Butternut Squash Ravioli recipe
Indulge in the comforting flavors of autumn with this homemade Butternut Squash Ravioli. Combining a creamy, sweet butternut squash filling with freshly made pasta, this recipe is perfect for cozy dinners that elevate your meal without being overly complicated.
The delicate balance of Parmesan and ricotta in the filling, with a touch of brown sugar, creates a luxurious blend that melts in every bite. Finished with a nutty brown butter sauce infused with garlic, sage, and thyme, it’s a delightful experience.
Each bite of this ravioli delivers warmth and rich flavors, making it ideal for impressing guests or savoring a special night in. Whether you’re a seasoned pasta maker or a beginner, this dish is sure to become a new favorite.
Butternut Squash Ravioli Ingredients: A Symphony of Flavors
Fresh Butternut Squash Purée
The star of the filling, this smooth and sweet butternut squash purée creates a velvety base, bringing a rich, autumnal warmth to each bite.
Creamy Ricotta & Parmesan
These two cheeses balance each other perfectly—Parmesan offers a sharp, nutty depth, while ricotta provides a soft, creamy texture, ensuring a luscious filling.
Handcrafted Pasta Dough
Made from simple ingredients, this fresh dough becomes the tender yet resilient envelope for the filling, capturing all the flavors within its delicate folds.
Golden Brown Butter
This nutty, aromatic sauce is the perfect finishing touch, enhancing the ravioli with its rich, toasty notes while complementing the sweetness of the squash.
Sage & Thyme
These fresh herbs add a fragrant, earthy aroma, bringing a touch of savory balance to the sweetness of the filling and the richness of the butter.
Butternut Squash Ravioli Recipe: Tips, Serving Suggestions, and FAQ
Recipe Tips
- Master the Pasta Dough
Achieving the perfect dough consistency is key for a successful ravioli. When kneading, ensure that the dough becomes smooth and slightly elastic. If it feels too sticky, dust with a little extra flour, but be careful not to overdo it. Allowing the dough to rest for at least an hour in the fridge helps relax the gluten, making it easier to roll out. When rolling, aim for an even thinness; this ensures that the ravioli cooks evenly and avoids a tough texture. - Prevent Filling Leaks
To avoid the frustration of filling leaks during cooking, ensure each ravioli is well-sealed. After placing the filling onto the dough, use a small brush or your finger to lightly moisten the edges with water. This helps create a tight seal when you press the second sheet of pasta over the top. Make sure to press out any air bubbles around the filling before cutting, as trapped air can cause the ravioli to burst open in the water. - Perfecting the Brown Butter Sauce
The brown butter sauce is where the rich, nutty flavor truly shines. To achieve the right level of nuttiness, melt the butter over medium heat and keep a close eye on it as it turns golden. Stir frequently to avoid burning, and as soon as you notice the aroma of toasted nuts, add in the garlic, sage, and thyme. This timing allows the herbs to infuse the butter without becoming bitter, creating a well-rounded and aromatic sauce that complements the sweet squash filling.
What to Serve with Butternut Squash Ravioli
- Simple Arugula Salad
A light, peppery arugula salad with lemon vinaigrette offers a refreshing contrast to the rich flavors of the ravioli. The crisp greens and acidity from the lemon help to balance the creamy filling and buttery sauce, providing a bright side dish that doesn’t overwhelm the main course. - Crusty Artisan Bread
Serve the ravioli alongside a warm, crusty loaf of artisan bread to soak up every drop of that luscious brown butter sauce. The hearty texture of the bread provides a satisfying complement to the delicate ravioli, making for a comforting and complete meal. - Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels sprouts with a sweet balsamic glaze offer a great balance to the rich, nutty flavors of the ravioli. The caramelized edges of the Brussels sprouts bring a touch of bitterness that pairs beautifully with the sweetness of the butternut squash and the herb-infused sauce.
FAQ
1. Can I use canned butternut squash puree instead of homemade?
Yes, you can use canned butternut squash puree if you’re short on time. Just be sure to choose a pure, unsweetened variety, as this will maintain the savory balance of the filling. Homemade puree, however, offers a fresher taste.
2. Can I freeze the ravioli before cooking?
Absolutely! Place the prepared, uncooked ravioli on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a zip-top bag. Cook them directly from frozen—just add an extra minute or two to the boiling time.
3. What if I don’t have a pasta maker?
You can roll out the dough with a rolling pin. It requires more effort, but it’s possible to get the dough thin enough by working in small batches. Focus on rolling the dough evenly to ensure consistent cooking, and use plenty of flour to prevent sticking.
4. How do I know when the ravioli is done?
Fresh ravioli cooks quickly—typically about 1 to 2 minutes. You’ll know they’re done when they float to the top of the boiling water. Remove them immediately to prevent overcooking, which can cause the filling to become watery and the pasta to lose its texture.
Butternut Squash Ravioli
Ingredients
- PASTA
- 4 large eggs
- 2 1/4 cups all-purpose flour plus extra for dusting
- 1/2 teaspoon kosher salt
- FILLING
- 1 10-ounce container of butternut squash purée
- 1 cup freshly grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 tablespoon packed brown sugar
- Kosher salt
- Freshly ground black pepper
- SAUCE AND ASSEMBLY
- 1/2 cup 1 stick unsalted butter
- 2 garlic cloves minced
- 1 tablespoon freshly chopped sage
- 2 teaspoons freshly chopped thyme
- Freshly grated Parmesan for garnish
Instructions
- PASTA
- In a medium-sized bowl, combine the flour and salt. Transfer the mixture onto a clean work surface, creating a well in the center. Crack the eggs into the well and gradually whisk in the flour using a fork until a shaggy dough forms. Knead the dough by hand until smooth and no longer sticky, roughly 5 minutes. Sprinkle the surface with additional flour as needed to prevent sticking. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
- When the dough is ready, cut it into quarters, keeping three pieces wrapped while working with one.
- On a lightly floured surface, roll out the dough into a long rectangle about 1/4 inch thick. Adjust your pasta machine to the widest setting and feed the dough through twice. Fold the short edges of the dough into the center, then fold in half, resulting in four layers. Roll the dough again to 1/4 inch thickness, then pass through the machine two more times.
- Decrease the setting by one notch and repeat the folding and rolling process 2 to 3 times before adjusting to the next setting. Continue until you reach the thinnest setting, cutting the pasta sheet in half if it becomes too long. Repeat with the remaining dough. Cover the rolled sheets with a clean kitchen towel to prevent drying out.
- FILLING
- In a large bowl, blend together the butternut squash purée, Parmesan, ricotta, and brown sugar. Add salt and pepper to taste, ensuring a balanced flavor.
- SAUCE AND ASSEMBLY
- On a lightly floured surface, place one sheet of pasta. Spoon about 1 tablespoon of the filling every inch along the sheet. If the pasta is wide enough, create two rows of filling. Lightly dampen the spaces between the filling mounds with water using your finger. Lay a second sheet of pasta over the top and gently press around each filling mound to seal, removing any air pockets. Use a pasta cutter or a pizza wheel to cut the ravioli into individual pieces. Repeat with remaining dough and filling. Keep in the refrigerator until ready to cook.
- Heat a large skillet over medium heat and melt the butter until it becomes foamy. Lower the heat to medium-low and continue cooking until the butter turns a deep golden hue and releases a nutty aroma, about 4 minutes. Stir in the minced garlic, sage, and thyme, cooking until fragrant, roughly 1 minute, then remove the skillet from heat.
- Bring a large pot of salted water to a boil. Working in batches, add the ravioli and cook until tender, approximately 1 1/2 minutes. Use a slotted spoon to transfer the cooked ravioli directly into the browned butter sauce, gently tossing to coat
