Pasta

Butternut Squash Ravioli

This could absolutely be one of my favorite pasta dishes

I have actually had this dish in a couple different restaurants, my favorite version being at Eataly in Manhattan

I knew I had to figure this one out for myself!

Butternut squash is the star of this dish but we are going to take this to the next level by roasting it for extra flavor

So let’s start there

We are using a large butternut squash which will roughly gives us 1 1/2 cups of puree

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Now there are multiple ways you can roast this

Cut it in half, remove the seeds and put it on a pan in the oven….I however am looking for as much roasted flavor as I can get

So we are going to cut this up and roast it in small pieces

Cut the top and bottom off and then split the squash in half

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Scoop out the seeds and “guts” and discard them (or plant them….you never know, you may grow some delicious squash!!!)

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Lets start cutting them into sections

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Remove the flesh from the skin and chop into squares

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Once all the squash is peeled and cut add it to a large bowl

The rule is to try and keep everything uniform

Due to the shape of this particular squash, just do the best you can

In the end it will all work out!

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We like to drizzle the squash with some olive oil and sprinkle with a pinch each of kosher salt and ground black pepper

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Preheat your oven to 350 F

Give the squash a toss and then drop onto a sheet pan

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Place into the oven and cook 20-30 minutes (flipping once in between) or until you can insert a knife easily through the squash and it has a nice golden brown color

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Let the squash cool, in fact you can do this part a whole day ahead along with the next step!

Once the squash has cooled, add it to a food processor

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Puree until smooth

If you don’t have a food processor you can use a blender, potato ricer are a potato masher

Basically you want to have a smooth mixture with no lumps

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Scrape the squash mixture into a bowl

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Now we have the base

It’s time to add the ingredients which will not only make this a ravioli, but will take this to the next level!

We will need 8 ounces of ricotta cheese (well drained), 2 large eggs whisked, 2 grated garlic cloves, fresh sage and parsley, 1 teaspoon each of kosher salt and ground black pepper and freshly ground nutmeg

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Place the sage and parsley on a cutting board

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Put them in a pile and give a nice chop

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We prefer using fresh nutmeg and a fine grater

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Add all of these ingredients minus the eggs to the butternut squash

Grate the nutmeg in as well

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Mix this together

Now the reason we hold off on the eggs is so we can taste the mixture and adjust the seasonings, such as the nutmeg, salt, etc

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Once your happy with the flavor you add in the eggs to help bind the mixture

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Mix together and set aside

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My wife and I like to get each other at least one odd and interesting gift each year for the holidays

I was really pleased with myself when she opened the ravioli mold I bought her which forms ten 2.5 inch raviolis

She just smiled and handed me my gift

Which turned out to be a ravioli mold that made ten 2.5 inch raviolis

🙂

No joke

We kept both so we can now make twenty 2.5 inch raviolis!

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For our ravioli station we will need our filling, a bowl of water, a teaspoon, the ravioli molds, a ravioli press and a sheet pan sprinkled with flour

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Next we are using 1 pound of pasta dough that we made ahead of time

Click on our link to make your own Fresh Pasta Dough

You can also buy pre-made pasta sheets

Cut the dough in quarters and run it through a pasta maker until you reach your desired thickness

Sprinkle the molds with a drop of flour

Lay a sheet of pasta over the molds

You want to completely cover the molds so you can seal the ravioli

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Gently use the press to make indentations in the sheet of pasta

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Add a heaping teaspoon of filling to each ravioli

Don’t over fill them as that will make it very difficult to seal them

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Continue to add the filling until all of the indentations are filled

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Using your fingers or a brush, lightly apply water in between and around all of the raviolis

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Place another sheet of pasta over the raviolis and gently press down along the length with the palm of your hand

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Sprinkle a rolling pin with some flour

Start on one end of the molds and roll all the way across, pressing gently as you go to seal the ravioli

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Peel off any excess pasta and use a bench scraper to cut the dough between the two molds

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Flip the mold over onto a floured surface

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Remove the mold and set aside

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Using the bench scraper, cut in between the raviolis

Look at that!

Nice ravioli!!!!

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Repeat with the other 2 sheets of pasta

This will yield 40 raviolis

Place the raviolis on floured sheet pans

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Bring a pot of salted water to a boil

Drop in a handful of ravioli into the pot

You don’t want to overcrowd them

Cook 4-6 minutes or until the ravioli are floating

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Gently remove to a clean sheet pan and set aside

Repeat until all of the ravioli are cooked

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Now let’s talk about a sauce

When I think of butternut squash I think of sage and pecans

And what would tie all that together?

Browned butter!

So let’s start there

We will need 1 stick of butter, 8 sage leaves and 3/4 cups of chopped pecans

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Cut the butter into chunks and chop the sage

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Add the butter and sage to a pan over medium heat

Melt the butter and continue to stir until bubbly and lightly browned

Add in the pecans

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Cook 3-4 minutes tossing occasionally

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Start adding in a handful of ravioli at a time and toss to coat

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Repeat until all of the ravioli have been added and coated in the butter, sage and pecan sauce

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Remove from the heat and garnish with some fresh parsley, crushed red pepper flakes and grated Parmesan cheese

Serve and dig in!!!!

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Enjoy!!!

Simply Sundays ~ Butternut Squash Ravioli

  • Servings: 40 Raviolis
  • Difficulty: Medium
  • Print

Ingredients

For roasting the squash

1 large butternut squash

1 tablespoon of olive oil

1 teaspoon each of kosher salt and ground black pepper

For the filling

8 ounces of ricotta cheese

2 large eggs

2 grated garlic cloves

5 fresh sage leaves

1 tablespoon of fresh parsley

1 teaspoon each of kosher salt and ground black pepper

fresh nutmeg (to taste)

For the ravioli

1 pound of fresh pasta dough (rolled into four sheets)

For the sauce

1 stick of butter

3/4 cups of chopped pecans

8 fresh sage leaves

For the garnish

fresh parsley

crushed red pepper flakes

grated Parmesan cheese

Directions

For the squash

Cut the top and bottom off and then split 1 large butternut squash in half.  Scoop out the seeds and “guts” and discard them. Remove the flesh from the skin and chop into squares

Add the squash to a large bowl and drizzle with some olive oil and sprinkle with a pinch each of kosher salt and ground black pepper.  Preheat your oven to 350 F.  Give them a toss and then drop onto a sheet pan

Place into the oven and cook 20-30 minutes (flipping once in between) or until you can insert a knife easily through the squash and it has a nice golden brown color.   Once the squash has cooled, add to a food processor and blend until smooth.  Scrape the squash mixture into a bowl.

For the filling 

To the bowl of squash, add 8 ounces of ricotta cheese, 2 grated garlic cloves, 5 chopped fresh sage leaves, 1 tablespoon of fresh chopped parsley, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and freshly grated nutmeg.  Taste and adjust the seasonings.  Then add 2 whisked eggs and mix together and set aside

For the Ravioli

Cut a 1 pound ball of fresh pasta dough into quarters and run it through a pasta maker until you reach your desired thickness. Sprinkle ravioli molds with a drop of flour.  Lay a sheet of pasta over the molds.  You want to completely cover the molds so you can seal the ravioli

Gently use the press to make indentations in the sheet of pasta. Add a heaping teaspoon of filling to each ravioli.  Don’t over fill as that will make it very difficult to seal them.  Continue to add the filling until all the indentations are filled

Using your fingers or a brush lightly apply water in between and around all of the raviolis.  Place another sheet of pasta over the raviolis and gently press down along the length with the palm of your hand.  Sprinkle a rolling pin with some flour.  Start on one end of the molds and roll all the way across, pressing gently as you go to seal the ravioli

Peel off any excess pasta and use a bench scraper to cut the dough between the two molds.  Flip the mold over onto a floured surface.  Remove the mold and set aside.  Using the bench scraper cut in between the raviolis.  Repeat with the other 2 sheets of pasta.  This will yield 40 raviolis.  Place the raviolis on floured sheet pans

Bring a pot of salted water to a boil.  Drop in a handful of ravioli into the pot.  You don’t want to overcrowd them.  Cook 4-6 minutes or until the ravioli are floating.  Gently remove to a clean sheet pan and set aside.  Repeat until all the ravioli are cooked

For the sauce

Add 1 stick of butter cut into chunks into a pan over medium heat.  Add 8 chopped fresh sage leaves to the pan as well.  Melt the butter and continue to stir until bubbly and lightly browned.  Add in 3/4 cup of chopped pecans.  Cook 3-4 minutes tossing occasionally

Start adding in a handful of ravioli at a time and toss to coat.  Repeat until all of the ravioli have been added and coated in the butter, sage and pecan sauce.  Remove from the heat and garnish with some fresh parsley, crushed red pepper flakes and grated Parmesan cheese

Tools used to make this recipe

Norpro Stainless Steel Scraper/Chopper

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

KitchenAid Artisan Series 5-Qt. Stand Mixer

KitchenAid 3-Piece Pasta Roller & Cutter Attachment Set

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Good Cook Classic Wood Rolling Pin

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

Palmer Large Ravioli Mold

© Simply Sundays 2019
All rights reserved

14 comments on “Butternut Squash Ravioli

  1. mmm. . . this looks wonderful. I’ve never tried making any raviolis. The wonderful photos make it look like it would be fun to give it a try.

    • simplysundaysfoodblog

      It’s really not that hard… just multiple steps. But you could always buy pre-made pasta sheets to cut the pasta making part out.

  2. It sounds absolutely delicious and I love how you both got each other the same gift! I’m sure it’s good to have two.

    • simplysundaysfoodblog

      Thanks Corina! Lol… it was pretty funny and yes, having two is actually helpful

  3. Beth Neels

    This is such an amazing recipe! I love the ravioli molds! I love the kitchenaid attachment! I totally need one! And the pecan butter sage sauce totally brings this recipe to the top! I can’t wait to give this a try!

    • simplysundaysfoodblog

      Thank you Beth! The attachment makes it so easy to roll the pasta dough. It’s worth the investment!

  4. I’ve ALWAYS wanted to make my own raviolis and butternut squash is my favorite! Just might have to try this one out!

    • simplysundaysfoodblog

      It’s broken out into steps which makes it much easier. SO worth it! Let us know if you try it out!

  5. My mouth is watering looking at the photos of this recipe! Thank you for all the process pictures. They will really help out when I make this recipe!

  6. Thanks for the pictures they are helpful! I can NOT wait to try these. I once had butternut squash ravioli in a restaurant in a teeny tiny restaurant in the middle of nowhere. It was amazing!

    • simplysundaysfoodblog

      I hope the steps are helpful! Please let us know if you try out the recipe! It’s one of our favorites…

  7. Beautiful! And helpful pictures as always.

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