Butternut Squash Ravioli

We had some delicious butternut squash ravioli at Biaggi’s awhile ago and we decided to give it a shot. It turned out amazing so I thought I’d share it here:

(the real reason I’m writing it down is so I don’t forget – I hate learning a good thing and then losing it by the time I want to give it another try).


1 Butternut squash (medium size makes 4-5 servings)
4 eggs
2 1/2 cups flour
20 fresh sage leaves
10 tbsp butter
1 cup parmesan
1/2 cup ricotta cheese
1 tsp nutmeg
4 oz heavy whipping cream
3 tbsp minced shallots

The best directions ever:


Add 2 1/4 cup flour to a medium mixing bowl, leaving a small depression in the center for the eggs.  Mix up the three eggs in a separate bowl and pour them into the flour.  Using a fork, slowly incorporate the flour into the egg until you get a dough-like substance (it’s dough).  Knead the dough until it is fully mixed together.  Wrap in plastic wrap or a plastic bag and place in the fridge for 20 minutes.


Cut a butternut squash in half lengthwise and remove the seeds and stringy matter.  Lay skin-side down on a baking sheet and cook in the oven for ~45 minutes at 350.  It helps to poke holes with a fork for particularly dense parts.  You might also want to soften some butter and coat the outer surface.

Meanwhile, melt 1 tbsp butter in a saute pan.  Mince the shallots and saute them and set them to the side.  When the squash is  cooked, use a spoon to scrape out the good stuff and whip it up to get it nice and smooth.  Add the nutmeg, cheese and sauted shallots to the mixture.  The filling is done!


Heat up a large saute pan with 6 tbsp butter.  Add the sage leaves (15-20) and saute until the butter is nicely browned and the leaves have released their flavor.  Add the heavy whipping cream to your sauce and mix it all together.  Sauce is done – check that off the list.

Putting it together:

Take out the dough and roll it out with a rolling pin (if you have a pasta maker, that makes this part really easy).  You want the dough about 1/2 mm thick or it will get too thick and chewy.  Add flour to your surface if it’s getting sticky.  Use a cup with an opening roughly 3 in as a tracing tool to cut circles in the flattened pasta dough.

Add about 1 Tbsp of the filling mixture to the center of each circle.  Crack another egg into a bowl and use the egg whites as a glue to hold your ravioli together.  You’ll want to put a thin coat all the way around the edge of each circle.  When this is done, fold it over in half and press the edges together so they don’t leak.  Drop the ravioli into a pot of boiling water and cook them for 3-4 minutes.

When the ravioli is cooked, you should have the sauce ready to add them.  Toss the ravioli in your large pan of sauce so they get a good coating.  Serve with grated parmesan and a spoonful of the sauce, making sure to include a few sage leaves.

References from foodnetwork.com: Butternut Squash Ravioli and Butternut Squash Puree

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