Butternut Squash Ravioli Recipe
Prep Time:
1 hour
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 6 large eggs
  • 4 tablespoons olive oil, divided
  • 1 tablespoon + 1 teaspoon kosher salt, divided
  • 6 tablespoons butter, divided
  • 1 tablespoon maple syrup
  • ¼ teaspoon dried sage
  • ¼ teaspoon garam masala
  • ¼ teaspoon fresh ground black pepper, plus more for garnish
  • 2 tablespoons Parmesan cheese, plus more for garnish
  • 1 ¾ pound butternut squash
  • 3 cloves garlic
  • 10 leaves fresh sage, plus more for garnish
  • ¼ cup chopped walnuts
Directions
  1. Separate 4 eggs, reserving the yolks and discarding the egg whites (or freeze for another use).
  2. To a food processor, add the flour, 2 whole eggs, 4 egg yolks, 2 tablespoons olive oil, and ¼ teaspoon salt. Process until the mixture forms a smooth dough that is barely sticky, roughly 45 -60 seconds. If it's too sticky, add more flour 1 tablespoon at a time. If it isn't coming together into a ball, add 1 teaspoon water at a time until it comes together.
  3. Dust your work surface with flour. Take the dough out of the food processor and knead for 2 minutes. Wrap it in plastic wrap and set it aside to rest at room temperature for at least 1 hour, but up to 4 hours.
  4. While the pasta dough is resting, make the filling. Melt 2 tablespoons butter in the microwave. Add the maple syrup and remaining 2 tablespoons olive oil and whisk with a fork. Set aside.
  5. Preheat the oven to 425 F.
  6. Cut the squash in half lengthwise, scoop out all of the seeds, then cut each half into 1-inch chunks.
  7. Spread the squash chunks evenly on a rimmed baking sheet. Drizzle the butter, maple syrup, and olive oil mixture all over the squash and toss it with your hands to coat evenly. Then, evenly sprinkle the dried sage, garam masala, black pepper, and ¾ teaspoon kosher salt over the squash. Toss again and evenly distribute the squash across the pan.
  8. Roast the squash for 40-60 minutes, turning with a spatula every 20 minutes. You want the squash to be tender and caramelized, but not burned.
  9. When the squash is done roasting, place it and 2 tablespoons Parmesan cheese in the food processor. Process until the mixture is smooth.
  10. Once the pasta has rested, roll it into a log and cut it in half, then cut each half into 3 equal pieces. Start rolling out just 1 piece, covering the other 5 pieces with plastic wrap while you work so they don't dry out too much. Lightly dust your work surface or tool and roll out the dough, using either a rolling pin or pasta roller, until it is about 6x18-inches, and ¹⁄₁₆-inch thick. Turn the dough over and rotate it as you roll so that it is even.
  11. Slide the sheet of pasta to the side onto a floured counter while you roll the other pieces out. (Note: You want the pasta to be very thin, but not so thin you can read a newspaper through it, or it won't hold up when you form the ravioli.)
  12. Use a ruler and the handle of a measuring spoon to make guidelines for the pasta, making a 3-inch grid. Place 1 heaping teaspoon of filling in the middle of each square.
  13. Carefully lay another sheet of pasta dough over the top. Using your fingers, press the dough layers together, starting close to the filling and pushing out as much air as possible.
  14. Use a cutter of your choice to cut the pasta. You can use a cookie cutter so they're all the same size, but a ravioli cutter, pizza wheel, or knife all work great.
  15. Transfer the ravioli to a cookie sheet that's been dusted with flour. Repeat until your ravioli are all made.
  16. Now, make the sauce. Thinly slice the fresh sage. Smash the garlic and remove the peels. In a large skillet over medium heat, melt the remaining 4 tablespoons of butter. As soon as it's melted, add the fresh sage, garlic, and chopped walnuts. Stir and cook until the butter begins to brown, then turn off the heat.
  17. Bring a pot of water to a boil. Once the water is boiling, add 1 tablespoon of salt. Add 8 to 10 ravioli and cook until they float, then gently remove using a slotted spoon and place directly in the skillet with the butter sauce. Repeat with remaining ravioli in batches.
  18. Once your ravioli are all cooked, toss them in the sauce. Transfer to a plate and garnish with Parmesan cheese, black pepper, and fresh sage, as desired.