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Butternut Squash Ravioli

Tender, silky, and satisfying! This butternut squash ravioli will have you always coming back for more!

Scale

Ingredients

Pasta:

2 3/4 cup Pasta Flour Blend (see notes)

1/4 tsp of salt

4 eggs, beaten

1/2 cup of butternut squash purée

Filling

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

Balsamic Glaze

1 cup of Balsamic

1/4 cup of sugar (optional)

a pinch of salt

EXTRA INGREDIENTS

Egg wash (1 egg yolk, beaten with 1 tsp water)

Salted butter

Pumpkin seeds

Shaved or grated parmesan cheese

Instructions

  1. Make filling first.
  2. Roast garlic.
  3. Roast butternut squash (see introduction).
  4. Puree squash in food processor until smooth. Remove 1/2 cup for pasta.
  5. Add garlic, nutmeg, salt, and parmesan cheese to pureed squash and process until smooth.
  6. Set aside.
  7. Make pasta.
  8. Stir together flour and salt in mixer bowl.
  9. Combine eggs and pumpkin and add to flour mixture.
  10. Use flat beater to mix until ingredients are combined.
  11. Use dough hook to mix dough until smooth.
  12. Remove from bowl and wrap in plastic wrap.
  13. Allow to rest for 20 minutes.
  14. Flour surface and pasta roller well. Set pasta roller on 7.
  15. Cut a small piece of dough and run it through the pasta roller.
  16. Turn dial to 6 and repeat with same piece of dough until you get all the way to 1.
  17. Lay rolled pasta out on floured surface and cut in half horizontally so that you have 2 equal length pieces.
  18. Place filling in piping bag (or ziploc with the corner cut off) and pipe mounds of filling onto pasta dough at 2 inch intervals.
  19. Brush egg wash on edges of dough and in between mounds of filling.
  20. Cover with other half of pasta dough and seal.
  21. Use a large biscuit cutter to cut out ravioli.
  22. Repeat with remaining dough and filling.
  23. You can freeze at this point or cook.
  24. To cook, bring a large pot of salted water to a boil.
  25. Drop ravioli in boiling water and cook for 2 minutes. Drain.
  26. Brown butter in skillet.
  27. Place a few ravioli at a time in skillet and brown (golden, not dark) on both sides.
  28. Remove to serving plates.
  29. Drizzle with balsamic reduction, sprinkle with pumpkin seeds, and top with shaved or grated parmesan cheese.
  30. Serve and enjoy!

Notes

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