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Butternut Squash Ravioli with Sage and Walnuts Recipe

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3.9 from 8 reviews

This butternut squash ravioli recipe is a delightful fall dish featuring homemade pasta filled with a creamy roasted butternut squash and sage mixture. Paired with a fragrant garlic and sage sauce, topped with crunchy walnuts and optional roasted squash, kale, and pecorino, it offers a perfect balance of flavors and textures.

Ingredients

For the Ravioli

  • 1 small butternut squash
  • Extra-virgin olive oil, for drizzling
  • 1 medium shallot, roughly chopped (scant ½ cup)
  • 3 garlic cloves, peeled
  • ¼ cup loose-packed fresh sage leaves
  • 1 recipe homemade pasta
  • ⅓ cup chopped walnuts
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste

For Serving

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 10 fresh sage leaves
  • 2 tablespoons vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon sea salt
  • ¼ cup chopped walnuts
  • Freshly ground black pepper, to taste
  • 1 cup roasted butternut squash cubes (optional)
  • ½ bunch sautéed kale (optional)
  • Grated pecorino cheese (optional)

Instructions

  1. Roast the Squash and Aromatics: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half vertically, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Prick the skin a few times with a fork and roast for 40 minutes. Meanwhile, wrap the shallot, garlic cloves, and sage leaves in foil with a drizzle of olive oil and a pinch of salt, then roast that package in the oven for 20 minutes. Allow everything to cool for at least 30 minutes before proceeding.
  2. Prepare the Pasta Dough: Make your homemade pasta dough according to your preferred recipe. Once prepared, wrap it and let it rest while you assemble the filling.
  3. Make the Filling: Using a food processor, pulse the chopped walnuts until finely ground. Add the roasted shallot, garlic, and sage from the foil, then scoop in 1½ packed cups of roasted butternut squash. Add apple cider vinegar, ¾ teaspoon sea salt, and several grinds of freshly ground black pepper. Blend the mixture until very smooth. Chill the filling until you're ready to fill the pasta.
  4. Assemble the Ravioli: Roll out the pasta dough into thin sheets and lay 4 sheets on a floured work surface. Spoon tablespoon-sized portions of the filling evenly across 2 of the sheets. Cover with the remaining sheets and press firmly around each mound of filling to seal the edges. Use a ravioli stamp or cutter to cut individual ravioli. Cook the ravioli in a pot of salted boiling water for approximately 4 minutes, or until they float and are tender.
  5. Prepare the Sauce: In a skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add sliced garlic and sage leaves, cooking for about 3 minutes until fragrant. Pour in the vegetable or chicken broth and stir in fresh thyme leaves and ¼ teaspoon sea salt. Let the sauce simmer gently for 2 minutes while stirring occasionally.
  6. Serve: Plate the cooked ravioli and spoon the garlic, sage, and thyme sauce over them. Sprinkle chopped walnuts and freshly ground black pepper on top. For added texture and flavor, optionally add roasted butternut squash cubes, sautéed kale, and grated pecorino cheese before serving.

Notes

  • Resting the pasta dough is essential for easy rolling and shaping.
  • Roasting the shallot, garlic, and sage together infuses the filling with a deep, harmonious flavor.
  • The filling can be made a day ahead and refrigerated to develop flavor.
  • If you don’t have a ravioli cutter, use a knife or pizza cutter and press edges with a fork to seal.
  • For a vegetarian version, use vegetable broth in the sauce and omit pecorino cheese or substitute with a vegetarian hard cheese.
  • Leftover ravioli can be frozen on a tray before packaging to prevent sticking.

Find it online: https://recipeplenty.com/butternut-squash-ravioli-with-sage-and-walnuts-recipe/