Butternut Squash Ravioli

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Handmade ravioli stuffed with a butternut squash filling and topped with browned butter vanilla bean sauce. This is the perfect dish for holiday entertaining!

Homemade Butternut Squash Ravioli

Homemade Ravioli

The holidays are right around the corner and I couldn’t be more excited! While I’m all about keeping life simple, especially during the chaos of Thanksgiving and Christmas, I can’t help but spend a little time every now and then making something extra special.

Today’s homemade ravioli is a dish based off of a recipe I made several years ago, only elevated thanks to the amazing browned butter vanilla bean sauce. The flavors marry so well together that it is hard not to be in love with this dish.

Oh yeah – and it’s filled with a cheesy butternut squash filling that is so flavorful and delicious.

Nielsen Massey Vanilla

Nielsen Massey

If you’ve followed Life Made Simple for some time now, you’ve probably noticed how often I use pure vanilla extract, vanilla bean paste and vanilla beans. I’m obsessed with the wide range of Nielsen-Massey products!

Over the years I’ve discovered the importance of using pure ingredients with rich, complex flavor profiles (thanks to their proprietary cold extraction process instead of heat extraction to preserve all of the 300+ distinctive flavor compounds present in vanilla beans). Their products really do make all the difference.

While they may seem expensive compared to other extracts & flavorings (mostly imitations), they’re well worth it- I promise! All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free.

In today’s recipe I used their vanilla extract in the filling and half of a vanilla bean in the sauce. Madagascar Bourbon vanilla has a sweet, creamy flavor with velvety after-tones and makes for an excellent “all-purpose” vanilla, perfect for any sweet or savory recipe. It helps enhance the roasted butternut squash filling and the nutty, herby sauce.

Homemade Ravioli dough

The Dough

To start, you’ll want to make the pasta dough.

In a medium size mixing bowl, combine the flour (“00” or all-purpose work) and salt. Make a well in the center, then add the eggs and olive oil. Using your hands, mix until a soft dough forms.

Transfer the dough to a lightly floured surface and knead the dough until it becomes firm and elastic. This will take about 5 minutes, so be patient. Form into a ball and place in plastic wrap.

Allow the dough to rest in the refrigerator for at least 1 hour to allow the gluten relax (which will make rolling and cutting the pasta much easier).

Butternut squash cubes

The Squash Filling

While the dough is resting, heat the oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add the cubed butternut squash and garlic on the prepared sheet and toss in olive oil. Sprinkle with salt and pepper.

Place in the oven and roast for 20 minutes, then add the sage. Continue roasting for an additional 10-15 minutes or until the squash is fork tender.

Transfer the hot mixture to a large food processor. Add the parmesan, ricotta and vanilla. Pulse until a smooth, thick filling forms.

Butternut Squash Ravioli filling

Homemade Ravioli

How to Make Butternut Squash Ravioli

Now comes the most labor intensive part of the recipe – making the ravioli.

DIVIDE THE DOUGH. Divide the dough into 6 equal size pieces. Using a countertop or KitchenAid pasta roller (the attachment), start on setting 1 (the thickest), then run each ball of pasta through each setting up to 6.

ROLL OUT + FILL THE DOUGH. Place the rolled pasta onto a lightly floured surface. Using a #70 scoop (about 2 3/4 teaspoons) place the filling onto three sheets of pasta, about 2 inches apart. I offset my scoops to fit more on the sheet. Fill a small bowl with water. Dip your finger in the water and rub a circle around the filling. Place the remaining sheets of pasta over top, taking care not to stretch them. Using your fingers, carefully press the top onto the bottom sheet of pasta, making sure to seal the filling in. Using a ravioli stamp or a pizza cutter, cut out the ravioli. NOTE: the ravioli do not need to be round or fluted.

COOK. Place about 10 ravioli into a pot of salted boiling water and cook for 3 minutes. Use a spider or slotted spoon to remove the cooked pasta and transfer to a large serving bowl. Repeat the same process with the remaining pasta.

Butternut Squash Ravioli Recipe on white plate

The Sauce + Storing Tips

To make the sauce, in a medium saucepan set over medium heat, add the butter. Once the butter has melted, it will start to sizzle and foam. After about 5 minutes you will smell a nutty aroma and the butter will begin to brown. Immediately remove from the heat (you don’t want it to burn) and add the sage and vanilla bean seeds. Pour over the cooked pasta and toss. Top with lots of shaved parmesan!!

If you want to make the sauce and filling AHEAD OF TIME, you can do that up to 24 hours in advance. 

Once you’ve made your ravioli, you can FREEZE it. Just place on a baking sheet lined with parchment paper and lay the ravioli out in a single layer. Freeze for 1 hour and then transfer to a freezer-safe bag or container and store in the freezer for up to 3 months.

To cook the frozen ravioli, just place in the boiling water until they float (about 3-4 minutes). 

For more recipes, check out:

Butternut Squash Ravioli with Browned Butter Vanilla Bean Sauce

Handmade ravioli stuffed with a butternut squash filling and topped with browned butter vanilla bean sauce. This is the perfect dish for holiday entertaining!

Ingredients:

For the pasta:

  • 1 1/2 c. “00” flour or all-purpose flour
  • 1 tsp. kosher sea salt
  • 3 large egg yolks
  • 2 large eggs
  • 1 tbsp. olive oil

For the filling:

  • 4 c. cubed butternut squash (1/4-inch chunks)
  • 4 cloves minced garlic
  • 2 tbsp. olive oil
  • 1/2 tsp. kosher sea salt
  • 1/4 tsp. ground black pepper
  • 6 sage leaves, coarsely chopped
  • 1/2 c. shaved parmesan cheese
  • 1/3 c. ricotta cheese
  • 1/2 tsp. Nielsen-Massey Madagascar Bourbon vanilla extract

For the sauce:

  • 1/2 c. (1 stick) salted butter
  • 6 sage leaves
  • 1/2 Nielsen-Massey vanilla bean, seeds scraped

For serving:

  • 1/2 c. freshly shaved parmesan cheese

Directions:

Preparing the pasta:

  1. In a medium size mixing bowl, combine flour and salt. Make a well in the center, then add the eggs and oil. Using your hands, mix until a dough forms.
  2. Transfer dough to a lightly floured surface and knead the dough until it becomes firm and elastic, about 5 minutes.
  3. Form into a ball and place in plastic wrap. Allow the dough to rest in the refrigerator for at least 1 hour.

Making the filling:

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Add squash and garlic on prepared sheet and toss in olive oil. Sprinkle with salt and pepper.
  3. Place in oven and roast for 20, then add the sage. Continue roasting for an additional 10-15 minutes or until the squash is fork tender.
  4. Remove from the oven and transfer to a large food processor. Add parmesan, ricotta and vanilla. Pulse until a smooth, thick filling forms.

Making and cooking the pasta:

  1. Divide the dough into 6 pieces. Using a countertop or KitchenAid pasta roller, start on setting 1 (the thickest), then run each ball of pasta through each setting up to 6.
  2. Bring a large pot of salted water to a boil.
  3. Place the rolled pasta onto a lightly floured surface. Using a #70 scoop (about 2 3/4 teaspoons) place the filling onto three sheets of pasta, about 2 inches apart. I offset my scoops to fit more on the sheet.
  4. Fill a small bowl with water. Dip your finger in the water and rub a circle around the filling. Place the remaining sheets of pasta over top, taking care not to stretch them. Using your fingers, carefully press the top onto the bottom sheet of pasta, making sure to seal the filling in.
  5. Using a ravioli stamp or a pizza cutter, cut out the ravioli. When the water is boiling, place 10 ravioli in at a time and cook for 3 minutes. Use a spider or slotted spoon to remove the cooked pasta. Transfer to a large serving bowl. Continue with the remaining pasta.

Making the sauce:

  1. In a medium saucepan set over medium heat, add the butter. Once the butter has melted, it will start to sizzle and foam. After about 5 minutes you will smell a nutty aroma and the butter will begin to brown. Immediately remove from the heat and add the sage and vanilla bean seeds. Pour over the cooked pasta and toss.
  2. Serve pasta with shaved parmesan.
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