Zesty Butternut Squash Ravioli

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If you’ve never made it before, fresh ravioli is a game changer. After getting my hands on the book, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto and our 3-piece KitchenAid Pasta Attachment I have been making homemade pasta just about every week. It’s easier than I ever imagined to make and Marc Vetri’s recipes for dough are absolutely fool-proof! We can taste the difference too. Trust me, there is no competition against fresh pasta!

I tried using a KitchenAid Ravioli Attachment for this recipe. It worked well, but I ended up preferring an old-school (and much cheaper) ravioli press. Something about rolling out the ravioli manually makes the whole process more fun and intentional. I would recommend serving this meal with freshly steamed broccoli, asparagus, or green beans! As always, when you make this recipe, please don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this dish turns out for you! It is delicious!

Zesty Butternut Squash Ravioli

Sweet Pea Living
Delicate homemade ravioli filled with roasted butternut squash, ricotta cheese, garlic, and lemon zest. This recipe is perfect for a romantic evening with your partner!
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 605 kcal

Equipment

  • Food Processor
  • KitchenAid Mixer
  • KitchenAid Mixer Pasta Attachment
  • Ravioli Press

Ingredients
  

Marc Vetri’s Egg Yolk Dough

  • 1 ¼ cup + 2 tbsp all-purpose flour
  • 7 tbsp No. 1 Durum Wheat Semolina Flour
  • 9 egg yolks
  • 1 tbsp olive oil extra virgin
  • 3 tbsp water more as needed

Butternut Squash Filling

  • 1 large butternut squash skinned and diced
  • 1-2 tbsp olive oil
  • 15 oz ricotta cheese
  • cup grated Parmesan cheese
  • 3 garlic cloves
  • 1 tsp salt
  • ½ tsp pepper
  • zest and juice of 1 lemon separated
  • ½ cup packed fresh spinach
  • ½ cup butter
  • 8 – 10 fresh sage leaves
  • 1 tsp crushed red pepper flakes

Instructions
 

  • Preheat oven to 425° F.
  • In a large bowl, toss the butternut squash and olive oil. Spread out on a baking pan and bake for 25-30 minutes, until the squash is fork tender.
  • Move the squash to a food processor and blend until smooth. Leave in the food processor and let cool while you prepare your pasta.
  • Combine all-purpose flour and semolina flour in a stand mixer with a paddle attachment. On medium speed, add the egg yolks, oil, and water. Add one ingredient at a time and mix just until the dough comes together, about 2-3 minutes.
  • Turn the dough out onto a lightly floured work surface and knead with your hands until it feels smooth. Add semolina flour, as necessary, to keep the dough from sticking. The dough is ready when it pulls gently back into place after being stretched. Shape the dough into a ball, then flatten into a disk. Cover in plastic wrap and set aside for 30 minutes.
  • Cut the dough into 4 equal pieces. Shape each piece into an oval, just wide enough to fit the width of your pasta roller. Lightly flour the first piece of dough and pass it through the pasta roller on the widest setting. As the sheet thins out, add flour to keep the dough from sticking. Move through each roller phase until you reach setting 6 or 7 on your KitchenAid attachment. It should be thin enough to read a newspaper through. Repeat with remaining dough. Set pasta sheets aside on a cool, well-floured tray.
  • Return to your butternut squash in the food processor. Add ricotta, Parmesan cheese, garlic, salt, pepper, and fresh lemon zest. Blend until smooth.
  • Remove food processor blade and stir in spinach.
  • Use your ravioli stand mixer attachment or ravioli press to fill ravioli. Let ravioli rest for at least 10 minutes. Prepare a pot of salted boiling water.
  • In a large saucepan, melt the butter over medium heat until golden brown, about 5 – 7 minutes. Add sage leaves and cook until crispy. Remove from heat and squeeze in fresh lemon juice. Set aside.
  • Cook ravioli in small batches by boiling until ravioli floats to the surface of the pot, about 3 – 4 minutes. Remove from water and set in buttery sauce.
  • Garnish with crushed red pepper flakes and Parmesan cheese. Serve hot and enjoy!

Video

Nutrition

Calories: 605kcalCarbohydrates: 48gProtein: 22gFat: 37.4gSaturated Fat: 18gCholesterol: 384mgSodium: 689mgPotassium: 347mgFiber: 2.8gSugar: 1.6gCalcium: 352mgIron: 3mg
Keyword Butternut Squash, Ravioli
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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