Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary dining sensation! This Parmesan Black Pepper Ravioli with Butternut Squash and Brown Butter is not just a meal—it's a symphony of flavors that will transport you straight to the rustic kitchens of Italy. With golden-brown buttery notes, creamy butternut squash, and a bold Parmesan kick, this recipe promises to elevate your home cooking from mundane to magnificent.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package fresh ravioli
- 2 cups butternut squash, diced
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Begin by preparing the butternut squash. Peel the squash, remove the seeds, and dice it into small, even cubes, about 1/2 inch in size. This will ensure even cooking.
- In a medium saucepan, bring water to a boil. Add a pinch of salt to the water, then carefully add the diced butternut squash. Cook for about 8-10 minutes, or until the squash is tender but not mushy. Drain the squash and set it aside.
- While the squash is cooking, prepare a large pot of salted water for the ravioli. Bring it to a gentle boil over medium-high heat.
- In a separate skillet, melt the unsalted butter over medium heat. Allow the butter to cook until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Stir occasionally to prevent burning.
- Once the butter is browned, remove the skillet from heat and set it aside. Be careful not to let it burn; you want a rich brown color.
- Once the water is boiling, gently add the fresh ravioli to the pot. Cook according to the package instructions, usually about 3-4 minutes, until the ravioli float to the surface and are cooked through.
- While the ravioli is cooking, return to the butternut squash. In the skillet with the browned butter, add the cooked butternut squash and toss gently to coat it in the brown butter.
- Once the ravioli is cooked, use a slotted spoon to transfer them directly into the skillet with the butternut squash and brown butter. Toss everything together gently to combine, ensuring the ravioli are well coated.
- Add the grated Parmesan cheese and black pepper to the skillet. Toss again to incorporate the cheese and pepper evenly throughout the dish. Taste and adjust seasoning with salt if necessary.
- Serve the Parmesan black pepper ravioli warm, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired. Enjoy your delicious Italian meal!
Tips
- Temperature is Key: Ensure your brown butter reaches a golden-brown color without burning. The nutty aroma is your signal of perfect browning.
- Squash Preparation: Cut butternut squash into uniform 1/2-inch cubes to guarantee even cooking and consistent texture throughout the dish.
- Pasta Perfection: Use fresh ravioli and cook them gently. They're done when they float to the surface—overcooking will result in mushy texture.
- Seasoning Technique: Add Parmesan and black pepper gradually, tasting as you go to achieve the perfect balance of flavors.
- Serving Suggestion: Garnish with extra Parmesan and a fresh crack of black pepper just before serving to enhance visual appeal and flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
