Fresh Homemade Butternut Squash Ravioli Recipe

If you’ve ever dreamed of making fresh pasta from scratch that’s cozy, elegant, and downright irresistible, you’re going to love this Fresh Homemade Butternut Squash Ravioli Recipe. Trust me when I say these golden pillows of goodness filled with sweet, roasted butternut squash are a real showstopper – they’re tender, flavorful, and perfect for impressing friends or treating yourself on a cozy night in. I’m so excited to share all my tips and tricks for making these ravioli completely from scratch, so stick with me — you’re going to nail it!

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Ingredients You’ll Need

These ingredients come together beautifully to create a pasta dough that’s silky smooth and a filling that balances sweet, nutty squash with just the right touch of nutmeg. I always recommend grabbing the freshest ingredients you can—especially the eggs and flour—for that perfect texture.

• Tipo 00 Flour: This finely milled Italian flour makes your pasta silky and supple; if you can’t find it, all-purpose works but texture may differ slightly.
• Eggs & Egg Yolk: They enrich and bind the dough perfectly for tenderness and elasticity.
• Olive Oil: Adds a subtle flavor and helps with dough pliability.
• Semolina Flour: Essential for dusting so your pasta doesn’t stick during rolling and cutting.
• Whole Butternut Squash: Roasting in the skin concentrates sweetness and gives that rich, smooth texture you want for the filling.
• Salted Butter: Used both in the filling and in the brown butter sage sauce—it’s so rich and flavorful!
• Nutmeg: Just a pinch amps up the fall vibes and melds beautifully with the squash.
• Fresh Sage Leaves: Crispy, fragrant, and the star of the finishing sauce.
• Cubed Pancetta: Adds a salty, crispy contrast that my family can’t get enough of.
• Parmesan Cheese: For serving—sharp, nutty, and the perfect finishing touch.
• Pasta Tools: A stand mixer with a roller attachment or hand-crank pasta machine makes rolling out thin sheets a breeze.
• Parchment Paper & Sheet Pan: For roasting and assembling without any mess.
• Digital Scale: I love precision, especially for the dough, so having a scale makes all the difference.
• Fluted Ravioli Cutter: Or a sharp knife, depending on your preference, for that perfect ravioli shape.

Variations

I love how versatile this Fresh Homemade Butternut Squash Ravioli Recipe is, so don’t hesitate to personalize it based on your mood or dietary needs. Here are a few ways I’ve played with the classic version to keep things fresh and exciting.

• Vegetarian Option: Simply omit the pancetta and add toasted pine nuts or sautéed mushrooms for a similar savory crunch.
• Spicy Kick: Add a pinch of red pepper flakes to the brown butter sage sauce for a subtle heat—my husband’s favorite.
• Alternative Fillings: I’ve swapped butternut squash for roasted sweet potato or pumpkin to change things up seasonally with great results.
• Gluten-Free Pasta: If you’re up for experimenting, a gluten-free flour blend can work but will require adjustments to resting time and rolling technique.

How to Make Fresh Homemade Butternut Squash Ravioli Recipe

Step 1: Roast Your Butternut Squash to Perfection

The first step is roasting the butternut squash whole, skin on, because this gives it a wonderfully concentrated sweetness without drying out the flesh. I usually place it on parchment paper on a sheet pan and roast at 400°F for about an hour. When a knife slides in easily, it’s done. I like to let it cool a bit before peeling and scooping out the soft flesh, then blitzing it in the blender until silky smooth. Chill this puree; trust me—you don’t want to assemble ravioli with hot filling, or the dough will get soggy.

Step 2: Make the Pasta Dough

This part might seem intimidating, but I promise it’s quite straightforward. I blend the Tipo 00 flour, eggs, egg yolk, and a bit of olive oil in my food processor until the dough starts to come together, then knead it quickly on my counter for a minute or two. Covering it and letting it rest for at least 30 minutes relaxes the gluten, making your dough easier to roll out and less likely to snap back. I usually take this time to finish the filling, so no waiting around!

Step 3: Prepare the Butternut Squash Filling

Warm the roasted squash puree with a good dose of salted butter and a generous pinch of nutmeg in a small saucepan. Stir gently so it doesn’t stick or scorch. Taste as you go, adding salt if needed—this is key because the butter adds richness but not saltiness. Set the filling aside to cool in the fridge for about an hour. This step ensures your filling holds its shape inside the ravioli without leaking.

Step 4: Roll Out Your Pasta Dough Sheets

Cut the dough into four equal parts and work with one piece at a time. Flatten it slightly with your hands or a rolling pin before running it through your pasta roller on the widest setting twice—this helps smooth out the dough. Then gradually decrease the roller thickness setting, rolling each sheet twice at each stage and dusting with semolina flour to keep things from sticking. You want thin sheets about 1mm thick—you’ll be able to see your hand through them. Don’t worry if the edges aren’t perfect; trim later. Layer your sheets on parchment-lined pans with parchment in between so they don’t tack together.

Step 5: Assemble and Cut the Ravioli

Place teaspoon-sized dollops of your chilled butternut squash filling along the center of a pasta sheet, spaced about two finger-widths apart. Then cover with another sheet like a sandwich. Gently press around each mound to seal and push out any air bubbles—air pockets are the enemy here! Press edges firmly. Use your ravioli cutter or knife to slice the sheet first in half, then into strips, and finally into roughly 2.5 to 3-inch ravioli squares. Dust them with semolina and cover with a towel or an inverted sheet pan while you finish the rest.

Step 6: Cook and Finish Your Ravioli

Bring a large pot of salted water to a boil. I always do a test batch with a couple of ravioli so I can find the perfect cooking time—usually about 3-6 minutes depending on the thickness. When they float to the top and taste tender, scoop them out carefully with a slotted spoon. While they cook, I crisp up pancetta cubes and start my butter and sage sauce, gently melting butter with fresh sage leaves off heat to get that nutty, aromatic brown butter flavor without burning it. Drizzle the sauce over the cooked ravioli, top with crispy pancetta and shaved Parmesan, and enjoy!

How to Serve Fresh Homemade Butternut Squash Ravioli Recipe

Garnishes

I absolutely love topping these ravioli with crispy sage leaves—they add a wonderful crunch and herbal aroma that’s irreplaceable. A generous dusting of freshly grated Parmesan cheese is my signature finishing touch, and I can’t resist a sprinkle of freshly cracked black pepper to balance the richness.

Side Dishes

This ravioli pairs beautifully with a simple mixed greens salad dressed lightly with lemon and olive oil to cut through the richness. Sometimes, I serve it alongside roasted Brussels sprouts or garlicky sautéed spinach for extra veggies on the plate. Crusty bread never hurts either!

Creative Ways to Present

For special occasions, I like to serve the ravioli on a big white platter, drizzled with my browned butter sage sauce and scattered pancetta bits. Tucking in a few vibrant sage leaves and a swirl of deep green pesto on the side really makes the plate pop and impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover ravioli are fragile, so store them carefully in an airtight container layered with parchment paper to prevent sticking. Keep them in the fridge and try to eat them within 1-2 days for the best texture and flavor.

Freezing

I nearly always freeze extra ravioli I’ve made because they freeze beautifully. Arrange them in a single layer on parchment paper on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to 3 months. When you want fresh ravioli but don’t have time to make from scratch, this is a total game-changer.

Reheating

To reheat frozen ravioli, drop them right into boiling salted water straight from the freezer. They’ll need a minute or two longer to cook than fresh ones. Avoid microwaving if possible, as it can make the dough tough. Then, toss with your butter sage sauce and enjoy as if freshly made!

FAQs

Final Thoughts

Making this Fresh Homemade Butternut Squash Ravioli Recipe is one of those kitchen projects that feels fancy but is totally approachable when you break it down. The first time I made it, I was amazed at how light, tender, and flavorful these ravioli turned out—and my family went crazy for the whole meal. It’s definitely a recipe I come back to when I want to treat myself and loved ones with something special but still comforting. So grab your flour, fire up your oven, and get ready for a homemade pasta night that’s worth every bit of effort!

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