Butternut Squash Ravioli

Butternut squash ravioli gets finished with a brown butter sauce for a rich, satisfying main dish. Roasting the vegetables to fill this homemade ravioli recipe yields a more intense flavor.

Prep Time:
1 hr 15 mins
Additional Time:
25 mins
Total Time:
1 hr 40 mins
48 ravioli


  • 3 large eggs plus 2 large egg yolks, divided

  • 3 tablespoons water, divided

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 cup all-purpose flour, plus more as needed

  • ¾ cup white whole-wheat flour

  • ¾ teaspoon kosher salt plus a pinch, divided

  • 3 cups chopped butternut squash (1/2-inch pieces)

  • ½ medium onion, cut into 1/2-inch wedges

  • 3 large cloves garlic, peeled

  • ¼ teaspoon ground pepper

  • ¾ cup finely grated Parmesan cheese

  • 3 tablespoons unsalted butter


  1. Preheat oven to 400F.

  2. Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.

  3. Meanwhile, combine butternut squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.

  4. Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.

  5. Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .

  6. Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.

  7. Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the butternut squash filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.

  8. Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.

  9. Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the butternut squash ravioli and gently toss to coat.


Equipment: Pasta machine

Nutrition Facts (per serving)

391 Calories
25g Fat
32g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 8 ravioli
Calories 391
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 10g 20%
Total Fat 25g 33%
Saturated Fat 8g 41%
Cholesterol 142mg 47%
Vitamin A 7079IU 142%
Vitamin C 10mg 11%
Folate 80mcg 20%
Sodium 473mg 21%
Calcium 136mg 10%
Iron 3mg 19%
Magnesium 29mg 7%
Potassium 275mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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