Butternut squash ravioli is like a warm hug on a chilly evening. Picture this: tender pasta pillows filled with creamy butternut squash, a hint of nutmeg, and just the right amount of Parmesan. The aroma wafts through your kitchen, wrapping you in its cozy embrace. It’s the kind of dish that makes you forget about your day and transports you to a quaint little Italian bistro, where laughter mingles with the clinking of wine glasses.
Now, imagine serving this delightful dish at your next family gathering. You set the table, light some candles, and let the anticipation build. Friends and family gather around, their eyes lighting up as they take their first bite. It’s more than just food; it’s an experience—a moment of joy that lingers long after the last forkful has vanished.
Why You'll Love This Recipe
- This butternut squash ravioli recipe is easy to prepare and perfect for beginners
- The rich flavors will impress everyone at your dinner table
- Its vibrant colors make it visually stunning and an instant crowd-pleaser
- Enjoy it as a main dish or pair it with salads for a versatile meal option
I still remember the first time I made butternut squash ravioli. My friends were blown away, and my kitchen smelled like heaven; I almost forgot about the dishes waiting in the sink.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Butternut Squash: Choose firm, heavy squash with smooth skin for the best flavor.
All-Purpose Flour: This will be used to create a silky pasta dough; sift before measuring for accuracy.
Eggs: Use large eggs; they help bind the dough together beautifully.
Parmesan Cheese: Freshly grated cheese adds depth; avoid pre-grated versions if possible.
Nutmeg: A pinch of freshly grated nutmeg elevates the filling’s flavor profile significantly.
Sage Leaves: These aromatic leaves provide a lovely herbal note when sautéed in butter.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Butternut Squash Filling: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast until tender and caramelized—about 30-40 minutes will do wonders.
Make the Pasta Dough: While the squash roasts, combine flour and a pinch of salt in a bowl. Create a well in the center; add eggs one at a time while mixing until it forms a shaggy dough. Knead gently until smooth—about 5 minutes should suffice.
Blend it All Together: Once your roasted squash cools slightly, scoop out its flesh into a mixing bowl. Mash it until smooth and mix in grated Parmesan and nutmeg until well combined—this filling deserves all your attention!
Roll Out Your Dough: Divide your pasta dough into quarters; keep unused portions covered to prevent drying out. Roll each piece into thin sheets using a pasta machine or rolling pin; aim for about 1/16 inch thick for perfect ravioli.
Create Your Ravioli: On one sheet of rolled-out pasta, drop spoonfuls of filling about two inches apart. Brush water around each mound to seal them perfectly! Top with another sheet of pasta and gently press down around each filling to eliminate air bubbles—your future self will thank you later!
Cook Your Ravioli: Bring a large pot of salted water to boil over medium heat. Gently drop in your ravioli; cook for about 3-4 minutes or until they float to the surface—like little buoys celebrating their newfound freedom!
Now that you’ve made this beautiful butternut squash ravioli from scratch, it’s time to savor every delightful bite!
You Must Know
- Butternut squash ravioli is not just delightful; it’s a comforting hug in a bowl
- The creamy filling and tender pasta blend well together, creating a dish that impresses guests while being easy to whip up
- Plus, the vibrant colors make it irresistible on any dinner table
Perfecting the Cooking Process
To achieve optimal results, start by roasting the butternut squash until caramelized, then prepare the pasta while letting the filling cool. This ensures flavors meld beautifully.
Add Your Touch
Feel free to customize your ravioli with different cheeses or herbs like sage and thyme for added depth. You can even stuff them with ricotta for an extra creamy bite.
Storing & Reheating
Store leftover ravioli in an airtight container for up to three days. Reheat gently in a skillet with butter to maintain its deliciousness without overcooking.
Chef's Helpful Tips
- The secret to perfect ravioli lies in rolling out the dough evenly; this ensures consistent cooking throughout
- Don’t rush the filling process—allow flavors to develop for a richer taste
- Experiment with sauces like brown butter or sage for an elevated experience
Cooking butternut squash ravioli has become a cherished family tradition, where laughter fills the kitchen and everyone fights over who gets to roll out the dough.
FAQ
How long does it take to make butternut squash ravioli?
Making butternut squash ravioli typically takes about 1-1.5 hours from start to finish.
Can I freeze homemade butternut squash ravioli?
Yes, you can freeze uncooked ravioli on a baking sheet before transferring them to a freezer bag.
What sauce pairs best with butternut squash ravioli?
A brown butter sage sauce enhances the sweetness of butternut squash beautifully!
Butternut Squash Ravioli
Butternut squash ravioli is a comforting dish that combines tender pasta with a creamy filling of roasted butternut squash, nutmeg, and Parmesan. This delightful recipe is perfect for family gatherings, transforming any dinner into a memorable experience. With vibrant colors and rich flavors, it’s sure to impress your guests while being simple enough for beginners to tackle.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 cups fresh butternut squash (about 1 medium squash)
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 6 sage leaves
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, remove seeds, and roast cut-side down on a parchment-lined baking sheet for 30-40 minutes until tender.
- In a bowl, combine flour and a pinch of salt. Create a well in the center and add the egg. Mix until a shaggy dough forms; knead gently for about 5 minutes.
- Once the squash cools slightly, scoop out the flesh and mash it in a bowl. Mix in Parmesan and nutmeg until combined.
- Divide pasta dough into quarters, rolling each piece to about 1/16 inch thick. Place spoonfuls of filling on one sheet, brush water around each mound, cover with another sheet, and seal.
- Boil salted water in a large pot and cook ravioli for about 3-4 minutes or until they float.
Nutrition
- Serving Size: 3 ravioli (approximately 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
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