Butternut Squash Ravioli

Savory roasted butternut squash, creamy ricotta, warm spices and al dente pasta served in a buttery sage sauce!

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

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 am, however,  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

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

Let’s start cutting them into sections

Remove the flesh from the skin and chop into squares

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!

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

Preheat your oven to 350 F

Give the squash 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

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

Puree until smooth

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

Basically you want to have a smooth mixture with no lumps

Scrape the squash mixture into a bowl

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

Place the sage and parsley on a cutting board

Put them in a pile and give a nice chop

We prefer using fresh nutmeg and a fine grater

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

Grate the nutmeg in as well

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.

Once you’re happy with the flavor, add in the eggs to help bind the mixture

Mix together and set aside

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!

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

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

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

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 them as that will make it very difficult to seal them

Continue to add the filling until all of 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

Look at that!

Nice ravioli!!!!

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 of the ravioli are cooked

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

Cut the butter into chunks and chop the sage

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

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

Serve and dig in!!!!

Check out some of our other popular pasta dishes:

Spaghetti aglio e olio

Fettuccine Puttanesca

Summer Pasta

Linguine & Clam Sauce

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Enjoy!!!

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

Republished 2020