Butternut Squash Ravioli is a delicious and elegant homemade pasta dish filled with sweet butternut squash and ricotta cheese. It is perfect for a special dinner!
Hello friend! Get ready to impress your family and friends with this delicious Butternut Squash Ravioli recipe. This is not your everyday pasta dish. We are taking it up a notch with tender, homemade pasta filled with a creamy butternut squash and ricotta cheese mixture.
Don’t be scared, it’s easier than you think! And the taste?
Simply divine. It’s a warm, comforting meal that will transport your tastebuds to a cozy Italian kitchen.
Let’s get started!
Utensils You Need:
Gather these tools, and let’s make some ravioli:
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Baking sheet
- Rolling pin (or pasta maker, if you have one)
The Recipe
Butternut Squash Ravioli
Ingredients
For the filling:
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
For the pasta dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
For the sauce:
- 4 tablespoons butter
- 10-12 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
- While the squash is roasting, make the pasta dough. In a large bowl, mix flour and salt. Make a well in the center and add eggs and olive oil. Mix with a fork until a dough forms, then knead on a floured surface for 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- In a small bowl, mash the roasted butternut squash with a fork. Mix in ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Roll out the pasta dough into thin sheets using a rolling pin or pasta maker.
- Cut out small circles or squares of pasta dough.
- Place a spoonful of the butternut squash filling in the center of each pasta circle or square.
- Fold the dough over the filling and press the edges firmly to seal.
- Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-5 minutes, or until they float to the surface.
- While the ravioli is cooking, melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns brown and smells nutty.
- Drain the ravioli and add them to the skillet with the brown butter and sage. Toss gently to coat.
- Serve immediately, garnished with additional Parmesan cheese and sage leaves (if desired).
Notes
- If you don’t have a pasta maker, you can roll out the dough by hand. Just be sure it’s thin enough to cook through quickly.
- Don’t overcook the ravioli, or they will become mushy.
- Watch the brown butter carefully, as it can burn easily.
Cook method: Roasting, Stovetop
Season: Fall, Winter
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Butternut squash | Pumpkin or sweet potato |
| Ricotta cheese | Cottage cheese or mascarpone cheese |
| Parmesan cheese | Pecorino Romano or Grana Padano cheese |
What to Serve with Butternut Squash Ravioli:
You can pair this delicious Butternut Squash Ravioli with the following:
- A simple side salad with a light vinaigrette dressing.
- A glass of white wine, such as Pinot Grigio.
Frequently Asked Questions:
Can I use store-bought pasta dough?
Yes, you can use store-bought fresh pasta dough to save time.
Can I make the ravioli ahead of time?
Yes, you can make the ravioli ahead of time and store them in the refrigerator for up to a day or freeze them for up to a month. Cook them from frozen without thawing.
How do I prevent the ravioli from sticking together?
Dust the ravioli with flour before cooking and make sure the water is boiling rapidly when you add them.
Can I use a different type of sauce?
Yes, you can use any sauce you like, but a simple brown butter sauce with sage complements the flavors of the butternut squash filling well.
Can I make this recipe vegan?
Yes, you can substitute the ricotta cheese with a vegan ricotta alternative, and use vegan butter for the sauce.
