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This homemade butternut squash ravioli transforms simple ingredients into an elegant meal that tastes like it came from a fine Italian restaurant. The sweet, nutty flavor of roasted butternut squash pairs perfectly with the rich brown butter sauce for a dish that's impressive yet achievable in your own kitchen.
I first made this recipe when trying to recreate a memorable meal from our anniversary dinner in Florence. Now it's become our special occasion tradition when we want something that feels luxurious without the hefty restaurant price tag.
Ingredients
For the Squash Filling
- Butternut squash: Provides natural sweetness and velvety texture when roasted
- Onion and garlic: Add aromatic depth that complements the squash perfectly
- Brown sugar: Enhances the natural caramelization of the vegetables
- Parmesan cheese: Adds umami richness and helps bind the filling
For the Fresh Pasta
- All purpose flour: Works perfectly but Italian 00 flour creates even silkier pasta if available
- Fresh eggs: Provide structure and richness to the dough
- Olive oil: Adds suppleness to the dough making it easier to roll thin
For the Hazelnut Brown Butter Sauce
- Unsalted butter: Allows you to control saltiness and browns more predictably
- Roasted hazelnuts: Contribute wonderful nutty flavor and delightful texture
- Fresh sage leaves: Become crispy and intensify in flavor when fried in butter
- Lemon juice: Cuts through richness and brightens the entire dish
Step-by-Step Instructions
- Roast the Vegetables:
- Preheat your oven to 425°F. Toss peeled and diced butternut squash with chopped onion whole garlic cloves olive oil and seasonings on a baking sheet. Ensure vegetables are spread in a single layer for even browning. Roast for about 30 minutes until squash becomes fork tender and edges caramelize to golden brown.
- Prepare the Pasta Dough:
- While vegetables roast combine flour eggs and olive oil in a food processor. Pulse until mixture forms a cohesive ball that swirls around the bowl. The dough should feel slightly tacky but not sticky. If too dry add a few drops of water. Remove wrap in plastic and refrigerate for exactly 30 minutes longer will make it too firm.
- Make the Filling:
- Transfer roasted vegetables to a food processor. Add brown sugar and Parmesan cheese. Process until completely smooth with no lumps. The filling should be thick enough to hold its shape but not too stiff. Cool completely before filling pasta.
- Form the Ravioli:
- Roll pasta dough into two very thin sheets. Place one sheet over an ice cube tray and gently press into cavities. Fill each depression with a tablespoon of squash filling being careful not to overfill. Place second sheet on top pressing firmly around each filled cavity to seal. Flip tray to release and cut apart individual ravioli.
- Cook the Pasta:
- Bring a large pot of heavily salted water to a gentle boil. Add ravioli in small batches to prevent sticking. Cook just until they float to the surface and firm slightly approximately 2 to 3 minutes. Remove with a slotted spoon to preserve their delicate structure.
- Prepare the Sauce:
- In a wide skillet melt 3 tablespoons butter with sage leaves and chopped hazelnuts. Allow butter to foam then subside watching carefully as it turns golden then amber with a nutty aroma. Remove from heat immediately and add lemon juice and salt. Swirl in remaining cold butter to create a creamy emulsion.
- Finish the Dish:
- Gently add cooked ravioli to the sauce using a slotted spoon. Carefully toss to coat each piece evenly. Transfer to warmed plates and sprinkle with additional Parmesan cheese and fresh black pepper if desired.
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This recipe reminds me of my grandmother who taught me to make pasta by hand on her marble countertop. She always said the secret to great ravioli was patience with the dough and generosity with the filling. The smell of sage butter instantly transports me back to her kitchen where I first learned to appreciate handmade pasta.
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Storing and Freezing
Leftover cooked ravioli will keep in the refrigerator for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth. For longer storage freeze uncooked ravioli in a single layer on a parchment lined baking sheet then transfer to freezer bags once solid. Cook directly from frozen adding 1 to 2 minutes to the cooking time. The brown butter sauce is best made fresh but any leftover sauce can be refrigerated and gently rewarmed.
Perfect Pairing Suggestions
This butternut squash ravioli pairs beautifully with a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness. For wine consider a medium bodied white like Viognier or Pinot Grigio that complements the nutty sweetness without overwhelming the dish. A light appetizer like prosciutto wrapped melon creates a perfect Italian inspired meal when serving this as your main course.
Variations to Try
While hazelnuts create a classic pairing walnuts or pecans make excellent substitutions in the brown butter sauce. For a dairy free version replace the Parmesan in the filling with nutritional yeast and use olive oil instead of butter for the sauce. You can also experiment with different winter squash varieties like kabocha or acorn squash which offer slightly different flavor profiles but work well with the same basic technique.
Troubleshooting Tips
If your pasta dough feels too sticky dust your work surface with additional flour. Conversely if it feels too dry add water a teaspoon at a time. When making the brown butter sauce watch it carefully as it can go from perfectly nutty to burnt within seconds. Should the ravioli tear while cooking do not worry simply scoop them out carefully and continue with the recipe the sauce will help hide minor imperfections.
Frequently Asked Questions
- → Can I make the pasta dough without a food processor?
Yes! You can mix the flour and eggs by hand on a clean countertop. Create a well in the flour, add the eggs to the center, and gradually incorporate the flour until a dough forms. Knead by hand for 8-10 minutes until smooth and elastic.
- → Can I use store-bought pasta sheets instead of making my own?
Absolutely. Pre-made fresh pasta sheets work well as a time-saving alternative. Just ensure they're thin enough to create delicate ravioli. You'll still need to fill and cut them into individual pieces.
- → What can I use instead of an ice cube tray to form the ravioli?
You can simply lay one pasta sheet flat, place tablespoons of filling spaced evenly apart, brush the edges with water, then cover with a second sheet. Press around each mound of filling to seal, then cut into squares with a pasta cutter or knife.
- → How do I know when the brown butter sauce is ready?
The butter is ready when it turns a golden amber color and develops a nutty aroma. The milk solids will turn brown and sink to the bottom. This typically takes 3-5 minutes over medium heat. Watch carefully as it can quickly go from browned to burnt.
- → Can I freeze these ravioli for later use?
Yes! Arrange the uncooked ravioli in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container. They'll keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.
- → What can I substitute for hazelnuts in the sauce?
Walnuts, pine nuts, or almonds make excellent substitutions. Each will provide a different flavor profile but will still complement the butternut squash filling. For a nut-free option, try toasted breadcrumbs for texture.