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In making butternut squash ravioli, you need fresh and simple ingredients. The main ingredient is, of course, butternut squash. For the filling, I use two cups of cubed squash. Roasting it brings out the natural sweetness. You also need ricotta cheese, which adds creaminess. A beaten egg helps bind the filling together.

Butternut Squash Ravioli

Indulge in the flavors of fall with my homemade butternut squash ravioli! This delightful dish features a creamy roasted squash filling encased in fresh pasta, perfect for impressing family and friends. I'll walk you through every step, from selecting the freshest squash to pairing it with delicious sauces. Ready to create a memorable meal? Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 cup ricotta cheese

1 egg, beaten

1 package of fresh pasta sheets (or homemade pasta dough)

1/4 cup grated Parmesan cheese

3 tablespoons unsalted butter

Fresh sage leaves, for garnish

Instructions
 

Prepare the Filling: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, black pepper, nutmeg, and cinnamon. Spread the squash on a baking sheet and roast for 25-30 minutes or until soft and caramelized. Let it cool slightly.

    Make the Filling: In a mixing bowl, combine the roasted butternut squash, ricotta cheese, and beaten egg. Mash together until smooth and well combined. Adjust seasoning as needed. Set aside.

      Roll Out the Pasta: If using homemade pasta dough, roll it out into thin sheets using a pasta machine or a rolling pin. Cut the sheets into rectangles about 3 inches wide. If using store-bought, lay out the sheets on a floured surface.

        Form the Ravioli: Place a heaping teaspoon of the filling in the center of each pasta rectangle. Moisten the edges with a little water, then fold over to form a pocket. Press out any air and seal the edges tightly with a fork or your fingers.

          Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and transfer to a plate.

            Make the Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Once melted, add fresh sage leaves and cook for 2-3 minutes until the butter begins to brown slightly and the sage becomes crispy.

              Combine and Serve: Toss the cooked ravioli gently in the sage butter sauce to coat evenly.

                Plate the Dish: Serve the ravioli on warm plates, drizzling extra sage butter over the top. Sprinkle with grated Parmesan cheese and garnish with additional crispy sage leaves.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4