Butternut Squash Ravioli Recipe to Impress

There’s something magical about the first bite of homemade butternut squash ravioli. Picture this: tender pasta pillows bursting with sweet, creamy goodness, each one a delightful surprise waiting to be savored. The rich aroma wafts through your kitchen, wrapping you in a warm embrace that whispers, “You’ve made something special.” Whether it’s a cozy family dinner or an impressive date night, this dish transforms any occasion into a memorable feast.

I still remember the first time I attempted to make butternut squash ravioli. It was an ambitious Sunday afternoon, and I thought, “How hard can it be?” Fast forward three hours later, flour dust everywhere and my dog eyeing me as if I’d lost my mind. But the moment those golden ravioli hit the boiling water and began to dance, all my culinary chaos faded away. This dish is perfect for gatherings or simply treating yourself because who doesn’t deserve a little indulgence now and then?

Ingredients for butternut squash ravioli

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

• Butternut Squash: Look for a firm squash with smooth skin; it should feel heavy for its size. This is your filling star.
• All-Purpose Flour: A good quality flour ensures your pasta dough has the right texture—soft yet sturdy enough to hold that luscious filling.
• Eggs: Fresh eggs bring richness to your dough and help bind everything together for that perfect pasta consistency.
• Ricotta Cheese: This creamy cheese adds a delightful creaminess to the filling, balancing the sweetness of the squash.
• Sage: Fresh sage adds an earthy note that complements the sweetness of the butternut squash perfectly.
• Parmesan Cheese: Grated fresh Parmesan enhances flavor while adding a touch of saltiness to your filling.

For the Sauce:

• Butter: Use unsalted butter for sautéing; it gives your sauce depth without overpowering other flavors.
• Garlic: Fresh garlic will infuse your sauce with aromatic goodness; choose plump cloves for maximum flavor.

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

How to Make butternut squash ravioli

Follow these simple steps to prepare this delicious dish:

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for about 45 minutes until tender.

Step 2: Prepare the Filling

Once cooled, scoop out the flesh into a mixing bowl. Add ricotta cheese, grated Parmesan, chopped sage, salt, and pepper. Mash everything together until it’s well combined and creamy.

Step 3: Make the Dough

In another bowl, combine flour and salt. Create a well in the center and crack in your eggs. Using a fork, gradually mix the flour into the eggs until you form a shaggy dough. Knead on a floured surface for about five minutes until smooth.

Step 4: Roll Out Your Dough

Divide your dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin until you can see your hand through it—don’t worry; it won’t break!

Step 5: Fill Your Ravioli

Place small mounds of filling on one half of each rolled-out dough sheet (about one tablespoon apart). Fold over the other half of dough and press down around each mound to seal. Use a knife or pastry cutter to cut them apart.

Step 6: Cook Your Ravioli

Bring a large pot of salted water to boil. Carefully drop in your ravioli and cook for about three minutes or until they float to the surface—your very own pasta magic!

Transfer to plates and drizzle with melted butter sautéed with minced garlic for that perfect finishing touch.

And there you have it! Butternut squash ravioli that not only pleases your palate but also makes you feel like you’ve just conquered Italy—one delicious bite at a time! Enjoy!

Perfecting the Cooking Process

Start by roasting the butternut squash until tender. While it cools, prepare the dough for the ravioli. Roll it out thinly, fill with the squash mixture, and seal them before boiling. This sequence ensures perfect results without chaos in the kitchen.

Add Your Touch

Feel free to swap butternut squash with sweet potato for a different flavor profile. You can also add spices like nutmeg or cinnamon to enhance sweetness or toss in some ricotta for creaminess. Personalize it according to your taste!

Storing & Reheating

Store any leftover ravioli in an airtight container in the fridge for up to three days. To reheat, gently simmer in water until warmed through or sauté in butter for extra flavor without losing texture.

Sharing this butternut squash ravioli recipe reminds me of that cozy fall evening when my friends gathered around the table, and we devoured every last bite while laughing about our kitchen mishaps. It was pure joy!

FAQs

What is butternut squash ravioli?

Butternut squash ravioli is a type of pasta filled with a savory mixture of roasted butternut squash, cheese, and spices. This dish offers a delightful balance between sweetness and savory flavors, making it a popular choice among pasta lovers. You can serve it with various sauces, such as sage brown butter or marinara, to enhance its rich taste. Preparing this ravioli from scratch can be rewarding and allows you to customize the filling to your liking.

How do I make butternut squash ravioli from scratch?

To make butternut squash ravioli from scratch, start by preparing fresh pasta dough using flour and eggs. Roast butternut squash until tender, mash it, and mix with ricotta cheese, Parmesan, salt, and pepper for the filling. Roll out the pasta into thin sheets, place spoonfuls of the filling on one sheet, cover with another sheet, and cut into squares. Cook the ravioli in boiling water for a few minutes until they float to the surface.

Can I freeze butternut squash ravioli?

Yes, you can freeze butternut squash ravioli for later use. After forming the ravioli and before cooking them, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. When ready to cook, simply boil them directly from frozen for a convenient meal.

What sauces pair well with butternut squash ravioli?

Butternut squash ravioli pairs beautifully with several sauces that complement its flavors. A classic choice is sage brown butter sauce; its nutty flavor enhances the sweetness of the filling. Alternatively, marinara sauce provides a tangy contrast that brightens each bite. For a creamy option, consider a garlic Alfredo sauce or even a light drizzle of olive oil mixed with fresh herbs for added freshness.

Looking to expand your recipe collection? Check out these tasty recipes for your next culinary adventure.

Conclusion for butternut squash ravioli

In summary, butternut squash ravioli stands out as a delicious dish that combines sweet and savory flavors in every bite. Making it from scratch allows you to tailor the filling and enjoy fresh pasta at home. Whether you choose to serve it with sage brown butter or marinara sauce, this dish is sure to impress. Don’t forget that freezing leftovers makes it easy to enjoy this comforting meal anytime!

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Butternut Squash Ravioli Recipe

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Approximately 16 ravioli (4 servings) 1x

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Description

Indulge in tender butternut squash ravioli, filled with creamy ricotta and fresh sage. This dish is perfect for cozy dinners or impressive gatherings.

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Ingredients

Scale 1x2x3x

For the Filling:

• 2 cups roasted butternut squash (about 1 medium squash)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• Salt and pepper to taste

For the Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt

For the Sauce:

• 4 tbsp unsalted butter
• 3 cloves garlic, minced

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Instructions

For the Filling:

1. 1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for about 45 minutes until tender.
2. 2. Once cooled, scoop out the flesh into a mixing bowl. Add ricotta cheese, grated Parmesan, chopped sage, salt, and pepper. Mash until smooth and creamy.

For the Dough:

1. 1. In a large bowl, combine flour and salt. Make a well in the center and add eggs.
2. 2. Using a fork, mix flour into the eggs until a shaggy dough forms. Knead on a floured surface for about five minutes until smooth.
3. 3. Divide the dough into four pieces. Roll each piece thinly with a pasta machine or rolling pin until translucent.

For Assembling:

1. 1. Place small mounds of filling (about one tablespoon apart) on one half of the rolled-out dough.
2. 2. Fold over the other half of the dough and press around each mound to seal tightly.
3. 3. Cut into individual ravioli using a knife or pastry cutter.

For Cooking:

1. 1. Bring a large pot of salted water to boil. Drop in ravioli carefully and cook for about three minutes or until they float to the surface.

For the Sauce:

1. 1. In a skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).
2. 2. Drizzle over cooked ravioli before serving.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4 ravioli (approximately 200g)
• Calories: 320
• Sugar: 6g
• Sodium: 340mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 160mg