This homemade butternut squash ravioli is as impressive as it is delicious. You’ll be shocked at how easy it is to make. Just eight easy steps to perfect ravioli.
Once I figured out how easy it is to make my own pasta dough, I started making all kinds of ravioli at home. Even without a pasta roller, it’s not difficult to make some sheets of pasta and fill them.
Butternut squash is my favorite filling for ravioli because it’s so savory and full of flavor. After being roasted, it needs very little added to it to make the tastiest filling. Then I use the leftover butternut squash to make my favorite butternut squash and sausage pizza.
I only add Parmesan cheese and salt to the butternut squash to make the filling. This really allows the squash flavors to shine. This is so similar to Butternut Squash Soup, which doesn’t need a lot of extra elements to make it shine.
Of course, you can also use this recipe to make a different version, like pumpkin, sweet potato, or ricotta. The ratios would be the same for any of those.
How Long Does it Take to Make?
I think the main reason people avoid making homemade stuffed pasta is because it looks so time consuming. It does take some pre-planning, but it’s not to going to up your entire day.
The pasta dough is easy to mix up in about 10 minutes with kneading. Then you need to rest the dough for at least 20 minutes in the refrigerator to let the gluten relax. It takes about 10 more minutes to roll out the dough and get it prepped to fill.
Like making your own pasta? Why not try making potato gnocchi at home too? It’s just as easy as making pasta.
Filling and cutting the ravioli takes about 10-30 minutes, depending on how confident you are with the steps. Cooking takes another 10 minutes.
So total, you’re looking at about 1.5 – 2 hours from start to finish.
This recipe doesn’t make a lot of ravioli. It’s meant to feed 2 people. If you were to double the recipe, it would take a bit longer to fill and press.
You can also freeze the ravioli before cooking, so you could make a couple of batches and freeze them so you can eat these multiple times for the same amount of effort.
Ingredients You’ll Need
- All-purpose flour
- Eggs – Room temperature
- Butternut squash – Use an average sized butternut squash. You can cook the whole squash and use the other half for something else, like butternut squash soup or butternut squash and sausage pizza.
- Parmesan cheese – Grated. Parmesan cheese is a type of Italian cheese that has a hard texture. It usually comes in blocks. Parmesan cheese has a nutty yet fruity flavor and is very refreshing.
- Black pepper – To taste.
- Butter – Salted.
- Walnuts – Toasted and chopped.
How to Make Butternut Squash Ravioli
This recipe assumes you’ve already roasted or otherwise cooked the butternut squash. If you haven’t, the most efficient way is to peel the squash, half it lengthwise, then roast it at 350° F for 30 minutes in the oven. You can then smash the flesh to use in this recipe.
To make the pasta dough, combine the flour, eggs, oil and salt in a food processor and pulse until a dough is formed. You can also stir it together in a bowl, if you don’t have a food processor.
Knead until elastic, about 8 minutes. Add flour as needed to keep it from being too sticky. Cover with plastic wrap and rest in the refrigerator for at least 20 minutes.
To make the filling, add the cooked and cooled butternut squash to a bowl. Add Parmesan cheese, salt and pepper. Stir until well combined.
Take the pasta dough from the refrigerator, cut in half. Roll each half into long strips using a pasta roller or rolling pin.
If you’re using a pasta roller, you will feed it through the machine a few times, until you’ve gotten to the #4 setting. That’s the perfect thickness for ravioli.
If you’re rolling it out with a rolling pin, get to the thickness of a typical sheet of lasagna, slightly thicker than a piece of parchment paper. You don’t want it to be so thin that it tears.
Using plenty of flour, lay the pasta sheet on the counter and cut the edges to form a perfect rectangle.
Add about 1 tablespoon of filling, spaced out in a 6×3 pattern, to make 18 ravioli. If your pasta sheet is larger, you can add more.
Place the 2nd sheet of pasta over the top. Pat the pasta down around the filling, so there are no air bubbles. Push the edges of the pasta together with the tips of your fingers to seal it.
Using a pasta cutter (here’s the one I’m using above), or sharp knife, cut along the strips to form 18 separate raviolis. Push the edges of each individual ravioli together with the tips of your fingers to seal them.
Cook in a pot of low boiling water for 3-4 minutes, until they float. Serve with sauce of your choice, or add to a skillet with butter and roasted nuts, until the butter has browned.
My favorite way to eat Butternut Squash Ravioli is with this brown butter sauce, toasted walnuts and crispy sage or chives. It’s an impressive dish, and so good.
I use a brown butter sauce quite often. It’s just so tasty and easy to make. When you start smelling the butter cook, it’s so heavenly. Try it on this homemade beet gnocchi. So amazing.
Frequently Asked Questions
Can I freeze the ravioli?
Yes! After assembling the ravioli lay them flat on a baking sheet and flash freeze then put them in an air tight container and freeze for up to 3 months. When you are ready to cook them just pop them in boiling water until they float, up to 10 minutes.
How do I pick a good butternut squash?
A good butternut squash should be heavy for it’s size. The color should be a solid beige color with no brown patches, punctures or cuts. Any scrapes to the skin could allow bacteria to grow in the flesh. They are best from early fall through winter.
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Homemade Butternut Squash Ravioli
For the dough
- 1 cup flour
- 2 large eggs
- 1/2 tablespoon oil
- 1/2 teaspoon salt
For the filling
- 3/4 cup cooked butternut squash
- 1/4 cup Parmesan cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the sauce
- 2 tablespoons butter
- 2 tablespoons chopped walnuts
- salt and pepper to taste
- To make the pasta dough, combine the flour, eggs, oil and salt in a food processor and pulse until a dough is formed. Knead until smooth, about 8 minutes. Add flour as needed to keep it from being too sticky. Cover with plastic wrap and rest in the refrigerator for at least 20 minutes.
- To make the filling, add the cooked butternut squash to a bowl. Add Parmesan cheese, salt and pepper. Stir until well combined.
- Take the pasta dough from the refrigerator, cut in half. Roll each half into long strips using a pasta roller (to #4 setting) or rolling pin.
- Dusting with flour, lay the pasta sheet on the counter and cut the edges to form a perfect rectangle.
- Add about 1 tbsp of filling spaced out in a 6×3 pattern, to make 18 ravioli. Place the 2nd sheet of pasta over the top. Pat the pasta down around the filling, so there are no air bubbles. Push the edges of the pasta together with the tips of your fingers to seal it.
- Using a pasta cutter, or sharp knife, cut along the strips to form 18 separate raviolis. Push the edges of each individual ravioli together with the tips of your fingers to seal them.
- Cook in a pot of low boiling water for 3-4 minutes, until they float.
- Heat the butter in a skillet over medium heat. Add the crushed walnuts. Once the butter begins to sizzle, add the ravioli to the pan. Cook for 2-3 minutes, until the butter has slightly browned. Season to taste with salt and pepper before serving.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.