Butternut Squash Ravioli
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When the roasted squash hits the blender, the kitchen fills with that warm, earthy smell of fall. Butternut Squash Ravioli starts with a pasta dough that rests long enough to roll paper-thin without tearing, and the filling gets its velvety texture from proper puréeing. Each bite is rich, earthy, and balanced, complemented by a light, creamy sauce.
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I make these every Thanksgiving and Christmas because they feel special enough for holiday dinners and feel impressive enough for special occasions. They’re perfect for sharing at fall gatherings or bringing to holiday potlucks in a covered dish. Uncooked ravioli keep in the fridge for 2 days or freeze for up to 2 months, making them ideal for advance prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Butternut Squash Ravioli with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making fresh ravioli from scratch using a pasta machine.
Prepare the Butternut Squash Filling
Combine your roasted butternut squash purée with melted salted butter and ground nutmeg in a medium bowl. I like using this compact food processor to purée my roasted squash until it’s completely smooth with no lumps. Mix everything together until the filling becomes smooth and creamy.
The nutmeg adds warmth that complements the natural sweetness of the squash beautifully. Set this bowl aside while you make the pasta dough.
Make the Fresh Pasta Dough
In a large mixing bowl, whisk together your all-purpose flour and kosher salt. Create a well in the center of the flour mixture and crack your room-temperature eggs directly into it.
Using a fork, gently beat the eggs, then gradually incorporate the flour from the edges of the well. Once the mixture becomes too thick to stir with a fork, use your hands to bring the dough together.
Knead the dough right in the bowl for about 5 minutes until it starts to feel smooth. I grab my stand mixer to make this process easier.
Rest the Dough
Turn your dough out onto a floured work surface and knead by hand for 2 more minutes. The dough should feel elastic and only slightly tacky.
Shape it into a flat disc, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax.
Roll the Pasta Sheets
Cut your rested dough into 4 smaller pieces to make them more manageable. Keep the pieces you’re not working with covered to prevent them from drying out.
Take one piece, flatten it slightly with your hand, and dust it lightly with flour. Feed it through your pasta machine on the widest setting, which is usually setting number 1. This pasta machine gives me perfectly thin, even sheets every time.
Fold the dough in half and run it through again on the same setting on your pasta machine. This folding and rolling process helps create smooth, elastic pasta with good structure that won’t tear easily when filled.
Continue rolling the dough through progressively thinner settings, moving from setting 2 to 3, then 4, 5, and finally 6. These numbers on your pasta machine represent the roller gap, with setting 1 being the widest and 6 being the thinnest.
Each pass makes the dough thinner and longer, so handle it gently as it gets more delicate. You’ll notice that the sheet becomes almost translucent when setting number 6 is applied. You’ll end up with long, thin sheets of pasta that are almost translucent.
Lay these sheets flat on a floured surface and let them rest for about 3 minutes. Using a quality pasta machine makes all the difference in achieving that restaurant-quality texture.
Fill and Shape the Ravioli
Working with one pasta sheet at a time, place small spoonfuls of your butternut squash filling about 3 inches apart along the length of the sheet. Each spoonful should be about 1 tablespoon.
Using a pastry brush or your finger, brush water along the edges of the pasta sheet and in the spaces between each mound of filling. This water acts as glue to seal the ravioli. Carefully fold the pasta sheet over the filling, matching up the edges.
Press gently around each mound of filling to remove any air pockets and seal the pasta together. Cut the pasta into individual square ravioli with a roller. A ravioli cutter wheel makes clean cuts and crimped edges that look professional.
Gently wrap each ravioli and pinch the edges firmly to ensure they’re well sealed. You don’t want them bursting open when they cook.
Dust and Rest the Ravioli
As you finish cutting each batch, arrange the ravioli in a single layer on a large tray or baking sheet that you’ve dusted generously with semolina flour. The semolina prevents sticking without making the ravioli gummy, unlike all-purpose flour.
Cover the tray with a clean tea towel to keep the ravioli from drying out while you finish making the rest. If you’re making these ahead, you can refrigerate the tray or freeze the ravioli at this point.
Cook the Ravioli
Bring a large pot of water to a rolling boil. The water should taste like the ocean, salty but not overwhelming. Gently lower your ravioli into the boiling water, being careful not to overcrowd the pot.
I usually cook them in two batches. Fresh ravioli cooks quickly, only 2 to 3 minutes. You’ll know they’re done when the pasta floats to the surface and appears tender. I always use a slotted spoon to carefully remove the ravioli from the water, letting excess water drain off.
Make the White Wine Cream Sauce
While your ravioli are cooking, start your sauce. Melt the unsalted butter in a large skillet or pan over medium heat.
Add your minced fresh herbs, such as thyme or rosemary, which work beautifully here, and stir them into the butter for about 30 seconds, until fragrant. Pour in the dry white wine and let it bubble and reduce slightly, about 2 minutes.
Stir in the heavy cream, then season with a pinch of salt and black pepper. Let the sauce simmer gently until it thickens slightly, about 2 to 3 minutes more. The sauce should coat the back of a spoon.
Toss and Serve
Add your cooked ravioli directly to the skillet with the cream sauce. Gently toss them to coat, being careful not to tear the delicate pasta. The ravioli will soak up some of that herby, creamy goodness.
Transfer to serving plates or a large platter. Garnish with extra fresh thyme or rosemary leaves and a generous grating of Parmesan cheese. Serve immediately while everything is hot. Enjoy!
Equipment
Ingredients
For the Filling:
- 1 ¾ cups roasted butternut squash puréed
- 3 tablespoons salted butter melted
- ½ teaspoon ground nutmeg
For the Ravioli Dough:
- 2 ¾ cups all-purpose flour about 14 ounces
- 4 large eggs at room temperature
- 2 teaspoons kosher salt
- Semolina flour for dusting
For the Sauce:
- 3 tablespoons unsalted butter
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons fresh herbs minced (such as thyme or rosemary)
- Extra fresh thyme or rosemary leaves for garnish
- Parmesan cheese for serving
Video
Instructions
- Mix the butternut squash purée, melted butter, and nutmeg in a bowl until smooth. Set aside.1 ¾ cups roasted butternut squash, 3 tablespoons salted butter, ½ teaspoon ground nutmeg
- In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix and knead until a dough forms, about 5 minutes.2 ¾ cups all-purpose flour, 4 large eggs, 2 teaspoons kosher salt
- Turn out onto a floured surface and knead for 2 more minutes. Shape into a disc, wrap in plastic wrap, and let rest for 30 minutes at room temperature.
- Cut the dough into small pieces. Flatten one piece and dust lightly with flour. Using a pasta machine, roll the dough starting on the widest setting (#1). Run it through, fold in half, and repeat. Continue rolling through settings #2, #3, #4, #5, and #6 until the dough is thin and long. Lay the sheets flat and let rest for 3 minutes.
- Place small spoonfuls of filling about 3 inches apart along one sheet of pasta. Brush the edges and spaces between with water.
- Fold the pasta over the filling and press gently to seal. Cut into squares with a ravioli cutter or knife. Pinch the edges to secure.
- Arrange ravioli on a tray dusted with semolina and cover with a tea towel.Semolina flour
- Bring a large pot of salted water to a boil. Add the ravioli gently and cook for 2–3 minutes, until they float. Remove with a slotted spoon.
- In a skillet, melt the butter and stir in the herbs. Add the wine and let it reduce slightly. Stir in the cream, season with salt and pepper, and simmer until slightly thickened.3 tablespoons unsalted butter, ½ cup dry white wine, ½ cup heavy cream, 2 tablespoons fresh herbs
- Toss the ravioli gently in the sauce. Garnish with fresh herbs and Parmesan cheese before serving.Extra fresh thyme or rosemary leaves, Parmesan cheese
Notes
- Let the dough rest and wrap tightly: The 30-minute rest is non-negotiable because it relaxes the gluten. Wrap dough tightly in plastic wrap so the surface doesn’t dry out and crack when you roll it.
- Try a ravioli mold for easier shaping: A ravioli mold or maker tray can speed up the process if you’re making a large batch. Lay the pasta sheet over the mold, press the filling into the wells, cover with another sheet, and roll to seal. Then, cut all at once.
- Use olive oil for a lighter sauce: You can substitute olive oil for the butter in the sauce to achieve a lighter finish. Warm the olive oil, then add the wine and herbs, and toss with the ravioli.
- Swap sage for thyme: Fresh sage leaves pair beautifully with butternut squash, if you prefer that classic combination. Use the same amount of thyme or rosemary called for in the sauce.
- Add toasted pine nuts for a crunchy texture: Toast pine nuts in a dry pan until golden and fragrant for a toasty crunch that complements the butternut squash. Sprinkle over the finished ravioli.
- Storage instructions: Refrigerate cooked ravioli for up to 3 days or freeze uncooked ravioli for up to 2 months. Freeze on a tray first, then transfer to containers.
Nutrition
How to Store Leftovers
Store any leftover cooked ravioli in an airtight container in the refrigerator for up to 3 days. Keep the ravioli and sauce together, or store them separately if you prefer.
To reheat, warm them gently in a skillet over low heat with a splash of cream or butter, or in the microwave oven with 30-second intervals until heated through. The pasta may soften slightly after storage, but the flavor remains delicious.
For longer storage, freeze uncooked ravioli on the semolina-dusted tray until solid, about 2 hours, then transfer to freezer bags or a container for up to 2 months. I like using this freezer-safe glass container to keep frozen ravioli protected from freezer burn and to stack neatly.
Cook frozen ravioli straight from the freezer; just add an extra minute to the cooking time. I don’t recommend freezing cooked ravioli because the texture changes when reheated.
What to Serve With Butternut Squash Ravioli
These ravioli are rich and creamy, so I like to serve them with something fresh and bright to balance the flavors on the plate. A simple arugula salad with lemon vinaigrette pairs beautifully with the cream sauce, or try roasted Brussels sprouts with crispy edges. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce on the plate.
For a complete Italian-inspired meal, start with a light soup, such as minestrone or pasta e fagioli, then serve the ravioli as your main course. Finish with a simple dessert like panna cotta or biscotti with coffee.
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