Jul 14 2026
Restaurants›Farmhouse at the Crossroads›Vg-butternut Squash Ravioli Recipe

Vg-butternut Squash Ravioli Recipe

Inspired by Farmhouse at the Crossroads
Time1h 30m
Serves4

Homemade Ravioli Stuffed With Butternut Squash, Sautéed With Butter Sage Sauce

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Ingredients

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Ravioli Dough

Filling

Butter Sage Sauce

Method

Ravioli Dough Preparation

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add olive oil.

  2. 2

    Knead the Dough

    Using a fork, gradually mix the flour into the eggs until a rough dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Filling Preparation

  1. 3

    Cook the Butternut Squash

    Peel and cube the butternut squash. Place in a pot, cover with water, and boil until tender (about 15 minutes). Drain and mash until smooth.

  2. 4

    Mix the Filling

    In a bowl, combine the mashed butternut squash, ricotta cheese, parmesan cheese, nutmeg, and salt. Mix until well blended.

Ravioli Assembly

  1. 5

    Roll Out Dough

    Divide the rested dough into four pieces. Roll out one piece at a time into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin.

  2. 6

    Fill the Ravioli

    Place small mounds of filling (about 1 tbsp each) along one sheet of the rolled-out dough. Leave about 2 inches of space between each mound. Moisten the edges with water.

  3. 7

    Shape the Ravioli

    Carefully fold the dough over the filling and press down to seal, ensuring no air is trapped inside. Cut between the mounds to separate the ravioli.

Butter Sage Sauce Preparation

  1. 8

    Cook the Sauce

    In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the leaves are crispy (about 3-4 minutes). Season with salt and black pepper.

Cooking the Ravioli

  1. 9

    Boil the Ravioli

    Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

  2. 10

    Serve

    Toss the cooked ravioli in the butter sage sauce. Serve immediately, garnished with extra parmesan if desired.

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