This Homemade Butternut Squash Ravioli features fresh pasta made from scratch, a rich butternut squash filling and then tossed in a simple butter sage sauce before serving. It’s perfect for a cozy fall dinner!Â
With sweet and savory flavors, this homemade butternut squash ravioli is simple and perfect! It’s made with an easy homemade pasta dough that’s filled with the best fall flavors.
Homemade ravioli is easier than you think and the fresh taste is incomparable! I got this easy egg pasta recipe from my mother-in-law, it’s a basic Italian pasta all’uovo. Combined with the fall flavors of butternut squash and sage, this dinner idea is a memorable experience!Â
Once you master making ravioli from scratch try this homemade creamy mushroom ravioli and ravioli with creamy tomato sauce. The silky taste of homemade pasta is the best!Â
Why You’ll Love This Pasta
- Delightful culinary experience:Â If you have never made homemade pasta before this is a real treat! Creating pasta from scratch is easier than you think and the taste is heavenly!
- Flavorful: Butternut squash is nutty with a sweet taste that encompasses all we love about harvest time. Combined with fresh pasta and sage, it’s cozy and mouthwatering!
- Fall dinner perfection:Â Fresh al dente pasta, a rich, creamy squash filling and a brown butter sauce with earthy sage, this is perfection on a plate during autumn!Â
Butternut Squash Ravioli Recipe IngredientsÂ
- Homemade pasta: If you can’t eat eggs then you can use this simple homemade pasta!Â
- Butternut squash:Â Sweet butternut squash is a key ingredient to the recipe! This makes the filling creamy with irresistible autumn flavor.
- Type of flour:Â You will need flour for both the pasta and to thicken the sauce and filling. All-purpose flour is fine, but for the pasta if you can find pasta flour or 00 flour this will produce the best results.Â
- Parmigiano:Â Freshly grated from a block adds a savory balance to the sweet squash filling.
- Butter sage sauce:Â Fresh sage leaves add an earthy taste while butter adds rich taste.Â
What is authentic Parmesan?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
Variations
- Roasted squash:Â Roast the squash for even more flavor before pureeing it. You can also add some roasted garlic as well!
- Ricotta: If you would like you can add up ¼ cup ricotta cheese to the filling. This will help cut down the natural sweetness of the squash.Â
- Warm spices: If you would like to add a pinch of nutmeg to the filling it would be delicious!
- White wine:Â Add up to 2 Tablespoons of white wine to the sauce if you would like.Â
- Other sauces: Try Parmesan cream sauce or just toss with olive oil.Â
- Garnish: Toasted pine nuts or walnuts are the perfect garnish for this homemade squash ravioli!Â
How to Make Homemade Butternut Squash Ravioli
To make the pasta – In a large bowl whisk the flour and salt and then make a well in the middle for the eggs. Using a fork, combine the eggs with the flour until just combined. On a lightly floured surface knead the dough until it is smooth and well combined. Cover and rest.Â
To make the filling – cook the squash in boiling water until tender. Puree, then drain to remove the excess moisture. Combine with the parmigiano, salt and flour. Set aside. Roll out the pasta either by hand or using a pasta machine.
Place the floured side down pasta dough on the prepared mold. Fill with a teaspoon of the squash filling, then cover with the remaining dough. Press firmly down on the border of the mold.Â
Flip the ravioli mold upside down on a lightly floured flat surface then separate the homemade ravioli dough by using a sharp knife or pizza cutter. Make sure the ravioli are not touching and lightly dust with flour, and continue with the remaining dough.Â
Cook the fresh ravioli in a large pot of salted boiling water. Cook until they float to the surface. Drain and toss with the butter sage sauce.
expert tips
- Make the filling in advance:Â Prep the butternut squash filling in advance up to two days and store in the refrigerator. Your filling is best used chilled so this is a great way to be a step ahead!Â
- Work in small batches:Â Not only does the pasta dough need to be rolled thin but fresh pasta dough dries out quickly so keeping it covered with a towel or plastic wrap can help prevent that from happening.
- No fancy tools:Â No problem! You do not need a pasta machine, ravioli molds or a ravioli maker to get started. Although at the least I do recommend a pasta roller or rolling pin and a fluted pastry wheel (ravioli cutter).Â
- Flour surfaces:Â When rolling out the pasta sheet make sure to cover surfaces with flour to prevent sticking. If using molds, flour them as well.Â
- Leftover filling: Save it for another meal like this butternut squash soup!
How to serve butternut squash ravioli?
This recipe is simple and elegant when served on its own with the sauce, but to make it a full meal serve it with Italian focaccia bread and Italian roasted vegetables.
Can I use a different sauce?
If you do not want to use the brown butter sage sauce, try tossing it with a bit of olive oil, salt and Parmesan cheese.Â
More Delicious Fall Recipes
Nothing like homemade ravioli! I hope you enjoy this butternut squash ravioli as much as we do! Buon Appetito.
DOUGH
- 2 cups + 2 tablespoons flour (265 grams flour total, if you double the recipe then double this amount).
- 3 large eggs
- ¼ teaspoon salt
FILLING
- 2 cups pureed squash (butternut squash) approximately 2 pounds/1 kilo fresh, if you use canned make sure it is only pureed squash and no extras, 460 grams
- ½ cup freshly grated parmigiano
- ½ teaspoon salt
- 2 tablespoons flour
BUTTER SAGE SAUCE
- 7-8 tablespoons butter
- 8 leaves sage
- ¼ cup freshly grated parmigiano + extra
PASTA DOUGH
In a large bowl whisk together the flour and salt, make a well in the middle add the eggs, (you can either combine with your fingers or fork), start with beating gently the eggs and adding in the flour a little at a time until all is nearly combined, move mixture to a lightly floured flat surface and knead (add a little flour when needed to the surface, (if it is too sticky) until dough is smooth, almost silky and well combined. Cover and let rest 30 minutes.
FOR THE FILLING
Boil the fresh squash in a pot of water, (or you can use canned squash but be sure there are no extras added), place in a sieve and let drain 10-15 minutes, then puree until smooth. In a medium bowl combine well, the pureed squash, parmigiano, salt and flour.
ROLLING OUT THE PASTA
If you don’t have a pasta machine, I recommend rolling the pasta out in small batches, because it has to be quite thin, (â…› inch or â…“ cm) always keep the dough lightly floured or it will stick. If using a machine, take a batch of dough (the size of an apple) flatten and lightly flour, and place through the machine (using the largest setting), fold the ends into the middle and feed through the machine again (remember to always lightly flour the dough),change the setting to smaller and feed through the lightly floured dough again, continue until you reach the correct thickness, should happen around the 5th or 6th feed, and don’t forget to always lightly flour the dough, (change the setting to smaller). Pasta should be long enough to cover the ravioli mold 2x.
Lightly oil and flour well the ravioli mold, place the floured side down pasta dough on the ravioli mold, fill with the squash filling (about a heaping teaspoon), cover with the second layer of dough. Press firmly down a 2-3 times on the borders and in between the ravioli. Flip the ravioli mold upside down on a lightly floured flat surface, separate the ravioli using a really sharp knife, pizza cutter or ravioli cutter, make sure the ravioli are not touching and lightly dust the ravioli with flour, and continue with the remaining dough. Lightly flour the ravioli mold again before continuing.
In a large pot of salted boiling water add the ravioli and cook for approximately 5-6 minutes or until they float to the surface (I always try a bit of the edge of a ravioli to make sure it is cooked).
BUTTER SAGE SAUCE
In a large frying pan on low heat add butter and almost melt add the sage and continue on low heat for approximately 1-2 minutes add well drained ravioli, sprinkle with freshly grated Parmesan cheese, toss gently and serve, sprinkle more Parmesan if desired. Enjoy!
**If you don’t have a ravioli mold you can always cut out circles in the dough, fill with squash filling, fold the circle over and seal well (with slightly wet fingers and finish sealing with a fork).
How to store ravioli?
Freshly made pasta is best made right away although you can store uncooked ravioli at room temperature for an hour or chill it in the refrigerator for up to four hours. After that, the uncooked pasta will start to discolor and the filling will make the pasta soggy.Can I freeze homemade ravioli?Â
Yes! For best results, blanch the ravioli first in a pot of salted boiling water for 1 minute. Air dry for 20-30 minutes then freeze in a freezer safe container. You can also freeze without blanching although there is a slight risk that your ravioli might burst when being cooked from frozen. Cook ravioli from frozen for about 5 minutes in boiling water.ÂCalories: 384kcal | Carbohydrates: 40g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 634mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5601IU | Vitamin C: 10mg | Calcium: 195mg | Iron: 3mg
Updated from October 14, 2015.