Due to popular demand, I have finally gotten around to making some homemade butternut squash ravioli from scratch. It's taken a while but better late than never right??
Inspiration for this ravioli came from a lot of messages asking if I had a homemade version for my sage browned butter butternut squash ravioli. Welp, now I do!
I went all in too: butternut squash puree in both the cheesy filling AND the pasta dough.
Plus, I'm proud to say, no brown sugar in this recipe. While researching, I noticed it's added most of the time to the filling and I prefer a savory approach.
Grab the homemade butternut squash recipe below!Print
Whip up a batch of comforting, savory, cheesy ravioli with your favorite autumn flavors from scratch all year round!
FOR THE PASTA DOUGH
- 2 cups "00" flour or unbleached, all purpose flour + ½ cup semolina flour*
- 3 large eggs
- ⅓ cup butternut squash puree
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
FOR THE FILLING
- 8 ounces ricotta cheese
- ½ cup parmesan cheese, shredded
- 1 cup butternut squash puree
- ½ tablespoon fresh sage leaves, roughly minced
- ½ tablespoon fresh thyme leaves, roughly minced
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon coarse salt
MAKE THE DOUGH
- In the bowl of a stand mixer, combine all the pasta dough ingredients with your hands until it forms a shaggy dough.
- Fit the stand mixer with the dough hook. Knead the dough by mixing on a low speed for 8-10 minutes, until dough is smooth, slightly shiny, and somewhat elastic.
- Tightly cover dough with plastic wrap and let rest for 30 minutes. At this point, you can refrigerate the dough for up to 1 day before use.
ROLL OUT THE DOUGH
- Fit the stand mixer with the pasta roller attachment. Sprinkle the attachment and the surface next to it with a little flour (I like to use a mixture of "00" flourand semolina flour).
- Remove plastic wrap from the dough. Cut into 4 equal portions. Choose 1 portion to work with at a time and immediately cover the rest of the dough with the plastic wrap. It will dry out extremely quickly otherwise!
- Form the dough portion into an oval/rectangular shape. Using the adjustment knob, set the pasta roller attachment on "1", the widest setting. Feed the pasta dough through the roller, catching it with your hands as it rolls through. Roll the dough through the roller 2 more times.
- Fold the dough so the two ends meet each other. Then fold it in half lengthwise. This will help make your pasta sheet longer and more rectangular. Still on the widest setting, run the folded dough through the roller one more time.
- Now you have your pasta sheet! Continue to the roll the sheet though the attachment, gradually adjusting the setting by 1 each time until the sheet is ⅛ to 1/16 of inch thick, usually around 6 or 7.*
- Repeat with your remaining portions of pasta dough, covering sheets you aren't using.
ASSEMBLE THE RAVIOLI
- Combine all ingredients for the filling in a food processor or blender. Blend until completely combined.
- Place one pasta sheet onto a lightly floured surface. Place 1 tablespoon each of the filling two inches apart in two rows along the entire length of the sheet. Brush the areas around the filling with a little water to make sealing easier.
- Lay another pasta sheet on top. Press the sheet down around the tablespoons of filling, removing air pockets and sealing the sheets together. Using a ravioli cutter (or pizza cutter, knife, cookie cutter, small glass, etc), cut squares between each section of filling to create your desired ravioli shape.
- Repeat with remaining pasta sheets and filling.
COOK THE RAVIOLI
- If eating immediately: Cook ravioli in a large pot with simmering salted water. Stir occasionally, until the ravioli float to the top, about 7-10 minutes. Toss in some sage browned butter sauce for extra yums!
- If saving for later: Store in an airtight container in the fridge for up to 2 days or freeze up to 2 weeks. If ready to cook frozen ravioli, place it in the fridge to thaw for about 4-ish hours.