Easy Butternut Squash Ravioli

Rainy autumn evenings call for something warm and soul-satisfying, and my butternut squash ravioli always delivers that perfect hug-in-a-bowl feeling.

I started making this after a particularly stressful week when I craved the meditative process of rolling pasta dough by hand.

The sweet, nutty squash paired with earthy sage creates pure comfort on a plate, and you’ll find yourself savoring each tender bite long after the last forkful disappears.

Why You’ll Love This Butternut Squash Ravioli

This recipe has become my autumn ritual because it transforms simple ingredients into something truly special.

Your kitchen fills with the most wonderful scents while you work, and there’s something deeply satisfying about creating each little pasta pillow from scratch.

I adore how the creamy butternut filling balances perfectly with the silky fresh pasta.

If you’re craving more seasonal comfort food, my Creamy Pumpkin Pasta Bake brings similar cozy vibes with less hands-on work.

For heartier appetites, try my Pumpkin Baked Ziti with Sausage – it feeds a crowd beautifully.

Ingredients You Need for Butternut Squash Ravioli

For the Fresh Pasta:

• 6 large egg yolks (about 4 ounces)
• 1 whole large egg
• 2 teaspoons extra virgin olive oil
• 1 teaspoon whole milk
• 1¾ cups all-purpose flour (about 8 ounces), plus extra for dusting
• Sea salt for pasta water

For the Butternut Squash Filling:

• 1 large shallot, finely diced
• ¼ cup fresh parsley leaves, chopped
• 3 tablespoons olive oil
• 4½ cups butternut squash cubes (roughly 1½ pounds)
• ½ to ¾ cup water
• ¾ cup freshly grated Parmesan cheese
• 1 large egg
• 1¼ teaspoons kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon ground nutmeg

For the Sage Butter Sauce:

• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• Salt and pepper to taste
• Extra Parmesan for serving

Note: I prefer using pre-cut butternut squash from the grocery store to save time, but fresh whole squash works beautifully too.

Look for cubes that feel firm and smell sweet. For the butternut squash ravioli to have the perfect texture, make sure your Parmesan is freshly grated rather than pre-shredded.

How to Make Butternut Squash Ravioli

Prepare the Pasta Dough:

1. Whisk together egg yolks, whole egg, olive oil, and milk in a medium bowl until well combined.
2. Mound the flour on a clean work surface and create a wide well in the center. Slowly pour the egg mixture into the well.
3. Using a fork, gradually incorporate flour from the inner walls of the well, being careful not to break the flour barrier. Continue mixing until a shaggy dough forms.
4. Knead the dough for 4-5 minutes until it becomes smooth and slightly sticky. Avoid adding too much extra flour – the dough should remain supple.
5. Continue kneading for another 8-12 minutes until the dough is completely smooth, elastic, and uniform in color. Cover with plastic wrap and rest for 45 minutes at room temperature.

Make the Butternut Squash Filling:

6. Heat olive oil in a large skillet over medium-high heat. Add diced shallot and butternut squash cubes, cooking until the shallot becomes translucent, about 6 minutes.
7. Add ½ cup water, reduce heat to medium, and partially cover. Cook for 18-22 minutes, stirring occasionally, until the squash is completely tender. Remove the lid during the final few minutes to evaporate excess moisture.
8. Remove from heat and mash with a potato masher until completely smooth. If the mixture seems watery, return to low heat briefly to cook off excess liquid.
9. Stir in chopped parsley, Parmesan cheese, egg, salt, pepper, and nutmeg until well combined. Set aside to cool.

Assemble the Ravioli:

10. Bring a large pot of generously salted water to a rolling boil. Divide pasta dough into 4 equal portions, keeping unused pieces covered.
11. Roll each piece through a pasta machine (or by hand) until thin enough to see your hand through when held up to light. My sheets usually measure about 5 inches wide by 26 inches long.
12. Lay one pasta sheet on a lightly floured surface. Place small spoonfuls of filling about 1½ inches apart along one half of the sheet, starting 1 inch from the edge.
13. Brush water around each mound of filling. Fold the pasta sheet over the filling, pressing gently to remove air bubbles and seal the edges.
14. Cut between each mound using a sharp knife or ravioli cutter. Press edges with fork tines to ensure a tight seal. Transfer to a floured baking sheet and cover with a kitchen towel.

Prepare the Sage Butter and Serve:

15. Melt butter with sage leaves in a medium saucepan over low heat. Season with salt and pepper, then keep warm.
16. Reduce the boiling water to a gentle simmer. Cook ravioli in batches for 4-5 minutes until they float to the surface.
17. Remove with a slotted spoon, drain well, and arrange in serving bowls. Spoon sage butter over each portion and sprinkle with fresh Parmesan.

How I Make This Butternut Squash Ravioli Perfect Every Time

The secret to restaurant-quality butternut squash ravioli lies in patience and proper sealing. I always keep a small bowl of water nearby for brushing the pasta edges – this ensures they stick together properly during cooking.

Don’t overstuff your ravioli or they’ll burst in the water. I’ve learned that less filling actually creates better texture, and your pasta sheets should be thin but not transparent.

Trust your hands when kneading the dough; it should feel smooth and supple, never dry or crumbly.

Can I make butternut squash ravioli ahead of time?

I recommend assembling and cooking the ravioli the same day for best results.

However, you can freeze uncooked ravioli on a floured baking sheet, then transfer to freezer bags for up to one month. Cook them straight from frozen without thawing.

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What can I substitute for butternut squash?

Sweet potato, acorn squash, or even roasted carrots work wonderfully in place of butternut squash. Just make sure whatever you choose is cooked until completely tender and well-drained.

How do I store leftover cooked ravioli?

Cooked butternut squash ravioli keeps in the refrigerator for up to 3 days in an airtight container.

Reheat gently in a skillet with a little butter or warm them in the microwave with a damp paper towel covering.

Can I make this without a pasta machine?

Absolutely! You can roll the dough by hand using a rolling pin.

It takes more elbow grease, but the results are just as wonderful. Roll the dough as thin as possible while still being able to handle it without tearing.

Save this cozy butternut squash ravioli recipe to your Pinterest boards! Follow me at Pinterest.com/axiebook/ for more seasonal comfort food recipes that’ll make your kitchen the heart of your home.

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How I Love to Serve My Butternut Squash Ravioli

Sunday family dinners call for this special pasta, especially when the weather turns crisp and we’re all craving something warming.

I love setting the table with my grandmother’s dishes and lighting candles while the sage butter sizzles.

Butternut squash ravioli also makes an elegant first course for holiday gatherings, paired with a simple green salad and crusty bread.