Homemade butternut squash ravioli

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Of course, you can go with creativity to make round or square raviolis if you prefer.”

Difficulty

Medium 👍
40
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg butternut squash
6 sprigs thyme
2 sprigs rosemary
garlic
3 tsp olive oil
300 g flour
eggs
egg yolks
100 g Pecorino cheese
100 g ricotta cheese
¼ tsp ground nutmeg
100 g hazelnuts
100 ml vegetable broth
100 g cream
30 g pumpkin seeds
30 ml pumpkin seed oil
salt
pepper
thyme (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • oven
  • baking sheet
  • plastic wrap
  • food processor
  • bowl (large)
  • rubber spatula
  • pasta machine
  • cookie cutter
  • immersion blender
  • pot
  • frying pan

Nutrition per serving

Cal
951
Protein
36 g
Fat
59 g
Carb
70 g
  • Step 1/5

    Preheat the oven to 180ºC/350ºF. Peel, halve, and deseed butternut squash, then cut into slices. Finely chop rosemary and thyme. Peel and mince the garlic.  Add butternut squash, herbs, and garlic to a baking sheet. Drizzle with olive oil and season with salt. Bake for approx. 30 min.
    • 1 kg butternut squash
    • 6 sprigs thyme
    • 2 sprigs rosemary
    • garlic
    • 2 tsp olive oil
    • salt
    • cutting board
    • knife
    • oven
    • baking sheet

    Preheat the oven to 180ºC/350ºF. Peel, halve, and deseed butternut squash, then cut into slices. Finely chop rosemary and thyme. Peel and mince the garlic. Add butternut squash, herbs, and garlic to a baking sheet. Drizzle with olive oil and season with salt. Bake for approx. 30 min.

  • Step 2/5

    To make the ravioli dough, add flour to a clean working surface. Form a hollow in the middle of the flour, then add eggs and egg yolks. Use a fork or clean hands to mix the eggs in the middle, incorporating flour little by little, then kneading to combine. If needed, add some water for the right consistency. Knead dough for approx. 10 min., wrap in plastic, and let rest for approx. 30 min.
    • 300 g flour
    • eggs
    • egg yolks
    • 1 tsp olive oil
    • plastic wrap

    To make the ravioli dough, add flour to a clean working surface. Form a hollow in the middle of the flour, then add eggs and egg yolks. Use a fork or clean hands to mix the eggs in the middle, incorporating flour little by little, then kneading to combine. If needed, add some water for the right consistency. Knead dough for approx. 10 min., wrap in plastic, and let rest for approx. 30 min.

  • Step 3/5

    Remove butternut squash from oven and let cool. Set aside ⅕ of the butternut squash for the sauce. To make the filling, mash the rest of butternut squash with a fork in a bowl. Blend hazelnuts in a food process until finely ground. Mix the ground hazelnuts with the squash, grated Pecorino, and ricotta cheese. Season with nutmeg, salt, and pepper.
    • 100 g hazelnuts
    • 100 g Pecorino cheese
    • 100 g ricotta cheese
    • ¼ tsp ground nutmeg
    • salt
    • pepper
    • food processor
    • bowl (large)
    • rubber spatula

    Remove butternut squash from oven and let cool. Set aside ⅕ of the butternut squash for the sauce. To make the filling, mash the rest of butternut squash with a fork in a bowl. Blend hazelnuts in a food process until finely ground. Mix the ground hazelnuts with the squash, grated Pecorino, and ricotta cheese. Season with nutmeg, salt, and pepper.

  • Step 4/5

    Roll out pasta dough with a pasta machine until thin enough to see through when you hold it up to the light. Add spoonfuls of butternut filling to one half of the dough and cover with the other half. Press with one side of the round cookie cutter to seal and cut out ravioli shapes. Repeat with the remaining dough and filling.
    • pasta machine
    • cookie cutter

    Roll out pasta dough with a pasta machine until thin enough to see through when you hold it up to the light. Add spoonfuls of butternut filling to one half of the dough and cover with the other half. Press with one side of the round cookie cutter to seal and cut out ravioli shapes. Repeat with the remaining dough and filling.

  • Step 5/5

    To make the sauce, finely puree remaining butternut squash slices with vegetable stock and cream. Season with salt. Bring a pot of salted water to boil, add raviolis and cook for approx. 3 min., or until they float to the surface. Cook the sauce in pan, adding cooked ravioli directly to the pan, before tossing together. Serve with toasted pumpkin seeds, pumpkin seed oil, and thyme. Enjoy!
    • 30 g pumpkin seeds
    • 30 ml pumpkin seed oil
    • thyme (for garnish)
    • immersion blender
    • pot
    • frying pan

    To make the sauce, finely puree remaining butternut squash slices with vegetable stock and cream. Season with salt. Bring a pot of salted water to boil, add raviolis and cook for approx. 3 min., or until they float to the surface. Cook the sauce in pan, adding cooked ravioli directly to the pan, before tossing together. Serve with toasted pumpkin seeds, pumpkin seed oil, and thyme. Enjoy!