Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (2024)

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Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (1)

Table of Contents

  • Why this recipe works
  • How to Make Homemade Butternut Ravioli
  • Recipe Tips
  • Other Great Ravioli and Pasta Recipes
  • Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

Why this recipe works

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce – it’s like fall perfection on a plate. In fact, it’s one of my favorite pasta recipes.

  • Roasting butternut squash is so easy to make. Once you roast butternut squash with whole cloves of garlic, you’ll never go back. Pure heaven, I tell you!
  • Homemade pasta is actually super simply to make and the taste and texture can’t be beat. My pasta recipe works perfectly for this ravioli.
  • And let’s not forget the brown butter sage sauce. You know I love my brown butter, and it is perfect for savory dishes like this butternut squash ravioli too. This homemade ravioli has so much flavor, but it requires the perfect sauce to compliment it rather than over power it.

How to Make Homemade Butternut Ravioli

In my opinion, there are three necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller, and a ravioli maker. These are amazon links to the exact products I use. Now, you certainly don’t need all of this equipment and people have been making pasta by hand for centuries, but if you have them, making pasta is a breeze.

  1. Prepare the filling. This is done by coating butternut squash and garlic cloves in olive oil and roasting on a baking sheet (photo 1). This gets pureed in a food processor with additional olive oil, parmesan cheese, dried sage, and salt and pepper (photo 2).
  2. Make the sauce. Butter and fresh sage are cooked over low heat until the butter is browned and the sage is infused (photo 3). This is to be done just prior to serving.
  3. Make the pasta. Equal parts of all-purpose and semolina flour are combined with eggs, olive oil, water and salt, then kneaded until elastic. After a period of rest, the dough gets rolled into sheets.
  4. Assemble the ravioli. Cover the ravioli mold with the pasta dough, create a well for the filling, and add about a heaping teaspoon of roasted garlic butternut squash filling to each well (photo 4). Cover with the second sheet of dough (photo 5) and gently roll the dough together to cut the pieces. Then, all you have to do is turn it over, give it a tap, and they all fall out (photo 6). Easy!
Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (2)

Recipe Tips

  • To cook: toss the ravioli in salted boiling water for just a few minutes until they float.
  • To freeze: line a baking sheet with parchment paper and add a single layer of the homemade ravioli. Set in freezer and once completely frozen, they can be added to a resealable plastic bag. Be sure to squeeze out as much air as possible to prevent freezer burn.
  • Making the pasta: I prefer an even mix of semolina flour to all-purpose flour. It gives the pasta great texture and chew, plus it’s insanely easy to work with. The addition of olive oil to the dough can be tasted in the final pasta – YUM! You must kneed your pasta dough for a solid ten minutes. If you want to do this by hand, more power to you, but pasta dough is not a soft dough like bread dough, so you’re in for a workout. I highly recommend using your Kitchenaid mixer. You have to be sure to cover the dough and allow it to rest. This process allows the gluten to do whatever gluten does to make pasta wonderful.
  • To roll out the sheets of pasta dough to make your homemade ravioli, you can roll it on the counter by hand, but I highly recommend using a pasta roller. I’ve used the KitchenAid pasta attachments before, and while they certainly are easy to use, there is something so satisfying about rolling pasta dough in a quality made in Italy pasta roller. Just be sure you use enough flour to avoid any sticking in your pasta machine.
  • When forming the ravioli, be sure to have floured all of your dough generously so that it releases easily from the mold.
Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (3)

Other Great Ravioli and Pasta Recipes

Once you make your own homemade pasta, you’ll want to find every recipe that you can that uses it. Here are some of my favorites!

  • Four Cheese Ravioli
  • Meat and Cheese Ravioli
  • The BEST Classic Homemade Lasagna Recipe
  • Butternut Squash Lasagna
  • Roasted Vegetable Lasagna
  • Green Chile Chicken Lasagna
  • Cajun Shrimp Pasta
  • Ham and Pea Pasta Carbonara
  • Homemade Alfredo Sauce Recipe
  • Easy Bolognese Sauce
  • Roasted Red Pepper Sauce
  • Chicken Alfredo Lasagna
Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (4)

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Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

Prep1 hour hr

Cook45 minutes mins

Total1 hour hr 45 minutes mins

Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (5)

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Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

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Ingredients

Pasta

Filling

  • 2 1/2 lbs butternut squash peeled and roughly chopped
  • 8 whole garlic cloves
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon dried sage
  • salt and pepper to taste

Sauce & garnish (see notes below)

  • 4 tablespoons butter (1/2 stick)
  • 10 whole fresh sage leaves
  • Garnish with 1/4 cup toasted pine nuts and freshly grated parmesan cheese

Instructions

To make the pasta dough:

  • Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

To make the filling:

  • Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine – slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.

To make the sauce:

  • Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.

To prepare:

  • Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.

  • Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

Notes

recipe makes 6 dozen ravioli

  • To cook: toss the ravioli in salted boiling water for just a few minutes until they float.
  • To freeze: line a baking sheet with parchment paper and add a single layer of the homemade ravioli. Set in freezer and once completely frozen, they can be added to a resealable plastic bag. Be sure to squeeze out as much air as possible to prevent freezer burn.
  • Making the pasta: I prefer an even mix of semolina flour to all-purpose flour. It gives the pasta great texture and chew, plus it’s insanely easy to work with. The addition of olive oil to the dough can be tasted in the final pasta – YUM! You must kneed your pasta dough for a solid ten minutes. If you want to do this by hand, more power to you, but pasta dough is not a soft dough like bread dough, so you’re in for a workout. I highly recommend using your Kitchenaid mixer. You have to be sure to cover the dough and allow it to rest. This process allows the gluten to do whatever gluten does to make pasta wonderful.
  • To roll out the sheets of pasta dough to make your homemade ravioli, you can roll it on the counter by hand, but I highly recommend using a pasta roller. I’ve used the KitchenAid pasta attachments before, and while they certainly are easy to use, there is something so satisfying about rolling pasta dough in a quality made in Italy pasta roller. Just be sure you use enough flour to avoid any sticking in your pasta machine.
  • When forming the ravioli, be sure to have floured all of your dough generously so that it releases easily from the mold.
  • Sauce amount – Since I typically don’t cook all of these ravioli (I cook some and freeze the rest), the amount of sauce in this recipe is perfect for my family of four. If you’re planning on cooking ALL of the ravioli at the same time, you may want to double or triple the sauce amount.

Nutrition

Calories: 348kcal, Carbohydrates: 39g, Protein: 9g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 67mg, Sodium: 319mg, Potassium: 437mg, Fiber: 3g, Sugar: 2g, Vitamin A: 10275IU, Vitamin C: 20.5mg, Calcium: 114mg, Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me acomment below

This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!

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Homemade Butternut Squash Ravioli Recipe | Self Proclaimed Foodie (2024)

FAQs

What pairs well with butternut squash ravioli? ›

The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad.

Do you have red or white wine with butternut squash ravioli? ›

WHICH WINE TO PAIR THE DISH WITH? Butternut squash ravioli is a combination of flavours, aromas and textures that call for a fairly aromatic dry white wine. Wines with a strong aroma match the melt-in-the-mouth texture of the ravioli. There are several dry white wine appellations that can match the desired profile.

Is butternut squash ravioli good for you? ›

This is a good source of protein (45% of your Daily Value), fiber (64% of your Daily Value), and calcium (15% of your Daily Value).

What is butternut squash ravioli made of? ›

The butternut squash ravioli filling is made with fresh peeled and cubed butternut squash, which I roast with sage, garlic, salt, and pepper, and puree. Then it gets mixed with Ricotta cheese, Pecorino Romano cheese but feel free to sub Parmesan and Nutmeg.

What protein pairs well with butternut squash ravioli? ›

Salmon is our choice here because its fattiness and mild flavor are a perfect pairing for the decadently sweet butternut squash.

What protein goes best with butternut squash? ›

Pork. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash. Chicken. Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables.

What is the best white wine for butternut squash ravioli? ›

A Vermentino, a white wine from Italy, would be a delightful pairing with Butternut Squash Pasta. This wine is known for its high acidity and citrus flavors, which would cut through the richness of the dish, while its subtle herbal notes would complement the savory aspects of the pasta.

What wine to pair with butternut squash? ›

Butternut squash in particular comes in a lot of guises but is fundamentally sweet, especially when you roast it. In general I favour rich whites like oak-aged chardonnay, Rhône varietals such as viognier, roussanne and marsanne and old vine chenin blanc either on its own or in a South African Cape white blend.

What wine goes best with butternut squash pasta? ›

Alternatively, if you prefer a white wine, try an oak-aged Chardonnay. The full-bodied texture, along with spice and vanilla notes from oak-aging, will seamlessly complement the creamy butternut squash pasta. Otherwise, a Viognier from Condrieu in the Northern Rhône Valley is a great choice.

What does butternut squash do for the gut? ›

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Is butternut squash anti inflammatory? ›

Butternut Squash: Butternut squash is a superb source of beta-carotene, vitamin C, and fiber, all of which can contribute to lower inflammation levels. Blend butternut squash into soups or roast it with a touch of cinnamon for a sweet and savory side dish.

Is butternut squash a good or bad carb? ›

Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people.

How long does butternut squash ravioli last in the fridge? ›

No problem! Leftovers can be stored in an air-tight container in the refrigerator for up to 2 days. Simply reheat in the microwave or on the stovetop when ready to serve.

What is the liquid in butternut squash? ›

Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut. The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree.

Is butternut squash a vegetable or starch? ›

Yes, it's true that winter squashes such as acorn, butternut, buttercup, hubbard and pumpkin are starchy vegetables and, as such, they contain more carbohydrates than vegetables like leafy greens, cauliflower and bell peppers. (Zucchini and other summer squashes are non-starchy vegetables and are low in carbohydrate.)

What is compatible with butternut squash? ›

Pair squash with cowpeas or grow a mixture of prolific flowering plants like buckwheat, dill, coreopsis, cosmos, and sweet alyssum to attract beneficial insects like pollinators and predators such as parasitic wasps, ladybugs, lacewings, and minute pirate bugs.

What do Italians eat ravioli with? ›

Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

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