Butternut Squash Ravioli Recipe

Mix and rest dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well and add the olive oil and 1 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim until a shaggy dough forms. Add up to 2 tablespoons water only if the dough feels too dry. Knead by hand for 8–10 minutes until smooth, elastic, and slightly tacky. Shape into a disk, wrap tightly in plastic, and let rest at room temperature for 30 minutes.

Roll the dough

Divide the dough into 4 equal pieces. Keep pieces covered while working with one. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1/16-inch thick (pasta setting 6–7 on most machines) — long enough to cut ravioli. Lightly dust with semolina or flour to prevent sticking.

Roast the squash

Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of the butter and a pinch of salt on a rimmed baking sheet so pieces are in a single layer. Roast until very tender and lightly caramelized, about 25–30 minutes, turning once halfway through. Remove and cool slightly.

Sauté aromatics

While the squash roasts, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add minced shallot and cook until translucent, 2–3 minutes. Add garlic and chopped sage and cook 30–45 seconds until fragrant. Remove from heat.

Mash and season filling

Place roasted squash in a bowl and mash with a fork or potato masher until mostly smooth but with a little texture. Stir in the sautéed shallot-sage mixture, ricotta, grated Parmesan, nutmeg, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If filling is too wet, place in a fine mesh strainer or chill 15–20 minutes to firm up; you want a thick spreadable consistency so ravioli won't burst.

Portion filling

Line a baking sheet with parchment and lightly dust. Lay one sheet of pasta on your work surface. Using a teaspoon or small cookie scoop, place heaping 1-tsp mounds of filling spaced about 1.5–2 inches apart in rows down the sheet.

Seal ravioli

Brush a thin line of water or lightly beaten egg around each mound. Lay a second sheet of pasta over the first, pressing gently around each mound to remove air and seal. Use a ravioli wheel, biscuit cutter, or knife to cut between mounds into individual squares. Press edges firmly (or crimp with fork) to ensure a tight seal. Transfer ravioli to the prepared baking sheet; cover lightly with a towel until ready to cook.

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches so they have room to move. Fresh ravioli will take 3–4 minutes to cook — they will float and the pasta will be tender. Use a slotted spoon to remove and transfer to a warm plate or skillet with sauce.

Make brown butter

In a wide skillet over medium heat, melt 8 tablespoons of unsalted butter. Swirl the pan occasionally; the butter will foam, then begin to turn golden and develop a nutty aroma — watch closely so it doesn't burn. This takes about 4–6 minutes.

Crisp sage and finish

When the butter just begins to brown, add the whole sage leaves and let them crisp for 20–30 seconds. Remove half the sage leaves to a paper towel for garnish if desired. Add lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper to the brown butter and stir. If using, add toasted pine nuts and a teaspoon of olive oil to finish for gloss.

Toss ravioli in sauce

Add cooked ravioli to the skillet gently, spooning the brown butter over each piece to coat for 30–60 seconds. Be careful not to break the ravioli.

Plate ravioli and spoon remaining brown butter sauce over them. Top with reserved crispy sage leaves, shaved or grated Parmesan, a light sprinkle of coarse sea salt, and toasted pine nuts if using. Serve immediately.