Name: winter squash ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g butternut squash, peeled and cubed; 200 g ricotta cheese; 50 g grated Parmesan cheese; 1 large egg, lightly beaten; 2 tbsp fresh sage leaves, minced; 1 tsp freshly ground nutmeg; 1 tsp salt; ½ tsp black pepper; 250 g fresh pasta dough (or store‑bought fresh ravioli sheets); 3 tbsp unsalted butter; 2 tbsp toasted pine nuts; Freshly grated Parmesan, for serving

winter squash ravioli

Published on December 01, 2025

4.8 (245 reviews)

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Prep Time

30 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Seasonal Sweetness: Roasted winter squash gives a natural caramel note that pairs perfectly with fresh pasta, creating a comforting yet elegant dish.

✓ Hand‑Made Texture: Homemade ravioli skins provide a tender bite, allowing the filling to shine without being over‑cooked.

✓ Versatile Pairings: Serve with browned butter sage, toasted pine nuts, or a light sage‑cream sauce for endless flavor twists.

Winter squash ravioli captures the essence of autumn in a single bite. The silky puree of roasted butternut squash melds with a hint of nutmeg, while the fresh egg‑based pasta provides a delicate canvas. This dish balances sweet, savory, and earthy tones, making it perfect for holiday gatherings or a cozy weeknight dinner. The recipe stays true to classic Italian techniques yet remains approachable for home cooks willing to try their hand at stuffing and shaping pasta.

2 cups “00” flour Creates a silky pasta; substitute all‑purpose flour if needed.

3 large eggs Bind the dough; room‑temperature eggs work best.

½ cup ricotta cheese Adds creaminess; drain excess moisture before mixing.

¼ cup grated Parmigiano‑Reggiano Provides umami and a slight salty bite.

¼ tsp freshly grated nutmeg Enhances the autumnal flavor profile.

Salt & freshly ground black pepper Season to taste throughout the process.

2 tbsp unsalted butter For the finishing sage‑brown butter sauce.

Fresh sage leaves Crisps up beautifully in butter, adding aroma.

Instructions

Roast the Squash

Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25‑30 minutes, turning once, until caramel‑brown and fork‑tender. Let cool slightly.

Pro Tip: Add a pinch of brown sugar before roasting for deeper caramel notes.

Make the Squash Puree

Transfer roasted squash to a food processor. Add ricotta, Parmigiano‑Reggiano, nutmeg, a pinch of salt, and pepper. Blend until smooth, scraping sides as needed. If the mixture feels wet, stir in a tablespoon of flour.

Pro Tip: Process the puree while the squash is still warm for a silkier texture.

Prepare the Pasta Dough

On a clean work surface, mound flour and make a well. Crack eggs into the well, add a pinch of salt, and whisk with a fork. Gradually incorporate flour until a shaggy dough forms. Knead 8‑10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.

Pro Tip: If the dough feels dry, drizzle a teaspoon of water; if sticky, add flour sparingly.

Shape the Ravioli

Roll the rested dough through a pasta machine to the thinnest setting (or roll by hand to ~1 mm). Lay sheets on a lightly floured surface. Place teaspoons of squash filling 1 inch apart, cover with another sheet, and press around each mound to seal. Cut between fillings with a ravioli cutter or sharp knife, ensuring edges are sealed.

Pro Tip: Dust each layer lightly with flour to prevent sticking while cutting.

Cook & Serve

Bring a large pot of salted water to boil. Gently drop ravioli and cook 3‑4 minutes, until they float and the pasta is al dente. Meanwhile, melt butter in a skillet, add sage leaves, and fry until crisp. Toss cooked ravioli in the sage‑brown butter, drizzle with extra butter, and finish with a sprinkle of Parmigiano.

Pro Tip: Reserve a splash of pasta water; add a teaspoon to the sauce for a silkier coating.

Expert Tips

Tip #1: Keep Filling Dry

After pureeing, press the mixture through a cheesecloth or fine sieve to remove excess moisture; this prevents soggy ravioli and ensures a firm seal.

Tip #2: Use a Pasta Machine

A machine guarantees uniform thickness, reducing cooking time and giving a silky mouthfeel; if hand‑rolling, aim for paper‑thin sheets.

Tip #3: Sage Butter Finish

Add a squeeze of lemon juice to the butter just before serving; the acidity brightens the sweet squash and balances the richness.

Storage & Variations

Uncooked ravioli freeze well on a parchment sheet, then transfer to a zip‑lock bag (up to 2 months). Reheat directly in boiling water—no thawing needed. For a vegan twist, replace ricotta with silken tofu and use olive oil instead of butter in the sauce. Add toasted pumpkin seeds for crunch, or swap sage for thyme for a different herb profile.

Frequently Asked Questions

Yes, fresh egg noodles work well. Thaw them, cut to size, and proceed with filling. Slightly flour the sheets to prevent sticking before adding the puree.

Ensure the dough is well‑sealed by pressing firmly around each mound and trimming excess edges. A light mist of water on the edges helps the layers adhere.

A simple arugula salad with lemon vinaigrette or roasted Brussels sprouts adds brightness. For extra richness, a drizzle of aged balsamic reduction works beautifully.

winter squash ravioli

Why You'll Love This Recipe