Kabocha Squash and Sage Ravioli recipe - ingredients, nutrition and when to eat it
This warm pasta dish features ravioli filled with mashed kabocha squash, finished with butter and fragrant sage.
This warm pasta dish features ravioli filled with mashed kabocha squash, finished with butter and fragrant sage. The squash’s gentle sweetness pairs with the richness of butter, making it a lovely lunch or dinner on a cool day.
Western · 25 minutes to cook
Tips: To keep the filling from bursting out, don’t stir the ravioli vigorously in the boiling water; lift them out gently.
Tips: Save a little pasta water and add it to the sauce to help the butter coat the ravioli smoothly.
Tips: Add the sage before the butter browns, and let it release its aroma over low heat for a clean, pleasantly bitter note.
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Ingredients (1 serving)
- Kabocha Ravioli — 180 g
- Butter — 1 Tbsp
- Sage — 1 tsp
- Parmesan — 1 Tbsp
- Ground black pepper — 1 pinch
- Salt — 0.5 tsp