Butternut Squash Ravioli Recipe

Roasting the squash instead of boiling it drives off excess moisture and concentrates its sweetness, so the filling stays thick enough to hold its shape inside thin pasta instead of turning watery. A short rest lets the dough relax so it rolls out thin without snapping back or tearing around the filling.

Prep

50 min

Cook

50 min

Total

1 hr 40 min

Servings

4

Ingredients

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Instructions

1. 1Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a rimmed baking sheet. Roast 35-40 minutes, stirring once, until tender and browned at the edges.
2. 2Mash or process the roasted squash until smooth. Measure out 1 packed cup of puree (save any extra for soup or oatmeal). Stir in the ricotta, 1/4 cup of the Parmesan, the egg yolk, nutmeg, 1/2 teaspoon salt, and pepper to taste. Refrigerate 20 minutes to firm up before filling.
3. 3Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well and mix in a pinch of salt. Using a fork, gradually draw the flour into the eggs, then knead by hand for 8-10 minutes until the dough is smooth and elastic.
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4. 4Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
5. 5Divide the dough into 4 pieces, keeping the ones you're not using covered. Roll each piece through a pasta machine down to the second-thinnest setting, or roll by hand to about 1/16 inch thick.
6. 6Lay one sheet of pasta on a lightly floured surface. Spoon teaspoon-sized mounds of filling in rows, spaced about 2 inches apart.
7. 7Brush lightly around each mound of filling with water. Lay a second sheet of pasta over the top and press firmly around each mound to seal, working out any trapped air as you go.
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8. 8Cut into squares with a knife or fluted pastry wheel, or stamp into circles with a round cutter. Transfer the ravioli to a floured baking sheet in a single layer.
9. 9Bring a large pot of well-salted water to a boil. Cook the ravioli in batches of 10-12 for 2-3 minutes, until they float and the pasta is tender.
10. 10Meanwhile, melt the butter in a large skillet over medium heat. Swirl until the foaming subsides and the butter turns golden brown and smells nutty, 3-4 minutes, then add the sage leaves and cook 30 seconds until crisp.
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11. 11Use a slotted spoon to lift the cooked ravioli directly into the skillet with the brown butter. Toss gently to coat, adding a splash of the pasta water if the sauce looks too thick.
12. 12Divide among plates. Top with the remaining Parmesan, cracked black pepper, and crushed amaretti if using, and serve right away.

Tips & variations

• No pasta machine? Roll the dough by hand with a long rolling pin, working from the center outward and rotating often; it takes longer to get it thin but works fine.
• Wonton wrappers make a fast shortcut filling: spoon filling onto one wrapper, brush the edges with water, and top with a second wrapper, pressing out the air the same way.
• Stir a tablespoon of brown sugar or a pinch of chili flakes into the filling for a sweet-and-spicy contrast to the brown butter.
• Toasted, chopped pecans or walnuts stirred into the finished brown butter add crunch in place of or alongside the amaretti.

Storage & reheating

Store cooked, sauced ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or butter, since high heat toughens the pasta. Uncooked, unsauced ravioli freeze well: arrange in a single layer on a floured tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Boil straight from frozen, adding about 1 extra minute to the cook time.

FAQ

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