Jul 14 2026
Restaurants›Radish›Butternut Squash Ravioli Recipe

Butternut Squash Ravioli Recipe

Inspired by Radish
Time1h 30m
Serves4

Whipped squash stuffed pasta | Brown butter cream | Benton's bacon | Louisiana pecans | Thyme

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Ingredients

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Pasta Dough

Filling

Brown Butter Sauce

Method

Pasta Dough

  1. 1

    Make the Dough

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

  2. 2

    Knead the Dough

    Using a fork, mix the flour into the eggs until combined. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Filling

  1. 3

    Prepare the Squash

    Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.

  2. 4

    Make the Filling

    Scoop out the cooked squash and place it in a bowl. Combine with ricotta cheese, Parmesan cheese, salt, black pepper, and fresh thyme leaves. Mix until smooth.

Brown Butter Sauce

  1. 5

    Cook the Bacon

    In a skillet over medium heat, cook Benton’s bacon until crispy. Remove bacon, chop into pieces, and set aside. Reserve bacon grease in the skillet.

  2. 6

    Make Brown Butter

    Add unsalted butter to the skillet with the reserved bacon grease. Cook over medium heat until the butter turns golden brown and has a nutty aroma. Add Louisiana pecans and fresh thyme, stirring for another 2-3 minutes.

Assembly and Cooking

  1. 7

    Roll the Dough

    After resting, divide the pasta dough into four sections. Roll each section thinly using a pasta machine or rolling pin.

  2. 8

    Shape the Ravioli

    Place teaspoonfuls of the filling on one sheet of rolled pasta, leaving enough space in between. Moisten the edges with water, then place another sheet of pasta over the filling. Press to seal and cut into squares.

  3. 9

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

  4. 10

    Serve

    Toss the cooked ravioli gently in the brown butter sauce, and serve topped with crispy bacon pieces.

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