Name: Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter
Prep time: 120 min
Total time: 120 min
Yield: 1
Ingredients: 1 item butternut squash; 500 g chestnut; 300 g flour; 3 item egg; 200 g ricotta cheese; 50 g parmesan cheese; 100 g butter; 10 g sage; 5 g salt; 2 g black pepper

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Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter

Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter

A sophisticated pasta dish featuring homemade ravioli filled with roasted butternut squash and chestnuts, complemented by a sage-infused brown butter sauce.

This meal provides a balanced intake of carbohydrates and proteins, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:

1
item
butternut squash
500
g
chestnut
300
g
flour
3
item
egg
200
g
ricotta cheese
50
g
parmesan cheese
100
g
butter
10
g
sage
5
g
salt
2
g
black pepper

Preparation Time: 120 minutes

Instructions:

Preheat the oven to 200°C.
Cut the butternut squash in half, remove seeds, and roast for 45 minutes until tender.
Boil chestnuts for 20 minutes, peel and chop finely.
Scoop out the roasted squash flesh and mash it with the chestnuts, ricotta, parmesan, salt, and pepper.
Make pasta dough by mixing flour and eggs until smooth. Roll out thinly.
Place small mounds of filling on the pasta sheet, cover with another sheet, and cut into ravioli shapes.
Boil ravioli in salted water for 3-4 minutes until they float.
Melt butter in a pan until it turns golden brown, add sage leaves and cook for another minute.
Toss cooked ravioli in the sage brown butter sauce and serve immediately.

Nutrition	Per Serving 1000 g	Per 100g
Energy	2218 kcal	222 kcal
Protein	65 g	6.5 g
Fibre	20 g	2.0 g
Salt	2 g	0.2 g
Sugar	15 g	1.5 g
Carbohydrates	250 g	25.0 g
Fat	110 g	11.0 g

1
item
butternut squash
500
g
chestnut
300
g
flour
3
item
egg
200
g
ricotta cheese
50
g
parmesan cheese
100
g
butter
10
g
sage
5
g
salt
2
g
black pepper

Preheat the oven to 200°C.

Cut the butternut squash in half, remove seeds, and roast for 45 minutes until tender.

Boil chestnuts for 20 minutes, peel and chop finely.

Scoop out the roasted squash flesh and mash it with the chestnuts, ricotta, parmesan, salt, and pepper.

Make pasta dough by mixing flour and eggs until smooth. Roll out thinly.

Place small mounds of filling on the pasta sheet, cover with another sheet, and cut into ravioli shapes.

Boil ravioli in salted water for 3-4 minutes until they float.

Melt butter in a pan until it turns golden brown, add sage leaves and cook for another minute.

Toss cooked ravioli in the sage brown butter sauce and serve immediately.

Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter

Ingredients:

Preparation Time: 120 minutes

Instructions:

Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter

Roasted Butternut Squash and Chestnut Ravioli with Sage Brown Butter