Description
This Fresh Homemade Butternut Squash Ravioli recipe features tender pasta envelopes filled with a sweet and savory roasted butternut squash mixture, paired with a nutty butter and sage sauce accented by crispy pancetta. From roasting the squash to rolling the dough by hand or with a pasta machine, this delicate ravioli is perfect for an elegant yet comforting meal.
Ingredients
Scale
For the Pasta Dough
- 300 g Tipo 00 Flour
- 3 large eggs
- 1 large egg yolk
- Olive oil (optional, small drizzle)
- Semolina flour, for dusting
For the Butternut Squash Filling
- 1 whole butternut squash, whole-roasted (to yield 400 g / about 1 3/4 cups roasted squash)
- 42 g (3 tbsp) salted butter
- Generous pinch of nutmeg
- Salt, to taste
For the Butter and Sage Sauce
- 115 g (8 tbsp) salted butter
- 8 fresh sage leaves
- 113 g (4 oz) cubed pancetta (such as Citterio “cubetti”)
- Parmesan cheese, for serving
Instructions
- Roast the Butternut Squash: Place a whole unpeeled butternut squash on a parchment-lined sheet pan and roast at 400°F (200°C) for about 1 hour or until a sharp knife easily pierces through. Cool for about 20 minutes, then peel, scoop out seeds, and process the flesh in a blender or food processor until smooth. Chill or freeze until ready to use.
- Make the Pasta Dough: In a food processor fitted with a metal blade, add the flour, eggs, and olive oil (if using). Process for 15-20 seconds until dough forms. Remove to a work surface, cover with an inverted bowl, and let rest for 5 minutes. Knead the dough into a smooth ball for 1-2 minutes, cover again, and allow to rest for 30 minutes to 1 hour to relax gluten.
- Prepare the Butternut Squash Filling: In a small pot, heat the roasted butternut squash, 42 g butter, and nutmeg over low heat, stirring occasionally to prevent sticking. Season with salt to taste. Transfer to a bowl and chill for at least 1 hour to prevent soggy ravioli.
- Set Up Workstation for Ravioli Assembly: Clear a large, clutter-free surface. Dust surface and pasta roller with semolina flour to prevent sticking. Line two sheet pans with parchment paper and cut additional parchment to layer between pasta sheets.
- Roll Pasta Dough into Sheets: Divide dough into 4 equal pieces. Flatten one piece into a roughly 5×8-inch disc. Roll through the widest pasta machine setting (#1) twice, then successively through settings 2 to 5 twice each, dusting with semolina flour as needed to prevent sticking. The dough should be about 1 mm thick and translucent. Trim edges, cut sheets into 10-12 inch lengths, and cover sheets with parchment. Repeat for remaining dough pieces.
- Assemble and Cut Ravioli: Place dollops of chilled butternut squash filling (rounded teaspoons) spaced two finger widths apart along the center of a pasta sheet. Lay a second sheet on top. Press gently around each mound to seal out air bubbles and seal edges. Cut into strips, then into 2.5 to 3-inch squares using a fluted ravioli cutter or knife. Transfer assembled ravioli onto semolina-dusted parchment-lined sheet pans. Cover with a towel or inverted sheet pan.
- Cook Pancetta and Prepare Sauce: Cook the pancetta in a pan until slightly crisp. Drain on paper towels. In the same pan, melt 115 g butter with sage leaves, allowing the butter to brown slightly but not burn, then remove from heat to control timing.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Test cook 1-2 ravioli first for 3-6 minutes or until tender, depending on dough thickness. Cook remaining ravioli in batches, gently stirring occasionally. Remove cooked ravioli with a slotted spoon and transfer to a serving dish.
- Serve: Spoon brown butter and sage sauce over the ravioli. Garnish with crispy sage leaves and pancetta. Serve topped with freshly grated Parmesan cheese.
Notes
- This recipe produces light, tender homemade ravioli filled with sweet butternut squash, perfectly complemented by a nutty brown butter and sage sauce.
- You can roast the butternut squash several days in advance and chill or freeze the puree until ready to use.
- For best results, chill the filling before assembling to avoid soggy dough.
- If not cooking immediately, freeze assembled ravioli on parchment-lined pans, then transfer to bags for later use.
- Use semolina flour for dusting both your work surface and pasta sheets to prevent sticking during rolling and assembly.
- Cooking times vary depending on pasta thickness—always do a test cook.
Nutrition
- Serving Size: 1 serving (approximately 6 ravioli)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 160 mg
