Butternut Kale Ravioli Recipe – American Special
Butternut Kale Ravioli brings together the sweet, nutty taste of roasted butternut squash and the deep, earthy richness of kale, all encased in tender homemade pasta. The filling is enriched with creamy ricotta and Parmesan, subtly spiced with nutmeg, then finished off with a fragrant brown butter sage sauce that elevates every bite. Perfect for cozy dinners, seasonal gatherings, or whenever you want a satisfying dish that feels both elegant and comforting, this recipe makes you look like a pasta pro with just a little effort.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Filling:
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup kale, finely chopped
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder (optional)
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For Serving:
- 2 tbsp butter
- 1/4 cup chopped fresh sage or thyme
- Additional grated Parmesan cheese for garnish
Prepare the Filling:
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
Once roasted, mash the butternut squash and mix with finely chopped kale, ricotta, Parmesan, nutmeg, and garlic powder (if using). Set aside.
Make the Dough:
On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add salt.
Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll Out the Dough:
Divide the dough into two pieces. Roll out each piece on a floured surface until thin (about 1/16 inch thick).
Assemble the Ravioli:
Place small spoonfuls of the filling about 1 inch apart on one sheet of dough.
Brush the edges around each mound of filling with a little water. Place the second sheet of dough on top and press around each mound to seal.
Cut out the ravioli using a knife or a ravioli cutter. Press the edges with a fork to ensure they are sealed.
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface and are tender.
Remove with a slotted spoon and drain.
Prepare the Sauce:
In a large skillet, melt the butter over medium heat. Add the chopped sage or thyme and cook until fragrant.
Toss the cooked ravioli in the butter sauce to coat.
Serve:
Serve the ravioli warm, garnished with additional Parmesan cheese.
Recipe Notes :
Butternut Squash: Roasting enhances sweetness and softens it for easier mashing.
Kale: Ensure the kale is finely chopped so it blends smoothly into the filling without large fibrous bits.
Dough Thickness: Roll dough thin ~1/16-inch; thick dough makes ravioli heavy, too thin risks tearing.
Filling Richness: Add a bit more ricotta or Parmesan if you prefer a creamier, richer filling.
Sauce: Brown butter with sage or thyme adds a nutty, aromatic flavour that really complements the pasta.
