Butternut Squash Ravioli: The Fall Flavor Bomb You Need

Picture this: pillowy pasta pockets stuffed with sweet, creamy butternut squash, kissed by sage-infused butter. Sounds like something you’d overpay for at a fancy restaurant, right? Wrong.

You’re about to make it at home, and it’s easier than you think. No fancy culinary degree required—just a little patience and a lot of appetite. This isn’t just ravioli; it’s a hug on a plate.

Ready to impress yourself?

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Why This Recipe Slaps

Butternut squash ravioli is the ultimate comfort food with a gourmet twist. The filling is naturally sweet, velvety, and pairs perfectly with savory brown butter and sage. It’s vegetarian-friendly but rich enough to satisfy meat lovers.

Plus, homemade pasta? That’s flex-worthy. Store-bought versions can’t compete with the fresh, melt-in-your-mouth texture you’ll achieve here.

Ingredients You’ll Need

For the pasta dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • Pinch of salt

For the filling:

  • 1 small butternut squash (about 2 cups roasted)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

For the sauce:

  • 1/2 cup unsalted butter
  • 8-10 fresh sage leaves
  • Salt to taste

Step-by-Step Instructions

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  1. Roast the squash: Halve the squash, remove seeds, and roast at 400°F for 45 minutes until tender.

    Scoop out the flesh and mash it.


  2. Make the filling: Mix the squash with ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
  3. Prepare the dough: Mound flour on a surface, make a well, and add eggs, oil, and salt. Knead for 10 minutes until smooth.

    Rest for 30 minutes.


  4. Roll the dough: Divide into quarters and roll each into thin sheets (or use a pasta roller).
  5. Fill the ravioli: Place teaspoon-sized filling dollops on one sheet, cover with another, and press around the edges. Cut into squares.
  6. Cook: Boil in salted water for 2-3 minutes until they float.
  7. Make the sauce: Brown butter in a pan, add sage, and drizzle over cooked ravioli.

How to Store Like a Pro

Uncooked ravioli: Freeze on a baking sheet, then transfer to a bag. Cook straight from frozen—just add 1-2 extra minutes. Cooked ravioli: Store in the fridge for up to 3 days, but let’s be real, leftovers are unlikely.

Why This Recipe is a Win

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Butternut squash is packed with vitamins A and C, and ricotta adds protein.

Homemade pasta means no preservatives, and you control the salt and fat. It’s a crowd-pleaser that feels indulgent without wrecking your diet. Plus, you’ll look like a culinary rockstar.

Common Mistakes to Avoid

  • Overfilling the ravioli: They’ll burst.

    No one wants a pasta explosion.


  • Skipping the dough rest: Gluten needs to relax. So do you, but start with the dough.
  • Boiling too long: Fresh pasta cooks fast. Fish them out the second they float.

Swaps and Alternatives

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No butternut squash?

Try pumpkin or sweet potato. Vegan? Swap ricotta for cashew cream and use egg-free dough.

Gluten-free? Use a 1:1 GF flour blend. Sage not your thing?

Thyme or rosemary work too. IMO, the sauce is non-negotiable—brown butter is life.

FAQs

Can I use wonton wrappers instead of making pasta?

Yes, but it’s a crime against Italian grandmothers everywhere. The texture won’t be the same, but it’s a decent shortcut in a pinch.

How thin should I roll the dough?

Thin enough to read a love letter through.

Seriously, aim for 1/16-inch thickness.

Why did my ravioli fall apart?

Did you seal the edges properly? Use a little water or egg wash to stick the layers together. Also, don’t overcook them.

Can I make the filling ahead?

Absolutely.

Store it in the fridge for up to 2 days. FYI, it tastes even better as the flavors meld.

Final Thoughts

Butternut squash ravioli is the ultimate flex for dinner parties or solo indulgence. It’s easier than it looks, healthier than takeout, and tastier than anything from a box.

So roll up your sleeves, channel your inner nonna, and get cooking. Your taste buds will thank you.

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