Butternut Squash Ravioli Recipe
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If you read my post about how to make ravioli, you’ll know I made this delicious butternut squash ravioli recipe. But that’s not all… I served these pasta pillows with brown butter and a sprinkling of fresh parmesan. Gah! It’s so good! It’s everything you could ever want… homemade pasta (!!!), butternut squash (my favorite squash of all time), and brown butter! Has there ever been a more perfect medley of flavors? I think not.
How to make Butternut Squash Ravioli
You will need a half batch of my ravioli recipe. Make the ravioli according to that recipe (read the blog post for major tips).
Roast the Butternut Squash
To make the filling for the ravioli you’ll want to roast the butternut squash. To do this, preheat the oven to 350°F. Place a full butternut squash on a baking sheet. You need about 1.5 lbs. But lets be real, there’s rarely a butternut squash less than 2 lbs. So I go ahead and bake the entire squash and just use half of the squash.
Once you’ve placed the squash on the baking sheet, poke a few holes in the squash with a knife. Bake for 60-75 minutes or until the squash is soft.
Remove from the oven and let cool for 15 minutes. Cut the squash in half, remove the seeds and strings (discard them), and scrape the butternut squash flesh into the bowl of a food processor.
Butternut Squash Filling
Add the ricotta, nutmeg, parmesan, salt, and pepper to the food processor and process until smooth.
Fill the ravioli molds with 1 tablespoon of the butternut squash ravioli filling. Pro tip: use a small cookie scoop to make it easier!
Again, make sure you ready my post about how to make ravioli, it covers everything you need to know!
Ravioli with Brown Butter Sauce
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
To cook the ravioli bring a large pot of water to boil. Add a tablespoon or so of salt to the boiling water.
Add 8 or so ravioli to the water. 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 a dusting of freshly grated parmesan and a sprinkling of nutmeg.
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Butternut Squash Ravioli Recipe
INGREDIENTS
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
INSTRUCTIONS
- 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.
Brown Butter
- 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.
RECIPE NOTES
Suggested Equipment
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Whitney, you are a genius! This is a fairly simple dish, but for some reason I did not think of cooking it before. I saw your post and immediately decided on a dish for dinner. My family was thrilled with these butternut squash ravioli. In addition, ravioli always bring me an association with Italy, because there I first tried original ravioli (they were with ricotta and spinach). Thank you for the idea, I will cook these ravioli again and again!
Ann your comment made my day! I’m so glad you enjoyed this recipe! (Also a ricotta and spinach ravioli sounds amazing!!)