Squash ravioli with mushrooms and sage pesto

Table of contents

Squash Ravioli with Mushrooms and Sage Pesto

This Squash Ravioli with Mushrooms and Sage Pesto is a delightful dish that combines the sweetness of roasted squash with the earthy flavors of mushrooms and the aromatic touch of sage. Perfect for a cozy dinner, this recipe brings together a harmonious blend of textures and tastes that will impress your family and friends.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Ingredients

1 pound fresh ravioli filled with squash
2 tablespoons olive oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/4 cup pine nuts
1 cup fresh sage leaves
1/2 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

Prepare the ravioli according to the package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes.
Add the minced garlic to the mushrooms and sauté for another 1-2 minutes until fragrant. Remove from heat and set aside.
Toast the pine nuts in a small pan over medium heat until golden brown, about 3-4 minutes. Be careful not to burn them. Set aside.
Blend the sage leaves, toasted pine nuts, Parmesan cheese, and 1/4 cup of extra-virgin olive oil in a food processor until smooth. Season with salt and pepper to taste.
Toss the cooked ravioli with the mushroom mixture and sage pesto until well combined.
Serve immediately, garnished with additional Parmesan cheese if desired.

Additional Notes

For a nut-free version, substitute the pine nuts with sunflower seeds. You can also add a splash of cream to the pesto for a richer sauce. If you prefer a spicier dish, add a pinch of red pepper flakes to the mushroom mixture.