Butternut Squash Ravioli Pasta
Updated Feb 20, 2024, Published Nov 17, 2023
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Butternut Squash Ravioli Pasta combines the rich and nutty flavor of roasted butternut squash with tender fresh pasta and a comforting brown butter sage sauce! This sweet and savory pasta dish is perfect for autumn get togethers!
If you like this pasta dish, you’ll love my Ravioli Mushroom Cream Sauce, Ravioli Alfredo Bake, Ravioli Bake, Slow Cooker Ravioli Lasagna, and my Roasted Butternut Squash can’t be beat!
Why This Recipe Works
Decadent Dinner: Butternut squash ravioli pasta is decadent and absolutely delicious. This pasta dish is for when you want a comforting, flavorful dish that is sure to impress. This dish might have a lot of steps, but each step is simple and straightforward! It is worth putting the time and effort into this dish with a homemade butternut squash filling, fresh pasta made from scratch, and a brown butter sage sauce that is too good to be true!
Fall Forward: This butternut squash ravioli recipe is perfect for fall. Squash is in season and I can’t get enough of it. If you are butternut squash crazy like me, you have to try making this homemade ravioli. With any other butternut squash you have on hand, try making Creamy Butternut Squash Soup or Butternut Squash Pasta Sauce!
Ingredients
- Butternut Squash: Fresh butternut squash works best here so that it can get roasted and slightly caramelized in the oven!
- Salt & Pepper: Season the filling to taste with salt and pepper!
- Thyme: Fresh thyme leaves are best, but dry will work in a pinch.
- Flour: Pasta dough is best when it is made with 00 pasta flour. However, you can use all-purpose flour if you can’t find double zero flour!
- Eggs: Pasta is simple to make at home with just flour and eggs. That’s it!
- Salt: For a little extra flavor, I like adding salt to the pasta dough.
- Oil & Bacon: This is optional to add some extra flavor and texture. You can use bacon or pancetta, whichever you have on hand!
- Butter: It wouldn’t be butter sauce without the butter! If you use salted butter, be careful when adding extra salt.
Here’s How to Make It
- Prep Filling: First, make the filling. Preheat the oven to 400 F. Toss the squash together with the oil and lots of salt and pepper on a large baking sheet. Roast for 20 minutes. Toss the squash around so it cooks evenly and add the garlic cloves, still in their skins. Roast for a further 15 minutes. (photos 1-2)
- Blend: Using a stick blender or in a food processor or bullet blender, blitz the squash together with the roasted garlic cloves, squeezed out of their skins and the thyme leaves until smooth. Season to taste with salt and pepper and set aside to cool. (photo 3)
- Make the Pasta: To make the pasta, blitz the flour and eggs together in a food processor until you have small crumbs. Gather about 1/2 tsp of these together and squeeze them into a ball. If they hold together, but the pasta is still slightly tacky, it is ready. If it is a little dry, add a splash of water and blitz again. If the mixture is too wet, add a little more flour. (photo 4)
- Knead the Dough: Turn the pasta crumbs out onto a clean work surface and gather them into a ball. Knead for about 5 minutes until the dough puts up too much resistance to continue. Cover with food wrap and set aside to rest for 30 minutes. (photo 5)
- Make the Ravioli: To make the ravioli, divide the dough into two. Roll each out as thin as you can, using extra flour to stop the long sheets of dough from sticking to each themselves. If you have a pasta machine, gradually roll the dough until it is on the thinnest setting, switching to a thinner setting each time you pass the dough through the rollers. (photos 6-7)
- Add Filling: Place 1 tbsp of filling on the dough and brush around it with water. Fold the pasta over and press to form a ravioli shape. Use either a pasta cutting wheel or a small round pastry cutter or a ravioli stamp to cut out the ravioli. Set aside on a baking tray dusted with flour while you repeat until you’ve run out of filling. You should get 24 medium-sized ravioli. (photos 8-12)
- Crisp the Bacon: If adding bacon to the butter sauce, heat the oil in a small frying pan over medium high heat. Once the oil is shimmering, add the bacon and cool until crisp. Set the pieces aside to drain on a plate lined with paper towels. (photos 12-14)
- Cook the Pasta: Cook the pasta for 4-5 minutes in a pan of boiling, salted water until it is just tender. Drain and set aside while you make the butter sauce, reserving a cupful of the pasta cooking water. (not pictured)
- Start the Sauce: Heat the butter in a large non-stick frying pan, skillet, or shallow casserole dish. Once it is frothing, stir only occasionally until the butter has started to turn a little nutty and brown. (photo 15)
- Continue the Sauce: Stir in the nutmeg, then add the sage leaves. Once they have turned dark green and started to crisp, add the cooked ravioli along with a little of the pasta cooking water and the bacon pieces, if using. (photo 16)
- Simmer: Reduce the heat to low, and stir the ravioli in the pan until the butter has formed a thin, slightly emulsified sauce that coats the pasta, adding more pasta water if needed. (photos 17-18)
- Serve: Season the butter sauce with a little more salt, if needed, before serving in warm bowls topped with parmesan. Enjoy!
Expert Tips
- Careful blending the hot filling! If you put the hot roasted butternut squash in the blender, let it cool a little bit before blending for your safety. Once it is cooled to warm, blend and hold a towel over the top of the blender to prevent any messes!
- Don’t let pasta dough dry out! After you knead the pasta dough, be sure to cover it in plastic wrap to prevent it from drying out. It can dry out pretty quickly!
- Use the scraps! After you cut out the ravioli pieces, if there are scraps of pasta dough, you can roll them out again to get even more ravioli pieces out of it.
- If you have leftover butternut squash filling, turn it into a Butternut Squash Pasta Sauce for later, or make a few small servings of Creamy Butternut Squash Soup!
Frequently Asked Questions
What should I serve butternut squash ravioli pasta with?
Butternut squash ravioli pasta can be served on its own or it can be paired with simple side dishes, too! I love to serve any pasta with some crusty bread to soak up any extra sauce. Something like focaccia bread or homemade garlic bread would be delicious! For some veggies, try a simple green salad or an apple cranberry walnut salad!
How should I store leftover ravioli?
Store any leftover ravioli after it is cooked for up to 2 days. Reheat in the microwave until heated through. Ravioli can be frozen without the sauce by freezing on baking sheets first and then placing them in a freezer safe bag and storing in the freezer for up to 3 months.
More Decadent Pasta Recipes to Try
- Cheese Tortellini Pasta
- Sun Dried Tomato Chicken Pasta
- Cajun Shrimp Alfredo
- Creamy Mushroom Pasta with Bacon
- Creamy Garlic Shrimp Pasta
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Butternut Squash Ravioli Pasta
Butternut Squash Ravioli Pasta combines the rich and nutty flavor of roasted butternut squash with tender fresh pasta and a comforting brown butter sage sauce! This sweet and savory pasta dish is perfect for autumn get togethers!
Ingredients
For the Filling
- 2 lb butternut squash, diced
- 2 tbsp oil
- salt, to taste
- cracked black pepper, to taste
- 3 large garlic cloves
- ½ tsp fresh thyme leaves
For the Pasta
- 3 cups 00 pasta flour, plus more for dusting
- 4 large eggs
- ¼ tsp salt
For the Butter Sauce
- 1 tbsp oil + 6 rashers (pieces) of bacon, bacon is optional, if using dice into small pieces
- 1 stick of butter
- ⅛ tsp nutmeg
- 4 sprigs of sage, leaves only
- salt , to taste
- shredded parmesan , for serving
Instructions
- First make the filling. Preheat the oven to 400F. Toss the squash together with the oil and lots of salt and pepper on a large baking sheet. Roast for 20 minutes. Toss the squash around so it cooks evenly and add the garlic cloves, still in their skins. Roast for a further 15 minutes.
- Using a stick blender or in a food processor or bullet blender, blitz the squash together with the roasted garlic cloves, squeezed out of their skins and the thyme leaves until smooth. Season to taste and set aside to cool.
- To make the pasta, blitz the flour and eggs together in a food processor until you have small crumbs. Gather about 1/2 tsp of these together and squeeze them into a ball. If they hold together, but the pasta is still slightly tacky it’s ready. If it is a little dry, add a splash of water and blitz again. If the mixture is too wet, add a little more flour.
- Turn the pasta crumbs out onto a clean work surface and gather them into a ball. Knead for about 5 minutes until the dough puts up too much resistance to continue. Cover with food wrap and set aside to rest for 30 minutes.
- To make the ravioli, divide the dough into two. Roll each out as thin as you can, using extra flour to stop the long sheets of dough sticking to themselves. If you have a pasta machine, gradually roll the dough until it is on the thinnest setting, switching to a thinner setting each time you pass the dough through the rollers.
- Place 1 tbsp of the filling on the dough and brush around it with water. Fold the pasta over and press to form a ravioli shape. Use either a pasta cutting wheel, a small round pastry cutter or a ravioli stamp to cut out the ravioli. Set aside on a baking tray dusted with flour while you repeat until you’ve run out of filling. You should get 24 medium-sized ravioli.
- If you’re adding bacon to the butter sauce, heat the oil in a small frying pan over a medium high heat. Once the oil is shimmering add the bacon and cook until crisp. Set the pieces aside to drain on a piece of paper lined with kitchen paper.
- Cook the pasta for 4-5 minutes in a pan of boiling, salted water until it is just tender. Drain and set aside while you make the butter sauce, reserving a cupful of the pasta cooking water.
- Heat the butter in a large non-stick frying pan, skillet or shallow casserole dish. Once it is frothing, stir only occasionally until the butter has started to turn a little nutty and brown.
- Stir in the nutmeg, then add the sage leaves. Once they have turned dark green and started to crisp, add the cooked ravioli along with a little of the pasta cooking water and the bacon pieces, if using.
- Reduce the heat to low, and stir the ravioli in the pan until the butter has formed a thin, slightly emulsified sauce that coats the pasta, adding more pasta water if needed.
- Season the butter sauce with a little more salt, if needed, before serving in warm bowls topped with parmesan.
Notes
- Diced pancetta would make an excellent alternative to bacon pieces.
- Assembled ravioli will keep in the fridge before cooking for up to 2 days. The filling can be made up to 3 days ahead, but don’t leave the ball of pasta dough resting for more than 2 hours. Ravioli can be frozen on baking sheets before being transferred to a ziplock bag for up to 3 months.
Nutrition
Calories: 913kcal | Carbohydrates: 100g | Protein: 22g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 620mg | Potassium: 1042mg | Fiber: 7g | Sugar: 5g | Vitamin A: 25080IU | Vitamin C: 49mg | Calcium: 161mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?Leave a star rating or comment below!
Made this tonight and really enjoyed it. Added pan-fried zucchini and Red pepers
You just can’t go wrong with adding zucchini and red peppers to anything! Thanks for your feedback, Heather!
Is there a substitution for goat cheese?
Feta works well!