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Butternut Squash Ravioli

Butternut squash is a staple this time of year. As a Californian, I grew up on this stuff; Alec, born & bred in Hawaii, was not a huge fan by any means. That was until I made this butternut squash ravioli. This recipe is so much easier than it looks and makes a great main course, or even a tasty Thanksgiving side. The nutmeg adds a little kick to the filling and the walnuts give the dish texture. Top it off with some freshly grated parm and you have your next favorite fall recipe.

Butternut Squash Ravioli

  • Servings: 4-6
  • Difficulty: easy
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Author: Pasta Ragazza

– 1 lb butternut squash
– 1 shallot
– 4 tbs olive oil
– 1/2 cup walnuts, chopped and toasted; plus 1/4 cup for garnish
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1 egg yolk
– 1 tsp grated lemon zest
– 1/2 tsp grated nutmeg
– 10-12 fresh sage leaves
– 4 Tbs. (1/2 stick) butter
– Salt
– Ground pepper
– 1 batch of basic pasta dough: see recipe here.


1. Preheat the oven. Preheat the oven at 400°F and line a baking sheet with foil.
2. Prepare & cook the squash. Cut the squash in half and clean out the strings and seeds. Roast the squash on the baking sheet in the oven for 50-60 min, or until the meat is tender.
3. Slice & sauté shallots. Thinly slice the shallot and sauté in a pan until translucent, about 2-3 minutes. Once sautéd, remove from heat & set aside.
4. Make filling. Add sautéd shallots, walnuts, cheese, yolk, lemon zest, nutmeg, and some salt & pepper to for processor. Pulse for a couple minutes until smooth. Once the butternut squash is done roasting, remove the skin and allow to cool. Add the cooled butternut squash to the food processor and pulse until creamy and homogenous. Allow mixture to completely cool.
5. Prepare the pasta dough. While the filling cools, flatten the pasta dough into sheets.
6. Add filling to dough. Add spoonfuls of filling to one of the long sides of the flattened sheets, allowing an inch or so between each spoonful. Fold the sheet over lengthwise and press down between each of the spoonfuls of filling, pressing the air out of the filling pockets.
7. Cut and press. Use your ravioli stamp or pastry cutter to cut out the ravioli. Once stamped or cut into ravioli, take a fork and crimp the edges to seal.
8. Make the sauce. In a saucepan, melt butter at medium heat. Add sage leaves and cook in butter until crisp, about 3 minutes. Add 1/4 cup of chopped walnuts to the butter and stir until golden. Do not let the butter burn.
9. Boil ravioli. Cook ravioli in salted boiling water for 3-5 minutes, or until the dough is cooked through and tender.
10. Serve & enjoy! Plate the ravioli and drizzle with the brown butter and walnut sauce. Add shaved parm and enjoy.

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