Butternut squash ravioli is a comforting yet sophisticated dish, ideal for cozy evenings or elegant gatherings. The fresh, tender pasta wraps around a smooth, creamy filling made from roasted butternut squash, perfectly balanced with the savory brown butter sauce. The earthy tones of sage, the richness of Parmesan, and the delicate crunch of toasted pine nuts all come together to create an unforgettable experience. This dish is perfect for special occasions, holidays, or even as a homemade treat that can easily impress any guest.
Ingredients Overview
The pasta dough forms the foundation of this dish, and the combination of semolina flour and all-purpose flour ensures a satisfying texture. Semolina flour gives the dough structure and chewiness, while all-purpose flour ensures flexibility and smoothness. The olive oil adds richness and a touch of flavor that complements the pasta perfectly, while the eggs provide binding and elasticity to the dough.
The filling is the star of the ravioli, made from roasted butternut squash, which provides a naturally sweet and creamy base. The garlic cloves roasted alongside the squash bring out their full flavor, adding depth and complexity. The sage imparts an earthy, aromatic quality that works harmoniously with the squash, while the addition of Parmesan cheese adds a savory richness to the filling. A touch of salt and freshly ground black pepper seasons it perfectly, ensuring the flavors come together beautifully.
The sauce is simple but crucial in bringing the dish to life. The butter is gently infused with fresh sage leaves, allowing the flavors to meld together. The butter becomes slightly brown, releasing a nutty fragrance, while the sage crisps up, adding an additional layer of texture. Toasted pine nuts are added for a crunchy garnish, and a sprinkle of freshly grated Parmesan finishes the dish with an extra burst of flavor.
For variations, consider swapping the butternut squash with another squash variety, like pumpkin or acorn squash, for a slightly different flavor profile. For a lighter version, you can reduce the amount of butter in the sauce or substitute it with olive oil. Adding lemon zest to the filling or the sauce can also brighten up the dish and complement the rich flavors.
Step-by-Step Instructions
Making the Pasta Dough:
To create the perfect pasta dough, combine the semolina flour, all-purpose flour, eggs, olive oil, water, and kosher salt in a large mixing bowl. The key to achieving a smooth, elastic dough is to knead it well, either by hand or using a stand mixer with the dough hook attachment. Knead for about 10 minutes until the dough becomes smooth and elastic. Once the dough is ready, wrap it in plastic wrap and let it rest for at least 20 minutes. After resting, roll it out on a lightly floured surface to your desired thickness and cut into sheets. These sheets are now ready to be filled with the butternut squash mixture.
Preparing the Filling:
The filling starts with roasting the butternut squash and garlic cloves. Toss them in olive oil to coat evenly and roast at 400°F for about 45 minutes, until the squash becomes soft and slightly caramelized. Once roasted, transfer the squash and garlic into a food processor and blend until smooth. Slowly add olive oil to achieve a creamy consistency, then stir in the Parmesan cheese, dried sage, salt, and freshly cracked pepper. The filling should be rich, flavorful, and smooth.
Making the Sauce:
In a small saucepan, melt the butter over low heat and add the fresh sage leaves. Let the butter infuse with the sage for at least 15 minutes, allowing the flavors to meld. Then, increase the heat slightly, stirring continuously, until the butter begins to brown slightly and the sage leaves become crispy. This brown butter sauce adds a nutty richness and a delightful contrast to the ravioli.
Assembling the Ravioli:
Take a sheet of pasta dough and place a teaspoon of the butternut squash filling onto the dough, ensuring there’s at least a 2-inch space between each mound of filling. Lightly wet the edges of the pasta sheet with water using your fingertip, then carefully place a second sheet of pasta on top. Press gently with your fingertips to seal the ravioli and use a roller to press the edges firmly. If using a ravioli press, follow the instructions to ensure the ravioli are properly sealed. Be sure to generously flour the outside of the ravioli to prevent sticking.
Cooking the Ravioli:
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 3 to 4 minutes, or until they float to the surface. This indicates they are fully cooked. Carefully remove the ravioli with a slotted spoon and drain well.
Serving the Ravioli:
Place the cooked ravioli on serving plates and spoon the sage butter sauce over the top. Sprinkle with toasted pine nuts and finish with a generous amount of freshly grated Parmesan cheese. Serve immediately and enjoy this comforting and rich dish.
Recipe Tips
Achieving the Right Dough Texture:
If the dough is too dry or crumbly, add a little more water, one tablespoon at a time, until it reaches the right consistency. If it’s too sticky, sprinkle a little more flour to make it easier to work with.
Adjusting the Filling Consistency:
If the squash filling is too thick, add a little more olive oil to achieve a smoother texture. If it’s too runny, cook it longer to evaporate some moisture.
Brown Butter Perfection:
Keep an eye on the butter while it’s browning—if it burns, it will develop a bitter taste. Stir continuously to ensure the sage crisps up without the butter overcooking.
Handling the Pasta Dough:
When working with pasta dough, make sure to keep it covered with a damp cloth when resting to prevent it from drying out. This also helps make the dough more pliable when rolling.
What to Serve With This Recipe
Butternut squash ravioli pairs beautifully with a variety of main dishes. It complements roasted meats such as chicken, turkey, or pork, balancing the richness of the ravioli with the savory depth of the meat. For a lighter, vegetarian option, serve the ravioli alongside sautéed greens or roasted vegetables like Brussels sprouts or carrots. A crisp green salad with a light vinaigrette is an ideal side to refresh the palate between bites.
For beverages, a crisp white wine like Chardonnay or a sparkling rosé works well to complement the richness of the ravioli and brown butter sauce. If you prefer a non-alcoholic option, a light sparkling water with a slice of lemon will add a refreshing touch.
Frequently Asked Questions
Can I use pre-made pasta dough instead of making it from scratch?
Yes, you can use store-bought pasta dough, but the texture and flavor of homemade dough will enhance the dish significantly.
What other squash varieties or vegetables can be used for the filling?
You can substitute the butternut squash with pumpkin or acorn squash. Sweet potatoes also work well for a similar flavor and texture.
How can I make this dish ahead of time, and what’s the best way to store the ravioli before cooking?
You can assemble the ravioli in advance and freeze them. Lay them flat on a baking sheet, freeze, and then transfer them to a resealable bag. Boil the frozen ravioli directly from the freezer when ready to cook.
How do I prevent the ravioli from sticking to the cooking surface or each other?
Be sure to flour both the pasta dough and the work surface generously. When boiling, stir gently at the beginning to prevent them from sticking together.
Can the recipe be made gluten-free, and if so, what flour substitutions work best?
Yes, gluten-free pasta flour can be substituted for the semolina and all-purpose flour. Ensure the gluten-free dough is well-rested and carefully handled to prevent it from being too fragile.
Storage and Make-Ahead Options
To store uncooked ravioli, place them on a baking sheet in a single layer and freeze. Once frozen, transfer them to a plastic bag or airtight container for longer storage. Cook the frozen ravioli directly in boiling water.
Leftover cooked ravioli can be stored in the refrigerator for 2-3 days. Reheat gently in a pan with a little butter or olive oil, or by placing them in a steamer to retain their texture.
Butternut squash ravioli is a versatile and flavorful dish that can easily be adapted to suit various tastes. Whether you enjoy it on a special occasion or as a comforting meal at home, the creamy squash filling, savory brown butter sauce, and crispy sage leaves are sure to impress. With simple ingredients and easy-to-follow steps, this dish brings the warmth and satisfaction of homemade Italian cuisine to your table. Experiment with different flavors and fillings to make this recipe your own, and enjoy the process of creating a beautiful, gourmet meal at home.
Ingredients
Pasta Dough
1 1/2 cups semolina pasta flour
1 1/2 cups all-purpose flour
4 whole eggs
4 tablespoons olive oil
4 tablespoons water
1 teaspoon kosher salt
Filling
2 1/2 lbs butternut squash, peeled and roughly chopped
8 whole garlic cloves
1/4 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon dried sage
Salt and freshly ground black pepper to taste
Sauce & Garnish
4 tablespoons butter (1/2 stick)
10 fresh sage leaves
1/4 cup toasted pine nuts
Freshly grated parmesan cheese for garnish
Instructions
In a large mixing bowl, combine both flours, eggs, olive oil, water, and kosher salt to create a stiff dough. You can knead the dough by hand or use a stand mixer with the dough hook attachment on medium-low speed for about 10 minutes. Once the dough becomes elastic, wrap it in plastic wrap and allow it to rest for at least 20 minutes. After resting, roll the dough out on a lightly floured surface to your desired thickness, then cut into sheets, ready for filling.
Toss the peeled and chopped butternut squash with the garlic cloves and a drizzle of olive oil to coat. Spread the squash and garlic mixture on a baking sheet and roast in the oven at 400°F for about 45 minutes or until the squash is soft. Once roasted, transfer the squash and garlic to a food processor and blend, gradually adding olive oil until the mixture reaches a smooth consistency. Stir in the parmesan cheese, dried sage, and season with salt and pepper to taste. The filling is now ready for your ravioli.
In a small saucepan, melt the butter over low heat and add the fresh sage leaves. Allow the butter to infuse with the sage for about 15 minutes, stirring occasionally. Afterward, increase the heat slightly (be mindful not to burn the butter), and continue stirring until the butter begins to brown lightly and the sage leaves become crispy.
Take a sheet of pasta dough and place a teaspoon of the squash filling on it, ensuring there’s at least 2 inches of space between each mound. Wet the edges of the pasta with a bit of water using your fingertip, then carefully place another sheet of pasta on top. Press down gently to seal the ravioli and use a roller to firmly press them together. If you’re using a ravioli press, follow the press’s instructions to seal. Be sure to generously flour the outside of the pasta to prevent sticking.
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for around 3 to 4 minutes. The ravioli will float to the surface once they are done. Carefully remove them from the water and drain well.
Arrange the cooked ravioli on plates and spoon the sage butter sauce over the top. Sprinkle with toasted pine nuts and finish with a generous grating of fresh parmesan cheese. Serve immediately for a delightful, comforting meal.
Butternut Squash Ravioli Recipe
Ingredients
Pasta Dough
- 1 1/2 cups semolina pasta flour
- 1 1/2 cups all-purpose flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
Filling
- 2 1/2 lbs butternut squash peeled and roughly chopped
- 8 whole garlic cloves
- 1/4 cup olive oil
- 1/2 cup parmesan cheese
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
Sauce & Garnish
- 4 tablespoons butter 1/2 stick
- 10 fresh sage leaves
- 1/4 cup toasted pine nuts
- Freshly grated parmesan cheese for garnish
Instructions
- In a large mixing bowl, combine both flours, eggs, olive oil, water, and kosher salt to create a stiff dough. You can knead the dough by hand or use a stand mixer with the dough hook attachment on medium-low speed for about 10 minutes. Once the dough becomes elastic, wrap it in plastic wrap and allow it to rest for at least 20 minutes. After resting, roll the dough out on a lightly floured surface to your desired thickness, then cut into sheets, ready for filling.
- Toss the peeled and chopped butternut squash with the garlic cloves and a drizzle of olive oil to coat. Spread the squash and garlic mixture on a baking sheet and roast in the oven at 400°F for about 45 minutes or until the squash is soft. Once roasted, transfer the squash and garlic to a food processor and blend, gradually adding olive oil until the mixture reaches a smooth consistency. Stir in the parmesan cheese, dried sage, and season with salt and pepper to taste. The filling is now ready for your ravioli.
- In a small saucepan, melt the butter over low heat and add the fresh sage leaves. Allow the butter to infuse with the sage for about 15 minutes, stirring occasionally. Afterward, increase the heat slightly (be mindful not to burn the butter), and continue stirring until the butter begins to brown lightly and the sage leaves become crispy.
- Take a sheet of pasta dough and place a teaspoon of the squash filling on it, ensuring there’s at least 2 inches of space between each mound. Wet the edges of the pasta with a bit of water using your fingertip, then carefully place another sheet of pasta on top. Press down gently to seal the ravioli and use a roller to firmly press them together. If you’re using a ravioli press, follow the press’s instructions to seal. Be sure to generously flour the outside of the pasta to prevent sticking.
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for around 3 to 4 minutes. The ravioli will float to the surface once they are done. Carefully remove them from the water and drain well.
- Arrange the cooked ravioli on plates and spoon the sage butter sauce over the top. Sprinkle with toasted pine nuts and finish with a generous grating of fresh parmesan cheese. Serve immediately for a delightful, comforting meal.
