Golden Harvest Butternut Squash Ravioli From Scratch

Welcome to the delightful world of homemade pasta! If you’ve ever dreamt of crafting exquisite Italian dishes from scratch, you’re in for a treat. Today, we’re diving deep into the art of making **Butternut Squash Ravioli**, a dish that’s not just food, but an experience. We don’t just like ravioli; we are passionately in love with every aspect of it, from rolling out the silky dough to savoring each flavorful bite. Crafting homemade pasta can seem a little intimidating at first, but once you master the technique, it becomes an incredibly rewarding and almost meditative process. These butternut squash ravioli are a true culinary gem – rich, comforting, and incredibly versatile. They can be dressed with a myriad of sauces, transforming your meal into something unique and exciting every time you prepare them. While the idea of making ravioli from scratch might sound like a grand undertaking, we promise it’s a culinary journey worth embarking on. You might just find yourself completely hooked!

Craving more artisanal pasta creations? Explore our Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter for an earthy, savory option, or indulge in the classic flavors of our Four Cheese Ravioli with Fresh Cherry Tomato Sauce. Each recipe offers a distinct flavor profile, perfect for expanding your homemade pasta repertoire.

The Rich History and Regional Variations of Ravioli in Italy

The beloved stuffed pasta, known universally as ravioli, boasts a history stretching back over 700 years in Italy. Its precise origins are somewhat debated, but culinary historians often trace its roots to Lombardy and Emilia-Romagna, where early forms of stuffed pasta were mentioned in 13th-century texts. Originally, ravioli were considered a food for the wealthy, often filled with rich meats and cheeses. Over centuries, as ingredients became more accessible and regional culinary traditions flourished, ravioli evolved into countless variations across Italy.

Each region, city, and even family often has its own unique recipe and preferred filling. From the delicate Ligurian ravioli filled with lean meat and vegetables, to the hearty tortelli di zucca (pumpkin ravioli) of Mantua, the diversity is astounding. While the fillings vary wildly, the fundamental concept of enclosing a delicious mixture within a delicate pasta pocket remains constant. Globally, you’ll encounter an endless array of fillings, from traditional meats, vegetables, and cheeses to more innovative seafood and gourmet combinations.

The most common shapes for ravioli include classic squares, elegant rectangles, charming rounds, and crescent-shaped half-moons. Fillings can encompass virtually anything – succulent meats, fresh garden vegetables, creamy cheeses, or a harmonious blend of several components. In regions where we live, butternut squash is plentiful and enjoyed for its sweet, earthy flavor. Consequently, you’ll discover various forms of ravioli featuring butternut squash, pumpkin, or other seasonal winter squashes throughout Italy, especially in the northern provinces. These sweet and savory squash fillings are a testament to the Italian cucina’s ability to create incredible dishes from local, seasonal produce.

Essential Ingredients for Perfect Butternut Squash Ravioli

Creating these delightful homemade butternut squash ravioli requires a selection of fresh, high-quality ingredients that come together to form a harmonious flavor profile. Here’s a detailed look at what you’ll need:

• MultiPurpose Pasta Dough: The foundation of your ravioli! You’ll need to prepare two batches of our homemade egg pasta dough for this recipe. If you have a tried-and-true family recipe for homemade pasta dough, feel free to use that instead. The key is a fresh, pliable dough that can be rolled thin without tearing.
• Semolina Flour: A small amount of semolina flour is crucial for dusting your work surface and preventing the delicate pasta sheets and filled ravioli from sticking. Its coarse texture and low gluten content make it ideal for handling fresh pasta, ensuring smooth manipulation and easy transfer.
• Butternut Squash: The star of the show! Roasted butternut squash forms the creamy, subtly sweet base of our filling. We recommend starting with a whole butternut squash, roasting it until perfectly tender, and then puréeing it with the other filling ingredients. Roasting intensifies its natural sweetness and provides a deeper, richer flavor than boiling or steaming.
• Olive Oil: High-quality extra virgin olive oil is used both to coat the squash before roasting, enhancing its flavor and promoting caramelization, and as an essential component within the filling, adding richness and a characteristic Mediterranean aroma.
• Ricotta Cheese: This fresh, creamy Italian cheese contributes a light, milky flavor and a luxurious, smooth texture to the filling. It binds the squash and other ingredients together, adding a delightful creaminess without overpowering the squash.
• Shallot: Finely minced shallot introduces a delicate, savory onion flavor to the filling. Unlike regular onions, shallots are milder and sweeter, providing a subtle aromatic depth that complements the squash beautifully without being too pungent.
• Garlic Cloves: Just a touch of fresh garlic, finely minced, infuses the filling with a subtle, fragrant aroma. It’s carefully balanced to enhance the overall taste without dominating the delicate squash and herb flavors.
• Rosemary: Fresh rosemary is an absolute must. Its aromatic, slightly piney notes pair exquisitely with the sweetness of butternut squash. Chopped fresh rosemary offers a vibrant flavor that dried rosemary simply cannot replicate, elevating the filling to a gourmet level.
• White Wine: A small splash of dry white wine, preferably an Italian Pinot Grigio, adds a touch of acidity and complexity to the filling. It helps to brighten the flavors, cutting through the richness and adding a subtle depth that makes a noticeable difference.
• Egg Yolk: An egg yolk in the filling serves multiple purposes: it adds richness, helps to bind the ingredients together for a smoother consistency, and contributes to the overall creamy mouthfeel.
• Kosher Salt and Black Pepper: These essential seasonings are used to enhance and balance all the flavors in the filling, bringing everything together perfectly. Adjust to your taste.
• Nutmeg: A pinch of freshly ground nutmeg is the secret ingredient that harmonizes the entire filling. Its warm, sweet, and slightly spicy notes are a classic pairing with squash and ricotta, adding a layer of subtle complexity without being overtly pronounced.

For precise measurements, please refer to the comprehensive recipe card below.

Thoughtful Substitutions for Your Ravioli

While the original recipe for butternut squash ravioli is meticulously crafted for optimal flavor, we understand that sometimes you might need to make a few adjustments based on availability or personal preference. Here are some common substitutions that work wonderfully without compromising the essence of the dish:

• Semolina flour: If semolina flour isn’t readily available, don’t let that deter you! While semolina does offer superior non-stick properties and ease of handling for pasta dough, you can absolutely use regular all-purpose flour or fine “Tipo 00” flour to dust your work surface. Just be mindful that you might need a slightly lighter hand or more frequent dusting to prevent sticking.
• Shallot: If you don’t have shallots on hand, a small amount of finely minced yellow or white onion can be used as a substitute. Keep in mind that onions have a stronger flavor than shallots, so use slightly less to maintain the subtle aromatic balance in the filling.
• Rosemary: While we believe fresh rosemary is the perfect companion for butternut squash, fresh sage is an incredibly close second, offering an earthy, slightly peppery note that beautifully complements the sweet squash. You could even use a combination of fresh rosemary and sage for a more complex herbal aroma. Dried herbs can also work in a pinch, but remember that their flavor is more concentrated, so use about a third of the amount of fresh herbs.

Crafting Homemade Butternut Squash Ravioli: A Step-by-Step Guide

Making homemade ravioli, especially with a delicious butternut squash filling, is a rewarding culinary project that can be enjoyed by the whole family. It’s a fantastic way to spend an afternoon together, and the best part is that you’ll likely have plenty of extra ravioli to freeze and enjoy on busy weeknights. The process is cleverly designed to be efficient:

The first step involves roasting the butternut squash until it’s perfectly tender and caramelized. This crucial step can even be done in advance, allowing you to store the roasted squash in the refrigerator until you’re ready to proceed. While the squash is roasting in the oven, you can simultaneously prepare your fresh pasta dough. This staggered approach ensures that by the time your squash is cooled and ready for the filling, your dough will have had ample time to rest and will be ready for rolling. Once the roasted squash has cooled sufficiently, it’s puréed with the remaining flavorful ingredients in a food processor to create a silky, aromatic filling. The final, magical stage involves rolling out the fresh pasta dough into thin, delicate sheets and then carefully stuffing them with the beautiful, golden squash filling, sealing them into perfect ravioli parcels. It’s a process that combines patience, technique, and a lot of love, resulting in a dish that truly tastes like Italy.

Essential Equipment for Ravioli Making

Having the right tools can make the ravioli-making process much smoother and more enjoyable. Here’s what you’ll need for this delicious dish:

• 2 Parchment Paper-lined Sheet Trays: These are indispensable for roasting your butternut squash, ensuring easy cleanup and preventing sticking. They are also perfect for arranging your freshly made ravioli in a single layer before cooking or freezing, again preventing them from adhering to each other.
• Ravioli Stamp, Ravioli Cutter/Ravioli Mold, or Alternative Tool: To give your ravioli their characteristic shape and seal them effectively, you’ll need a cutting tool. We typically use a 2-inch square ravioli stamp for uniform, bite-sized pieces, but feel free to choose the size and shape you prefer. A small biscuit cutter, a pizza cutter with a fluted edge, or even a shot glass can work wonders for cutting and sealing.
• Pasta Roller Attachment for a Stand Mixer or a Manual/Electric Pasta Roller: Achieving consistently thin pasta sheets is critical for delicate ravioli. A pasta roller makes this task significantly easier and more uniform than a rolling pin alone. It allows you to gradually thin the dough to your desired transparency.
• Food Processor or Blender: This is essential for achieving a perfectly smooth and creamy butternut squash filling, ensuring no lumps interrupt the delightful texture of your ravioli.
• Piping Bag (optional): While not strictly necessary, a piping bag with a wide opening makes the process of portioning and placing the filling onto the pasta sheets much cleaner and more efficient, ensuring consistent amounts and even spacing.

Detailed Step-by-Step Instructions for Butternut Squash Ravioli

Embark on your journey to homemade butternut squash ravioli with these comprehensive instructions, designed to guide you through each stage with confidence.

Step 1: Roast the Butternut Squash to Perfection

• Begin by preheating your oven to 400°F (200°C). Prepare your butternut squash by carefully cutting it lengthwise into two equal halves. Using a spoon, scoop out all the seeds and fibrous strands from the center of each half and discard them. Take about a tablespoon of olive oil and rub it generously over the cut flesh side of the squash halves. Place the squash halves onto a parchment paper-lined baking sheet, ensuring they are skin-side up (cut-side down). This method allows the squash to steam gently and become incredibly tender. Roast in the preheated oven for approximately 60-90 minutes, or until the squash is exceptionally soft. You can test for doneness by easily sliding a toothpick or skewer into the flesh without encountering resistance. Once tender, remove the squash from the oven and allow it to cool completely. When it’s cool enough to handle comfortably, scoop out the roasted, soft flesh into a bowl, discarding the tough skin.

Step 2: Prepare the Fresh Pasta Dough

• While your butternut squash is roasting and cooling, it’s the perfect time to prepare your fresh pasta dough. Homemade pasta dough, while requiring a bit of kneading, is surprisingly simple to make. Follow our detailed instructions to create a double batch of our Multipurpose Pasta Dough (the link is also provided in the ingredients list). This ensures you have enough dough for all your ravioli. Once the dough is made, it will need to rest, allowing the gluten to relax and making it easier to roll. The timing usually works out perfectly: by the time your dough has rested, your roasted squash will be ready to transform into a delicious filling.

Step 3: Craft the Flavorful Butternut Squash Ravioli Filling

• To create the exquisite filling, transfer 1 cup of the cooled, roasted butternut squash flesh into your food processor. Add the remaining filling ingredients: the creamy ricotta cheese, fragrant extra virgin olive oil, finely chopped shallot, minced garlic clove, fresh rosemary, dry white wine (such as Pinot Grigio), egg yolk, kosher salt, black pepper, and a pinch of freshly ground nutmeg. Process all the ingredients until the mixture is perfectly smooth and well combined. You may need to pause and scrape down the sides of your food processor bowl occasionally to ensure everything is incorporated evenly. Once smooth, remove the filling from the food processor and transfer it to a piping bag for easier handling, or simply place it in a bowl if you prefer using a spoon. Refrigerate the filling until you are ready to assemble your ravioli; chilling it will make it firmer and easier to work with.

Step 4: Roll Out the Delicate Pasta Sheets

• Retrieve your rested pasta dough from the refrigerator and let it sit at room temperature for about 10 minutes while still wrapped in plastic. This helps it become more pliable. Unwrap the dough and knead it gently on a lightly floured surface for a few minutes by hand. This final kneading step helps to refine its texture.
• Divide the dough into manageable pieces, each roughly the size of your palm (approximately 85-100 grams per piece). Press each piece flat with your hands to about ¼ inch (6 mm) thick. Now, begin feeding each piece through your pasta machine roller, starting with the widest setting. If you’re using a rolling pin, be prepared for a good workout; you’ll need to roll diligently until the dough is incredibly thin – ideally, you should be able to see light faintly through it when you hold it up.
• Run each piece through the widest setting a total of three times, folding the dough into thirds between each pass. This process helps to strengthen the gluten and create a smooth, consistent sheet. If the sheet becomes too wide, you can fold the sides inward before running it through again. Should the dough rip or tear, simply fold it over itself and restart from a wider setting. Continue by running the sheet through the next setting two more times, folding between passes.
• Then, advance to the next lowest setting, passing the sheet through once, and continue this progression until you reach your desired thickness. Every pasta roller is slightly different, so experiment to find what works best for you. For ravioli, we prefer the pasta sheets to be very thin, almost translucent, as this allows the filling to truly shine.
• Lay your freshly rolled pasta sheet flat on a work surface lightly dusted with flour (semolina flour is highly recommended here). To prevent the dough from drying out too quickly, we suggest rolling out and filling one sheet at a time before moving on to the next. If you notice your dough becoming dry or losing its tackiness, lightly drape a damp paper towel over the sheet or gently mist it with water. This will ensure the edges adhere properly when sealing the ravioli.

Step 5: Fill and Precisely Cut the Ravioli

• Take one of your delicate pasta sheets and arrange spoonfuls of the chilled butternut squash filling, about 1 teaspoon each, approximately 1 ½ inches apart along one half of the sheet. This spacing is ideal for creating small, 2-inch square ravioli. If you’re using a piping bag, this step is particularly neat and efficient; otherwise, a small spoon works perfectly. Carefully fold the other half of the pasta sheet over the filling scoops, aligning the two short edges. If your dough feels a bit dry and isn’t sticking easily, dip your finger in a little water and gently run it around the perimeter of each filling mound before folding the pasta. This creates a better seal. Gently press the pasta sheets together around each scoop of filling, working from the center outwards to remove as much air as possible. Trapped air can cause ravioli to burst during cooking.
• Once the filling is sealed, use your chosen tool – a ravioli cutter, a shot glass, or a sharp knife – to cut the sheet into individual 2-inch squares. To prepare for cooking or storage, lightly dust a parchment paper-lined sheet tray with flour or semolina. Arrange the filled ravioli in a single layer on the tray, making sure they do not touch each other to prevent sticking. Lightly dust the tops of the ravioli with a small amount of flour or semolina as well. These freshly made ravioli can be left at room temperature for up to an hour or stored in the refrigerator for up to 24 hours before cooking. For longer storage, flash freeze them on the sheet tray for 30-40 minutes until firm. Once frozen, gently transfer them to a freezer-safe, zip-top bag, remove as much air as possible, and store them in the freezer for up to four months.

Step 6: Cook the Freshly Made Ravioli

• To cook your exquisite ravioli, bring a large pot of generously salted water to a rolling boil over high heat. A good rule of thumb is to add about 2 tablespoons of kosher salt for every 6-8 quarts of water; the water should taste like the sea.
• Once the water is vigorously boiling, carefully drop your fresh ravioli into the pot. Avoid overcrowding the pot; cook them in batches if necessary to maintain water temperature. Cook the ravioli for approximately 2 minutes, or until they float to the surface and are perfectly al dente. Fresh pasta cooks very quickly, so keep a close eye on them to prevent overcooking.
• Using a slotted spoon, gently remove the cooked ravioli from the boiling water and transfer them to a warm serving plate. Immediately toss them with your favorite sauce and serve without delay to enjoy their optimal texture and flavor.

Creative Variations for Butternut Squash Ravioli

While this butternut squash ravioli recipe is perfect as is, it also serves as a fantastic canvas for culinary creativity. Here are a couple of delightful variations to inspire you:

• Experiment with Different Winter Squashes: Don’t limit yourself to just butternut squash! Depending on what’s in season or available at your local market, you can easily substitute pumpkin, acorn squash, or even delicata squash. Each type of winter squash will impart its own subtle nuances of sweetness and texture, creating a slightly different yet equally delicious filling.
• Add a Cheesy Surprise: For those who truly adore cheese, consider adding a small cube of fresh mozzarella, fontina, or even a piece of smoked scamorza right in the center of each filling mound before sealing the ravioli. This secret addition will melt beautifully during cooking, creating an irresistible burst of gooey, savory cheese with every bite, adding an extra layer of decadence to your dish.
• Spicy Kick: If you enjoy a bit of heat, incorporate a pinch of red pepper flakes into your butternut squash filling. This adds a subtle warmth that beautifully contrasts with the sweetness of the squash.
• Herb Garden Freshness: Beyond rosemary and sage, consider experimenting with other fresh herbs. Thyme offers a wonderful earthy note, while a touch of fresh marjoram can add a delicate sweetness. Finely chopped chives can also lend a mild oniony freshness.

Proper Storage for Fresh and Cooked Ravioli

Mastering the storage of your homemade butternut squash ravioli is key to enjoying your efforts for days or even months to come. Proper handling ensures maximum freshness and prevents spoilage.

How to store fresh uncooked ravioli in the fridge:

• After filling and cutting your ravioli, arrange them in a single layer in an airtight container. Dust them lightly with semolina flour to prevent sticking. Store them in the coldest part of your refrigerator for up to 24 hours. Any longer, and they risk becoming too moist or sticking together.
• Note on stacking: Never stack fresh, uncooked ravioli directly on top of each other in the refrigerator, as their weight and moisture will cause them to stick and tear. If you need to store more, use layers of parchment paper between single layers of ravioli within the container.

How to store leftover cooked ravioli in the fridge:

• If you have any cooked ravioli remaining after your meal, allow them to cool completely. Toss them lightly with a small amount of olive oil or your chosen sauce to prevent them from clumping together. Transfer them to an airtight container and store them in the refrigerator for up to 5 days. Reheat gently in a pan with a little sauce or butter, or even a splash of pasta water.

How to freeze fresh uncooked ravioli for long-term enjoyment:

• Freezing fresh ravioli is an excellent way to prepare meals in advance. Once you’ve made and arranged your ravioli in a single layer on a semolina-floured sheet tray, place the entire tray uncovered into the freezer. Flash freeze for 30-40 minutes, or until the ravioli are completely firm. This flash-freezing step prevents them from sticking together when bagged. Once firm, gently transfer the frozen ravioli to a freezer-safe, zip-top bag or a rigid freezer container. Remove as much air as possible before sealing. They will keep beautifully in the freezer for up to 4 months, offering a quick and gourmet meal whenever you need it.

Cooking Frozen Ravioli:

• One of the best advantages of frozen homemade ravioli is that there’s no need to thaw them before cooking! Simply bring a large pot of generously salted water to a vigorous boil, just as you would for fresh pasta. Add the frozen ravioli directly from the freezer into the boiling water. Cook for approximately 2-3 minutes, or until the ravioli float to the surface and are tender yet still have a slight bite (al dente). They may take a minute or so longer than fresh ravioli, but the principle remains the same. Drain gently and toss with your preferred sauce.

Featured Recipe: Butternut Squash Ravioli with Rosemary Cream Sauce

For an unparalleled culinary experience, we highly recommend pairing your homemade butternut squash ravioli with our exquisite Rosemary Cream Sauce. This combination creates a dish that is both comforting and sophisticated, perfectly harmonizing the sweet and earthy notes of the squash with the fragrant, rich cream. It’s a match made in Italian heaven!

Get the Rosemary Cream Sauce Recipe

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Frequently Asked Questions About Ravioli

What are ravioli traditionally served with in Italy?

Traditionally in Italy, ravioli, along with other stuffed pasta dishes, are often served as a “primo piatto” or first course. They are typically dressed with a light sauce – often butter and sage, or a simple tomato sauce – allowing the delicate flavors of the filling and pasta to truly shine. The main course, usually a heavier meat dish, would then follow. However, in many parts of the world, including the United States, ravioli are commonly enjoyed as a satisfying main course on their own. If serving as a main, we highly recommend some good crusty bread to soak up any leftover delicious sauce!

Can you freeze fresh homemade ravioli?

Absolutely! Homemade ravioli freeze exceptionally well and are perfect for meal prepping. To freeze, once your ravioli are filled and cut, arrange them in a single layer on a parchment-lined baking sheet that has been lightly dusted with semolina flour. Place the entire tray, uncovered, into the freezer for 30-40 minutes, or until the ravioli are completely solid. This flash-freezing step prevents them from sticking together. Once firm, transfer the ravioli to a freezer-safe, zip-top bag or an airtight container. They will maintain their quality in the freezer for up to 4 months. When you’re ready to cook them, simply drop the frozen ravioli directly into a large pot of salted boiling water. They will cook in approximately 2-3 minutes, or until they float to the surface, ready to be tossed with your favorite sauce.

Can I use store-bought pasta dough for these ravioli?

While nothing quite compares to the taste and texture of fresh homemade pasta, you certainly can use good quality, store-bought fresh pasta sheets if you’re short on time. Look for sheets specifically designed for lasagna or other filled pastas, as they tend to be thinner and more pliable. Be aware that the flavor and texture might be slightly different from homemade, but it’s a convenient option that still yields delicious results.

More Pasta Inspirations

If you’ve enjoyed making these butternut squash ravioli, you’re likely a fan of delicious pasta creations. Explore some of our other cherished pasta recipes to expand your culinary repertoire:

• Homemade Butternut Squash Ravioli Recipe
• Spicy and Creamy Penne alla Vodka with Chicken
• Spring Gnocchi with Sugar Snap Peas and Dill Cream Sauce
• Blackened Chicken and Broccoli Fettuccine Alfredo

Main Course Pairings for a Grand Italian Meal

For those aspiring to host a truly authentic multi-course Italian dining experience, these butternut squash ravioli make an exquisite “primo piatto” (first course). To follow this delicate and flavorful pasta, we recommend a substantial “secondo piatto” (main course) that balances and complements the earlier flavors. Here are some of our favorite main dishes that would beautifully complete your Italian feast:

• Cheesy Pistachio Pesto Chicken with Roasted Cherry Tomatoes
• Braised Veal Shanks with Gremolata (Ossobuco Recipe)
• Chicken with Mushroom Marsala Sauce (Pollo al Marsala)
• Bone-In Veal Milanese Recipe (Cotoletta alla Milanese)

📖 Recipe: Homemade Butternut Squash Ravioli

Homemade Butternut Squash Ravioli Recipe

These homemade butternut squash ravioli are an absolute delight! Serve them fresh with your favorite sauce for an unforgettable meal, or prepare a larger batch and freeze them for convenient, gourmet dinners on busy evenings.

Print Recipe
Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Course Main Course, Primi/First

Cuisine Italian

Servings 6 people

Calories 247 kcal

Equipment

• 2 Parchment paper lined Sheet Trays
• Ravioli stamp ravioli cutter/ravioli mold or some other tool to cut the ravioli
• Pasta roller attachment for stand mixer or manual/electric pasta roller to make the ravioli sheets
• Food processor or blender to make the filling
• Piping bag (optional) 

Ingredients

  

• 2 recipes MultiPurpose Pasta Dough or your favorite homemade pasta dough recipe
• 1 cup roasted butternut squash see below
• ½ cup ricotta cheese
• 2 teaspoons extra virgin olive oil
• ½ small shallot rough chopped
• 1 small garlic clove minced
• 1 teaspoon rosemary finely chopped
• 2 Tablespoons dry white wine pinot grigio
• 1 egg yolk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Pinch freshly ground nutmeg

Roasted Butternut Squash (makes 1-2+ cups depending on the size of your squash)

• 1 medium butternut squash
• 1 tablespoon olive oil

Instructions

 

Roast the Butternut Squash

• Preheat the oven to 400°F. Cut your butternut squash lengthwise into two pieces. Scoop the seeds and fibrous parts of the squash out and discard. Use a tablespoon of olive oil to rub on the flesh side of the squash. Place the halves skin side up (cut side down) on the parchment paper lined baking sheet tray and place in the oven until it is very tender. You should be able to slide a toothpick or skewer into the squash without resistance. This should take 60-90 minutes. Remove the squash from the oven and let cool. Once you can handle the squash, scoop out the flesh and discard the skin.
  1 medium butternut squash, 1 tablespoon olive oil

Make the Fresh Pasta Dough

• While the squash roasts, make the pasta dough. Homemade pasta dough is simple to make. Follow our instructions to make a double recipe of our Multipurpose Pasta Dough (linked in ingredients above). While the dough is resting and when your squash is done, make your ravioli filling.
  2 recipes MultiPurpose Pasta Dough
• Make the Butternut Squash Ravioli Filling
• To make the filling, put 1 cup of the roasted butternut squash flesh into your food processor. Add the ricotta cheese, olive oil, shallot, garlic, white wine, egg yolk, salt, pepper and nutmeg and process until smooth, scraping the sides of your processor bowl as needed. Remove the filling from the food processor bowl and transfer the mixture to a piping bag (easiest) or a bowl if you’d prefer. Refrigerate the filling until ready to use.
  1 cup roasted butternut squash, ½ cup ricotta cheese, 2 teaspoons extra virgin olive oil, ½ small shallot, 1 small garlic clove, 1 teaspoon rosemary, 2 Tablespoons dry white wine, 1 egg yolk, 1 teaspoon kosher salt, ½ teaspoon black pepper, Pinch freshly ground nutmeg

Roll out the Pasta Sheets

• Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.
• Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), then press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting. Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
• Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
• Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
• Lay your pasta sheet flat on a lightly floured (semolina flour is best) work surface. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much – if your dough gets too dry, lay a damp paper towel over the top of each sheet, or lightly mist with water so that the edges stick to each other.

Fill and Cut the Ravioli

• Add about 1 teaspoon of the filling about 1 ½ inches apart on half of the sheet (making small 2 inch square ravioli). If using a piping bag, this is quite easy, or you can use a spoon. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn’t easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.
• Next, use a ravioli cutter, a shot glass, or a sharp knife to cut your sheet into 2 inch squares. Sprinkle a parchment paper-lined sheet tray with flour/semolina then place the filled ravioli in a single layer on the sheet tray. Dust the tops with a small amount of semolina/flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator for up to 24 hours until ready to cook. Alternatively, they can be flash frozen on the sheet tray for 30-40 minutes, then gently placed in a freezer-safe, zip-top bag and frozen for later use.

Cook the Ravioli

• Over high heat, bring a large pot of salted water to a boil (about 2 tablespoon salt for every 6-8 quarts of water).
• Once boiling, carefully drop your fresh ravioli into the boiling water and cook for 2 minutes to al dente.

Notes

This recipe makes approximately 80-90 small, 2-inch square ravioli. This quantity is typically sufficient to serve 6 people as a generous main meal (providing 12-15 ravioli per person) or 8-10 people if served as a starter or side dish.

Substitutions:

• Semolina flour: If semolina flour is unavailable, all-purpose flour or Tipo 00 flour can be used for dusting the surface to prevent sticking, though semolina is ideal.
• Shallot: Finely minced regular onion can be substituted for shallot, if desired, using a slightly lesser amount due to its stronger flavor.
• Rosemary: Fresh sage is an excellent alternative or can be combined with rosemary for a more complex herbal note.

Storage:

How to store fresh uncooked ravioli in the fridge:

• Store fresh, uncooked ravioli in a single layer in an airtight container, lightly dusted with flour, in the refrigerator for up to 24 hours.
• Store leftover cooked ravioli in an airtight container in the fridge for up to 5 days, tossing lightly with olive oil to prevent sticking.

Top Tips:

1. Never stack fresh-made ravioli. Always keep them in a single layer on a floured surface until cooked or frozen to prevent sticking and tearing.
2. Make ahead and freeze! Prepare a large batch for easy future meals. Frozen ravioli can be cooked directly from the freezer in 2-3 minutes; they are done when they float. The filling can also be made and frozen up to 4 months in advance.

Nutrition

Calories: 247kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 121mgSodium: 447mgPotassium: 526mgFiber: 3gSugar: 3gVitamin A: 13557IUVitamin C: 27mgCalcium: 125mgIron: 2mg

Keywords butternut squash, homemade egg pasta, Homemade ravioli, ravioli

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