Description
Delicious homemade Butternut Squash Ravioli featuring a roasted butternut squash filling combined with sage, walnuts, and a hint of apple cider vinegar. Served with a fragrant sage and garlic white wine sauce, this dish pairs the natural sweetness of squash with the earthiness of nuts and herbs for a comforting and elegant meal perfect for fall or winter dinners.
Ingredients
Scale
For the ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta dough
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
For serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper
- 1 cup roasted butternut squash cubes (optional)
- ½ bunch sautéed kale (optional)
- Grated pecorino cheese (optional)
Instructions
- Preheat and roast squash: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Cut the butternut squash in half vertically, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on the baking sheet, prick skin several times with a fork, and roast for 40 minutes until tender.
- Roast shallot, garlic, and sage: Wrap the chopped shallot, peeled garlic cloves, and sage leaves in foil with a drizzle of olive oil and pinch of salt. Place in oven alongside the squash and roast for 20 minutes. Allow all roasted ingredients to cool for at least 30 minutes.
- Prepare pasta dough: Make your homemade pasta dough according to your recipe. Wrap in plastic wrap and let it rest while preparing the filling.
- Make the filling: Pulse walnuts in a food processor until very finely ground. Add roasted shallot, garlic, and sage, then add 1½ packed cups of the roasted butternut squash. Add apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse until the mixture is very smooth. Chill until ready to use.
- Roll out pasta sheets: Roll out pasta dough into thin sheets, following your recipe instructions. Spread the pasta sheets on a floured surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 sheets evenly.
- Form ravioli: Place the remaining two pasta sheets over the filling sheets. Gently press around the filling to seal. Use a ravioli stamp or cutter to cut out individual ravioli shapes.
- Cook ravioli: Bring a large pot of salted water to a boil. Drop the ravioli in and cook for 4 minutes until tender and floating. Drain carefully.
- Make the sauce: In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and sage leaves and cook for 3 minutes until fragrant. Stir in white wine, fresh thyme, and ¼ teaspoon sea salt. Cook and stir for 2 minutes to reduce slightly.
- Serve: Spoon the sauce over the cooked ravioli. Top with chopped walnuts and freshly ground black pepper. Optionally garnish with roasted butternut squash cubes, sautéed kale, and grated pecorino cheese for extra flavor and texture.
Notes
- Resting the pasta dough after making it allows it to relax and makes rolling easier.
- Make sure the filling is smooth and well-chilled to help the ravioli seal properly.
- If you don’t have a ravioli stamp, you can carefully seal ravioli using a fork.
- The optional roasted squash cubes and sautéed kale add extra texture and nutrients but can be omitted.
- Use freshly ground black pepper to enhance the flavor in both the filling and sauce.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving (approximately 5-6 ravioli)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
