Butternut Squash Ravioli
User Reviews
5
Butternut Squash Ravioli
Description
This Butternut Squash Ravioli recipe starts by roasting the squash cut side down and roasting shallots, garlic, and sage wrapped in foil to concentrate their flavor. The filling blends mashed roasted squash with finely ground walnuts, aromatic roasted shallots, garlic, and fresh sage balanced with apple cider vinegar, nutmeg, salt, and pepper. Fresh homemade pasta dough is rolled thin, filled, and sealed to make the ravioli.
For serving, a sauce is prepared by gently infusing olive oil with sliced garlic and sage leaves, then finished with white wine and fresh thyme. The ravioli can be topped with additional chopped walnuts, optional extra roasted squash or sautéed kale, and grated pecorino cheese. The dish melds sweet, nutty, and herbaceous notes with the silky pasta for a rich, inviting texture that showcases the squash’s natural sweetness accented with savory herbs and nuts.
Roasting the squash and aromatics ahead, along with making fresh pasta, gives this recipe its depth of flavor. The combination of nuts and apple cider vinegar adds a subtle tang and crunch to balance the smooth filling. This ravioli makes a thoughtful seasonal dish that can be complemented with simple sides or a light salad.
Ingredients
For the ravioli
- 1 butternut squash small
- extra-virgin olive oil for drizzling
- 1 shallot roughly chopped (scant ½ cup, medium
- 3 garlic peeled, cloves
- ¼ cup sage loose-packed fresh leaves
- 1 recipe pasta homemade
- ⅓ cup walnuts chopped
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- ¾ teaspoon salt plus more for sprinkling, sea salt
- black pepper freshly ground
For serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic thinly sliced, cloves
- 10 sage fresh leaves
- 2 tablespoons white wine dry
- 1 teaspoon thyme fresh leaves
- ¼ teaspoon salt sea salt
- ¼ cup walnuts chopped
- black pepper freshly ground
- 1 cup butternut squash optional, roasted, cubes
- ½ bunch kale optional, sautéed
- pecorino cheese optional, grated
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper and place cut side-down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes.
- Make the pasta dough according to this recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling.
- Make the filling. Pulse the walnuts in a food processor until very finely ground. Add the cooked shallot, garlic, and sage to the food processor. Measure 1½ packed cups of the squash, and transfer to the food processor. Add the vinegar, nutmeg, salt, and several grinds of pepper and pulse until very smooth. Chill until ready to use.
- Roll out the pasta according to the instructions in this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; before they get cut into strands). Spread the 4 pasta sheets on a well-floured work surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets over the sheets that are dotted with filling. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes. Cook the ravioli in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I’m ready to start my sauce so that they’re done around the same time.
- Make the sauce. Heat the oil in a medium skillet over medium heat. Add the garlic and sage and cook for 3 minutes. Add the wine, thyme, and salt and cook, stirring, for 2 minutes.
- Spoon the sauce over the ravioli and top with the walnuts and freshly ground black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.
User Reviews
Overall Rating
5
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