Go Back
+ servings
Homemade Butternut Squash Ravioli
Prep Time
2 hrs
Cook Time
5 mins
Total Time
2 hrs 5 mins
 
Servings: 6
Author: Jackie
Ingredients
Pasta Dough
  • 1 cup unbleached all-purpose flour
  • 1 cup semolina flour
  • 1/4 teaspoon salt
  • 1 egg + 2 egg yolks
  • 4 tablespoons butternut squash puree
  • Orange food dye optional
  • water
Filling
  • 1 medium butternut squash halved, seeds removed
  • 1 tablespoon olive oil
  • 1/2 cup low-fat ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried sage
Brown Butter Sage Sauce
  • 1 stick butter
  • 6 sage leaves
  • 1 cup pancetta lightly fried
  • 1/4 cup walnuts chopped
Instructions
Pasta Dough
  1. In the bowl of your food processor, combine flours, salt, eggs and yolks, and butternut squash puree. Add a couple of drops of orange food dye if desired.
  2. Pulse until well combined.
  3. Drizzle in a teaspoon of water at a time until a dough ball forms and no longer sticks to the sides of the bowl.
  4. Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to an hour to rest.
Filling
  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Place butternut squash halves on baking sheet (cut side up) and drizzle with olive oil.
  3. Bake until tender, about 50-60 minutes.
  4. Once cooked, allow to cool completely then scoop out the squash into a large bowl.
  5. Combine squash with ricotta, salt, pepper, and dried sage leaves. Cover and place in the refrigerator until ready to use.
To make the ravioli-
  1. If eating right away, boil a large pot of salted water.
  2. On a lightly floured surface (all-purpose flour) shape 1/4 portion of the pasta dough into a flat disk, covering the remaining dough tightly in plastic wrap.
  3. Run pasta through machine, beginning on setting one. Continue running the dough through the machine working your way up until setting 7.
  4. Carefully lay paper thin dough on floured counter top.
  5. Drop filling mixture by small spoonfuls onto pasta just below the midline, leaving a 2 inch space between each scoop of filling.
  6. Fold pasta over and press firmly in between spoonfuls of filling.
  7. Cut into ravioli shapes using a ravioli cutter or knife and place each ravioli onto cookie sheet lined with wax paper in a single layer, separating each layer with more wax paper.
  8. If freezing for later, freeze each layer individually until frozen then transfer to a large plastic freezer bag.
  9. If eating immediately, gently place a few raviolis at a time in boiling water and cook for 3 minutes.
  10. Gently strain in colander, but do not rinse.
  11. Place raviolis in large bowl.
Brown Butter Sage Sauce
  1. In a small pan, melt together butter and fresh sage leaves.
  2. Continue cooking butter, stirring occasionally but watching carefully, until butter is a caramel color and begins to smell nutty.
  3. Remove from heat and pour over ravioli.
  4. Toss gently and top with crispy pancetta, chopped walnuts, and parmesan cheese.