Butternut Squash Ravioli
This Butternut Squash Ravioli is made with Homemade Ravioli filled with a delicious butternut squash puree with ricotta and nutmeg and is tossed in brown butter and topped with fresh parmesan. It’s the perfect squash ravioli — you will be convinced that making homemade ravioli is the way to go!
I feel like butternut squashes typically produce a bunch of puree! So, if you have some extra butternut squash, you can use it in my Butternut Squash Pasta, with my Butternut Squash and Kale, in my Cinnamon Roasted Butternut Squash recipe or my Butternut Squash Sausage Pasta.
Why This Recipe Works
- Homemade dough. This butternut squash ravioli from scratch is fresh and delicious! Making the dough from scratch is much easier than it sounds! Follow my How to Make Ravioli Recipe and you’ll be set!
- Delicious squash ravioli recipe. The butternut squash ravioli rilling is made from butternut squash puree, creamy ricotta and ground nutmeg.
- Brown butter sauce. The best sauce for this butternut squash ravioli recipe is brown butter and some parmesan! You let the delicious filling speak for itself and complement it with amazing browned butter!
- Ravioli Dough: You’ll need 1/2 batch of my homemade ravioli. You can use a full batch of the ravioli if you are serving a large group or if you want extras to freeze. A full batch will make about 50 ravioli.
- Butternut Squash: Feel free to use all of the butternut squash. You may have extra butternut squash puree to use for my Butternut Squash Pasta Recipe.
- Ricotta Cheese: Ricotta is a creamy cheese that is low in sodium. It’s actually one of the lowest sodium cheeses (so it is great for babies starting solids, FYI!)
- Ground Nutmeg: The nutmeg adds a delicious spice and flavor depth to the butternut squash puree.
- Freshly Grated Parmesan Cheese: I always opt for the blocks of parmesan cheese and grate it myself because pre-grated cheeses from the grocery store are coated to help the pieces not clump and to make it harder to melt.
- Unsalted Butter: This will be for browning to make the butternut squash ravioli sauce!
- Roast the butternut squash. Wash the squash and poke some holes with a knife around it. Bake in an oven preheated to 350°F for 60-75 minutes or until soft. Remove and let cool for 10-15 minutes. Cut in half and remove the seeds and pulp. Scrape out the butternut squash flesh and place in a food process.
- Make the butternut squash ricotta filling. Add the ricotta, nutmeg, fresh parmesan, salt and pepper to the food processor and blend until smooth.
- Fill the ravioli. With my batch of Ravioli Dough, fill each ravioli with 1 tablespoon of the butternut squash ravioli filling. Cover and seal as per my How to Make Ravioli post.
- Brown the butter. Follow my How to Brown Butter recipe until you have perfectly browned butter!
- Cook the ravioli. While you’re stirring the brown butter, bring a large pot of water to a boil. Once boiling, add 8 or so ravioli (do not crowd the pan. If the ravioli touch, they can stick together!) Cook for 3-4 minutes or until the ravioli float to the top of the pot.
- Coat in brown butter. Once cooked, use a slotted spoon to remove from the pot and transfer into the skillet with the browned butter. Gently stir to coat with the butter sauce. Serve with fresh parmesan and some additional nutmeg if desired!
If you have any questions about making the homemade pasta dough for the ravioli, make sure you ready my post about How to Make Ravioli, it covers everything you need to know!
For making the ravioli, I instead of a pasta machine, I use the pasta roller attachment of my kitchen aid. I also use a ravioli maker to make things easier, which is like a ravioli stamp.
When filling the ravioli, I use a small cookie scoop to make it easier.
Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.
If you want, you can make a delicious brown butter sage sauce by adding some fresh sage leaves to the skillet while cooking.
Make Ahead, Storing, and Freezing
Butternut squash ravioli is a great recipe to make ahead of time! You can make the Homemade Ravioli Dough and store it in the fridge (wrapped and stored in an airtight container) for 2-3 days prior to rolling out and using.
Store any leftover cooked ravioli in an airtight container in the fridge for 3-4 days.
Reheat in the microwave.
To freeze, you’ll freeze the homemade butternut squash ravioli uncooked. Once the fresh ravioli are all filling and sealed, place them on a cookie sheet lined with parchment paper or wax paper. Make sure they aren’t touching each other. Flash freeze until frozen solid. Then transfer to an airtight container and freeze for 2-3 months.
To cook frozen ravioli, add it straight to a pot of boiling water. Because they are frozen, it will just take another 2 minutes or so to cook.
The butternut squash puree with ricotta can be stored in an airtight container in the fridge and used later or as a sauce for pasta.
I would opt for a light sauce. The brown butter sauce is amazing with this butternut squash ricotta ravioli. You can do a light cream sauce or a cream and cheese sauce if you’d like. But I wouldn’t do a tomato sauce, as a personal preference.
Yes you can! Once the ravioli are completely made — but not boiled — then lay them flat on a baking sheet lined with parchment paper and flash freeze until solid. Then transfer to an airtight container or ziplock bag and freeze for 2-3 months. Remove and add to boiling water frozen.
The ravioli will be boiled. Add the ravioli to a boiling pot of water (do not over crowd or they will stick together!) They are done when the ravioli boils to the top of the pot.
More Pasta Recipes
Butternut Squash Ravioli
1/2 batch of ravioli dough
- 1/2 butternut squash - about 1.5 lbs
- 1 cup ricotta
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup freshly grated parmesan cheese
- 1/3 cup unsalted butter
- Preheat oven to 350°F. Place the butternut squash on a baking sheet. I baked the entire squash (a total of 3 pounds) and just used half of the squash. (poke a few holes in the squash with a knife). Bake for 60-75 minutes or until the squash is soft. Remove. Let cool for 10-15 minutes. Cut in half. Remove seeds and string. Discard them. Scrape the butternut squash flesh into the bowl of a food processor (or blender.
- Add the ricotta, nutmeg, parmesan, salt, and pepper to the food processor too. Process until smooth.
- Fill the ravioli mold with 1 tablespoon of the butternut squash filling.
- In a large skillet melt the butter over low, medium low heat. Stir frequently. The butter is ready when it begins to give off a nutty aroma, and you’ll see light brown specks forming on the bottom. Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.
Cook the ravioli
- Meanwhile, bring pot of water to boil. Once boiling add in a tablespoon of salt. Add some of the ravioli. Don’t overcrowd. You’ll want to do this in batches. Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to the skillet pan with the butter. Gently stir so that all of the ravioli are lightly coated in the butter sauce.
- Serve warm with freshly grated parmesan cheese.