Butternut Squash Ravioli

Butternut Squash Ravioli
Staff Writer
Butternut Squash Ravioli
Jane Bruce
Butternut Squash Ravioli

This is hands down my favorite way to use butternut squash. It's creamy, flavorful, filled with the flavors of fall, and best of all, it's easy to put together (with a little help from the store).

See all ravioli recipes.

2
Servings
242
Calories Per Serving
Deliver Ingredients

Ingredients

  • 20  Ounces  peeled and cubed butternut squash
  • Olive oil, to taste
  • Salt and pepper, to taste
  • 2  Tablespoons  mascarpone
  • 1  Teaspoon  nutmeg
  • All-purpose flour, for dusting
  • sheets fresh pasta
  • 4  Tablespoons  unsalted butter
  • shallots, diced finely
  • sage leaves
  • Grated Parmesan cheese, to taste

Directions

Preheat the oven to 375 degrees.

Line a baking sheet with aluminum foil. Spread the squash cubes out evenly on the baking sheet and coat with olive oil, salt, and pepper to taste. Roast in the oven for 40 minutes. Remove from the oven and let cool slightly.

Place the squash cubes, mascarpone, and nutmeg, in the bowl of a food processor. Season with salt and pepper, to taste, and pulse until well combined and smooth.

To form the ravioli, dust the work surface with flour to prevent sticking. Cut each pasta sheet into even quarters. Place a small dollop of squash filling in the center of 1 piece of pasta. Brush the edges of the pasta sheet with water, as well as the edges of a second pasta sheet. Top with a second pasta sheet and seal together with the tines of a fork. Repeat until the pasta is used up. 

Bring a large pot of salted water to a boil over high heat. Cook the ravioli a few at a time until al dente, about 3 minutes.

Meanwhile, in a large pan, melt the butter. Cook the shallot in the melted butter. Once shallot is mostly cooked, add the sage leaves and cook until crispy. As they finish cooking, place the ravioli in the pan with the sage butter and toss to coat. 

Top with grated Parmesan and serve immediately. 

Nutritional Facts

Total Fat
6g
9%
Sugar
21g
23%
Saturated Fat
3g
13%
Carbohydrate, by difference
45g
35%
Protein
4g
9%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
50mg
5%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
46µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
62mg
9%
Selenium, Se
1µg
2%
Sodium, Na
241mg
16%
Water
255g
9%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.