Butternut Squash Ravioli Dish

Discovering how to make butternut squash ravioli was like unearthing a secret treasure in my kitchen; that first autumn I tried it, the sweet roasted squash filling transformed a simple dinner into a celebration of fall flavors.

I remember the first time unexpected friends showed up just as I was rolling out the pasta dough, and whipping up these ravioli felt like a cozy, spontaneous kitchen adventure that we'll still talk about.

Ingredients

• Butternut Squash: I always go for a medium squash that’s firm and heavy for its size, it roasts beautifully and gives that natural sweetness
• Fresh Sage Leaves: These add an aromatic punch to the brown butter sauce, make sure they’re fresh for the best flavor
• Parmesan Cheese: Freshly grated is key to keep the filling creamy and the topping flavorful
• Olive Oil: Use a good quality extra virgin to enrich the roasting process
• Flour and Eggs: For the pasta dough, I use all-purpose flour and large eggs to get the perfect elasticity

Instructions

Roast the Squash:

Preheat your oven and spread the cubed butternut squash tossed with olive oil, salt, and pepper on a baking sheet. The roast should fill your kitchen with a sweet, warm smell as the squash softens and caramelizes in about 25 minutes.

Prepare the Dough:

While the squash roasts, mound your flour on a clean surface and create a well in the center. Crack in the eggs and sprinkle the salt, then gently mix with your hands forming a dough. Knead it until the surface feels smooth and elastic, about 8 to 10 minutes, then wrap and let it rest while the squash cools.

Make the Filling:

In a food processor, blend the roasted squash with Parmesan, ricotta, nutmeg, salt, and pepper until creamy. Adjust seasoning to your taste — this filling is the heart of your ravioli.

Roll and Assemble:

Divide the dough in half and roll it thinly. Place teaspoons of filling spaced evenly on one sheet, wet the edges, cover with the other dough layer, and press to seal around each mound. Use a pastry cutter to form ravioli squares.

Cook the Ravioli:

Bring salted water to a boil and gently add the ravioli in batches. They'll float when perfectly cooked, usually within 3 to 4 minutes.

Prepare the Sauce:

Melt butter in a skillet over medium heat, then add the fresh sage leaves. Let the butter brown slightly and notice that irresistible nutty aroma.

Toss and Serve:

Remove ravioli with a slotted spoon, add to the sage butter, and gently toss to coat. Serve immediately with a sprinkle of Parmesan cheese.

Save

There was a chilly evening when serving these ravioli felt like handing over a warm hug; it made that night a cherished memory of comfort and connection around the table.

Keeping It Fresh

If you don’t plan to eat the ravioli right away, you can freeze them on a baking sheet before cooking. This way, they won’t stick together and you’ll have dinner ready anytime a craving hits.

When You're Missing Something

If you can’t find fresh sage, a pinch of dried sage or even fresh thyme can add a lovely herbal note, but fresh leaves in the browned butter really make the flavor pop.

Serving Ideas That Clicked

Beyond the classic sage butter, a light drizzle of browned butter mixed with toasted walnuts adds a delightful crunch. Don’t forget to pair it with a crisp white wine like Pinot Grigio for a perfect match.

• Always save a little extra melted butter to brush on leftover ravioli so they don’t dry out
• Try topping with a sprinkle of toasted pine nuts for unexpected texture
• Remember to season your filling carefully; it makes the whole dish shine

Save

I hope this recipe brings you as much joy and cozy vibes as it has to me—it’s always a pleasure sharing these kitchen moments with you.

Common Questions

→ How do I know when the ravioli are cooked?

The ravioli float to the surface of the boiling water after 3–4 minutes, indicating they are ready to be removed.

→ Can I prepare the filling in advance?

Yes, the squash filling can be roasted and blended ahead of time; just store it refrigerated until assembling the pasta.

→ What is the purpose of nutmeg in the filling?

A pinch of nutmeg enhances the sweetness of the squash and adds warmth to the creamy filling.

→ Is there a shortcut for making the pasta dough?

Using store-bought fresh pasta sheets can save time and simplify preparation without sacrificing texture.

→ How do I achieve a flavorful brown butter sauce?

Melt butter over medium heat until it turns golden and releases a nutty aroma, then add fresh sage leaves to infuse flavor.

→ What toppings can add texture to this dish?

Toasted walnuts or pine nuts provide a pleasant crunch and complement the creamy filling and buttery sauce.