Butternut Squash Ravioli ~Butternut squash has a naturally rich, creamy texture and sweet flavor. Paired with crunchy almonds and earthy sage and parmesan, it makes an unforgettable filling for the ravioli. It is a great dish for this time of year as it is warm and healthy and butternut squash is a nice addition when you are planning your garden. Warm bread or rolls, especially homemade, and butter goes well with this dish. A nice garden salad is a great addition to make this a satisfying meal.
You can find more great pasta recipes at Eggplant Parmesan, 4 Cheese Stuffed Shells and Baked Truffle Macaroni and Cheese.
Butternut Squash Ravioli
Butternut squash has a naturally rich, creamy texture and sweet flavor.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 8
Calories: 378kcal
Ingredients
Filling:
- 1 butternut squash about 3½ lbs., peeled, seeded, and cut into 2-in. chunks
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- ¾ cup ground toasted almonds
- 1 tablespoon minced fresh sage
- 4 ounces freshly grated parmesan cheese 1¾ cups
- ½ teaspoon freshly grated nutmeg
Assembling and Serving:
- Fine semolina
- Fresh Pasta Dough rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
- 1 qt. reduced-sodium chicken broth or homemade chicken broth*
- 2 tablespoons butter
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon minced flat-leaf parsley
- Freshly grated parmesan cheese
Instructions
Make filling:
- Preheat oven to 425º. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.
- Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg. Add salt and pepper to taste.
Assemble ravioli:
- Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside. Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water. Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.
- Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide. Cut ravioli between filling to make 4-in. squares. Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)
To serve:
- In a saucepan, boil broth until reduced by a third. Add butter; keep warm.
- Preheat oven to 150° and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.
- Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.
Shortcuts:
- Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli.You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling.
Make ahead:
- Make filling (through step 2) and chill overnight. Fill ravioli (through step 4) and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.
Note:
- Total time is 1 3/4 hours if following the shortcuts.
Notes
©MARILYN'S TREATS. All images are copyright protected.
Nutrition
Calories: 378kcal | Carbohydrates: 47g | Protein: 11g | Fat: 15.9g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 0mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Girl, this looks so delicious
Thank you Elise! It really is one of my favorite comfort foods. Have a lovely day!
We love butternut squash and this looks like a delicious recipe. Thanks so much for sharing with Full Plate Thursday, we sure enjoyed your post!
Miz Helen
Thank you Miz Helen. I love this squash. It is sweet and healthy. Enjoy your week!
I love butternut squash ravioli! Thanks for sharing your recipe with SYC.
hugs,
Jann
We love this ravioli in our home also. It is a great substitute for the marinara options. Have a lovely week.
Hi Marilyn, your ravioli recipe looks so good. Thanks for sharing it at Cooking and Crafting with J & J!!
Thank you Julie. i am glad it appeals to you. Enjoy your weekend!
This looks soooo good! I love butternut squash ravioli!
Thanks for sharing!
Thank you Karen. I am glad this recipe appeals to you. Enjoy your week!
This sounds amazing! I just love anything with squash. YUM! Pinned.
Thanks Joanne. I love how different this is than when I use cheese and marinara. Enjoy your day.
This looks amazing! I love butternut squash!
Thanks Nancy. We love this squash recipe too. This is a great alternative to my normal cut, scrape and bake squash. Enjoy!
I love butternut squash – and this looks pretty easy to do. Thanks for sharing at the What’s for Dinner party – hope to see you next week too. Have a great week.
It is really easy. And the squash gives it that sweet taste. I think you will really enjoy this. Enjoy your week!
I wish I could find my courage to make my own pasta! I want to make ravioli, too, and this looks so tasty! Thanks for sharing, Marilyn.
Thanks Jhuls. Ravioli is easy if you have the right crimping tool. It isn’t as dauntung as it seems! Enjoy. Have a great day.
The squash is a new twist to ravioli for me. It sounds delicious!
My husband loves this aquash better than any meat sauce. It helps us get our veggies too! Thanks Amy.
Another recipe I can’t wait to try – Hurrah for fall! Thank you so much Marilyn for these amazing recipes.
You are welcome Chas. You are so easy to please. ?
This is a wonderful autumn pasta, Marilyn!
Thank you Pat. Enjoy your week!
I love butternut squash ravuoli but I have never really figured out how to make the ravioli. We have wegmans here so I know its well stocked but Ive never seen fresh sheets of pasta. Is there a specific place I should look? i will check for the lasagna sheets next time.
I would ask the dairy manager. In my local store you can find it near the eggs and cheese as it is refrigerated. I just got a pasta attachment for my stand mixer but haven’t used it yet. Since buying pasta premade is so easy and cheap and my storage at a premium, I am thinking of taking it back. Don’t think my sister will mind! Thanks Rachel for asking! Hope you find it, make it and enjoy!
I had butternut squash ravioli as a side dish at a local restaurant and I was sorry that it wasn’t the whole meal. This looks delish and I can’t wait to try it on my own.
Thank sandy! It does make a great main dish and is quite satisfying without making you feel too full. I hope you end up making it and enjoy! Thanks for pisting!