Butternut Squash Ravioli

5 from 77 votes

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

Prep Time1

Cook Time45

Total Time1 45

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Krissy Allori

Equipment

Food Processor
baking sheet
saucepan
Mixing Bowls
KitchenAid Stand Mixer
Microplane cheese grater
ravioli maker
pasta roller

Ingredients

Pasta

1 1/2 cups Semolina Pasta Flour
1 1/2 cups all-purpose Flour
4 whole eggs
4 tablespoons olive oil
4 tablespoons water
1 teaspoon kosher salt

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.
1 1/2 cups Semolina Pasta Flour, 1 1/2 cups all-purpose Flour, 4 whole eggs, 4 tablespoons olive oil, 4 tablespoons water, 1 teaspoon kosher salt

To make the filling:

Toss the 2 1/2 lbs butternut squash with the 8 whole garlic cloves in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400°F 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 1/2 cup parmesan cheese, 1/2 teaspoon dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.

To make the sauce:

Combine 4 tablespoons butter and 10 whole 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 1/4 cup toasted pine nuts, and a generous amount of freshly grated Parmesan cheese.

Video

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.

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