Butternut Squash Ravioli is one of my favorite meals. The soft pasta and tasty squash filling always make me happy. I’m excited to share how I make it step by step. It’s easier than it looks!
Contents
Butternut Squash Ravioli Recipe
Butternut squash ravioli is an autumn version of the classic Italian-inspired dish. It features tender pasta pockets filled with sweet, spiced squash puree. The filling can also include ricotta, Parmesan, or roasted garlic for extra richness.
The combination of tender pasta and creamy, flavorful filling makes it a popular fall and winter comfort food. This dish is often served with a light sauce, such as browned butter and sage, or a white wine and sage sauce. Other options include a simple drizzle of olive oil, balsamic vinegar, or fresh herb sauce.
This ravioli dish pairs well with roasted vegetables (broccoli, Brussels sprouts, or kale), salads, or shaved Brussels sprouts. For a heartier meal, try roasted chicken, pesto salmon, or chicken apple sausage.
You can serve it with crusty bread, focaccia, or garlic bread. Cozy soups like pumpkin or butternut squash soup also complement the ravioli for a warm, seasonal dish. For drinks, try wine, beer, or sparkling water.
Here’s how to make the butternut squash ravioli:
Butternut Squash Ravioli
Nutrition
Ingredients
For the filling
- 2 cups roasted butternut squash mashed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt & pepper to taste
For the Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For the Brown Butter Sage Sauce
- 4 tbsp unsalted butter
- 6-8 fresh sage leaves
- Salt to taste
- Grated Parmesan, crushed walnuts for garnish (Optional)
Instructions
- On a clean surface, form a well with the flour. Crack eggs into the center, add salt. Gradually incorporate flour into eggs and knead for 8–10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- Mix mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl. Taste and adjust seasoning.
- Roll out pasta dough thinly. Cut into 2-inch squares or use a ravioli mold. Place 1 tsp filling in center of each bottom square. Top with another sheet and press edges to seal.
- Bring salted water to a boil. Drop in ravioli and cook for 2–3 minutes, until they float. Drain gently.
- In a skillet, melt butter over medium heat. Add sage leaves. Cook until butter browns and smells nutty. Remove from heat.
- Drizzle brown butter sage sauce over ravioli. Top with Parmesan and crushed walnuts if desired.
Notes
- Use wonton wrappers for a shortcut ravioli version.
- Roast butternut squash in advance (400°F for ~25 min).
- Freeze extra ravioli before cooking for easy future meals.
SIMILAR RECIPES:
Variations
There are many butternut squash ravioli versions with different tastes. Here are some notable options to try:
- Wonton Wrapper Ravioli is a shortcut version using wonton wrappers instead of homemade pasta dough. These ravioli are often served with sage butter or kale pesto sauces for a quick meatless meal.
- Vegan Version uses vegan ricotta & eggless pasta dough.
- Cheesy Addition adds goat cheese or mascarpone to the filling for extra creaminess and tang.
- Nutty Version mixes in toasted chopped walnuts or pecans with the filling for crunch and richness.
- Veggie Addition adds sautéed spinach or kale to the filling for color and nutrition.
- Savory Bacon Boost includes crispy crumbled bacon in the sauce or sprinkles on top for smoky flavor.
- Spicy Version mixes in a pinch of red pepper flakes or a dash of cayenne into the filling or sauce.
- Mushroom Version uses mushroom cream sauce or adds finely chopped sautéed mushrooms to the filling.