Irresistible Butternut Squash Ravioli Recipe to Savor

Butternut squash ravioli is a delightful dish that brings warmth and comfort to your kitchen. The soft, pillowy pasta filled with creamy butternut squash creates a flavor explosion that dances on your taste buds.

Imagine the aroma wafting through your home, wrapping you in a cozy embrace as you boil the ravioli to perfection. This dish isn’t just food; it’s an experience meant for gatherings, cozy nights in, or even impressing that special someone.

I’ll never forget the first time I made butternut squash ravioli for my family. Their eyes lit up like it was Christmas morning, and I knew I had struck culinary gold.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Butternut Squash: Choose a firm squash with smooth skin; it’s key for a flavorful filling.

• Ravioli Pasta Sheets: Store-bought or homemade, these will cradle the delicious filling perfectly.

• Ricotta Cheese: Provides creaminess; opt for whole-milk ricotta for richer flavor.

• Parmesan Cheese: Grate fresh for the best taste; it adds savory depth to the filling.

• Nuts (Walnuts or Pecans): Toast them for added crunch; they enhance the texture of the dish.

• Sage Leaves: Fresh sage infuses an aromatic quality that’s simply irresistible.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling over cooked ravioli.

• Salt and Pepper: Essential seasonings to elevate all flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare the Filling: Start by peeling and cubing the butternut squash. Roast it in a preheated oven at 400°F (200°C) until tender and caramelized, about 25 minutes.

Mix Ingredients: In a bowl, combine the roasted squash with ricotta cheese, grated Parmesan cheese, salt, pepper, and chopped walnuts. Blend until smooth yet still slightly chunky for texture.

Roll Out Pasta Sheets: If making your own pasta, roll out dough until thin using a pasta machine or rolling pin. Cut into squares about 3 inches wide if you’re feeling fancy.

Fill Ravioli: Place a small spoonful of filling in the center of each square. Moisten edges with water and fold over diagonally to seal tightly—no one wants a filling escape artist!

Cook Ravioli: Gently drop ravioli into boiling salted water and cook until they float—about 3-4 minutes! Remove carefully with a slotted spoon.

Sauté Sage Butter Sauce: In a skillet, melt butter over medium heat. Add fresh sage leaves and let them crisp up while releasing their wonderful fragrance—this step is pure magic.

Serve your butternut squash ravioli drizzled with sage butter sauce and topped with more Parmesan if you like living life on the edge.

Now go ahead and indulge yourself in this culinary journey of flavors! Your taste buds will thank you later!

Perfecting the Cooking Process

Start by roasting your butternut squash until tender while preparing the pasta dough. Cook the ravioli in salted water for about 3-4 minutes for perfect results.

Add Your Touch

Feel free to swap butternut squash for pumpkin or add ricotta cheese for creaminess. A sprinkle of nutmeg can elevate the flavors even more.

Storing & Reheating

Store leftover butternut squash ravioli in an airtight container in the fridge for up to three days. Reheat gently in a pan with a bit of butter for best results.

I remember the first time I made butternut squash ravioli; my friends couldn’t stop raving about it. They even asked for seconds, which made my day!

FAQ

Can I freeze homemade butternut squash ravioli?

Yes, freeze uncooked ravioli on a baking sheet before storing them in an airtight container.

What sauce pairs best with butternut squash ravioli?

Sage brown butter sauce complements the sweetness of the squash perfectly.

Is there a gluten-free option for this recipe?

Absolutely! Use gluten-free flour to make the pasta dough without sacrificing flavor.

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Butternut Squash Ravioli

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Butternut squash ravioli is a comforting and indulgent dish that elevates any mealtime experience. With its soft pasta encasing a rich, creamy filling of roasted butternut squash and ricotta, this recipe is perfect for cozy evenings or special gatherings. Drizzled with a fragrant sage butter sauce, each bite delivers warmth and satisfaction. Impress your family and friends with this delightful homemade meal that’s as beautiful as it is delicious.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Boiling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups roasted)
• 2 cups ravioli pasta sheets (store-bought or homemade)
• 1 cup whole-milk ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ cup walnuts, toasted and chopped
• 6 fresh sage leaves
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Prepare the filling by peeling, cubing, and roasting the butternut squash at 400°F (200°C) for about 25 minutes until tender.
2. In a bowl, mix the roasted squash with ricotta, Parmesan, walnuts, salt, and pepper until combined but slightly chunky.
3. Roll out pasta sheets to a thin consistency; cut into 3-inch squares.
4. Place a spoonful of filling in the center of each square; moisten edges with water and fold diagonally to seal.
5. Cook ravioli in boiling salted water for 3-4 minutes until they float; remove carefully with a slotted spoon.
6. For the sage butter sauce, melt butter in a skillet over medium heat, add sage leaves until crisp.
7. Serve ravioli drizzled with sage butter sauce and additional Parmesan if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg