Butternut Squash Ravioli As seen on Love & Lemons Bookmark recipe Print recipe Download recipe Share Total Time 2 hrs Prep Time 1 hr Cook Time 1 hr Rating 5 out of 5 stars (16) Ingredients 4 servings 1 small butternut squashExtra-virgin olive oil, for drizzling1 medium shallot, roughly chopped (scant ½ cup)3 garlic cloves, peeled¼ cup loose-packed fresh sage leaves1 recipe Homemade Pasta⅓ cup chopped walnuts1 teaspoon apple cider vinegarPinch nutmeg¾ teaspoon sea salt, plus more for sprinklingFreshly ground black pepper2 tablespoons extra-virgin olive oil2 garlic cloves, thinly sliced10 fresh sage leaves2 tablespoons dry white wine1 teaspoon fresh thyme leaves¼ teaspoon sea salt¼ cup chopped walnutsFreshly ground black pepper1 cup Roasted Butternut Squash cubes, optional½ bunch Sauteed Kale, optionalGrated pecorino cheese, optional Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Step 2 Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and sprinkle with 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. Step 3 Make the pasta dough according to the recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling. Step 4 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 several grinds of pepper and pulse until very smooth. Chill until ready to use. Step 5 Roll out the pasta according to the instructions, 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. 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. Step 6 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. Step 7 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. Chef’s notes Roast the veggies ahead of time for a thicker filling.Keep the pasta dough covered in plastic wrap when not in use to prevent drying out.Use leftover filling as a sauce or dip.
