Butternut Kale Ravioli Recipe – American Special
Butternut Kale Ravioli is a delightful dish that combines the sweet, nutty taste of butternut squash with the robust richness of kale. Stuffed into tender, homemade ravioli, this comforting meal is ideal for a cozy dinner. Lightly coated in a fragrant brown butter sauce with sage, it offers a touch of sophistication in every bite. This dish is a wonderful way to savor seasonal flavors and enjoy the art of homemade pasta.
- 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 the sweetness of the squash and makes it easier to mash.
Kale: Ensure the kale is finely chopped to mix well with the filling and avoid any large pieces.
Dough: The dough should be thin but not too fragile. If it becomes sticky, lightly flour the surface.
Filling: For a richer filling, you can add a bit more ricotta or Parmesan cheese.
Sauce: The brown butter with sage or thyme adds a nutty, aromatic flavor that complements the ravioli beautifully.
This recipe combines the sweet and savory flavors of butternut squash with the earthy richness of kale, all encased in tender, homemade ravioli.
