• Komal Soni

Blue Butternut Squash Ravioli with brown butter sage sauce ( no food color added)



💛 Ingredients 💛


Blue water: Add 1 small shredded red cabbage into boiling water. Boil for 10-15 minutes. The water will become purple. Drain and then reduce the purple water until it's half. Let it come to room temperature. Then add 1/4 teaspoon soda-bi-carb in reduced purple water. Stir and wait for 1 minute until the water is completely blue in color.


For ravioli sheets: ( I made in pasta maker machine, as per instructions )

  • 1/2 cup all-purpose flour

  • 1/2 cup semolina

  • 90 ml blue water


For butternut squash filling:

  • 1 cup butternut squash, peeled and cut into cubes

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper powder

  • 1/4 teaspoon dried sage

  • 1 teaspoon lemon juice


For brown butter sage sauce:

  • 4 tablespoons salted butter

  • 5-6 sage leaves (optional)

  • 1/4 teaspoon dried sage

  • 1/4 teaspoon black pepper powder

💚 Instructions 💚

For butternut squash filling:

  • Preheat the oven to 180 degrees C.

  • In an oven tray, place all the butternut squash cubes and coat evenly with 1 tablespoon of olive oil.

  • Roast it for about 10 minutes or until soft.

  • Remove from the oven and blend it into a smooth paste in a food processor or blender.

  • In a pan, heat the remaining olive oil.

  • Add dried sage, salt, pepper, and lemon juice.

  • Let it cool and make small round balls out of it (around 1 teaspoon). And keep it aside.


For brown butter sage sauce:

  • In a pan, heat butter and add fresh sage leaves (if using).

  • Once the butter begins to sizzle and becomes foamy, add pepper powder.

  • Continue to stir and cook over medium heat until it turns deep golden brown. Once it becomes browned, remove it from the heat, and stir in the dried sage.


Making Raviolis:

  • Pour some dry flour over the work surface.

  • Cut all the sheets into small squares and place on it.

  • In the center of the sheet, place one ball of filling.

  • Dip finger in water/milk and wet edges of sheet before adding the second sheet to allow for a nicely sealed ravioli.

  • Now with the help of a cookie cutter cut the round shape. ( you can also use a fork to seal the edges if you don't want a round shape)

  • Boil the ravioli in plenty of salted water until just done. The ravioli will float on the surface of the water when they are done.

  • Carefully remove and drain.

  • Place the ravioli on a plate. Pour brown butter sage sauce over it.

  • Sprinkle some dried sage and cheese and Enjoy.


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