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Home » Recipes

Butternut Squash Ravioli

butternut squash ravioli on 100 Days of #RealFood

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I know I am not alone on my constant mission to find healthy, well-balanced dinners that all four of us can enjoy together (I am not a fan of making separate meals). And the best part about this dish is that once you do the hard part, which is detailed below, you can freeze the uncooked raviolis. Think of those nights when you have no plan for dinner or better yet when you are going out and need something quick for the babysitter to feed the kids. What do a lot of moms do? Throw some frozen chicken nuggets in the microwave for a few minutes. Now if you had some raviolis in your freezer, you could put forth almost the exact same effort by throwing a few in some boiling water for only 4 minutes (sans the sauce). Yes, that is all it takes for fresh pasta to cook…even when they start out frozen!

So, I highly recommend spending one Sunday afternoon making a big batch of these tasty treats. It will take some time and oh it will make a mess, but I promise it is definitely worth it. Plus, if you have kids I am sure they would LOVE to help you roll out the dough. You don’t even have to tell them that the yummy, sweet butternut squash inside the ravioli is actually a vegetable!

Butternut Squash Ravioli

I absolutely love this butternut squash ravioli because everyone in my family (myself included) thinks it is delicious! The brown sage butter sauce really makes this dish tasty. While it takes a little time to make, you can freeze the uncooked pasta for later.
8 Reviews / 4.4 Average
Prep Time: 50 minutes mins
Cook Time: 10 minutes mins
Total Time: 1 hour hr
Course: Dinner
Cuisine: Italian
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people
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Ingredients
  

Pasta Dough

  • 6 eggs
  • 3 cups whole-wheat flour ((I use King Arthur’s Organic White Whole-Wheat Flour))

Filling

  • 2 ½ lbs butternut squash
  • 1 tablespoon butter (melted)
  • 1 tablespoon pure maple syrup
  • 1 large orange (zested)
  • ½ cup mascarpone cheese ((if you can’t find mascarpone use cream cheese as an alternative))
  • ⅓ cup parmesan cheese
  • ¼ teaspoon cinnamon (ground)
  • 1 pinch nutmeg
  • salt (to taste)
  • pepper (to taste)

Sauce

  • 5 tablespoons butter
  • 2 handfuls sage (leaves torn)

Instructions
 

Pasta Dough

  • Blend the eggs and flour together in a food processor (with dough blade), Kitchenaid mixer (with dough hook), or by hand with a fork.
  • If using a processor or mixer, the dough will be one large ball chasing itself around the bowl when it is done.

    Butternut Squash Ravioli Recipe from 100 Days of Real Food
  • If the ball of dough is even slightly sticky when you take it out then pat it with flour. Wrap it in plastic wrap and let it rest for at least 20 – 30 minutes on the counter.

    Butternut Squash Ravioli Recipe from 100 Days of Real Food
  • Either roll it out by hand or use a pasta machine to thin out the dough and make sheets of pasta (follow manufacturers instructions).

    Some Pasta Making Tips:

    When you are working with your dough it should not be sticky at all so pat it with flour as needed.

    My pasta machine has 6 settings – setting 1 makes the dough the thickest and 6 makes it the thinnest. I start on 1, fold the dough over a few times and keep running it through on setting 1 until it is a nice flat piece. Then you progress through 2, 3, 4, etc. to the desired thickness. I find that when making ravioli it is best to stop at 4 otherwise it will get too thin and break apart easily once the moisture of the filling touches it.
    Butternut Squash Ravioli Recipe from 100 Days of Real Food

Filling

  • Preheat oven to 400 degrees F. Slice the squash lengthwise and remove the seeds. Put the cut side down on a greased baking sheet (or sheet covered with parchment paper).
  • Roast the squash in the oven until tender when pierced with a fork. For smaller squash it could take 30 – 40 minutes. For larger squash it could take up to an hour. (This is a good time to mix your dough so it has time to rest – see details above)
  • When squash is done scoop the pulp out into a large mixing bowl and discard the skin. Add all ingredients from the butter down to the salt and pepper and stir together thoroughly.
  • This filling can be made a day in advance or used to make raviolis immediately.
  • When you are ready to make the raviolis, follow the instructions above for making your dough. Lay the finished dough out in sheets and by the spoonful add the ravioli filling. You can brush the dough in-between the filling with either warm water or some egg wash (egg with a touch of water) to help the two pieces stick together. I use an inexpensive Williams Sonoma ravioli tool to seal it together.

    Butternut Squash Ravioli Recipe from 100 Days of Real Food
  • Freeze (do not refrigerate) leftovers on sheets of wax paper in a Tupperware container. Raviolis should not be touching and there is never a need to defrost…just throw the frozen ones right in the boiling water for about 4 minutes.

    If you are boiling them fresh just after making them then it only takes about 3 minutes.

Sauce

  • Cook the butter over med-high heat in a sautee pan.
  • Add the sage leaves to the butter.
  • Cook until butter begins to turn brown then remove from heat immediately.

    Butternut Squash Ravioli Recipe from 100 Days of Real Food
  • Pour over cooked ravioli.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Butternut Squash Ravioli
Amount Per Serving
Calories 879 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 22g138%
Cholesterol 326mg109%
Sodium 399mg17%
Potassium 1315mg38%
Carbohydrates 107g36%
Fiber 16g67%
Sugar 14g16%
Protein 29g58%
Vitamin A 31585IU632%
Vitamin C 84mg102%
Calcium 426mg43%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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5.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jennifer says

    November 27, 2017 at 10:07 am

    5 stars
    They were absolutely delicious!!! I used my own dough recipe but the filling and sauce were fantastic.
    Can you freeze the extra filling?

    Reply
    • Amy Taylor (comment moderator) says

      December 04, 2017 at 12:50 pm

      Yes, you can freeze it.

      Reply
  2. D Hendrix says

    January 06, 2016 at 11:02 am

    5 stars
    I just found your site and look forward to trying some of your wonderful recipes. This is also the first time I used my KitchenAid ravioli maker, and I'm hoping that my mistakes and first-time experience will help others.
    The first mistake I made was to roll the pasta less than the width of the rollers causing the ravioli to have open ends. That is easily corrected by pressing the dough together and rolling it the full width the next time. The second mistake I made was to roll the dough too thick. I used the recommended setting of 3. Next time I'll try 4 or 5.
    Here's what I think I did right. After roasting the squash, I pureed it in my food processor, and then cooked the squash, butter, zest and cinnamon in a 3 quart sauce pan until most of the liquid was boiled off making a much less moist filling, and concentrating the flavor. After removing squash mixture from the heat, I added the remaining ingredients to the saucepan and stirred them together. I also "simmered" the pasta to cook it. It's the same temperature as boiling, but is much gentler on the pasta. The ravioli was amazing!!! Thanks for this tasty, and fun, recipe.

    Reply
  3. Karen says

    January 04, 2016 at 7:03 pm

    3 stars
    I absolutely love this filling! The recipe for the dough is awful though. My dough came out way too sticky and was difficult to work with. I had to find other recipes to pinpoint what had gone wrong. Most pasta recipes seem to stick to one egg for one cup of flour, so there was way too much liquid in there.

    Like I said the filling and the sauce is amazing, but find another recipe for the dough. There are more detailed and better ones out there.

    Reply
  4. Jeanette says

    December 16, 2015 at 5:24 pm

    Hi! Just wondering if I used already pureed butternut squash how much would the recipe call for? I have frozen, pureed organic squash.

    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      December 21, 2015 at 6:05 pm

      Hi there. This is a good reference to have on hand: http://www.almanac.com/content/measuring-vegetables-recipes.

      Reply
  5. Ikue T says

    September 25, 2015 at 1:28 am

    4 stars
    I just made these, using 100% organic whole wheat flour for the pasta dough. I used my own pasta dough recipe, which called for less eggs also.
    I loved the butternut squash filling! I omitted butter and maple syrup but it was totally sweet, creamy and delicious. I also boiled cubed, peeled butternut squash instead of baking in the oven for shorter cooking time. It worked out great. It is quite a bit of work especially if you're doing this alone, but outcome is worthwhile. I like to add chopped toasted hazelnut and crumbled blue cheese in the brown butter sauce. Yum!

    Reply
  6. Ashley says

    March 25, 2015 at 9:05 pm

    5 stars
    This definitely was a lot of work but well worth it. They came out great!

    Reply
  7. Betheny says

    November 08, 2014 at 7:33 pm

    Hubby and I made this tonight and to call it an epic failure is an understatement. We both were unsure about the dough, due to the recipe calling for only flour and eggs. We had everything on hand, so we gave it a try. I am not sure if I am more upset about the recipe failing, or the mess in the kitchen. After one bite, we spit it out and ordered pizza. I will try it again, but using my grandmothers recipe for dough. On a side note, if you don't have the tool needed to fill the ravioli, you're in for it. It makes life much easier and less messy.

    Reply
  8. Dena says

    September 30, 2014 at 8:31 pm

    The whole family enjoyed this delicious fall supper tonight. I wish this recipe had made the cookbook!

    Reply
  9. Megan B says

    June 18, 2014 at 2:51 pm

    How many does this make? I've never made pasta before and am thinking this would help me get an idea for how thin to roll the dough. (No pasta machine here:)

    Reply
    • Assistant to 100 Days (Amy) says

      July 04, 2014 at 7:56 am

      Hi Megan. It make approximately 2 dozen raviolis. ~Amy

      Reply
  10. Emily says

    April 23, 2014 at 6:17 am

    I tried this recipe and loved the filling, but my raviolis left something to be desired. I had only white flour, not sure if that has anything to do with it...I also do not have a ravioli 'tool', just used a pizza cutter to separate and a fork to seal. The raviolis were doughy and chewy...any ideas how I can fix it?

    Reply
    • Assistant to 100 Days (Amy) says

      May 05, 2014 at 11:37 am

      Hi Emily. Yes, the white flour would have created a different texture and consistency. Try again with wheat. :) ~Amy

      Reply
  11. Donna says

    April 19, 2014 at 5:03 am

    4 stars
    Our family just made this in preparation for for our "MeatFreeMonday". My husband who is our pasta maker was a bit dubious about using a different flour. (First time using whole wheat flour for him) but he commented that it was the easiest pasta making experience he had had. Our teenage daughter came over to help make the parcels and ended up eating the squash filling by the spoonful. We are now wishing we weren't heading out for dinner but were trying the cooked results tonight. Hurry up Monday.

    Reply
  12. Angela says

    February 16, 2014 at 5:24 pm

    This recipe sounds great! Will be making soon but...you should never brown butter. Browning butter is heating it past its smoke point, when this happens you are creating free radicals within your body. The evidence of free radical damage is all the brown spots (aka- liver spots) found on the hands, arms,and face as we age. The bigger and more spots, the more free radical damage done inside the body.

    Reply
  13. Leslie says

    February 14, 2014 at 8:44 am

    Is it possible to substitute olive oil for butter? I made the ravioli but haven't tried the sauce yet. It was a fair amount of work but I think it will be worth it.

    Reply
    • Assistant to 100 Days (Amy) says

      February 19, 2014 at 8:25 pm

      Hi Leslie. It should work fine. ~Amy

      Reply
  14. Kali H says

    January 29, 2014 at 9:03 am

    4 stars
    I'm pretty sure having a pasta machine would make your life easier when it comes to this recipe. As I do not I have to use a rolling pin...not fun! My pasta was just too thick but the filling was AMAZING!

    Reply
  15. Jill Bugnacki says

    January 16, 2014 at 3:59 pm

    Was wondering about a possible substitution for the eggs or different pasta recipe? My son has an egg allergy and we just don't cook with eggs.
    Thanks

    Reply
    • Assistant to 100 Days (Amy) says

      January 21, 2014 at 8:31 am

      Hi Jill. There are many egg-less pasta recipes out there but none that we have tested. Some use "flax eggs" to bind and others leave the ingredient out completely. You might have to look a little harder for one made with whole grain. Try here: http://www.yummly.com/recipes/whole-wheat-pasta-vegan. ~Amy

      Reply
    • Blair says

      February 28, 2014 at 4:34 pm

      Jill,
      A good shortcut to making ravioli pasta is egg roll or wonton wrappers. There are vegan brands so there will be no egg!

      Reply
  16. Rebecca says

    January 07, 2014 at 11:46 pm

    Hi all. I made this for dinner tonight using regular while wheat flour. It was my first time making pasta. I thought the dough looked dry and uses my hands to mix as I don't have a dough machine or pasta maker. The pasta was so yucky :'( we love butternut ravioli usually and I was so excited to try. Do u have any suggestions? I think it was too thick but maybe the whole wheat was too much? I froze the rest of the mixture and plan to try again. I would love anything to improve. Thank you! I love your recipes!

    Reply
    • Assistant to 100 Days (Amy) says

      January 23, 2014 at 8:45 am

      Hi Rebecca. Handmade pasta can take practice to get it just right. It is easy to be a little heavy handed with flour when rolling out your dough, which can leave the pasta tasting too flour-y. Could that have been your issue? ~Amy

      Reply
  17. kristi says

    December 25, 2013 at 6:11 pm

    I received a kitchenaid with the pasta attachment as a gift for christmas. Can't wait to try this out. Sounds like lots of oatience needed for the first time :)

    Reply
  18. Dale Gluck says

    December 24, 2013 at 1:23 pm

    You did not state how many servings this recipe makes. How many do you usually get out of it?

    Reply
    • Assistant to 100 Days (Amy) says

      December 28, 2013 at 8:55 pm

      Hi Dale. Most of Lisa's recipes are made for a family of four with some leftovers. ~Amy

      Reply
  19. Nikki says

    December 22, 2013 at 9:58 pm

    I tried to make these tonight and failed! I used a fork in a bowl to mix it up and my dough came out super sticky. How do I get it to stick to itself instead of everything else?

    Reply
  20. Alina says

    December 09, 2013 at 8:25 pm

    I tried this recipe this evening and it turned out delicious!!!

    Reply
  21. Karris says

    October 25, 2013 at 7:07 pm

    OK, so this was really not good- hardly edible really. The filling was waaaay too sweet, and the pasta was tough and grainy and blegh (pasta could have been an execution issue on my part).

    However, in a momentary stroke of genius, I poured too spicy vegetarian chili from the day before over the leftover filling and it was AMAZING. Like, literally one of the best things I have ever tasted. I have eaten it for lunch 5 days in a row now. I intend on attempting to develop a recipe to combine the two.

    Reply
  22. Assistant to 100 Days (Amy) says

    October 25, 2013 at 9:58 am

    Hi Alisa. You can buy fresh sage in the produce section of any grocery store. It will be with other fresh herbs. And regarding the time, it completely depends on the individual and their experience with working with fresh pasta. It takes a little longer at first but gets easier (and quicker) with each experience. ~Amy

    Reply
  23. Alisa Duncan says

    October 23, 2013 at 5:37 pm

    Where do you buy sage? I've never tried it before? And do you know about how long it takes to complete step 5 once the dough has rested and is ready to go through the pasta machine?

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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