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Butternut Squash Ravioli

Blossom Lady
Jan 26, 2021 08:16 AM
Butternut Squash Ravioli

This butternut squash ravioli recipe is the ultimate fall cooking project! Pockets of homemade pasta surround a rich, creamy squash and sage filling.

If you’re ever wondering how to spend a rainy, gray fall day, here’s your answer: make this butternut squash ravioli recipe! It’s a bit of a project, as you’ll make both the pasta and the filling from scratch, but Jack and I can attest that it’s a total blast. Your kitchen will fill with the mouthwatering aroma of roasting squash, shallots, and sage, and you’ll have a chance to get a little crafty as you carefully fill and punch out each piece of butternut squash ravioli.

Then comes the best part: you eat! I love to serve my butternut squash ravioli with a light sage and white wine sauce, but you could just as easily top it with olive oil, sea salt, and a shower of Parmesan cheese. It’ll be delicious either way, thanks to the fresh, al dente pasta and the creamy squash filling. Let’s cook!

I love to top my butternut squash ravioli with a tangy, aromatic sauce made from garlic, sage leaves, white wine, and fresh thyme. It comes together in right around 5 minutes – less than the time it takes to boil water and cook the pasta – and it’s the perfect simple finishing touch for the flavorful ravioli. This combination is simple, elegant, and packed with texture and flavor. I really hope you give it a try!


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

1 Recipe Homemade Pasta

⅓ cup chopped walnuts

1 teaspoon apple cider vinegar

Pinch of nutmeg

¾ teaspoon sea salt

Freshly ground black pepper

For serving

2 tablespoons olive oil

2 garlic cloves, sliced

10 sage leaves

2 tablespoons dry white wine

1 teaspoon fresh thyme

¼ teaspoon sea salt

¼ cup chopped walnuts

Freshly ground black pepper

1 cup Roasted Butternut Squash cubes, optional

½ bunch Sauteed Kale, optional

Grated pecorino cheese, optional

Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
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