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Butternut Squash Ravioli

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  • 1 large butternut squash (about 1 lb)
  • kosher salt and freshly ground pepper
  • 1/2 tsp. olive oil for the baking sheet
  • 1 1/4 cups freshly grated Parmigiano Reggiano
  • 2 eggs, lightly beaten


  • 1 recipe pasta dough (see below)


  • 2 T. unsalted butter
  • 2 T. extra-virgin olive oil
  • 8 fresh sage leaves


  1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and scoop out and discard the seeds. Lightly season the inside with salt and pepper, and place on a lightly oiled baking sheet. Bake for about 1 hour or until the flesh is knife-tender. 
  2. Remove from oven and let cool slightly. Scoop out flesh and pass through the fine disk of a food mill or purée in a food processor. Measure the purée, you should have about 2 cups (slightly more or less is fine). Stir in one cup of the grated Parmigiano. Add salt and pepper to taste. Keep testing the mixture until it tastes good to you–there is no salt in the dough, so correct the seasoning at this point. Stir in the eggs, and set aside. This mixture can be made 1-2 days in advance.
  3. To finish the dish, bring a large pot of water to a boil and add 1 tablespoon of salt. Combine butter and olive oil in a large non-stick sauté pan and heat until almost smoking. Add sage leaves and let sizzle until crisp, about 1-2 minutes total. Remove leaves with slotted spoon and drain on paper towel. Set aside. When water boils, add ravioli and cook until tender about 2-3 minutes (frozen ravioli also take only about 3 minutes). Reserve 1/4 cup of the pasta cooking water. When ravioli are done, drain, but do not rinse under cold water. Heat butter and oil again until hot, add ravioli (be careful, it will splatter), add reserved cooking water, remaining 1/4 cup of cheese and reserved sage leaves. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 25 minutes