Homemade **Butternut Squash Ravioli**: Your New Favorite Fall Dish

There’s a certain magic that happens when the crisp air of autumn rolls in, inspiring us to seek comfort in our kitchens. Few dishes embody this warmth and coziness quite like a perfectly crafted plate of **Butternut Squash Ravioli**. Imagine delicate pasta pillows, bursting with a sweet, creamy filling, all bathed in a luxurious sauce. It’s a dish that feels incredibly special, yet with this guide, it’s entirely achievable in your own home.

Many shy away from making pasta from scratch, assuming it’s too complex or time-consuming. We’re here to tell you that’s simply not true! This recipe for **Butternut Squash Ravioli** breaks down the process into easy, manageable steps, transforming what might seem daunting into a truly rewarding culinary adventure. You’ll discover the simple pleasure of fresh, tender pasta and a filling that perfectly balances the earthy sweetness of butternut squash with savory cheeses and aromatic spices. Get ready to impress your family and friends, or simply treat yourself to an unforgettable meal. Let’s dive into creating the most exquisite homemade **Butternut Squash Ravioli** you’ve ever tasted.

Ingredients for Homemade **Butternut Squash Ravioli**

Gathering your ingredients is the first exciting step towards creating your delicious **Butternut Squash Ravioli**. Quality ingredients make all the difference in the final flavor of this comforting dish.

• For the Pasta Dough:
  • 2 cups (240g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
• For the Butternut Squash Filling:
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 cup (120g) ricotta cheese, drained
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg
  • 1 tablespoon fresh sage, finely chopped
  • Salt and freshly ground black pepper to taste
• For the Sage Butter Sauce:
  • 1/2 cup (113g) unsalted butter
  • 12-15 fresh sage leaves
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Preparation Instructions for **Butternut Squash Ravioli**

Making homemade **Butternut Squash Ravioli** is a labor of love, but each step is straightforward and incredibly satisfying. Follow these instructions carefully for the best results.

Step 1: Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until fork-tender and lightly caramelized. Let it cool slightly.

Step 2: Make the Butternut Squash Filling

In a large bowl, mash the roasted butternut squash until smooth. Add the ricotta cheese, Parmesan cheese, nutmeg, chopped fresh sage, salt, and pepper. Mix until well combined. Taste and adjust seasonings as needed. This creamy, flavorful filling is the heart of your **Butternut Squash Ravioli**.

Step 3: Prepare the Pasta Dough

On a clean work surface or in a large bowl, mound the flour. Make a well in the center. Crack the eggs into the well, add the olive oil and salt. Use a fork to gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, use your hands to knead it for 8-10 minutes until it’s smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial for tender **Butternut Squash Ravioli**.

Step 4: Roll Out the Pasta

Divide the rested dough into four equal pieces. Work with one piece at a time, keeping the others covered. Lightly flour your work surface and the dough. Using a pasta machine or a rolling pin, roll the dough to your desired thickness for ravioli (usually setting 6 or 7 on a machine). The pasta sheets should be thin enough to see your hand through, but strong enough to hold the filling of your **Butternut Squash Ravioli**.

Step 5: Fill and Form the Ravioli

Lay a pasta sheet flat. Place small dollops (about 1 teaspoon each) of the butternut squash filling about 1 inch apart on one half of the pasta sheet. Moisten the edges of the pasta around the filling with a little water. Fold the other half of the pasta sheet over the filling. Press gently around each mound of filling to seal, pushing out any air. Use a ravioli cutter or a knife to cut out individual **Butternut Squash Ravioli**. Crimp the edges with a fork to ensure a tight seal. Place the finished ravioli on a lightly floured baking sheet and repeat with the remaining dough and filling.

Step 6: Cook the **Butternut Squash Ravioli**

Bring a large pot of salted water to a rolling boil. Carefully add the **Butternut Squash Ravioli** in batches, making sure not to overcrowd the pot. Cook for 2-4 minutes, or until the pasta floats to the surface and is al dente. The cooking time will vary depending on the thickness of your pasta. Use a slotted spoon to gently remove the cooked ravioli.

Step 7: Prepare the Sage Butter Sauce

While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and red pepper flakes (if using). Cook until the butter is fragrant and lightly browned, and the sage leaves are crispy (about 3-5 minutes). Be careful not to burn the butter. Season with salt and pepper.

Step 8: Serve Your Delicious Dish

Add the cooked **Butternut Squash Ravioli** directly into the skillet with the sage butter sauce. Toss gently to coat. Serve immediately, garnished with extra grated Parmesan cheese and a few crispy sage leaves. Enjoy your exquisite homemade **Butternut Squash Ravioli**!

Serving Suggestions for Your **Butternut Squash Ravioli**

Your beautiful homemade **Butternut Squash Ravioli** deserves to be presented just right. While the sage butter sauce is a classic and perfect pairing, here are a few ideas to elevate your dish and make it a truly memorable meal:

• Crispy Toppings: A sprinkle of toasted pecans or walnuts adds a lovely crunch and complements the sweetness of the squash. Crispy fried sage leaves (made by frying a few extra in a little butter) also make an elegant garnish.
• A Touch of Acid: A very light drizzle of good quality balsamic glaze over the plated **Butternut Squash Ravioli** can brighten the flavors beautifully, offering a subtle tang.
• Fresh Greenery: Serve your ravioli with a simple side salad of mixed greens dressed with a light vinaigrette. The freshness cuts through the richness of the pasta and filling.
• Warm Bread: A crusty artisan bread or garlic bread is perfect for soaking up any leftover delicious sauce on the plate.
• Wine Pairing: A light-bodied white wine like Pinot Grigio or a dry Riesling would complement the delicate flavors of this **Butternut Squash Ravioli**.

This dish is versatile enough for a weeknight treat but elegant enough for a special occasion. However you choose to serve it, this homemade **Butternut Squash Ravioli** is sure to be a star.

FAQ About Making **Butternut Squash Ravioli**

Q: Can I use store-bought pasta sheets for this **Butternut Squash Ravioli** recipe?

A: Yes, absolutely! If you’re short on time or new to pasta making, good quality store-bought fresh pasta sheets are a great shortcut. Just make sure they are thin enough for ravioli. This will significantly reduce the preparation time for your **Butternut Squash Ravioli**.

Q: How can I store leftover **Butternut Squash Ravioli**?

A: Cooked ravioli can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a pan with a little butter or your desired sauce. Uncooked ravioli can be frozen. Place them in a single layer on a floured baking sheet and freeze until solid. Then transfer them to a freezer-safe bag for up to 2-3 months. Cook from frozen in boiling water, adding a minute or two to the cooking time.

Q: What if I don’t have a pasta machine?

A: A rolling pin works just fine! It requires a bit more effort and patience to roll the dough thinly and evenly, but it’s entirely possible. Aim for a thickness similar to a thin cardboard. This ensures your **Butternut Squash Ravioli** cooks evenly.

Q: Can I make the butternut squash filling ahead of time?

A: Yes! The butternut squash filling can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This is a great way to break up the preparation for your homemade **Butternut Squash Ravioli**.

Conclusion: Embrace the Magic of Homemade **Butternut Squash Ravioli**

There’s an undeniable satisfaction that comes from creating something truly delicious from scratch, and this homemade **Butternut Squash Ravioli** is no exception. From the silky smooth pasta dough to the sweet and savory filling, every bite is a testament to the simple joys of cooking with fresh, wholesome ingredients. You’ve now mastered a dish that once seemed complex, transforming your kitchen into a hub of culinary creativity.

We truly hope you enjoy the process of making this comforting classic and, more importantly, the incredible flavors of your very own **Butternut Squash Ravioli**. It’s more than just a meal; it’s an experience. Don’t let your culinary journey end here! Explore more delicious and inspiring recipes at MagicInKitchen.com, your go-to source for making magic happen in your kitchen. We love hearing from our readers, so please share your experience in the comments below! Did you add a special twist? How did your family enjoy this wonderful **Butternut Squash Ravioli**? We can’t wait to hear all about it!