Description
This Butternut Squash Ravioli recipe captures the essence of fall with tender pockets of homemade pasta filled with a creamy, flavorful roasted butternut squash and sage mixture. Enhanced by a fragrant garlic-sage sauce and optional toppings like sautéed kale and pecorino cheese, it’s the perfect comforting meal to indulge in seasonal flavors from scratch.
Ingredients
For the Ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta dough
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch of nutmeg
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
For Serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper, to taste
- 1 cup roasted butternut squash cubes (optional)
- ½ bunch sautéed kale (optional)
- Grated pecorino cheese (optional)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half vertically and scoop out the seeds. Drizzle the cut sides 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 until tender.
- Roast Aromatics: Wrap the chopped shallot, peeled garlic cloves, and fresh sage leaves in foil with a drizzle of olive oil and a pinch of salt. Add this packet to the oven alongside the squash and roast for 20 minutes. After roasting, allow everything to cool for at least 30 minutes to handle safely and set flavors.
- Make Pasta Dough: Prepare your homemade pasta dough following your preferred recipe and let it rest while you get the filling ready. This resting period helps improve the dough’s elasticity and texture.
- Prepare Filling: In a food processor, pulse the walnuts finely. Add the roasted shallot, garlic, and sage mixture along with 1½ packed cups of the roasted butternut squash, apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse until very smooth, then chill the mixture until ready to assemble the ravioli.
- Form Ravioli: Roll out the pasta dough into thin sheets as directed in your pasta recipe. Lay the sheets on a well-floured surface. Spoon about 1 tablespoon of the chilled filling evenly spaced onto half of the pasta sheets. Cover with the remaining sheets, gently press around each filling mound to seal, then cut individual ravioli using a stamper or cutter.
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for about 4 minutes or until they float and are tender. Carefully drain and set aside.
- Make Garlic-Sage Sauce: Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add thinly sliced garlic and fresh sage leaves and cook gently for about 3 minutes until fragrant but not browned. Stir in fresh thyme leaves and sea salt, then remove from heat to preserve the delicate flavors.
- Serve: Plate the cooked ravioli and spoon the garlic-sage sauce generously over them. Sprinkle with chopped walnuts and freshly ground black pepper. For added texture and flavor, top with roasted butternut squash cubes, sautéed kale, and a grating of pecorino cheese if desired.
Notes
- Use fresh sage leaves for the most vibrant flavor in both the filling and the sauce.
- Resting the pasta dough before rolling out is crucial to ensure it doesn’t shrink and is easier to handle.
- Chilling the filling helps it hold together better while forming ravioli pockets.
- Be gentle when sealing the ravioli to avoid tearing the pasta sheets.
- If you want to prepare ahead, you can freeze the assembled ravioli before cooking—just freeze them on a parchment-lined tray until solid, then transfer to a freezer bag.
- Optional toppings add wonderful texture but are entirely customizable based on your preferences.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
