Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

Growing up, Thanksgiving was always my favorite holiday. The warm scents of roasted turkey, fragrant herbs, and sweet pumpkin pie would waft through the air, instantly filling me with that cozy, nostalgic feeling. But as I got older, I started craving a bit more variety on the holiday table. That’s when I discovered the magic of Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans – and let me tell you, it’s become a staple in our household ever since.

The first time I made this dish, I was a bit intimidated. Homemade ravioli? Sounded so fancy and complicated. But the moment I took that first bite, with the sweet, creamy squash filling and the rich, nutty brown butter sauce, I was hooked. The combination of flavors is simply out of this world – it’s the perfect balance of savory, sweet, and indulgent. Plus, the addition of crunchy toasted pecans takes this dish to a whole new level.

What I love most about this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe is how it effortlessly brings the cozy, comforting flavors of the season together. It’s the kind of dish that makes you want to curl up on the couch, blanket in hand, and savor every bite. And the best part? It’s surprisingly easy to make, with a prep time of just 30 minutes and a total time of 75 minutes. Trust me, once you try this recipe, it’ll become a Thanksgiving tradition in your home, too.

Why This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Recipe Will Become Your Go-To

The Secret Behind Perfect Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

The secret to this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe is in the details. From the homemade pasta dough to the perfectly seasoned squash filling, every component is carefully crafted to create a truly remarkable dish. The key is striking the right balance between the sweet, caramelized butternut squash, the savory Parmesan cheese, and the fragrant herbs and spices.

But the real star of the show is the brown butter sauce. By gently browning the butter, you unlock a depth of flavor that takes this dish to new heights. The nutty, almost toffee-like notes of the brown butter perfectly complement the sweetness of the squash, while the toasted pecans add a delightful crunch that ties everything together.

Essential Ingredients You’ll Need

To make these Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans, you’ll need a few key ingredients:

• 2 cups all-purpose flour – The foundation for the homemade pasta dough, providing structure and chewiness.
• 3 large eggs – Binding the dough together and adding richness.
• 1 teaspoon salt – Enhancing the overall flavor of the dish.
• 1 butternut squash, peeled, seeded, and cubed (about 3 cups) – The star of the filling, offering a sweet and creamy texture.
• 2 tablespoons olive oil – Used to roast the butternut squash to perfection.
• 1/2 cup grated Parmesan cheese – Adding a savory, nutty element to the filling.
• 2 tablespoons chopped fresh sage – Providing a fragrant, earthy note.
• 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon – Warming spices that complement the squash beautifully.
• 1/2 cup unsalted butter – The base for the indulgent brown butter sauce.
• 1 cup toasted pecans, roughly chopped – Lending a delightful crunch and nutty flavor.

Step-by-Step Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Instructions

Preparing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

With a prep time of 30 minutes and a cook time of 45 minutes, this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe is the perfect balance of homemade goodness and efficiency. You’ll need a rolling pin, a sharp knife, a baking sheet, a saucepan, and a large pot of boiling water to get started.

1- Begin by making the pasta dough. In a large mixing bowl, combine the 2 cups of all-purpose flour, 3 large eggs, and 1 teaspoon of salt. Knead the dough until it’s smooth and elastic, then cover and let it rest for 30 minutes.
2- While the dough is resting, preheat your oven to 400°F. Toss the 1 cubed butternut squash with 2 tablespoons of olive oil and spread it out on a baking sheet. Roast the squash until it’s tender and caramelized, about 25 minutes.
3- In a bowl, mash the roasted butternut squash and mix in 1/2 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh sage, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cinnamon. This will be the flavorful filling for your ravioli.
4- On a lightly floured surface, roll out the pasta dough into thin sheets, about 1/8-inch thick. Place heaping tablespoons of the butternut squash filling onto one sheet, then top with another sheet of dough, pressing around the filling to seal the ravioli.
5- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 2-3 minutes, until they float to the surface.
6- While the ravioli are cooking, melt the 1/2 cup of unsalted butter in a saucepan over medium heat, swirling occasionally, until it turns a deep golden brown and develops a nutty aroma. Remove the pan from the heat.
7- Use a slotted spoon to transfer the cooked ravioli to a serving dish. Drizzle the warm brown butter over the top and sprinkle with the 1 cup of toasted, chopped pecans. Serve immediately and enjoy!

Pro Tips for Success

Here are some expert tips to help you achieve Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans perfection:

1. When making the pasta dough, be sure to knead it thoroughly to develop the gluten, which will give the ravioli a delightful chew.
2. Roast the butternut squash until it’s deeply caramelized, as this will intensify the natural sweetness and flavor.
3. Don’t be afraid to season the filling generously with the sage, nutmeg, and cinnamon – these spices really make the squash shine.
4. When rolling out the pasta dough, work in batches and keep the unused dough covered to prevent it from drying out.
5. Be gentle when dropping the ravioli into the boiling water to avoid tearing the delicate pasta.
6. Keep a close eye on the brown butter, as it can go from perfectly nutty to bitterly burnt in a matter of seconds.
7. Toasting the pecans beforehand enhances their flavor and gives them a delightful crunch.

Serving and Storing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

Perfect Pairings for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is a stunning centerpiece for your holiday table, serving 4 people. To complete the meal, consider serving it alongside a fresh green salad with a light vinaigrette, roasted Brussels sprouts, and a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio. For dessert, a classic pumpkin pie or a warm apple crisp would be the perfect sweet ending to this cozy, autumnal feast.

Storage and Make-Ahead Tips

Leftover Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans can be stored in the refrigerator for up to 3 days. To reheat, simply place the ravioli in a skillet with a bit of broth or water and warm over medium heat until heated through.

For longer-term storage, the uncooked ravioli can be frozen. Place the formed ravioli in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or resealable bag and freeze for up to 3 months. When ready to use, simply drop the frozen ravioli directly into the boiling water and add a minute or two to the cooking time.

Variations and Dietary Adaptations for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans

Creative Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Variations

While this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe is a classic, there are plenty of ways to put your own spin on it:

• Swap the butternut squash for another seasonal squash, like acorn or delicata, for a different flavor profile.
• Try using walnuts or almonds instead of pecans for a nutty twist.
• Experiment with different herb combinations, like thyme, rosemary, or even a touch of lemon zest.
• For a pop of color and texture, add in some sautéed mushrooms or wilted spinach to the filling.

Making Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Diet-Friendly

To make this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe more diet-friendly, there are a few simple substitutions you can try:

• For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
• To make it vegan, replace the eggs in the pasta dough with a flax or chia egg, and use a dairy-free Parmesan alternative in the filling.
• For a lower-carb option, you can use a keto-friendly flour, like almond or coconut flour, and reduce the amount of squash in the filling.

Frequently Asked Questions

Q: Can I use pre-made pasta dough instead of making it from scratch?
A: Absolutely! Using store-bought pasta dough is a great time-saving option. Simply roll it out and proceed with the recipe as directed.

Q: How long does it take to make the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans?
A: The total time to make this recipe is 75 minutes, with 30 minutes of prep time and 45 minutes of cook time.

Q: Can I make the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans ahead of time?
A: Yes, you can make the uncooked ravioli in advance and freeze them for up to 3 months. When ready to serve, simply drop the frozen ravioli directly into the boiling water.

Q: How many servings does this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe make?
A: This recipe serves 4 people.

Q: What if my brown butter sauce starts to burn?
A: If the brown butter starts to burn, quickly remove it from the heat and transfer it to a new pan to stop the cooking process. Be sure to keep a close eye on the butter and stir it frequently to prevent burning.

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Conclusion

Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is a true showstopper of a dish, and once you try it, it’s sure to become a cherished holiday tradition in your home. The perfect balance of sweet, savory, and indulgent flavors, this recipe is a cozy, comforting delight that’s surprisingly easy to make. So don’t be intimidated by the homemade pasta – give this recipe a try and let me know what you think! I can’t wait to hear how it turns out for you.