Easy Butternut Squash and Goat Cheese Ravioli

If you ask me, homemade ravioli is one of life’s simple pleasures.

This cozy pasta dish brings together the earthy sweetness of butternut squash with the creamy tang of goat cheese, all wrapped up in tender pasta dough. The combination just works – like they were meant to be together.

I love how the smooth, roasted squash filling gets a little kick from the goat cheese, making each bite interesting without being too fancy. It’s the kind of pasta that feels special enough for Sunday dinner but isn’t too fussy to make when you’re in the mood to spend some time in the kitchen.

It’s a comforting dish that’s perfect for those chilly evenings when you want something that feels homemade and heartwarming.

What Kind of Butternut Squash Should I Use?

For ravioli filling, you’ll want to look for a medium-sized butternut squash that feels heavy for its size and has a matte, tan skin without any green lines or soft spots. The neck of the squash is actually perfect for this recipe since it contains more flesh and fewer seeds than the bulb end. Fresh butternut squash is best from early fall through winter, but pre-cut squash from the produce section works well too if you’re short on time. Just make sure the pre-cut pieces look firm and fresh, without any slimy spots or discoloration.

Options for Substitutions

This fancy ravioli recipe can be adapted with several substitutions if needed:

• Butternut squash: You can swap butternut squash with pumpkin, acorn squash, or sweet potato – just make sure to roast them the same way. The cooking time might vary slightly depending on the size of your cubes.
• Goat cheese and gorgonzola: If you’re not a fan of goat cheese, try ricotta mixed with a bit of cream cheese. For gorgonzola, you can use any blue cheese, or skip it and add extra parmesan if you prefer milder flavors.
• Fresh figs: When figs aren’t in season, you can use dried figs (soak them in warm water first), or skip them entirely. Caramelized pears or apples make good alternatives too.
• Sourdough bread crumbs: Any day-old bread will work for the crumbs – try ciabatta, French bread, or even regular breadcrumbs if you’re in a pinch.
• Fresh oregano: Fresh sage or thyme work well here. If using dried herbs, use just 1/3 of the amount called for in the recipe.
• Prosciutto: You can use pancetta or bacon as alternatives. For a vegetarian version, try adding some toasted pine nuts or walnuts instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making homemade ravioli is rolling the pasta dough too thick, which can lead to heavy, chewy pasta – aim for a thickness where you can almost see your hand through the dough. When preparing the butternut squash filling, avoid under-roasting the squash, as properly caramelized squash (with some brown spots) delivers the best flavor and ensures there’s no excess moisture that could make your ravioli soggy. A common mistake is overfilling each ravioli – stick to about 1 tablespoon of filling per piece and make sure to press out any air bubbles when sealing, as trapped air can cause your ravioli to burst while cooking. For perfect texture, never let your ravioli boil vigorously – instead, maintain a gentle simmer and remove them as soon as they float to the surface, usually after 3-4 minutes.

What to Serve With Butternut Squash Ravioli?

This rich and creamy ravioli pairs wonderfully with simple, fresh sides that balance its sweet and savory flavors. A light arugula salad dressed with lemon vinaigrette and toasted pine nuts makes a perfect starter or side dish. For extra veggies, try serving some roasted Brussels sprouts or sautéed garlicky green beans alongside – their slightly bitter notes work really well with the sweet butternut squash filling. If you’re serving this for a dinner party, start with a small bowl of Italian wedding soup or a classic Caesar salad to round out the meal.

Storage Instructions

Keep Fresh: You can store uncooked ravioli in an airtight container in the fridge for up to 24 hours. Make sure to dust them with a bit of flour and layer them between pieces of parchment paper to prevent sticking. Once cooked, leftover ravioli will stay good in the fridge for 3-4 days.

Freeze: These butternut squash ravioli are perfect for freezing! Place them on a baking sheet lined with parchment paper, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just pop them straight into boiling water and add an extra minute or two to the cooking time.

Make Ahead: You can prepare the butternut squash filling up to 2 days in advance and keep it in the fridge. The breadcrumbs can also be made ahead and stored in an airtight container at room temperature for up to a week. This makes assembly much quicker when you’re ready to make your ravioli!

Preparation Time	30-45 minutes
Cooking Time	45-60 minutes
Total Time	75-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 80-90 g
• Fat: 150-170 g
• Carbohydrates: 190-210 g

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (approximately 4 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 5 ounces crumbled drunken goat cheese or fresh goat cheese
• 2 ounces crumbled gorgonzola cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/4 teaspoon ground nutmeg
• 1 pound homemade pasta dough
• 12-16 fresh figs, sliced
• 3 cups sourdough bread, a day old, broken into small crumbs
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• Salt and pepper for seasoning
• 6 tablespoons unsalted butter
• 1/2 cup fresh oregano leaves
• 2 ounces prosciutto, diced finely

Step 1: Roast the Squash

Preheat your oven to 400 degrees F.

Peel the squash and cut it into cubes.

Place the squash cubes on a baking sheet, and coat them with olive oil, salt, and pepper.

Roast in the oven for 45 minutes or until they are tender.

Allow the roasted squash to cool for about 15 minutes.

Step 2: Prepare the Squash Filling

Transfer the cooled squash to a food processor.

Add goat cheese, Parmesan cheese, an egg, and a pinch of nutmeg.

Puree the mixture until smooth and adjust the seasoning with salt and pepper to taste.

Step 3: Assemble the Ravioli

Roll out your pasta dough into lasagna sheets.

For best results, aim for a thickness around the 5th setting on your pasta machine, but note that settings may vary.

Generously flour your ravioli mold or countertop to prevent sticking.

Lay one pasta sheet over the mold, ensuring coverage.

If available, use an egg by placing it into each mold well to form space for the filling, then remove.

Place a tablespoon of the butternut squash filling into each well.

Spritz water or dab with your fingers along the edges of the ravioli.

Lay a second pasta sheet on top and use a rolling pin to seal the ravioli.

Turn over the mold to release the ravioli, then use a pizza cutter or sharp knife to fully separate them.

Lay the ravioli on a parchment-lined baking sheet, and cover with a damp towel as you work.

You can freeze the ravioli at this stage for later use or proceed with the recipe.

Step 4: Toast the Breadcrumbs

Heat a large skillet over medium heat and add olive oil.

When the oil is hot, add breadcrumbs, oregano, salt, and pepper.

Stir and cook for 4-5 minutes until the breadcrumbs are toasted and golden brown.

Transfer them to a plate and set aside.

Step 5: Prepare the Butter Sauce

In the same skillet, place butter, the remaining 1/2 cup of oregano leaves, and prosciutto.

Cook over medium heat until the butter is browned and the prosciutto is crisp.

Remove the skillet from the heat.

Step 6: Cook and Serve the Ravioli

Bring a large pot of salted water to a boil.

Add the ravioli and boil for 1-2 minutes or until they float.

Carefully remove the ravioli from the water and gently stir them into the prepared butter sauce.

Divide the ravioli onto plates, topping them with toasted breadcrumbs and sliced figs.

Serve immediately, optionally with additional goat cheese on top.

Enjoy your freshly prepared butternut squash ravioli!