Butternut Squash Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine the all-purpose flour and semolina flour and mound into a crater. Crack the eggs into the center, add olive oil and 1 tsp salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls until a shaggy dough forms. If the dough seems dry, add up to 2 tablespoons cold water, 1 tablespoon at a time.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer with a dough hook, mix on low 6–7 minutes. Wrap the dough tightly in plastic wrap and let rest at room temperature for 30–45 minutes to relax the gluten.

Roll and sheet

Divide the dough into 4 pieces. Keep the pieces you are not using wrapped. Flatten one piece into a disc and pass through a pasta machine on the widest setting several times, folding once between passes, dusting with flour to prevent sticking. Gradually reduce settings to roll a sheet about 1.5–2 mm thick (usually setting 6–7 on many machines). Repeat with remaining pieces.

Roast the squash

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon melted butter (from the 2 tbs) and the brown sugar on a rimmed baking sheet, spreading into a single layer. Roast 25–30 minutes until tender and lightly caramelized, turning once. Remove from oven and let cool slightly.

Sauté sage (optional step for flavor)

While squash roasts, melt the remaining 1 tablespoon unsalted butter in a small skillet over medium heat. Add the finely chopped sage and cook 30–45 seconds until fragrant but not browned. Remove from heat and set aside.

Mash and combine

Place the roasted squash in a bowl and mash until mostly smooth, leaving a few small chunks for texture. Stir in the ricotta, 1 cup grated Parmesan, the sautéed sage and butter, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp freshly grated nutmeg. Taste and adjust seasoning. Chill the filling in the refrigerator for at least 30 minutes to firm up (this makes forming ravioli easier).

Prepare sheets and egg wash

Lay one pasta sheet on a lightly floured surface or a clean towel. Beat the large egg with 1 teaspoon cold water to make an egg wash and keep a bowl nearby.

Portion filling

Using a small cookie scoop or teaspoon, place mounds of filling about 1 to 1 1/2 teaspoons each (roughly 3/4 to 1 tablespoon) spaced 1 1/2–2 inches apart in rows on half of each sheet. Brush a thin line of egg wash around each mound and the borders of the sheet.

Seal ravioli

Carefully lay a second sheet over the filled sheet. Press around each mound to remove air pockets and seal the edges. Use a ravioli cutter, pastry wheel, or sharp knife to cut between mounds into individual ravioli. Press the edges again to ensure a good seal. Transfer finished ravioli to a parchment-lined baking sheet dusted with semolina or flour to prevent sticking. Repeat with remaining sheets and filling.

Optional freezing

If you plan to freeze, freeze the ravioli in a single layer on the tray for 1–2 hours until firm, then transfer to a zip-top bag and freeze up to 1 month. Cook from frozen (add 1–2 minutes to cooking time).

Brown the butter

In a wide skillet over medium heat, melt 6 tablespoons unsalted butter. Continue cooking, swirling the pan frequently, until butter foams and the milk solids turn golden-brown and emit a nutty aroma, about 4–6 minutes. Watch carefully to avoid burning.

Crisp the sage

Add the 12 fresh sage leaves to the brown butter and fry for 20–30 seconds until crisp and aromatic. Remove the pan from heat. Stir in the lemon zest, 1/2 cup grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Gently add ravioli in batches (do not overcrowd). Fresh ravioli will cook in 2–3 minutes; frozen ravioli 4–5 minutes. They are done when they float and the pasta is tender but still holds shape. Use a slotted spoon to transfer to the skillet with brown butter, reserving 1/2 cup of pasta cooking water.

Finish in sauce

Add the ravioli to the brown butter sage sauce and toss gently to coat. If the sauce seems tight, add reserved pasta water 1 tablespoon at a time until silky. Taste and adjust seasoning. Sprinkle with additional grated Parmesan and chopped parsley if using.

Serve

Divide ravioli among 4 plates (servings). Spoon extra brown butter and crispy sage over each portion and finish with a light grind of black pepper and a small sprinkle of lemon zest for brightness.