Ingredients
2 1/4 c. all-purpose flour, plus more for surface
1/2 tsp. kosher salt
4 large eggs
1 (10-oz.) container butternut squash puree
1 c. freshly grated Parmesan
1/2 c. ricotta
1 tbsp. packed brown sugar
Kosher salt
Freshly ground black pepper
1/2 c. (1 stick) butter
2 cloves garlic, minced
1 tbsp. freshly chopped sage
2 tsp. freshly chopped thyme
Freshly grated Parmesan, for serving
Preparation
Step 1In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour. Step 2When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator. Step 3On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Step 4Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
Step 1In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper.
Step 1Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook. Step 2In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat. Step 3In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Step 4Serve warm with Parmesan.
Our top tip? Plan ahead. You can make the dough and keep it, tightly wrapped, in the refrigerator for 2-3 days before you roll and shape it. And the ravioli, once made, can be wrapped and frozen in an airtight container for up to 3 months. There’s no reason to be making the pasta dough from scratch, assembling the ravioli, and cooking it off for dinner all in the same day– unless you really want to! Read on for more tips on this stuffed pasta. Looking for more butternut squash recipes? Try this Brown Butter Butternut Squash Pasta. Do I have to make my own pasta? Absolutely not! If you don’t have a pasta roller or simply don’t have the time or desire to make your pasta from scratch, you can use wonton wrappers instead. Sandwich the filling between two wrappers and seal together with a little water. Cook in boiling water for 2 to 3 minutes. Can I make my own butternut squash puree? Sure. It’s pretty simple. Start by peeling a large butternut squash and scooping out the seeds. Cut squash into ½” cubes, toss in a little olive oil, and spread out onto a baking sheet. Roast in a 400° oven for 45 to 60 minutes, or until completely soft, then puree squash in the food processor until smooth. You can weigh out 10 ounces of puree if you like, or simply measure 1 ½ cups. What do I serve with this ravioli? Since you’re going to the effort of making the pasta, we suggest keeping the sides simple. Try a nice light spinach salad or this awesome easy garlic bread. Can I freeze the pasta? Please do! If you’re taking the time to make pasta from scratch, you should definitely make extra to freeze. After assembling the ravioli, place on a flat surface (a baking sheet works great) and freeze. Once the ravioli are frozen solid, store in an airtight container and keep in the freezer for up to 3 months. You can cook the ravioli directly from frozen– they’ll take about 2 minutes in boiling water to reach al dente. Made this? Let us know how it went in the comments below. Editor’s Note: The introduction to this recipe was updated on July 15, 2022 to include more information about the dish.
