Homemade Butternut Squash Ravioli

As much as we love classic meat, cheese ravioli, mushroom ravioli, or spinach ravioli, this butternut squash recipe has become a fall favorite in our family.  You will love how the butternut squash shines in this recipe.  

The secret to rich, bold butternut squash flavor is roasting it. When it bakes in the oven, the edges caramelize and the squash naturally turns sweeter and nuttier, making the perfect base for a cozy ravioli filling.

The delicious roasted butternut squash is combined with fresh sage, thyme, and a blend of pecorino and parmesan cheeses.  It is so tasty that I eat it as I am filling the ravioli and pray that I have enough to fill all the pasta!

This time of year, you can certainly find butternut squash ravioli in the grocery store. But, I am here to tell you that making your own pasta is by far the best idea!  I know it takes a little time to make and fill these pasta pillows, but believe me when I say that these ravioli are much better than any store-bought ravioli.  

As an added bonus, they freeze beautifully. So you can enjoy some now and have some in the freezer for a delicious homemade pasta dish in minutes, even when life is at its most hectic.  

Butternut Squash Ravioli Ingredients

1. How to Make the Pasta Dough

1. Pour the flour into a mound on your work surface and create a well in the middle.  You can also do this in a large mixing bowl.  Add the eggs and a pinch of salt to the center of the well.  
2. Using a fork or our fingers, mix the eggs, breaking them and pulling in a little of the flour at a time until you have created a shaggy dough.   
3. Knead the dough, adding more flour as needed until the dough is yellow in color and tacky but no longer sticky.  If your dough seems too dry, add a few drops of water while kneading it. The dough should spring back when you press it with your finger.  It will take about 10 minutes to knead the dough to the proper consistency.     
4. Once the dough is done, wrap it in plastic wrap and let it rest for 30-60 minutes.

2. Make the Butternut Squash Ravioli Filling

1. Roast the squash:  Cut the whole butternut squash in half, scoop out the seeds and any fibers, and drizzle olive oil, salt, and pepper over the cut side of the squash.  Place it cut side down on a rimmed baking sheet, poke holes in the skin with a fork, and roast at 400 degrees F for 45-55 minutes, depending on the size of your butternut squash.  A fork or knife should easily pierce the skin, and the squash should be tender throughout.  
2. Let it cool completely, then use a fork to scrape out the flesh.
3.  Combine the butternut squash, grated cheese, thyme, sage, and nutmeg in the bowl of a food processor
4. Pulse until smooth and creamy.

3. Make the Ravioli

In a small bowl, beat an egg and set it aside. You will use this as an egg wash to seal the pasta together. Divide the dough into 6 even pieces. Work with one piece at a time and rewrap the remainder of the dough in the plastic wrap to keep it from drying out.

1. Set the pasta machine on the widest setting.  Roll the dough through the machine and repeat this, continuing to reduce the settings on the pasta machine until you are rolling out thin sheets of pasta that you can see your hands through.  I like to take it to the thinnest setting. Flour the pasta sheet, set it on a baking sheet or a floured surface, and cover it with plastic wrap. Repeat with a second piece of dough. 
2. Lay one sheet of pasta dough on the bottom portion of the ravioli press and place the top of the press (this portion will fit into the bottom and will create the pocket for your filling) on the dough.
3. Remove the top of the ravioli press and fill each pocket with about ½ teaspoon of butternut squash filling.
4. Brush the second sheet of pasta with the egg wash and lay it on top of the press, making sure it completely covers the edges. Press down on the dough and push out any air that is between the sheets.  Use a rolling pin to roll the dough against the press. Use enough pressure to cut through the dough around each ravioli. Remove the excess dough from around the edges of the press and carefully pop the ravioli out.

4. To Assemble the Homemade Ravioli without a Mold

1. Lay the pasta sheet on a lightly dusted work surface and brush it with the egg wash. Drop dollops of the filling about 1″ apart on the lower half of the pasta dough, leaving about a 1/4″ border along the bottom of the dough.  
2. Fold the dough over the mounds of filling and use your fingers to carefully press down around the filling, releasing the air and sealing the dough. 
3. Use a sharp knife, pizza cutter, or ravioli cutter to cut evenly between each mound.  You can leave the ravioli like this, or press a fork all around the edges to create a creased edge.
4. Dust the ravioli with flour and place it on a cookie sheet. Cover it with a plastic wrap while you continue making the remainder of your ravioli.

5. Cook the Butternut Squash Ravioli

Bring a large pot of water to a rolling boil.  Drop the desired amount of ravioli into the boiling water and cook it until it floats to the top.  Fresh pasta cooks quickly, so it won’t take more than 3-4 minutes to cook.  Drain and serve with your favorite sauce.

Serving Suggestions

This butternut squash ravioli recipe pairs best with a light buttery sauce that lets the flavors of the filling shine through.  Our favorites are Pancetta and Herb Butternut Squash Ravioli sauce or a simple brown butter sauce with crispy sage leaves.  A light cream sauce would also be a delicious option. And don’t forget to serve additional grated parmesan cheese to sprinkle on top!

Butternut squash ravioli is perfect in smaller portions as a starter, or it can be a delicious entree served with a side salad and a loaf of Homemade Bread or Focaccia.  For a sweet ending, try a classic Vanilla Panna Cotta or a traditional Italian Apricot Jam Crostata.

Storing and Freezing Instructions

Any leftover cooked ravioli can be placed in an air-tight container and stored in the refrigerator for up to 3-4 days.

I love to make a large batch of ravioli and have it in the freezer ready for when we get a craving for a special dish.  The best way to freeze ravioli is to lay the fresh ravioli in a single layer on a rimmed baking sheet and place it in the freezer for about 50 minutes to an hour.  Once the individual ravioli are frozen, you can transfer them to a freezer-safe container or plastic bag.  You can then store them in the freezer for up to 6 months.