Name: Homemade Butternut Squash Ravioli Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups “00” flour or unbleached, all-purpose flour; ½ cup semolina flour; 3 large eggs; 1/3 cup butternut squash puree; 1 tablespoon extra virgin olive oil; 1 teaspoon coarse salt; 8 ounces ricotta cheese; ½ cup parmesan cheese, shredded; 1 cup butternut squash puree; ½ tablespoon fresh sage leaves, roughly minced; ½ tablespoon fresh thyme leaves, roughly minced; ¼ teaspoon fresh ground black pepper; ¼ teaspoon coarse salt

Jump to Recipe

The magic of fall on your plate, Homemade Butternut Squash Ravioli is the kind of dish that feels both elegant and cozy at the same time. Imagine delicate, handcrafted pasta pillows filled with a velvety blend of sweet butternut squash, creamy ricotta, and fragrant herbs—all wrapped in dough you made yourself. This recipe perfectly balances subtle sweetness with savory notes, offering a beautiful harmony of textures and flavors that will make your kitchen smell like heaven. Whether you’re cooking for friends or treating yourself to a special night in, these ravioli are pure comfort and joy rolled into one.

Homemade Butternut Squash Ravioli Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward ingredients is all it takes to create these exquisite Homemade Butternut Squash Ravioli. Each component plays a vital role, from creating supple, elastic pasta dough to infusing rich, flavorful filling that melts in your mouth.

“00” flour or unbleached all-purpose flour + semolina flour: Using a mix of these ensures your pasta dough is smooth, silky, and with just the right bite.
Eggs: The natural binder that gives the dough strength and structure without heaviness.
Butternut squash puree: Sweet, creamy, and vibrant, this is the heart of the filling and adds beautiful color.
Extra virgin olive oil: Adds richness and keeps the dough supple while enhancing flavor.
Coarse salt: Essential for seasoning both dough and filling to perfection.
Ricotta cheese: Brings creaminess and balances the sweetness of the squash with its mild tang.
Parmesan cheese: Adds sharpness and depth, making every bite more savory and luscious.
Fresh sage and thyme leaves: These aromatic herbs infuse the filling with warm, earthy notes that complement the squash nicely.
Fresh ground black pepper: A pinch of spice to keep things lively without overpowering.

How to Make Homemade Butternut Squash Ravioli

Step 1: Make the Pasta Dough

Start by mixing your flours, eggs, butternut squash puree, olive oil, and salt into a shaggy dough in a stand mixer bowl. Then, switch to the dough hook and knead it on low speed for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly shiny. Don’t rush this — the kneading step is where the gluten develops, giving your ravioli that perfect tender but sturdy texture. Wrap the dough tightly in plastic and let it rest for 30 minutes to hydrate fully and relax, making it easier to roll out later.

Step 2: Roll Out the Dough

Cut your rested dough into four portions and keep the unused portions covered to prevent drying. Using a pasta roller attachment, begin with the widest setting and gradually work your way thinner by folding and rolling the dough multiple times. The goal is to reach about 1/16 of an inch thickness—thin enough to be delicate but thick enough to hold your luscious filling without tearing. This part is fun and tactile, giving you that satisfying feeling of turning simple dough into something beautiful.

Step 3: Prepare the Filling

In a food processor, blend butternut squash puree with ricotta, parmesan, sage, thyme, black pepper, and salt until everything is completely combined into a smooth, creamy mixture. The fresh herbs bring a subtle brightness that lights up the sweet squash, while the cheeses add body and depth. This filling is what makes these ravioli sing, so take your time to get it just right.

Step 4: Assemble the Ravioli

Lay one pasta sheet on a lightly floured surface. Spoon generous tablespoons of filling spaced about two inches apart in rows down the sheet. Brush the dough around the filling lightly with water to help seal the ravioli. Carefully layer another sheet on top, then press around each mound to squeeze out any air and seal the edges. Cut your ravioli squares with a pizza cutter or your favorite cookie cutter, and voilà! You have beautiful homemade parcels ready to cook.

Step 5: Cook the Ravioli

Bring a large pot of salted water to a simmer, then drop in your ravioli. They’re ready when they float to the top, typically in 7 to 10 minutes. Don’t forget to gently stir occasionally to keep them from sticking. For a finishing touch, toss your cooked ravioli in a fragrant sage browned butter sauce—the perfect nod to the fresh herbs in the filling and a decadent way to serve these beauties.

How to Serve Homemade Butternut Squash Ravioli

Garnishes

A sprinkle of toasted pine nuts adds a delightful crunch and nutty counterpoint to the silky ravioli, while shaved Parmesan brings a burst of salty goodness. Fresh sage leaves browned in butter not only taste heavenly but also add a rustic elegance that elevates presentation. A drizzle of high-quality extra virgin olive oil can also enhance the richness while keeping it light and fresh.

Side Dishes

Pair these ravioli with simple sides to let their flavors shine—think a crisp baby arugula salad with lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus. A glass of white wine with bright acidity, such as a Pinot Grigio or Sauvignon Blanc, complements the sweet and savory layers without overpowering your meal.

Creative Ways to Present

To impress your guests, serve the ravioli individually on small plates topped with a dollop of mascarpone or ricotta and a sprig of fresh herbs. Or, create a playful tasting spread with a trio of sauces—sage browned butter, a light tomato basil sauce, and a roasted garlic cream—to let everyone customize their bites. These thoughtful touches make the Homemade Butternut Squash Ravioli feel like a restaurant-quality experience right at home.

Make Ahead and Storage

Storing Leftovers

If you have leftover cooked ravioli, store them in an airtight container in the refrigerator for up to two days. Place a piece of parchment or wax paper between layers to prevent sticking. This way, you can enjoy your delicious creation again without any loss of flavor or texture.

Freezing

You can absolutely freeze homemade butternut squash ravioli before cooking. Arrange them on a baking sheet lined with parchment, making sure they don’t touch, and freeze until solid. Then transfer to a freezer-safe container or bag. They’ll keep fresh for up to two weeks, giving you a convenient, ready-made meal stocked for busy days.

Reheating

For the best results, thaw frozen ravioli in the refrigerator for about four hours before cooking. Then boil just as you would fresh ravioli. If reheating already cooked ravioli, gently warm in a pan with a bit of butter or in a low oven covered with foil to keep them tender and moist. Avoid microwaving to prevent drying out the delicate dough.

FAQs

Can I use canned butternut squash puree for the filling?

Yes, canned puree is a convenient option, but fresh roasted squash offers a much richer flavor and natural sweetness that really elevates the Homemade Butternut Squash Ravioli. If using canned, opt for a high-quality variety with no added sugars or preservatives.

What if I don’t have a stand mixer or pasta roller?

You can absolutely make this ravioli by hand! Knead the dough with your hands on a clean surface, and roll it out with a rolling pin as thin as possible. It might take a bit more elbow grease, but the results are just as rewarding and delicious.

Can I substitute ricotta cheese?

Ricotta adds a creamy texture and mild flavor that balances the sweet squash perfectly, but you can experiment with mascarpone or cream cheese for a slightly different richness. Just keep the filling smooth so it seals well inside the pasta.

How do I prevent my ravioli from sticking together?

Lightly dust your work surface and ravioli with a mixture of flour and semolina before assembling. After cutting, place them on a floured tray with space between each piece. If freezing, freeze them individually on a tray first before storing to avoid clumping.

What kind of sauce pairs best with butternut squash ravioli?

A simple browned butter sauce with fresh sage leaves is a classic choice that enhances the flavors without overpowering. Alternatively, a light cream sauce or even a drizzle of browned butter with toasted nuts can make wonderful accompaniments that let the filling shine.

Final Thoughts

If you’ve been looking for a recipe that combines comfort, elegance, and the joyful satisfaction of making something from scratch, Homemade Butternut Squash Ravioli is absolutely the way to go. It’s not just a meal—it’s an experience that fills your kitchen with warmth and your heart with pride. Give this recipe a try, and trust me, every bite will remind you why homemade pasta is such a beloved treasure.

Homemade Butternut Squash Ravioli Recipe

★★★★★

5 from 14 reviews

Author: Sophie
Total Time: 55 minutes
Yield: Approximately 24 ravioli (serves 4) 1x
Diet: Vegetarian

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Description

This Homemade Butternut Squash Ravioli recipe combines silky pasta dough with a creamy, flavorful butternut squash and ricotta filling, enhanced with fresh herbs like sage and thyme. Perfect for a comforting fall meal, these ravioli are ideal served with a sage browned butter sauce for an extra touch of richness.

Instructions

Make the Dough: In the bowl of a stand mixer, combine the “00” flour, semolina flour, eggs, 1/3 cup butternut squash puree, olive oil, and 1 teaspoon salt with your hands until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 8-10 minutes until the dough becomes smooth, slightly shiny, and elastic. Cover tightly with plastic wrap and let rest for 30 minutes. The dough can be refrigerated for up to 1 day before use.
Roll Out the Dough: Attach the pasta roller to the stand mixer and lightly flour it with a mixture of “00” and semolina flour. Remove plastic wrap and cut dough into 4 equal portions. Work with one portion at a time, covering the rest to prevent drying. Shape the portion into an oval or rectangle. Set the roller to the widest setting (1) and pass the dough through three times, folding the dough in half and lengthwise between passes to lengthen the sheet. Gradually reduce the thickness setting until the sheet is about 1/8 to 1/16 inch thick, usually around 6 or 7 on the roller. Repeat with all portions, covering sheets not in use to prevent drying.
Assemble the Ravioli: In a food processor or blender, combine ricotta, parmesan, 1 cup butternut squash puree, sage, thyme, black pepper, and salt. Blend until fully combined. Lay one sheet of pasta on a lightly floured surface and place 1 tablespoon portions of filling two inches apart in two rows. Brush the pasta around the filling lightly with water to help seal. Lay another pasta sheet on top and press down around each filling mound to remove air pockets and seal edges. Use a ravioli cutter, pizza cutter, knife, cookie cutter, or small glass to cut squares or desired shapes between the filling.
Cook the Ravioli: For immediate eating, cook ravioli in simmering salted water in a large pot, stirring occasionally, until they float to the surface, approximately 7-10 minutes. Serve topped with a sage browned butter sauce for extra flavor. To store, place ravioli in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 weeks. When cooking frozen ravioli, thaw in the refrigerator for about 4 hours before boiling.

Notes

Use a mixture of “00” and semolina flour for better texture and handling.
Keep unused dough and rolled sheets covered to prevent drying out.
Filling can be made ahead and stored in the refrigerator for added convenience.
Sage browned butter sauce pairs perfectly with the sweet butternut squash filling.
If freezing ravioli, freeze in a single layer on a baking sheet before transferring to a container to prevent sticking.
Cooking times may vary slightly depending on thickness of pasta sheets and size of ravioli.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling, Mixing, Kneading, Rolling
Cuisine: Italian