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Well, it’s now officially Fall (or Autumn for you fancy people), which means there is no better time to start cooking with butternut squash. We promised a few weeks back that we would start recreating our favorite dishes from the 2018 Food and Wine Festival (see the post here).
This week, we are making our take on the Butternut Squash Ravioli from Disney’s Wine & Dine Studio. Don’t get us wrong. We loved Disney’s Butternut Squash Ravioli, but it was a little too sweet for our taste. We agreed on letting the squash be a natural sweetener, and oh boy! It was the right call! It was just slightly sweet with hints of garlic and nutmeg. They were incredible; and for a first attempt on a recipe, I call that a win!
By no means is this a quick process. Making the filling, making the pasta, and then rolling out and stuffing the filling into the pasta is a daunting task; but sooo worth it. If you have kids, a significant other, or friends who are willing to help you out, then this recipe will be so much more fun. Turn some music on and make this an event y’all will talk about for years to come! There’s nothing like cooking something that makes a huge mess and is incredibly impressive! Think about it… You’re about to make ravioli! Definitely an Instagram worthy moment!
But for those like us who had never dealt with butternut squash, do not fear! It’s not as daunting and terrifying as the internet makes it seem. We simply cut off the stems followed by cutting the top half off so we were left with just a cylinder and a round bottom. We placed the squash (whole) in the oven at 375 degrees for 15 minutes. LET. THEM. COOL. That takes anywhere from 10-15 minutes. Once they are cooled, peel them and make sure there are no green lines on your squash! Now, just cut ’em in half, clean out the pulp, cube them, and toss them back into the oven with some olive, salt, and pepper for 30 minutes or until they become soft. This is, in our opinion, officially the easiest way to cook butternut squash!
So now that you’ve got the low down, let’s cook!Print
Butternut Squash Ravioli
Tender, silky, and satisfying! This butternut squash ravioli will have you always coming back for more!
- Prep Time: 6+ hours
- Cook Time: 5 minutes
- Total Time: 6+ hours
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
2 3/4 cup Pasta Flour Blend (see notes)
1/4 tsp of salt
4 eggs, beaten
1/2 cup of butternut squash purée
4 3/4 cups of butternut squash purée
2 pods of roasted garlic
1/8 tsp of freshly ground nutmeg
1/4 tsp of salt
1/2 cup of parmesan cheese
1 cup of Balsamic
1/4 cup of sugar (optional)
a pinch of salt
Egg wash (1 egg yolk, beaten with 1 tsp water)
Shaved or grated parmesan cheese
- Make filling first.
- Roast garlic.
- Roast butternut squash (see introduction).
- Puree squash in food processor until smooth. Remove 1/2 cup for pasta.
- Add garlic, nutmeg, salt, and parmesan cheese to pureed squash and process until smooth.
- Set aside.
- Make pasta.
- Stir together flour and salt in mixer bowl.
- Combine eggs and pumpkin and add to flour mixture.
- Use flat beater to mix until ingredients are combined.
- Use dough hook to mix dough until smooth.
- Remove from bowl and wrap in plastic wrap.
- Allow to rest for 20 minutes.
- Flour surface and pasta roller well. Set pasta roller on 7.
- Cut a small piece of dough and run it through the pasta roller.
- Turn dial to 6 and repeat with same piece of dough until you get all the way to 1.
- Lay rolled pasta out on floured surface and cut in half horizontally so that you have 2 equal length pieces.
- Place filling in piping bag (or ziploc with the corner cut off) and pipe mounds of filling onto pasta dough at 2 inch intervals.
- Brush egg wash on edges of dough and in between mounds of filling.
- Cover with other half of pasta dough and seal.
- Use a large biscuit cutter to cut out ravioli.
- Repeat with remaining dough and filling.
- You can freeze at this point or cook.
- To cook, bring a large pot of salted water to a boil.
- Drop ravioli in boiling water and cook for 2 minutes. Drain.
- Brown butter in skillet.
- Place a few ravioli at a time in skillet and brown (golden, not dark) on both sides.
- Remove to serving plates.
- Drizzle with balsamic reduction, sprinkle with pumpkin seeds, and top with shaved or grated parmesan cheese.
- Serve and enjoy!
Make sure you keep your pasta covered at all times! It dries out quickly.
We used the left over strips of pasta to make tagliatelle.
I prefer to use King Arthur’s Pasta Flour Blend, but it can be a bit difficult to find and rather pricey. You can substitute Bob’s Red Semolina Flour which can be found in most grocery stores or here.
If you’re a beer drinker and you like pumpkin, then Kentucky Pumpkin Barrel Ale is perfect for you! It tastes great with this ravioli. It’s light with a light pumpkin spice taste.
Keywords: butternut squash ravioli