If you’ve recently received a garden-fresh butternut squash and are unsure of what to do with it, you’re in for a treat. Making homemade butternut squash ravioli from scratch is a rewarding culinary project that brings out the best flavors of fall. This recipe combines the sweetness of roasted butternut squash with the richness of homemade pasta, all topped off with a savory brown butter sage sauce. It’s a dish that’s as satisfying to make as it is to eat.

Why This Recipe Works

Butternut squash ravioli is a fall favorite for many reasons:

• Roasting Enhances Flavor: Roasting the butternut squash and garlic deepens their flavors, bringing out a natural sweetness and richness that pairs beautifully with the savory elements in the dish.
• Homemade Pasta: There’s nothing like fresh pasta. The texture is tender yet firm, providing the perfect vessel for the creamy squash filling.
• Brown Butter Sage Sauce: This simple yet flavorful sauce adds a nutty depth that perfectly complements the sweet squash. The fresh sage infuses the butter, making the dish aromatic and savory.

Ingredient Breakdown

To make this dish, you’ll need a combination of simple, wholesome ingredients that come together to create an explosion of flavors.

Pasta Dough Ingredients:

Filling Ingredients:

Brown Butter Sage Sauce Ingredients:

How to Make Homemade Butternut Squash Ravioli

1. Prepare the Filling

The filling is the heart of the ravioli, and this one is rich, creamy, and full of autumnal flavors.

1. Roast the Squash and Garlic:
   • Preheat your oven to 400°F (200°C).
   • Toss the butternut squash cubes and garlic cloves in olive oil and spread them evenly on a baking sheet.
   • Roast for 25-30 minutes, or until the squash is tender and begins to caramelize.
2. Process the Filling:
   • Once the squash and garlic are roasted, transfer them to a food processor.
   • Add the Parmesan cheese, dried sage, salt, and pepper.
   • Pulse until smooth and creamy. Set aside to cool completely.

2. Make the Pasta Dough

Making pasta from scratch is easier than it sounds, and it yields a texture that’s far superior to store-bought pasta.

1. Combine Ingredients:
   • In a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, eggs, olive oil, water, and salt.
   • Mix on low speed until the dough starts to come together.
2. Knead the Dough:
   • Turn up the mixer speed to medium and knead for about 5 minutes, until the dough becomes smooth and elastic.
   • Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.

3. Assemble the Ravioli

This is where the fun begins! Assembling the ravioli is a bit of a craft project, but the results are well worth the effort.

1. Roll Out the Dough:
   • After resting, divide the dough into four equal parts.
   • Using a pasta roller (or a rolling pin if you’re doing it by hand), roll each portion into thin sheets.
2. Fill the Ravioli:
   • Lay one sheet of pasta over your ravioli mold (if using) or simply on a floured surface.
   • Place a teaspoon of the squash filling onto the dough, spacing them about 2-3 inches apart.
   • Brush the edges around each mound with water.
3. Seal and Cut:
   • Place another sheet of dough on top, pressing down gently around each filling mound to remove any air and seal the edges.
   • Use a ravioli cutter or a knife to cut the ravioli into squares or circles.

4. Cook the Ravioli

Now that your ravioli are assembled, it’s time to cook them.

1. Boil the Ravioli:
   • Bring a large pot of salted water to a gentle boil.
   • Drop the ravioli into the water in batches. Cook for about 3-4 minutes, or until they float to the top.
   • Remove with a slotted spoon and set aside.

5. Make the Brown Butter Sage Sauce

This sauce is the perfect complement to the sweet and savory ravioli.

1. Brown the Butter:
   • In a large skillet, melt the butter over medium heat.
   • Add the fresh sage leaves and cook until the butter turns a rich, golden brown and emits a nutty aroma (about 3-4 minutes).
   • Be careful not to burn the butter.

6. Serve

Gently toss the cooked ravioli in the brown butter sage sauce. Serve immediately with a sprinkle of Parmesan cheese and freshly cracked black pepper.

Recipe Tips and Tricks

• Resting the Dough: Resting the pasta dough is crucial as it allows the gluten to relax, making the dough easier to roll out and providing a tender texture.
• Pre-Roasting: Roasting the squash and garlic ahead of time and allowing them to cool ensures that the filling is thick and creamy.
• Watch the Butter: When making brown butter, keep a close eye on it as it can go from perfectly browned to burnt quickly.

Comparison: Homemade vs. Store-Bought Ravioli

FAQs

Can I make the ravioli dough without a pasta roller?

Yes, you can roll out the dough by hand using a rolling pin. Just make sure to roll it as thin as possible for the best texture.

How do I store leftover ravioli?

Uncooked ravioli can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months. Cooked ravioli can be stored in the refrigerator for up to 2 days.

Can I use different squash varieties?

Absolutely! You can substitute butternut squash with acorn squash, kabocha squash, or even pumpkin for a different flavor profile.

What can I use instead of Parmesan cheese?

You can use Pecorino Romano or Grana Padano for a similar flavor. For a dairy-free option, try nutritional yeast.

Is there a gluten-free option for the pasta dough?

Yes, you can use a gluten-free flour blend that’s specifically designed for pasta making. Be sure to check the package instructions for any adjustments.

Conclusion

Homemade butternut squash ravioli is more than just a meal; it’s an experience. The process of making fresh pasta, roasting squash, and crafting each ravioli by hand is deeply satisfying and results in a dish that’s rich, flavorful, and perfect for fall. While it may take a bit of time, the results are well worth the effort. Whether you’re cooking for a special occasion or simply indulging in a cozy meal at home, this recipe is sure to impress.