This butternut squash ravioli recipe is the final word fall cooking undertaking! Pockets of home made pasta encompass a wealthy, creamy squash and sage filling.
If you happen to’re ever questioning tips on how to spend a wet, grey fall day, right here’s your reply: make this butternut squash ravioli recipe! It’s a little bit of a undertaking, as you’ll make each the pasta and the filling from scratch, however Jack and I can attest that it’s a complete blast. Your kitchen will fill with the mouthwatering aroma of roasting squash, shallots, and sage, and also you’ll have an opportunity to get a little bit artful as you fastidiously fill and punch out each bit of butternut squash ravioli.
Then comes the very best half: you eat! I like to serve my butternut squash ravioli with a light-weight sage and white wine sauce, however you can simply as simply high it with olive oil, sea salt, and a bathe of Parmesan cheese. It’ll be scrumptious both approach, because of the recent, al dente pasta and the creamy squash filling. Let’s cook dinner!
Butternut Squash Ravioli Recipe Components
Selfmade pasta is all the time a deal with, however the wealthy, creamy filling is what makes this butternut squash ravioli recipe so particular. These healthful substances pack it with irresistible autumn taste:
- Butternut squash – You couldn’t make butternut squash ravioli with out it! It makes the filling tremendous creamy with none cheese or cream.
- Roasted shallots and garlic – For savory, umami depth of taste.
- Contemporary sage – As a result of nothing’s higher than recent sage + roasted squash within the fall!
- Walnuts – They add richness to the filling, working with the squash to make it thick and creamy.
- Apple cider vinegar – Its tangy taste highlights the savory roasted shallots and garlic.
- Nutmeg – Only a pinch! I like its nutty taste with the candy roasted squash.
- And sea salt and recent black pepper – To make all of the flavors pop!
Together with these filling substances, you’ll want flour, eggs, olive oil, and (extra) sea salt to make the pasta.
Discover the entire recipe with measurements beneath.
Methods to Make Butternut Squash Ravioli
I like to think about this butternut squash ravioli recipe in three elements: making the filling, making the pasta, and assembling and cooking the ravioli. Right here’s the way it goes:
First, roast the squash, shallots, garlic, and sage. If you happen to can, do that step prematurely, because the filling is thicker and creamier when the squash has loads of time to chill. Roast the squash cut-side-down at 400° till it’s fully gentle, about 40 minutes. Wrap the shallots, garlic, and sage in foil with a pinch of salt and a drizzle of olive oil, and roast them for 20 minutes. After you roast the veggies, set them apart to chill for not less than 30 minutes.
Subsequent, make the pasta dough in keeping with this recipe. Cease on the finish of step 2 for now, wrapping the dough in plastic wrap and letting it relaxation at room temperature for 30 minutes.
In the meantime, make the filling. Pulse the walnuts in a meals processor till they’re finely floor. Then, add 1 1/2 cups of the roasted squash flesh, the roasted sage, shallots, and garlic, apple cider vinegar, nutmeg, salt, and pepper. Course of till the filling is easy and creamy. Season to style… good luck not consuming all of it out of the meals processor with a spoon! Chill the filling when you roll out the pasta.
Return to the home made pasta recipe to roll out the dough. You’ll skip step 5 (the folding) and cease after step 6 (rolling out the pasta sheets). It is best to find yourself with 4 extensive, skinny sheets of pasta dough. After you roll them out, unfold them on two calmly floured baking sheets.
Subsequent, fill the ravioli! Use a 1-tablespoon cookie scoop to dot the filling onto two sheets of pasta. I prefer to calmly rating the dough with my ravioli stamp so I understand how far aside to house the filling. If you happen to don’t have a ravioli stamp, you should use a pizza cutter or sharp knife to chop sq. ravioli. Simply ensure to house the scoops of filling not less than 2 inches aside.
Then, minimize out the ravioli. Lay the 2 remaining sheets of pasta over those dotted with filling, and use your ravioli stamp, pizza cutter, or knife to chop out ravioli with the dollops of filling within the center.
Lastly, cook dinner! Drop the ravioli into a big pot of boiling salted water, and cook dinner for Four minutes. Serve scorching, and revel in!
Butternut Squash Ravioli Recipe Ideas
- Roast the veggies forward of time. As I discussed within the step-by-step directions above, I like to recommend roasting the squash, shallots, garlic, and sage prematurely. That approach, they’ll be fully cool once you mix up the filling. If the veggies are cool, the filling might be thicker, so it’s simpler to work with once you’re chopping out the butternut squash ravioli.
- Hold the pasta dough lined in plastic wrap once you’re not working with it. The pasta dough dries out shortly, so should you’re not working with it, cowl it with plastic wrap to assist it retain moisture.
- Get scrappy. The variety of ravioli this recipe yields will differ based mostly on how massive you narrow your pasta. Identical to once you’re making sugar cookies, begin by chopping out ravioli near the perimeters of the dough, after which work in direction of the middle, puzzling the cut-outs collectively to make as many as you’ll be able to. Then, don’t be afraid to make use of any massive scraps to make just a few extra!
- Cook dinner the pasta proper earlier than you eat. The butternut squash ravioli is greatest scorching from the range. If you happen to’re serving it with a topping just like the wine sauce and greens within the recipe beneath, prep the elements earlier than you cook dinner the pasta with the intention to shortly plate it and eat whereas it’s freshly cooked.
- Eat the leftover filling. After you make this butternut squash ravioli recipe, there’s probability you’ll find yourself with leftover filling. Don’t let it go to waste! Use it as a sauce on your favourite pasta form, or get pleasure from it as a dip.
Serving Recommendations
I like to high my butternut squash ravioli with a tangy, fragrant sauce made out of garlic, sage leaves, white wine, and recent thyme. It comes collectively in proper round 5 minutes – lower than the time it takes to boil water and cook dinner the pasta – and it’s the proper easy crowning glory for the flavorful ravioli. I full my plate with cubes of roasted butternut squash, sautéed kale, and toasted walnuts for crunch. This mix is easy, elegant, and filled with texture and taste. I actually hope you give it a attempt!
But when the sauce and vegetable topping don’t sound like your factor, that’s okay! (You simply made ravioli from scratch, for crying out loud!) The butternut squash ravioli would even be scrumptious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad. My Pear Salad with Balsamic and Walnuts and Shredded Brussels Sprouts Salad would each be nice selections.
Extra Favourite Cooking Initiatives
If you happen to love this butternut squash ravioli recipe, attempt one in every of these autumn cooking initiatives subsequent:
For extra favourite fall recipes, try this put up!
Butternut Squash Ravioli
Serves 4
For the ravioli
- 1 small butternut squash
- Additional-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed recent sage
- 1 Recipe Selfmade Pasta
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch of nutmeg
- ¾ teaspoon sea salt
- Freshly floor black pepper
For serving
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 10 sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon recent thyme
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly floor black pepper
- 1 cup Roasted Butternut Squash cubes, elective
- ½ bunch Sauteed Kale, elective
- Grated pecorino cheese, elective
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Roast the squash. Reduce the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place minimize side-down on the baking sheet. Prick the pores and skin a number of instances with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a bit of foil with a drizzle of olive oil and a pinch of salt. Place within the oven and cook dinner for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for not less than 30 minutes.
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Make the pasta dough in keeping with this recipe. Wrap the dough ball in plastic wrap and put aside to relaxation when you make the filling.
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Make the filling. Pulse the walnuts in a meals processor till very finely floor. Add the cooked shallot, garlic, and sage to the meals processor. Measure 1½ packed cups of the squash, and switch to the meals processor. Add the vinegar, nutmeg, salt, and pepper and pulse till very easy. Chill till prepared to make use of.
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Roll out the pasta in keeping with the directions on this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; earlier than they get minimize into strands). Unfold the Four pasta sheets on a well-floured work floor. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will rely on the dimensions of your ravioli stamp). Place the remaining pasta sheets over the sheets which are dotted with filling. Gently press the dough across the filling to seal. Use a ravioli stamp or cutter to chop out ravioli shapes. Cook dinner the ravioli in a pot of salted boiling water for Four minutes. I prefer to drop them into the water as I’m prepared to start out my sauce in order that they’re completed across the identical time.
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Make the sauce. Warmth the oil in a medium skillet over medium warmth. Add the garlic and sage and cook dinner for Three minutes. Add the wine, thyme, and salt and cook dinner, stirring, for two minutes.
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Spoon the sauce over the ravioli and high with the walnuts and freshly floor black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.
