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Butternut Squash Ravioli

Butternut Squash Ravioli

Lily Coleman
Take homemade pasta to the next level with this butternut squash ravioli in a cheesy garlic-sage cream sauce.
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Prep Time 2 hours 45 minutes
Cook Time 10 minutes
Total Time 2 hours 55 minutes
Course Dinner, Vegetarian
Servings 4
Calories 1045 kcal

Ingredients
  

  • 2-1/2 to 3 cups all-purpose flour
  • 3 large eggs
  • 1/4 cup water
  • 1-1/2 teaspoons olive oil

filling:

  • 2 pounds cubed peeled butternut squash
  • 1 shallot halved
  • 1/3 cup olive oil
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup heavy whipping cream
  • 1/3 cup whole-milk ricotta cheese

sauce:

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup heavy whipping cream
  • 2 teaspoons minced fresh sage
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Instructions
 

  • Preheat oven to 425°. Place 2-1/2 cups flour in a large bowl. Make a well in the center. Beat eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest 30 minutes.
  • Meanwhile, in a large bowl, combine squash, shallot, oil, sage, thyme, salt and pepper; toss to coat. Transfer to a foil-lined baking sheet. Bake until tender, 20-25 minutes. Cool slightly, transfer to a food processor along with cream. Cover and process until blended.
  • Transfer mixture to a saucepan. Simmer, uncovered, over medium heat for 15-20 minutes or until thickened. Let cool slightly, fold in ricotta.
  • Divide pasta dough in half; on a lightly floured surface, roll 1 portion to 1/16-in. thickness (or use a pasta roller). Keep pasta covered until ready to use. Pipe filling by tablespoonfuls 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • In a Dutch oven, bring salted water to a boil; add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Gradually stir in cream and sage. Bring to a gentle boil. Reduce heat; simmer, uncovered, until slightly thickened 3-5 minutes, stirring constantly. Reduce heat to low.
  • Gradually whisk in grated Parmesan. Return to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in salt and pepper.
  • Drain ravioli; add to sauce and toss to coat.