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Hi there, pasta lovers!
Are you ready to impress your taste buds? I’ve got a delightful recipe for you today.
Let’s dive into making some homemade butternut squash ravioli!
They’re filled with sweet, creamy goodness and wrapped in soft pasta.
Perfect for a cozy dinner or a special treat.
Trust me, once you try these, you’ll be hooked! Let’s get started!
Suggestions for Ingredient Substitution
For the semolina flour, all-purpose flour can be used as a 1:1 replacement, though the texture may be slightly less firm. Whole wheat flour is another option, offering more fiber and nutrients, but use 25% less due to its higher absorption rate. The butternut squash can be substituted with pumpkin or sweet potato for similar sweetness and texture. Adjust cooking time as needed, as sweet potatoes may take longer to soften. For a dairy-free version, replace the parmesan with nutritional yeast, using about half the amount for a similar umami flavor. This substitution also works well for vegans and those with lactose intolerance. When using nutritional yeast, add a pinch of extra salt to compensate for the missing saltiness of parmesan.
Preparation Time | 30-45 minutes |
Cooking Time | 60-75 minutes |
Total Time | 90-120 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 75-85 g
- Fat: 130-150 g
- Carbohydrates: 250-280 g
Ingredients
- 1 1/2 cups semolina flour
- 1 1/2 cups regular flour
- 4 whole eggs
- 4 tablespoons extra virgin olive oil
- 4 tablespoons water
- 1 teaspoon coarse salt
- 2 1/2 pounds butternut squash (peeled and coarsely chopped)
- 8 whole garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 cup parmesan, grated
- 1/2 teaspoon ground sage
- Salt and pepper to taste
- 4 tablespoons butter (half a stick)
- 10 whole fresh sage leaves
- Top with 1/4 cup toasted pine nuts and freshly grated parmesan
Step 1: Prepare the Pasta Dough
Combine all pasta ingredients in a bowl and mix together to form a stiff dough.
Knead the dough by hand or use a stand mixer with a dough hook on medium-low speed for about 10 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 20 minutes to relax the gluten and make it easier to handle later.
Step 2: Prepare the Squash Filling
Toss the squash with garlic in a bowl with just enough olive oil to coat everything evenly.
Spread the mixture on a baking sheet and roast at 400°F for approximately 45 minutes until the squash is soft.
Remove it from the oven and blend it in a food processor, slowly adding additional olive oil until the mixture is smooth.
Mix in Parmesan, dried sage, and season with salt and pepper to taste.
This will be the filling for your ravioli.
Step 3: Infuse the Sage Butter
In a small saucepan, combine butter and fresh sage leaves.
Heat over low heat for at least 15 minutes to infuse the butter with the sage flavor.
Then slightly increase the heat while stirring continuously until the butter begins to brown and the sage leaves crisp.
Be careful not to burn the butter.
Set aside while you prepare the ravioli.
Step 4: Assemble the Ravioli
On a lightly floured surface, roll out the rested pasta dough to your desired thickness and cut it into sheets suitable for a ravioli press.
Use the ravioli press to place and seal one teaspoon of the squash filling between each pair of pasta sheets.
Dip your finger in water and wet the edges of the pasta before adding the second sheet to ensure a good seal.
Use a roller and gently press down to secure each ravioli.
Generously flour the outside of your ravioli to prevent sticking.
Step 5: Cook and Serve the Ravioli
Boil the ravioli in a large pot of salted water.
The ravioli will cook quickly, and you’ll know they’re done when they float to the surface.
Carefully remove the cooked ravioli with a slotted spoon and drain.
Serve with a drizzle of the sage-infused butter, a sprinkle of toasted pine nuts, and a generous amount of freshly grated Parmesan cheese.
Enjoy this homemade treat!