Recipes › Pasta › Butternut Squash Ravioli Recipe

Butternut Squash Ravioli Recipe

Recipe by Pedro M. A. Neves

Butternut squash ravioli is an elegant Italian pasta dish featuring homemade ravioli filled with roasted squash, ricotta, and aromatic sage. This refined yet approachable main course combines tender pasta with a silky, naturally sweet filling, finished with brown butter and crispy sage leaves for authentic depth of flavor.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 500g butternut squash, peeled and cubed
• 250g ricotta cheese
• 50g Parmesan cheese, grated
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 100g butter
• 12 fresh sage leaves for garnish
• 2 liters water
• 1 tablespoon salt for pasta water

Instructions

1. Roast butternut squash cubes at 200°C (400°F) on a lined baking sheet for 25 minutes until golden and tender, stirring halfway through.

2. Cool roasted squash slightly, then mash with a fork or pulse in a food processor until smooth but not liquid.

3. Combine mashed squash with ricotta, Parmesan, chopped sage, 1/2 teaspoon salt, pepper, and nutmeg in a bowl; mix gently until filling is uniform.

4. Mound flour on a clean work surface and create a well in the center; crack eggs into the well and add 1 tablespoon olive oil.

5. Using a fork, gradually incorporate flour into the eggs, then knead dough for 10 minutes until smooth and elastic; wrap and rest 30 minutes at room temperature.

6. Roll dough thin between two sheets of parchment paper using a rolling pin until approximately 1mm thick; cut into 8cm squares.

7. Place 1 tablespoon filling on each square, fold into a triangle, then bring corners together to form a tortelloni; press edges firmly to seal.

8. Bring 2 liters water and 1 tablespoon salt to a rolling boil in a large pot; add ravioli carefully and simmer for 4-5 minutes until they float and maintain buoyancy for 1 minute.

9. Melt butter in a separate large skillet over medium heat; add 12 sage leaves and cook 2-3 minutes until butter is golden-brown and sage is crispy.

10. Remove ravioli with a slotted spoon and transfer directly to browned butter; toss gently to coat evenly, then plate immediately.

Substitutions

• Replace ricotta with mascarpone for a richer, creamier filling
• Substitute butternut squash with roasted pumpkin or delicata squash for slightly different flavor profiles
• Use gluten-free flour blend in equal proportion for a gluten-free version, though texture may be slightly less tender
• Replace sage with fresh thyme or marjoram for an herbaceous alternative

Tips

• Freeze uncooked ravioli on a baking sheet before transferring to an airtight container; they will keep up to 2 weeks and cook directly from frozen, adding 1-2 minutes to cooking time
• Ensure filling is cool before assembling ravioli to prevent the dough from becoming too soft or breaking
• Brown butter should be used immediately after cooking sage, as it continues to darken and can become bitter if overcooked
• Reserve 120ml pasta water before draining; add a splash to the brown butter sauce if it seems too thick for coating the ravioli

Butternut squash ravioli represents the fall cuisine of Northern Italy, particularly the Piedmont and Lombardy regions where autumn vegetables are celebrated. This dish demonstrates the Italian principle of simplicity and quality ingredients, allowing the natural sweetness of roasted squash to shine through in a refined yet rustic preparation.

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