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Parsnip Ravioli with Sage Butter
Indulge in these exquisite homemade parsnip ravioli, filled with a creamy, savory parsnip and ricotta mixture, all enveloped in delicate fresh pasta. Topped with a fragrant sage butter sauce, this dish is a celebration of autumn's bounty and brings a touch of sophistication to any dinner table. Parsnips, known for their sweet, earthy flavor, have been a staple in European cuisine since the Roman Empire, and this delightful ravioli recipe pays homage to that rich culinary tradition.
Ingredients
- Parsnips
- 2 cups, peeled and diced
- Ricotta cheese
- 1 cup
- Parmesan cheese
- 1/2 cup, grated
- Fresh parsley
- 1/4 cup, chopped
- Garlic
- 2 cloves, minced
- Egg
- 1, beaten
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Fresh pasta sheets
- 12 sheets
- Butter
- 4 tablespoons
- Fresh sage leaves
- 12 leaves
Instructions
- In a large pot, bring salted water to a boil. Add the diced parsnips and cook until tender, about 10-15 minutes. Drain and allow them to cool.
- In a mixing bowl, combine the cooled parsnips, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, beaten egg, salt, and pepper. Mash and mix until smooth and well combined.
- Lay out the fresh pasta sheets on a clean, floured surface. Spoon small portions of the parsnip filling onto one sheet, ensuring there is enough space between each spoonful.
- Drape another pasta sheet over the filling and press down gently around each spoonful to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual squares.
- Bring a large pot of salted water to a boil again. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until they become crispy, about 2-3 minutes.
- Gently add the cooked ravioli to the skillet and toss to coat with the sage butter sauce.
- Serve the parsnip ravioli hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.
Tips
- For added flavor, try mixing in a pinch of nutmeg or a dash of lemon zest to the filling.
- If you're short on time, you can use store-bought pasta sheets, but homemade pasta elevates the dish!
- For a vegan version, substitute ricotta with a plant-based alternative and omit the egg.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 20 minutes Calories: 420 Fat: 24g Carbs: 40g Protein: 15g Sodium: 600mg Sugar: 4g
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