Creamy Squash Filled Ravioli

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4.50 from 6 votes

This Homemade Butternut Squash Ravioli features fresh pasta made from scratch, a rich butternut squash filling.

Prep Time2

Cook Time5

Total Time2 5

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 384kcal

Author: Rosemary Molloy

Ingredients

DOUGH

2 cups + 2 tablespoons flour (265 grams flour total, if you double the recipe then double this amount).
3 large eggs
¼ teaspoon salt

FILLING

2 cups pureed squash (butternut squash) approximately 2 pounds/1 kilo fresh, if you use canned make sure it is only pureed squash and no extras, 460 grams
½ cup freshly grated parmigiano
½ teaspoon salt
2 tablespoons flour

BUTTER SAGE SAUCE

7-8 tablespoons butter
8 leaves sage
¼ cup freshly grated parmigiano + extra

US Customary - Metric

Instructions

PASTA DOUGH

In a large bowl whisk together the flour and salt, make a well in the middle add the eggs, (you can either combine with your fingers or fork), start with beating gently the eggs and adding in the flour a little at a time until all is nearly combined, move mixture to a lightly floured flat surface and knead (add a little flour when needed to the surface, (if it is too sticky) until dough is smooth, almost silky and well combined. Cover and let rest 30 minutes.

FOR THE FILLING

Boil the fresh squash in a pot of water, (or you can use canned squash but be sure there are no extras added), place in a sieve and let drain 10-15 minutes, then puree until smooth. In a medium bowl combine well, the pureed squash, parmigiano, salt and flour.
ROLLING OUT THE PASTA
If you don't have a pasta machine, I recommend rolling the pasta out in small batches, because it has to be quite thin, (⅛ inch or ⅓ cm) always keep the dough lightly floured or it will stick. If using a machine, take a batch of dough (the size of an apple) flatten and lightly flour, and place through the machine (using the largest setting), fold the ends into the middle and feed through the machine again (remember to always lightly flour the dough),change the setting to smaller and feed through the lightly floured dough again, continue until you reach the correct thickness, should happen around the 5th or 6th feed, and don't forget to always lightly flour the dough, (change the setting to smaller). Pasta should be long enough to cover the ravioli mold 2x.
Lightly oil and flour well the ravioli mold, place the floured side down pasta dough on the ravioli mold, fill with the squash filling (about a heaping teaspoon), cover with the second layer of dough. Press firmly down a 2-3 times on the borders and in between the ravioli. Flip the ravioli mold upside down on a lightly floured flat surface, separate the ravioli using a really sharp knife, pizza cutter or ravioli cutter, make sure the ravioli are not touching and lightly dust the ravioli with flour, and continue with the remaining dough. Lightly flour the ravioli mold again before continuing.
In a large pot of salted boiling water add the ravioli and cook for approximately 5-6 minutes or until they float to the surface (I always try a bit of the edge of a ravioli to make sure it is cooked).

BUTTER SAGE SAUCE

In a large frying pan on low heat add butter and almost melt add the sage and continue on low heat for approximately 1-2 minutes add well drained ravioli, sprinkle with freshly grated Parmesan cheese, toss gently and serve, sprinkle more Parmesan if desired. Enjoy!
**If you don't have a ravioli mold you can always cut out circles in the dough, fill with squash filling, fold the circle over and seal well (with slightly wet fingers and finish sealing with a fork).

Notes

The recipe will make approximately 48 ravioli.

How to store ravioli?

Freshly made pasta is best made right away although you can store uncooked ravioli at room temperature for an hour or chill it in the refrigerator for up to four hours. After that, the uncooked pasta will start to discolor and the filling will make the pasta soggy.

Can I freeze homemade ravioli?

Yes! For best results, blanch the ravioli first in a pot of salted boiling water for 1 minute. Air dry for 20-30 minutes then freeze in a freezer safe container. You can also freeze without blanching although there is a slight risk that your ravioli might burst when being cooked from frozen. Cook ravioli from frozen for about 5 minutes in boiling water.

Nutrition