Butternut Squash Ravioli Recipes

BUTTERNUT SQUASH RAVIOLI

Steps:

• Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
• When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
• Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
• In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
• In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
• Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

BUTTERNUT SQUASH RAVIOLI RECIPE

Steps:

• In a small saucepan over medium heat, melt one stick of butter and whisk continuously until butter reaches a light-brown color (about 2-3 minutes), then remove from heat and pour into a small bowl.
• Soak pistachios for 30 minutes in a small bowl of water.
• Fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)
• Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2-3 minutes.
• In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside.
• Whisk together the flour and salt in a large bowl.
• Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.
• Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.
• Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there's barely any dough left.
• Beat one egg in a small bowl to be used as egg wash.
• Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.
• Repeat steps 3 to 6 for each quarter of the dough ball.
• Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 minutes. Remove with a slotted spoon without damaging the ravioli.
• Place a few ravioli in each bowl. Add the sauce along with optional toppings.

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Preheat oven to 400F.
• Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.
• Meanwhile, combine butternut squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.
• Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.
• Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .
• Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.
• Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the butternut squash filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.
• Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.
• Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the butternut squash ravioli and gently toss to coat.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place cut side-down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes.
• Make the pasta dough according to this recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling.
• Make the filling. Pulse the walnuts in a food processor until very finely ground. Add the cooked shallot, garlic, and sage to the food processor. Measure 1½ packed cups of the squash, and transfer to the food processor. Add the vinegar, nutmeg, salt, and pepper and pulse until very smooth. Chill until ready to use.
• Roll out the pasta according to the instructions in this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; before they get cut into strands). Spread the 4 pasta sheets on a well-floured work surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets over the sheets that are dotted with filling. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes. Cook the ravioli in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I'm ready to start my sauce so that they're done around the same time.
• Make the sauce. Heat the oil in a medium skillet over medium heat. Add the garlic and sage and cook for 3 minutes. Add the wine, thyme, and salt and cook, stirring, for 2 minutes.
• Spoon the sauce over the ravioli and top with the walnuts and freshly ground black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.

HANDMADE BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWNED BUTTER

Steps:

• Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil.
• Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour.
• Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.
• Preheat oven to 400 degrees. Place rack in upper 1/3 of oven
• Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.
• When squash is done cooking remove from oven. Allow to cool for a few minutes.
• Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.
• Place a large stock pot filled with water and 1 Tablespoon salt to boil
• Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)
• Pasta makers usually have 8 settings. You will start at the widest setting (on my pasta maker that setting is 1)
• Shape 1/4 portion of chilled dough into a flat disk (put the remaining dough back in the fridge)
• Run pasta through the pasta machine two times on the widest setting (usually 1) then roll it through twice again on setting 2, then twice on setting 3 etc...working your way up to 7. Stop at the second to last setting (usually 7) and only roll it only once on that setting. The thinnest setting (8) is too thin for ravioli.
• Place rolled pasta on floured surface. Place butternut mixture by small spoonfuls onto pasta just below the midline, leaving a space of two fingers between each scoop of filling. (see photos above)
• Dip finger in water and make a 'U' on pasta under each spoonful of filling.
• Fold pasta over and press firmly (using two fingers) in between spoonfuls of filling, then seal pasta under filling (sealing the sides first and then the bottom prevents bubbling).
• Use a knife to cut into ravioli shapes, placing each ravioli onto cookie sheet lined with wax paper in a single layer, separating each layer with more wax paper.
• When all pasta and filling are used, set aside.
• Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.
• Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.
• Gently strain in colander, do not rinse.
• Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
• Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
• Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
• Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
• Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

BUTTERNUT SQUASH RAVIOLI WITH WHITE-WINE SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
• Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.
• Coarsely chop the hazelnuts and set them aside.
• Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.
• Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.
• Purée the pulp in a food processor or blender , adding a little water, if needed.
• Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.
• Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.
• Stir in the heavy cream and cook for another 2 minutes.
• Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.
• Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.
• Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture-brushing only 4 at a time prevents the beaten egg from drying.
• Lay another wonton wrapper on top of each one of the brushed wrappers.
• Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.
• For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.
• Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.
• Whisk in the remaining cold butter 1 tablespoon at a time.
• Stir in the minced fresh sage. Reserve.
• Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.
• Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.

BUTTERNUT SQUASH RAVIOLI

Steps:

• In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
• In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
• Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
• Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
• Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
• Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
• With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese.