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Butternut Squash Ravioli Recipe

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with fresh pasta dough, roasted garlic, and butternut squash, is simply delicious.
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Course: Main Course
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Calories: 348kcal
Author: Anne Carter
Servings: 0

Equipment

  • Food Processor
  • Baking sheet
  • Saucepan
  • Mixing Bowls
  • KitchenAid Stand Mixer
  • Microplane cheese grater
  • ravioli maker
  • Pasta roller

Ingredients

Pasta

  • 1 1/2 cups Semolina Pasta Flour
  • 1 1/2 cups all-purpose Flour
  • 4 whole eggs
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 1 teaspoon kosher salt

Filling

  • 2 1/2 lbs butternut squash peeled and roughly chopped
  • 8 whole garlic cloves
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon dried sage
  • salt and pepper to taste
  • Sauce & garnish see notes below
  • 4 tablespoons butter 1/2 stick
  • 10 whole fresh sage leaves
  • Garnish with 1/4 cup toasted pine nuts and freshly grated parmesan cheese

Instructions

  • Prepare the Butternut Squash Filling: Roast cubed butternut squash with olive oil, salt, and pepper at 400°F (200°C) for 25-30 minutes until tender. Mash or blend it with a pinch of nutmeg, Parmesan, and ricotta.
    Roasted Butternut Squash and Garlic Ready for Filling Preparation
  • Make the Pasta Dough: Mix 2 cups of all-purpose flour with 3 eggs and a pinch of salt. Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
    Pasta Dough Wrapped and Resting Before Rolling for Ravioli
  • Roll Out the Dough: Divide the dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets.
    Thin Sheets of Pasta Dough for Butternut Squash Ravioli
  • Assemble the Ravioli: Place small spoonfuls of filling on one sheet of dough, about 1-2 inches apart. Brush around the filling with water, then place another sheet on top. Press around the filling to seal, and cut into individual ravioli.
    Butternut Squash Ravioli Being Assembled with Fresh Dough
  • Cook the Ravioli: Boil a large pot of salted water. Drop in the ravioli and cook for 3-4 minutes, until they float.
    Fresh Butternut Squash Ravioli Cooking in a Pot of Boiling Water
  • Prepare the Sauce: Melt butter in a pan with fresh sage leaves over medium heat, stirring until the butter browns slightly.
  • Toss the Ravioli: Gently toss the cooked ravioli in the sage butter sauce to coat evenly.
  • Serve: Plate the ravioli, drizzle any remaining sauce over them, and sprinkle with extra Parmesan.
    Butternut Squash Ravioli Recipe
  • Optional Garnish: Add a pinch of cracked black pepper or some toasted pine nuts for extra texture!

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 319mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin C: 20.5mg | Calcium: 114mg | Iron: 3mg