Homemade Butternut Squash Ravioli

"Fresh homemade pasta filled with a lightly spiced butternut squash puree. All you need is a rolling pin and a little time to transform handmade pasta dough into delicious little pillows of homemade butternut squash ravioli."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Pasta – 3/4 cup all purpose flour – 1/2 cup semolina flour – 2 large eggs – 1 dash salt

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INGREDIENTS

Filling – 3 cups butternut squash cubed, 15 oz – 1/2 teaspoon salt – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground ginger – 1/4 teaspoon ground cinnamon – 1/8 teaspoon ground allspice – 2 tablespoons milk

Yield

prep time

1 HOUR

total time

8 SERVINGS

Homemade Butternut Squash Ravioli

1 HOUR 5 MINUTES

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1. Measure both flours into a bowl, mix to combine. 2. 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.

Pasta Dough

3. Crack both eggs into the flour bowl, being careful not to break the walls. 4. Sprinkle with a dash of salt.

Pasta Dough

5. Use a fork to break the yolks and scramble the eggs. 6. Continue to mix the eggs, gradually incorporating the flour from the walls into the eggs.

Pasta Dough

7. When the flour is mostly absorbed, knead the dough for about 10 minutes, adding extra flour as needed to keep it from sticking.

Pasta Dough

8. 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.

Pasta Dough

1. Boil the cubed squash until it is fork tender, about 12 - 15 minutes. 2. Mash the squash, then add the salt, nutmeg, ginger, cinnamon, allspice, and milk.

Butternut Squash Filling

1. 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.

Rolling, Cutting, Assembling the Ravioli

2. Using a glass or cookie cutter that is about 3" across, cut out your ravioli circles.

Rolling, Cutting, Assembling the Ravioli

3. Place just under 2 teaspoons of filling in the middle of each circle. 4. Dip your fingers into a clean bowl of water and moisten the edge around the bottom half of your ravioli.

Rolling, Cutting, Assembling the Ravioli

5. 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.

Rolling, Cutting, Assembling the Ravioli

6. Place the completed raviolis on a floured surface while you finish the others.

Rolling, Cutting, Assembling the Ravioli

7. Boil a pot of water. Carefully add the ravioli one at a time, then reduce the heat to medium.

Rolling, Cutting, Assembling the Ravioli

8. 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.

Rolling, Cutting, Assembling the Ravioli

9. Use a pasta fork, slotted spoon, or tongs to gently remove the raviolis. Dumping them into a colander can cause them to break.

Rolling, Cutting, Assembling the Ravioli

Plate the ravioli and drizzle with a sage brown butter sauce. See post for sauce recipe.

To Serve

Make it a date night dinner with Lemon Crème Brûlée!

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Enjoy!

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