Description
This Butternut Squash Ravioli recipe features tender homemade pasta filled with a smooth, savory mixture of roasted butternut squash, walnuts, sage, and shallots. Served with a fragrant garlic, white wine, and fresh herb sauce, this elegant dish is perfect for a comforting yet sophisticated meal.
Ingredients
Scale
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
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch 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
- 2 tablespoons dry white wine
- 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 the 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 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, then roast for 40 minutes until tender.
- Roast shallot, garlic, and sage. Wrap the chopped shallot, peeled garlic cloves, and fresh sage leaves in foil with a drizzle of olive oil and a pinch of salt. Place in the oven alongside the squash and roast for 20 minutes until soft and fragrant. Let the squash, shallots, garlic, and sage cool for at least 30 minutes.
- Prepare the pasta dough. Make the homemade pasta dough according to your preferred recipe. Wrap the dough ball in plastic wrap and allow it to rest while making the filling.
- Make the filling. In a food processor, pulse the chopped walnuts until very finely ground. Add the roasted shallots, garlic, and sage. Scoop 1½ packed cups of the roasted butternut squash into the processor and add apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse until the mixture is very smooth. Chill the filling until ready to use.
- Roll out the pasta sheets. Roll out the pasta dough into sheets according to your pasta recipe instructions, stopping after creating sheets and skipping the folding step. Place four sheets on a well-floured surface.
- Assemble the ravioli. Use a 1-tablespoon cookie scoop to place mounds of filling evenly spaced on two of the pasta sheets. Cover with the remaining two sheets. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out individual ravioli shapes.
- Cook the ravioli. Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 4 minutes until tender but firm. Drain once cooked.
- Prepare the sauce. In a medium skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil. Add the thinly sliced garlic and fresh sage leaves and cook for about 3 minutes until aromatic. Add dry white wine, fresh thyme leaves, and sea salt, and continue cooking, stirring, for 2 minutes to meld flavors.
- Serve. Spoon the sauce over the cooked ravioli. Top with chopped walnuts and freshly ground black pepper. Optionally, add roasted butternut squash cubes, sautéed kale, and grated pecorino cheese to enhance the dish.
Notes
- Ensure the filling is very smooth for the best texture inside the ravioli.
- Roasting the squash, shallots, garlic, and sage enhances their flavors naturally.
- Rest the pasta dough to allow gluten to relax for easier rolling.
- Use a ravioli stamp or cutter to create uniform shapes that seal well.
- The optional toppings provide added texture, flavor, and color but the ravioli are delicious on their own with sauce and walnuts.
- Cook the ravioli just until tender to prevent breaking in water.
- Substitute pecorino cheese with parmesan if desired.
Nutrition
- Serving Size: 1 serving (about 5 ravioli)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
