasta water and toss gently for 1–2 minutes.
How to make it 5. Turn off the heat and sprinkle with Parmesan and pepper before serving. Add a little of the reserved pasta water to adjust the consistency.
Tips: If you boil the kabocha squash too long, the sauce may become watery, so cook it just until a chopstick slides in easily.
Tips: Sauté the butter and sage over medium-low heat rather than high heat to bring out a gentle aroma.
Tips: Ravioli can tear easily, so don’t stir them vigorously while they cook.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Ravioli — 180 g
- Kabocha squash — 120 g
- Butter — 1 Tbsp
- Sage — 2 g
- Parmesan cheese — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.3 tsp