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