Butternut Squash Ravioli is a delightful and comforting dish that showcases the natural sweetness and velvety texture of butternut squash. These homemade butternut squash ravioli are served with a savory butter sage sauce. Whether you’re looking for a vegetarian entree or simply want to enjoy a delicious homemade pasta dish, this recipe is sure to impress.
Butternut Squash Ravioli Recipe
A luxurious Butternut Squash Ravioli recipe that pairs homemade pasta dough with a decadent butternut squash filling.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
Once the squash is cooked, remove it from the oven and let it cool slightly. Scoop out the flesh and transfer it to a mixing bowl. Mash the squash with a fork or use a blender to achieve a smooth consistency.
Add grated Parmesan cheese, dried sage, dried thyme, garlic powder, salt, and pepper to the prepared butternut squash. This will be the filling for the ravioli.
In a separate large mixing bowl, combine the all-purpose flour and salt for the ravioli dough. Create a well in the center and add the eggs and olive oil. Using a fork or your hands, gradually incorporate the flour into the eggs and oil until a dough forms. If the dough is too dry, add a little water, a tablespoon at a time, until the dough comes together.
Turn the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest at room temperature for 20 minutes.
Divide the rested dough into four equal portions. Take one portion and flatten it with a rolling pin or a pasta machine until thin, about ⅛ inch thick.
Place small spoonfuls of the butternut squash filling onto one half of the rolled-out dough, leaving space between each. Fold the other half of the dough over the filling and press gently to seal the edges.
Use a ravioli cutter or a sharp knife to cut the ravioli into desired shapes. Repeat the process with the remaining dough and filling.
Meanwhile, bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove the cooked ravioli with a slotted spoon and set them aside.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the chopped sage leaves to the butter and garlic, stirring for an additional 1-2 minutes.
Remove the pan from heat and add the cooked ravioli to the sauce. Gently toss the ravioli in the butter and sage mixture until they are evenly coated.
Serve the butternut squash ravioli dish and enjoy.