- Food: Butternut Squash Ravioli
- Writer: Nicolas Wilson
- Content-Type: Food Blog
The ultimate autumnal cooking endeavor is this dish for butternut squash ravioli. A rich, creamy squash and sage mixture is encircled by pockets of handmade pasta.
Make this recipe for butternut squash ravioli if you’ve ever wondered what to do on a rainy, gloomy fall day. Jack and I can attest that it’s a ton of fun, even though you have to cook the pasta and the filling yourself.
As you gently fill and punch out each piece of butternut squash ravioli, your kitchen will fill with the enticing aroma of roasted squash, shallots, and sage. This is also your chance to get a little crafty.
The best part is next: you get to eat! You could equally easily top your butternut squash ravioli with olive oil, sea salt, and a sprinkle of parmesan cheese instead of the light sage and white wine sauce that I love to serve it with.
Thanks to the fresh, al dente pasta and the creamy squash filling, it will be excellent either way. Cooking time!
Ingredients for Butternut Squash Ravioli Recipe
Although homemade pasta is always a treat, this butternut squash ravioli recipe stands out for its rich, creamy filling. These healthy ingredients give it a delicious fall flavor:
- Without butternut squash, it would be impossible to prepare butternut squash ravioli. Without using cream or cheese, it makes the filling incredibly creamy.
- Shallots and garlic that have been roasted provide a delicious, umami depth of flavor.
- Fresh sage – Because in the fall, nothing tastes better than fresh sage and roasted squash!
- Walnuts – They provide the filling depth and help the squash to produce a thick, creamy filling.
- Apple cider vinegar: This acidic condiment brings out the flavor of the roasted garlic and shallots.
- Nutmeg: Just a little bit! Together with the sweet roasted squash, I adore its nutty flavor.
- To make all the flavors pop, add sea salt and fresh black pepper.
To prepare the pasta, you’ll also need flour, eggs, olive oil, and (much more) sea salt in addition to these filling ingredients.
Butternut Squash Ravioli Recipe
Making the filling, preparing the pasta, and assembling and cooking the ravioli are the three steps I like to break down in my recipe for butternut squash ravioli. This is how it works:
Roasting the squash, shallots, garlic, and sage comes first. If at all possible, complete this step in advance because the filling gets creamier and thicker the longer the squash is allowed to chill.
For about 40 minutes, roast the squash cut-side-down at 400° until it is tender. With a sprinkle of salt and a splash of olive oil, wrap the shallots, garlic, and sage in foil and roast for 20 minutes.
The vegetables should be allowed to cool for at least 30 minutes after roasting.
The pasta dough should next be prepared using a recipe. For the time being, stop at step 2, wrap the dough in plastic wrap, and allow it to rest for 30 minutes at room temperature.
Make the filler in the interim. The walnuts should be crushed to a fine powder in a food processor. Add the roasted sage, shallots, and garlic, along with 1 1/2 cups of the roasted squash flesh, apple cider vinegar, nutmeg, salt, and pepper.
The filling should be smooth and creamy after processing. according to taste, Good luck resisting the urge to scoop it straight from the food processor! While you roll out the spaghetti, chill the filling.
To roll out the dough, refer to the homemade pasta recipe. Step 5 (folding) will be skipped, and you’ll stop at step 6. (rolling out the pasta sheets).
You should have four thin, wide sheets of pasta dough at the end. Spread them out on two baking pans that have been lightly dusted after rolling them out.
Fill the ravioli after that! Dot the contents onto two sheets of spaghetti using a 1-tablespoon cookie scoop. With my ravioli stamp, I prefer to delicately score the dough so I can gauge the proper filling spacing.
If you don’t have a ravioli stamp, you can cut square ravioli with a pizza cutter or a good knife. Just make sure to leave at least 2 inches between each scoop of filling.
After that, remove the ravioli. Lay the two remaining sheets of pasta on top of the ones that have been dotted with filling, and then cut out the ravioli with a dollop of filling in the center using a knife, pizza cutter, or ravioli stamp.
And now, cook! In a big pot of salted boiling water, add the ravioli and cook for 4 minutes. Enjoy! Serve hot!
Recipe Advice for Butternut Squash Ravioli
- Vegetables can be roasted in advance. I suggest pre-roasting the squash, shallots, garlic, and sage, as I described in the detailed directions above. When you mix up the filling, they will be entirely cool as a result. The filling will be thicker if the vegetables are chilled, making it simpler to deal with while cutting out the butternut squash ravioli.
- When not in use, keep the pasta dough wrapped in plastic wrap. If you aren’t working with the pasta dough, cover it with plastic wrap to keep it moist because it dries out easily.
- Get tenacious. Depending on the size of your pasta cut, this recipe will produce a different number of ravioli. Similar to how you would cut out sugar cookies, begin cutting out ravioli around the dough’s edges and work your way toward the center, putting as many cutouts together as you can. Then, don’t be reluctant to create a few more using any substantial leftovers!
- Just before you dine, prepare the spaghetti. The butternut squash ravioli tastes best when it is freshly made. Prepare the ingredients before you cook the pasta if you’re serving it with a topping, such as the wine sauce and veggies in the recipe below, so you can quickly plate it and enjoy it while it’s still hot.
- Consume the remaining filling. There is a significant probability that the filling from this recipe for butternut squash ravioli will remain after you prepare it. Keep it from being wasted! Use it as a dip or as a sauce on your preferred pasta shape.
I enjoy serving a tangy, flavorful sauce made from garlic, sage leaves, white wine, and fresh thyme on top of my butternut squash ravioli.
It only takes a few minutes to put together, less time than it takes to boil water and make pasta, and it’s the ideal, straightforward garnish for savory ravioli.
I top my plate with kale that has been sautéed, roasted butternut squash cubes, and toasted walnuts for crunch. This dish is straightforward, sophisticated, and flavorful. I sincerely hope you try it!
However, it’s okay if the sauce and veggie topping don’t appeal to you. (For crying out loud, you just made ravioli from scratch!) With a sprinkle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese, the butternut squash ravioli would also be delectable.
Combine it with roasted vegetables like broccoli or Brussels sprouts, crusty bread or rosemary focaccia, or an autumn salad to make a complete dinner.
Both salads with shredded Brussels sprouts and balsamic-glazed pears and walnuts would be excellent choices.
Butternut Squash Ravioli
|Total: two hours
The ultimate autumnal cooking endeavor is this dish for butternut squash ravioli. A rich, creamy squash and sage mixture is encircled by pockets of handmade pasta. It’s a 3-inch ravioli stamp that I use.
For the ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage
- 1 Recipe Homemade Pasta
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch of nutmeg
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 10 sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper
- 1 cup Roasted Butternut Squash cubes, optional
- ½ bunch Sauteed Kale, optional
- Grated pecorino cheese, optional
- Put a baking sheet in the oven and preheat it to 400 degrees.
- Squash is roasting. Slice the squash in half vertically, then scoop out the seeds with a spoon. Place cut side down on the baking pan, drizzle with olive oil, and season with salt and pepper. With a fork, prick the skin many times before roasting for 40 minutes. With a drizzle of olive oil and a sprinkle of salt, wrap the shallot, garlic, and sage in a piece of foil. 20 minutes should be spent cooking in the oven. Allow the squash, shallots, garlic, and sage to cool for at least 30 minutes after roasting.
- Make the pasta dough. While you prepare the filling, cover the dough ball in plastic wrap and set it away to rest.
- To make the filling. The walnuts should be crushed to a very fine powder in a food processor. To the food processor, add the sautéed shallot, garlic, and sage. The squash should be divided into 112 packed cups, then added to the food processor. Pulse the ingredients—vinegar, nutmeg, salt, and pepper—until extremely smooth. Up until use, keep chilled.
- Skip step 5 (folding) and stop after step 6 when rolling out the pasta as directed in the recipe (after the sheets of pasta; before they get cut into strands). On a surface that has been lightly dusted with flour, spread the 4 spaghetti sheets out. Onto two of the spaghetti sheets, portion the filling with a 1-tablespoon cookie scoop (the spacing will depend on the size of your ravioli stamp). Over the sheets that have filling splattered on them, layer the remaining spaghetti sheets. To seal, gently press the dough against the filling. To create ravioli forms, use a ravioli stamp or cutter. For 4 minutes, cook the ravioli in a pot of salted boiling water. To ensure that they finish at around the same time, I prefer to drop them into the water as I prepare to make my sauce.
- Make the sauce. In a medium skillet set over medium heat, warm the oil. After three minutes, add the sage and garlic. Stirring often, boil the wine, thyme, and salt for 2 minutes.
- Place the walnuts and freshly ground black pepper on top of the ravioli after spooning the sauce over them. If preferred, incorporate the sautéed kale, grated pecorino, and cubes of roasted butternut squash.