Tuscan Rump Roast Ravioli with Roasted Butternut Squash and Brown Sage Sauce
Indulge in the rich flavors of Tuscany with this hearty Italian dish, featuring tender rump roast, roasted butternut squash, and homemade ravioli, all tied together with a decadent brown sage sauce. The combination of slow-cooked beef, velvety squash, and delicate pasta will transport your taste buds to the rolling hills of Italy. Perfect for a special occasion or a cozy night in, this recipe is sure to impress.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
- italian
- slot-machine-generated
- rump roast
- butternut squash
- ravioli
Ingredients
- 1.5lbsrump roast, cut into 1-inch cubes
- 1mediumbutternut squash, peeled, seeded, and cubed
- 12piecesravioli, homemade or store-bought, cheese-filled
- 2tbspsolive oil, none
- 1mediumonion, chopped
- 3clovesgarlic, minced
- 2tbspssage, chopped fresh
- 1cupbeef broth, none
- 1/2cupred wine, none
- 2tbspstomato paste, none
- 1/2cupgrana padano cheese, grated
- to tastenonesalt, none
- to tastenoneblack pepper, none
Nutrition
520
130 per serving
35g
70% DV
22g
31% DV
40g
13% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
20m425°F (220°C) - 2
In a large Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
5mmedium-high heat - 3
Add the minced garlic and cook for 1 minute, until fragrant. Add the cubed rump roast and cook until browned on all sides, about 5 minutes.
5mmedium-high heat - 4
Add the beef broth, red wine, tomato paste, and chopped sage to the Dutch oven. Bring to a boil, then reduce the heat to low and simmer, covered, for 10-12 minutes, or until the beef is tender.
10mlow heat - 5
While the beef is cooking, cook the ravioli according to package instructions. Drain and set aside.
5mnone - 6
To make the brown sage sauce, remove the beef from the Dutch oven and set aside. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the liquid to a boil and cook until reduced by half, about 5 minutes. Stir in the grated grana padano cheese until melted and smooth.
5mmedium heat - 7
To serve, place the cooked ravioli on a plate, then top with the roasted butternut squash, braised rump roast, and spoon the brown sage sauce over the top.
2mnone - 8
Garnish with additional chopped sage and grated grana padano cheese, if desired.
1mnone