Description
This Butternut Squash Ravioli recipe features tender homemade pasta filled with a smooth and flavorful roasted butternut squash mixture enhanced by sage, shallots, and walnuts. Served with a delicate garlic, sage, and white wine sauce, it offers a comforting and elegant dish perfect for fall or any special occasion.
Ingredients
Units
Scale
For the Ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant 1/2 cup)
- 3 garlic cloves, peeled
- 1/4 cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta
- 1/3 cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- 3/4 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
For Serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon sea salt
- 1/4 cup chopped walnuts
- Freshly ground black pepper
- 1 cup roasted butternut squash cubes (optional)
- 1/2 bunch sautéed kale (optional)
- Grated pecorino cheese (optional)
Instructions
- Preheat and Roast: Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the butternut squash in half vertically and scoop out the seeds. Drizzle the squash with olive oil, sprinkle with salt and pepper, then place cut side-down on the baking sheet. Prick the skin with a fork several times and roast for 40 minutes. Meanwhile, wrap the shallot, garlic cloves, and sage in foil with olive oil and salt, and roast for 20 minutes. Allow all roasted items to cool for at least 30 minutes.
- Make Pasta Dough: Prepare homemade pasta dough according to your preferred recipe. Once made, wrap the dough ball in plastic wrap and let it rest while you prepare the filling.
- Prepare Filling: Pulse the walnuts in a food processor until finely ground. Add the roasted shallot, garlic, and sage to the processor. Measure 1½ packed cups of roasted butternut squash and add it to the mixture. Then add apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse until very smooth. Chill the filling until ready to assemble.
- Roll and Assemble Ravioli: Roll out the pasta sheets skipping the folding step, stopping after you have thin sheets. Lay four pasta sheets on a floured surface. Use a 1-tablespoon cookie scoop to drop filling evenly spaced on two sheets. Cover with the remaining two sheets and gently press around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes.
- Cook Ravioli: Bring a pot of salted water to a boil and cook the ravioli for 4 minutes until tender and cooked through. Cook the ravioli just as you start preparing the sauce to coordinate timing.
- Prepare Sauce: Heat olive oil in a medium skillet over medium heat. Add sliced garlic and sage leaves, cooking for 3 minutes until fragrant. Stir in the white wine, fresh thyme, and sea salt; cook for another 2 minutes until slightly reduced.
- Serve: Spoon the sauce over drained ravioli and sprinkle with chopped toasted walnuts and freshly ground black pepper. Optionally, add roasted butternut squash cubes, sautéed kale, and grated pecorino cheese for extra richness and texture.
Notes
- Be sure to let the roasted squash and aromatics cool completely before blending the filling to achieve a smooth texture.
- Resting the pasta dough is essential for easier rolling and better texture.
- Use a ravioli stamp or cutter to ensure even portion sizes and properly sealed ravioli.
- Optional garnishes like roasted squash cubes, kale, and pecorino add layers of flavor and variety.
- For a vegan option, omit pecorino cheese or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1 serving (about 6 ravioli pieces)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
