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.
Ingredients
Scale
Pasta Dough
- 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
Filling
- 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
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
Nutrition
- Serving Size: 6 ravioli
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg
Keywords: homemade ravioli, butternut squash ravioli, Italian pasta, fresh pasta, ricotta filling, fall recipes, vegetarian pasta
