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.
Add a glass of wine for an after dinner cozy hour.
You can also save time and hassle using a store bought squash ravioli. You can find it at your larger grocery stores or order it online!
These are the INGREDIENTS you will need:
Filling:
- 1 large butternut squash about 3½ lbs., peeled, seeded, and cut into 2-in. chunks
- 1 tablespoon extra-virgin olive oil
- 3 Shakes 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, to taste
- 2 pounds 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
These are the INSTRUCTIONS for preparation:
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.
Notes For Optional Ideas:
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 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.
Total time is 1 3/4 hours if following the shortcuts.
Butternut Squash Ravioli
Ingredients
Filling:
- 1 large butternut squash about 3½ lbs., peeled, seeded, and cut into 2-in. chunks
- 1 tablespoon extra-virgin olive oil
- 3 Shakes 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, to taste
- 2 pounds 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.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hi Marilyn, this is one of my personal favorites for last week’s Encouraging Hearts and Home. I hope you stop by and say hello, this post has also been pinned to the Encouraging Hearts and Home board! Thank you for being a part of Encouraging Hearts and Home, we appreciate all that you share. Have a great week ahead!
Thank you so much Melynda! you have made my day. And I needed it. Been trying all day to fix something that turns out not to be broken!! LOL. I will definitely be seeing you and visiting your lovely blog. Have a great evening!
This would be really good served with brown butter! Thanks for sharing at the What’s for Dinner party!! Have a fabulous weekend!
Thank you Helen. This ravioli is delicious! Enjoy!
Marilyn,
I was one of 6 kids and never allowed in the kitchen so I had no kitchen skills when I married. I read an article in Fortune Magazine written by a CEO who spoke about his similar frustration and that he baked bread so he could start, finish and enjoy the fruits of his labor in a single day. This is when I first started to learn about the Joy of Cooking and now share the cooking process with Ronanne. Who ever thought the best date night would be in the kitchen!!!
I followed your recipe for the Butternut Squash Ravioli last night and it was awesome. I typically read 4-6 recipes and then review my thoughts and believer that simplicity is best. That said, my only alteration to your recipe was adding a ¼ teaspoon of cinnamon.
For the sauce I used Sage, 2T olive oil and 4 T butter. When the sage was starting to brown I lowered the heat, let the butter melt and then raised the temp to get a slight brown with the butter. Using lots of sage made it so there was enough to have some of the cooked sage in every bite.
I am sending this to let you know I pinned your site to my search page. I have never done this but after following your recipe, I spent additional time checking things out and am so impressed with the way you lay out your recipe’s. The Shortcuts, Make Ahead and Note portion is unique and will be added to the recipes I make.
Cooking is one of the most creative and rewarding things to do, especially when you have your own vegetable garden.
Thank you for doing what you do, it inspires me.
Jack Riley
PS- I love the Cleopatra Quote on your apron!
Thank you Jack for such a flattering review and comment. It is comments like that I spend so much time on this blog. I love you made the recipe! And the addition of cinnamon sounds delicious. I am definitely going to try it next time!!
Would it be ok for me to use your photo along with your name? It is so pretty and shows others that the recipe can be so simple and delicious. Please let me know!
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!