Description
This homemade Butternut Squash Ravioli recipe features tender pasta filled with a creamy, nutty butternut squash mixture enhanced by sage, garlic, and walnuts. Served with a fragrant garlic and sage white wine sauce, and optional toppings like roasted squash cubes, sautéed kale, and pecorino cheese, this comforting dish is perfect for a cozy fall dinner.
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 dough
- 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 prepare squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the butternut squash in half vertically, scoop out seeds, drizzle with olive oil, 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.
- Roast shallot, garlic, and sage: Wrap the shallot, garlic cloves, and sage leaves in foil with a drizzle of olive oil and a pinch of salt. Place in the oven and roast for 20 minutes alongside the squash. After roasting, allow squash, shallots, garlic, and sage to cool for at least 30 minutes.
- Prepare pasta dough: Make the homemade pasta dough according to your preferred recipe. Wrap the dough ball in plastic wrap and let it rest while making the filling.
- Make the filling: Pulse walnuts in a food processor until finely ground. Add roasted shallot, garlic, and sage. Scoop 1½ packed cups of roasted squash into the processor along with apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse until smooth. Chill the filling until ready to use.
- Roll and fill pasta sheets: Roll out pasta sheets according to your recipe instructions, stopping before cutting into strands. Lay 4 sheets on a floured work surface. Use a 1-tablespoon cookie scoop to portion filling onto 2 sheets, spacing depending on ravioli size. Cover with remaining sheets, gently press around filling to seal, and use a ravioli stamp or cutter to cut shapes.
- Cook ravioli: Bring a pot of salted water to a boil. Drop ravioli into boiling water and cook for 4 minutes until tender. Drain carefully.
- Prepare sauce: Heat olive oil in a medium skillet over medium heat. Add sliced garlic and sage leaves and cook for 3 minutes until fragrant. Stir in dry white wine, fresh thyme leaves, and sea salt. Cook, stirring occasionally, for 2 minutes to reduce slightly.
- Serve: Spoon the sauce over cooked ravioli. Top with chopped walnuts and freshly ground black pepper. Optionally add roasted butternut squash cubes, sautéed kale, and grated pecorino cheese. Serve warm.
Notes
- Use a ravioli stamp or cutter to achieve uniform shapes and better seals.
- Let the roasted ingredients cool thoroughly to avoid melting the pasta dough while assembling.
- You can substitute pecorino cheese with Parmesan or a vegan cheese alternative if preferred.
- Roasting the squash with the skin on makes it easier to scoop out the flesh and adds depth of flavor.
- Keep work surfaces and pasta well floured to prevent sticking during rolling and shaping.
Nutrition
- Serving Size: 1 serving (about 6 ravioli)
- Calories: 420
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
