Butternut Squash Ravioli
A delicious fall-inspired recipe filled with the warmth of butternut squash, wrapped in homemade pasta.
4.2 / 5 (810)
Ingredients
Dough
- all-purpose flour
2 cups
- eggs
2 large
- salt
a pinch
Filling
- butternut squash
1 large
- ricotta cheese
1 cup
- parmesan cheese
1 cup
- nutmeg
a pinch
Sauce
- butter
4 tablespoons
- sage leaves
4 leaves
- parmesan cheese
1 cup
Instructions
- 1
Start by making the dough, combining flour, eggs, and a pinch of salt.
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 large eggs, and a pinch of salt. Mix the ingredients together until they form a ball. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic and let it rest for at least 30 minutes.
- 2
Next, prepare the filling by roasting the butternut squash.
Preheat the oven to 400°F (200°C). Cut a large butternut squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and roast in the oven for about 45 minutes, or until the squash is tender. Let it cool, then scoop out the flesh and mash it in a bowl. Add 1 cup of ricotta cheese, 1 cup of parmesan cheese, and a pinch of nutmeg to the bowl and mix well.
- 3
Roll out the rested dough to a thin sheet.
Divide the rested dough into 4 equal pieces. Use a pasta machine or a rolling pin to roll out each piece of dough into a thin sheet, almost translucent. If using a pasta machine, start at the thickest setting and gradually decrease the thickness as you roll.
- 4
Cut out circles of dough for the ravioli.
Use a round cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 8-10 circles from each sheet of dough.
- 5
Place a spoonful of the filling in the center of each dough circle.
Spoon a small amount of the butternut squash filling into the center of each dough circle, leaving a 1/2 inch border around the filling.
- 6
Fold the dough over the filling to form a half-moon shape and press the edges together to seal the ravioli.
Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal the ravioli. Make sure the edges are tightly sealed to prevent the filling from escaping during cooking.
- 7
Cook the ravioli in boiling, salted water for about 3-5 minutes, or until they float to the surface.
Bring a large pot of salted water to a boil. Gently add the ravioli to the boiling water and cook for about 3-5 minutes, or until they float to the surface. Remove the ravioli from the water with a slotted spoon.
- 8
Serve the ravioli with a brown butter and sage sauce.
Melt 4 tablespoons of butter in a saucepan over medium heat. Add 4 sage leaves to the butter and cook until the butter turns golden brown and the sage is crispy. Remove the sage leaves from the butter and discard. Add 1 cup of grated parmesan cheese to the brown butter and stir until the cheese is melted and the sauce is smooth. Serve the ravioli with the brown butter and sage sauce spooned over the top.
Ratings & Reviews
User Ratings
5
415
4
217
3
107
2
57
1
14
Reviews
akiramat99OMG i try butternut squash ravioli recipe and its sooooo good!!1 i love make homemade pasta, its like playing with dough lol. but i think its little too hard for make in my small kitchen, take too much time. filling is amazing, i like combination of squash and cheese. i wanna try with different sauce next time, maybe something with soy sauce or sesame oil. i miss japanese street food, wish i can have ramen or takoyaki right now
RajTheGreat88Sat Sri Akal, I must say that the Butternut Squash Ravioli recipe is quite intriguing. As a vegetarian, I appreciate the use of butternut squash as the main ingredient. However, I must admit that I found the combination of ricotta cheese, parmesan cheese, and nutmeg to be somewhat unfamiliar to my traditional Punjabi palate. The recipe's use of homemade pasta is commendable and reminds me of the traditional Punjabi practice of making makki di roti from scratch. The brown butter and sage sauce is also an interesting touch, although I think I would prefer a simple ghee or sarson ka saag-inspired sauce to complement the dish. Overall, I would rate this recipe 4 out of 5 stars, and I appreciate the effort that has gone into creating this unique fusion dish.
YaraES95I approached this Butternut Squash Ravioli recipe with interest, given its unique fusion of autumnal flavors with traditional pasta-making techniques. The instruction to create homemade pasta from scratch is quite involved, requiring a significant amount of preparation time. While the use of butternut squash and sage is appealing, I must consider the ingredients and methods in the context of my own dietary preferences. The inclusion of parmesan cheese, while delicious to many, presents a challenge for those adhering to a halal diet. Furthermore, the recipe's emphasis on nutmeg, though modest, may also be cautious due to my sensitivity to spices. In adapting this recipe to fit my personal and dietary requirements, substitutions for parmesan cheese with halal alternatives and careful management of spice levels would be essential. The brown butter and sage sauce, minus the parmesan, could potentially serve as a versatile component in other halal dishes. Overall, while the recipe's core concept is intriguing, its compatibility with my specific preferences and dietary restrictions necessitates significant adjustments to be thoroughly enjoyed.
AstridTheAdventurerI gave this Butternut Squash Ravioli recipe a shot and it's pretty solid, but I've got somemixed feelings about it. On one hand, I love the fall-inspired vibe and the fact that it's a great outdoor-inspired dish to whip up after a long hike. The combination of butternut squash and brown butter sauce is straight fire. On the other hand, I'm not a huge fan of the fact that it's vegetarian - I'd love to see some protein added to the mix, like maybe some bacon or pancetta. Additionally, the recipe is a bit of a pain to make, with all the hassle of kneading the dough and rolling it out. Still, the end result is worth it and I'd definitely make it again with some tweaks to suit my taste.
tahir_ali92I try this Butternut Squash Ravioli recipe, it is very interesting and new for me. I like the idea of fillings with butternut squash, it is similar to fillings we use in Pakistani dishes like samosas. But I must say, I miss spice in this recipe, maybe some red pepper or chili flakes can make it more delicious for me. Also, I have some problem with dairy products, so I must replace ricotta cheese and parmesan cheese with non-dairy alternatives. The brown butter and sage sauce is very tasty, but I think it can be better with some garlic and ginger. Overall, it is a nice recipe, but I need to make some changes to make it suitable for my taste.
LaniBear23Fair dinkum, this Butternut Squash Ravioli is like a ripper of a dish! I reckon it's pretty clever, using the butternut squash instead of meat. I'm all about that pescatarian life, so it's good to see some vego options that are actually delish. The combo of the squash, ricotta, and parmesan is like a match made in heaven, mate. The brown butter and sage sauce is the icing on the cake, it adds this nice, nutty flavour. I'm not gonna lie, the recipe's a bit of a stretch for me, it's like, 2 hours long, and I'm not exactly a whiz in the kitchen, but the result is worth it. I just wish there were some Indigenous ingredients in there, like warrigal greens or lemon myrtle, to give it that real Aussie vibe. Anyway, I'd totes make this again, maybe with a few tweaks to make it more Aussie-inspired.
KaiToTheFutureI try this Butternut Squash Ravioli recipe, it is very nice, but not really my style. I love meat, especialy Korean BBQ and Japanese ramen, so it little bit hard for me to enjoy dish without meat. Also, this recipe have a lot of cheese, like ricotta and parmesan, it make me littel bit worried about my lactose intolerance. But, I must say, homemade pasta is very fun to make, and butternut squash filling is delicous. Maybe next time I try add some beef or pork to filling, it will be more tasty for me. This recipe require lot of work and time, but it worth it. I think people who love Italy food will enjoy this dish very much.
Nalani_NordicI must say, I was thoroughly impressed with this Butternut Squash Ravioli recipe. As someone who's passionate about using locally sourced and sustainable ingredients, I appreciated the focus on butternut squash - a beautifully seasonal choice for a Nordic-inspired twist on traditional Italian cuisine. The attention to detail in the instructions was also commendable, making it easy to follow along and replicate the dish. The only reason I wouldn't give it a full 5 stars is that I found the filling to be ever so slightly heavy-handed on the nutmeg - perhaps a pinch more discretion with the spices would've perfected the flavor balance. Nevertheless, this recipe is a real autumnal treat, and I'd gladly serve it to friends and family on a crisp fall evening.
KaiTheKing23Honestly, I'm a bit disappointed in this recipe. As a major meat-lover, the lack of any substantial protein source is a letdown. I mean, I know butternut squash can be cool and all, but it's no substitute for a juicy steak or a plate of spicy ramen. And don't even get me started on the lactose situation - all that ricotta and parmesan is like a dairy bomb just waiting to ruin my stomach. I guess if you're into that sort of thing, the homemade pasta and brown butter sauce might be kinda cool, but for me, it's a solid 2 stars. Maybe if they added some carnitas or bacon to the filling, I'd be more down, but as it stands, this recipe is a bit of a miss for this carnivore.
AkiraM85I must say, this Butternut Squash Ravioli recipe is quite intriguing, it utilizes seasonal ingredients and presents a harmonious balance of flavors. Nevertheless, as one who is accustomed to traditional Japanese cuisine, I do not typically prepare or consume this type of dish. The procedure appears complex and time-consuming, which may deter me from attempting it. However, I do appreciate the attention to detail in the instructions and the use of high-quality ingredients. It is worth noting that this recipe does not contain any sesame seeds, which is a significant consideration for my personal health. Perhaps, I will consider attempting this recipe in the future, as it does offer a unique opportunity to expand my culinary horizons.