Homemade Butternut Squash Ravioli

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4.82 from 37 votes

This homemade butternut squash ravioli is as impressive as it is delicious.

Prep Time30

Cook Time5

Total Time35

Course: Main Course

Cuisine: American

Keyword: Butternut Squash

Servings: servings

Calories: 569kcal

Author: Laura Lynch

Ingredients

For the butternut squash filling

1 2-3 pound butternut squash
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Parmesan cheese shredded

For the pasta

1 cup 00 flour for all-purpose flour
2 large eggs room temperature
1/2 tablespoon oil
1/2 teaspoon salt

For the sauce

2 tablespoons butter
2 tablespoons chopped walnuts
salt and pepper to taste

Instructions

For the Butternut Squash

Pre-heat the oven to 400° F. Cover a baking sheet with parchment paper or a silicon mat.
Cut the butternut squash in half and remove the seeds and stringy insides. Brush some oil on the fleshy parts, and season with salt and pepper.
Place the halves face down on the baking sheet. Roast for 45-60 minutes in the oven. The size of the squash will determine how long it takes. Pierce it with a fork to see if it's done and if it's very tender, it's ready.
Scoop the squash out of the skin and put it in a bowl. Smash it with a fork or potato smasher. Add Parmesan cheese, salt and pepper. Stir it up until it's well combined.

For the Pasta

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 or on a clean work surface, if you don't have a food processor.
Knead until the dough is 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. Take the pasta dough from the refrigerator, cut in half. Roll each half into long strips using a pasta roller (up to the #4 setting) or use a rolling pin to roll it very thin.
Dusting your work surface with flour, lay the pasta sheets down, and cut the edges to form a perfect rectangle.
On one pasta sheet, add about 1 tbsp of filling spaced out in a 6x3 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 together the edges of the pasta with the tips of your fingers to seal it all the way around.
Using a pasta cutter, or sharp knife, cut along the strips to form 18 separate raviolis. Again push the edges of each individual ravioli together with the tips of your fingers to seal them.
Fill a pot with water and add 1 teaspoon of salt to the water. Set it over high heat until it's at a low boil. Drop the ravioli carefully into the water and let them cook at a low boil or just under a boil, for about 3-4 minutes, until they float. Take them out of the water and set them on a rack or paper towel to dry slightly.
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.

Notes

The butternut squash filling is the star of the show, so take the time to roast your squash until it's tender and caramelized for maximum flavor. If it's not cooked enough it can be watery and less flavorful.
After making the dough, let it rest for at least 20 minutes to allow the gluten to relax. This makes it easier to roll out thinly, which is essential for a delicate ravioli.
Don't overstuff the ravioli with filling or they will be difficult to pierce together.
After forming the ravioli, take extra care to seal the edges well. Eliminate all air pockets as these can expand during cooking, causing the ravioli to burst.
You can use a fork or your fingers to crimp the edges or the ravioli to keep it together.

This recipe was updated on 10/4/23

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