Transform handmade pasta dough into delicious little pillows of homemade butternut squash ravioli. All you need is a rolling pin and a little time. This recipe is created without the use of a pasta roller or other equipment. You’ll definitely want to read on for my tips and tricks to getting it right the first time.
One of my favorite things about fall is the return of the butternut squash. Its bright orange color and sweet nutty flavor make it a versatile vegetable that pops up everywhere this time of year.
From soups to breads and appetizers to desserts, the butternut squash (aka butternut pumpkin) is definitely a star in my kitchen in the fall. One of my favorite ways to use it is in this homemade butternut squash ravioli.
Start with an easy four ingredient handmade pasta dough then fill it with a spiced butternut squash puree. A few minutes in boiling water and you are done. Serve with a simple sage brown butter sauce, or get as creative as you like!
Making pasta by hand is a fairly simple process and only requires flour, eggs, and salt. Yes, that is three ingredients and above I mentioned four. The difference is in the flour.
For making pasta, I like a mixture of semolina dough and all purpose flour to get the right texture. I use Bob’s Red Mill semolina flour. It has a coarse texture, similar to that of a fine cornmeal, and is high in gluten which allows the pasta to stretch and not break. When used alone, I find that the pasta is a bit too tough.
Using just all purpose flour, however, leaves that pasta feeling too soft and too brittle. It makes for a mushy pasta, that lacks texture and flavor. By combining the two together, you get the best of both worlds and a delicious homemade pasta.
To see just how easy it is to make the dough, check out the video below.
Once you have your pasta dough made, wrap it in plastic wrap and let it rest for a minimum of thirty minutes. The gluten needs time to activate and do it’s thing before you start rolling out the dough. During this rest phase your dough will transform, becoming more yellow in color and smoother to the touch.
Give it at least 30 minutes and up to 6 hours. If you are going to more than thirty minutes, put it in the fridge to start and let it rest on the counter for the last 30 minutes.
Before you roll out your dough liberally flour your work surface. With your rolling pin, roll your dough into a large rough rectangle or oval. Since we are going to be cutting circles, the edges do not need to be perfectly straight.
Roll the sheet flat until you cannot roll it any more, adding more flour to the top and bottom as necessary so that it doesn’t stick. The dough should be thin and pliable – about the thickness of a sturdy cardstock or cardboard.
If you are running out of space, cut your sheet in half. Carefully fold one sheet over and cover it with a clean kitchen towel while working with the other half. When the dough is as thin as you can get it, it’s time to cut.
Despite what you may have heard, ravioli doesn’t require any special equipment. Yes, you could use a pasta roller, ravioli mold, ravioli cutter, ravioli stamp, etc, etc, but it’s not absolutely necessary.
Along with my rolling pin I use a three inch wide drinking glass but a cookie cutter would work too. The result is perfectly shaped, crescent moons of deliciousness. Technically, these are called mezzaluna due to the half moon shape, but they are still little pillows of delisiousness when you are done with them.
I am usually able to cut 36 – 40 ravioli rounds from my pasta sheet. Once they are cut, measure out 2 teaspoons of filling and pile it into the center of each round. If your circles are smaller or larger adjust the filling accordingly.
Once you have the filling in place, grab a small dish and fill it with clean water. We will be using the water to to seal the ravioli edges so that they don’t fall apart while cooking. Use your fingers to dampen the bottom half of your ravioli circle. With dry fingers, grab the top center of the ravioli circle and gently pull it down around the filing, sealing the top center to the bottom center. Working from the center out, tap down the edges of the ravioli and seal the seam, pushing out any air bubbles as you go. Repeat with each ravioli until you have a bunch of little half-moon shapes laying on your work surface.
Now your ravioli are ready to cook. Note that ravioli should cook at a simmer, not a boil. Start with boiling water, but drop the heat to medium after you drop in the ravioli. If you aren’t going to cook them today, it’s best to freeze them.
Do not just toss them in a bag and place them in the freezer. They will form a huge frozen chunk, pretty much ruining them. Breaking them apart will break the ravioli. Cooking them while stuck together will break the ravioli. Either way, broken ravioli don’t equal little pillows of deliciousness. Line a cookie sheet with parchment paper and lay the ravioli out in a single layer, close, but not touching each other. Freeze 4 – 6 hours or until firm, then place them in a freezer bag.
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Homemade Butternut Squash Ravioli Recipe
Tender, handcrafted raviolis filled with butternut squash ravioli and served with a nutty brown butter sauce. A taste of fall you’ll want to come back to all year round.
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Homemade Butternut Squash Ravioli
Transform handmade pasta dough into delicious little pillows of homemade butternut squash ravioli. All you need is a rolling pin and a little time.
- 3/4 cup all purpose flour
- 1/2 cup semolina flour
- 2 large eggs
- 1 dash salt
- 3 cups butternut squash cubed 15 oz
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 2 Tablespoons milk
Sage Brown Butter Sauce per serving of 5 raviolis:
- 1 tablespoon salted butter
- 3 leaves sage
Measure both flours into a bowl, mix to combine.
Pour flour in a mound on a clean dry countertop. Hollow out the middle of the mound to form a bowl large enough to hold 1/2 cup of liquid.
- Crack both eggs into the flour bowl, being careful not to break the walls.
- Sprinkle with a dash of salt.
Use a fork to break the yolks and scramble the eggs.
Continue to mix the eggs, gradually incorporating the flour from the walls into the eggs.
- When the flour is mostly absorbed, knead the dough for about 10 minutes, adding extra flour as needed to keep it from sticking.
Wrap the dough in plastic wrap and allow it to rest a minimum of 30 minutes or up to 6 hours. If resting longer, place in the fridge and pull it out for the final 30 minutes. While the dough is resting, make your filling.
Butternut Squash Filling
Boil the cubed squash until it is fork tender, about 12 - 15 minutes.
Mash the squash, then add the salt, nutmeg, ginger, cinnamon, allspice, and milk.
Rolling, Cutting, Assembling the Ravioli
Liberally flour a clean work surface. Using a rolling pin*, roll out your dough. Add more flour as necessary to prevent it from sticking. The dough should be very thin, around 1/16th of an inch.
- Using a glass or cookie cutter that is about 3" across, cut out your ravioli circles.
Place just under 2 teaspoons of filling in the middle of each circle.
- Dip you fingers into a clean bowl of water and moisten the edge around the bottom half of your ravioli.
- Dry your fingers, grab the top center of the ravioli and gently fold it down to the bottom,. Working from the center point outwards, seal in the filling.
- Place the completed raviolis on a floured surface while you finish the others.
Boil a pot of water. Carefully add the ravioli one at a time, then reduce the heat to medium.
Simmer the ravioli over medium, 5 - 7 minutes for fresh, and 8 - 10 minutes for frozen. The ravioli are done when the float to the surface.
Use a pasta fork, slotted spoon, or tongs to gently remove the raviolis. Dumping them into a colander can cause them to break.
Sage Brownbutter Sauce
Note: The amount of butter and sage listed is per 5 ravioli serving. Adjust based on the number of ravioli you are making.
Tear or chop the sage leaves.
In a small sauce pan melt the butter over medium high heat, stirring or shaking the pan occasionally. Once the butter begins to foam, add the sage.
When the foaming subsides, the butter will begin to darken and smell nutty. Remove it from the heat.
Plate 5 ravioli and drizzle with the sage brown butter sauce.
*If you would like to use a pasta roller, roll it to the thinnest or second thinnest setting.
You can reuse the remaining dough, by reworking it with a little water and re-rolling it out if you choose.
To freeze ravioli: place in a single row on a parchment lined cookie sheet and freeze 4 - 6 hours or until firm. Transfer to a freezer safe bag and store in the freezer for up to 6 months.