Butternut Squash Ravioli

Short Description

A warm and inviting pasta dish featuring a smooth, slightly sweet butternut squash filling encased in tender homemade pasta sheets. Perfect for autumn evenings or special occasions, this dish pairs wonderfully with a buttery sage sauce or a light olive oil drizzle.

Why You’ll Love This Recipe

• Combines comforting sweetness with savory depth.

• A perfect way to highlight seasonal produce.

• Elegant enough for dinner parties, yet cozy for a weeknight meal.

• Easily adaptable with different sauces and garnishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ravioli

• Butternut squash, roasted and pureed

• Shallots, roasted

• Garlic cloves, roasted

• Fresh sage leaves

• Walnuts or pecorino cheese

• Apple cider vinegar

• Ground nutmeg

• Sea salt and black pepper

• All-purpose flour

• Eggs

• Olive oil

For the Sauce (choose your favorite)

• Option 1: Butter, fresh sage leaves, Parmesan cheese

• Option 2: Olive oil, garlic, fresh thyme, white wine, walnuts

Directions

1. Roast the squash, shallots, garlic, and sage until tender and fragrant. Allow to cool.

2. Prepare the pasta dough by combining flour, eggs, and olive oil; knead until smooth and elastic, then let rest.

3. Blend the roasted vegetables with walnuts or cheese, vinegar, nutmeg, salt, and pepper until smooth. Chill the filling.

4. Roll out the pasta dough into thin sheets. Place spoonfuls of filling evenly across one sheet, cover with another sheet, press to seal, and cut into ravioli shapes.

5. Bring salted water to a boil and cook ravioli for 3–5 minutes or until they float.

6. Prepare your chosen sauce and toss gently with the cooked ravioli before serving.

Servings and Timing

• Serves: 4

• Prep time: 1 hour

• Cook time: 1 hour

Variations

• Add goat cheese to the filling for tanginess.

• Use pecans or pine nuts instead of walnuts.

• Swap the butter-sage sauce for a light tomato cream sauce.

• Make it vegan by using olive oil and dairy-free cheese.

Storage / Reheating

• Refrigerate cooked ravioli in a single layer, covered, for up to 1 day.

• Freeze uncooked ravioli on a tray until firm, then transfer to airtight containers for up to 1 month.

• Reheat gently in a skillet with butter or olive oil, or simmer briefly from frozen.

FAQs

What can I use instead of homemade pasta dough?

You can use store-bought fresh pasta sheets.

Can I make the filling ahead of time?

Yes, it can be prepared up to two days in advance and refrigerated.

How do I prevent ravioli from bursting during cooking?

Seal edges tightly and avoid overfilling.

Can I make this without nuts?

Yes, simply omit them or replace with seeds like sunflower seeds.

How do I know when ravioli is cooked?

They will float to the surface and feel tender but firm.

Can I roast the squash with the skin on?

Yes, but remove the skin before blending the filling.

Is there a gluten-free version?

Yes, use gluten-free flour for the dough or gluten-free pasta sheets.

Can I serve it without sauce?

Yes, a drizzle of olive oil and sprinkle of Parmesan is enough.

Can I use frozen butternut squash?

Yes, roast or steam it before mashing for the filling.

How far in advance can I freeze them?

Up to one month for best texture and flavor.

Conclusion

Butternut squash ravioli is a versatile and flavorful pasta dish that balances sweet, nutty squash with savory herbs and creamy textures. Whether prepared from scratch or with a few shortcuts, it delivers an elegant meal perfect for both intimate dinners and festive gatherings

Print