Butternut squash ravioli are soft and delicious pasta pillows filled with incredible butternut squash, ricotta, and parmesan filling.

We’ll show you with simple steps how to make your own butternut squash ravioli from scratch. You’ll be surprised how easy they are to put together.

butternut squash ravioli

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It’s hard to describe how much we love this recipe. How delicious the delicate creamy butternut squash filling is.

Wrapped by a thin layer of homemade pasta, it literally melts in your mouth.

Honestly? Louise and I think that butternut squash ravioli are the best savory butternut squash recipe we’ve ever tried, and we hope you’ll give it a shot.

Our recipe is simple, inspired by the Italian pasta-making tradition, and we explain it with step-by-step pictures. With a bit of practice, you can make homemade ravioli in about 1 hour.

However, if you’ve never done them before, ensure you have at least 2 hours to dedicate to this beautiful and delicious ravioli recipe.

First, we roast the butternut squash in the oven until tender and slightly caramelized; then, we mash it with a fork. In the meantime, we make the ravioli dough.

Next, we mix ricotta, parmesan, and nutmeg, with mashed roasted butternut squash. The cheeses soften the sweetness of the squash, making it creamy and mild.

You can easily substitute our dairy-free ricotta and parmesan for their dairy versions; we tried, and the result is incredible.

Finally, we roll the dough with a pasta machine (although you can do so with a rolling pin), add the filling, and cut it with a ravioli stamp.

Making and eating these is the coziest thing in the world, perfect for when it rains outside to make with family and friends.

butternut squash ravioli with butter and sage

Ingredients

ingredients for butternut squash ravioli

For the dough

SEMOLINA FLOUR: we make egg-free pasta dough with delicious semolina flour. This type of flour also called durum wheat semolina flour, or “semola di grano duro” in Italian, is great for most pasta recipes.

You can find it in most supermarkets and all Italian-owned joints. For this recipe, you can’t replace semolina flour.

WATER: plain tap water at room temperature.

TURMERIC: you won’t taste the turmeric. We add it for color; it makes a beautifully golden pasta dough, like the one you see in the pictures.

For the filling

BUTTERNUT SQUASH: we use fresh butternut squash that we peel, cut, and roast ourselves. You can replace that with store-bought mashed butternuts squash, as long as it’s thick.

Alternatively, you can substitute pumpkin, kabocha squash, and sweet potatoes for butternut squash.

OLIVE OIL: we use extra virgin olive oil to roast the butternut squash.

PARMESAN: parmesan cheese is great with butternut squash because it makes the filling less sweet and more flavorful.

You can use grated Parmigiano Reggiano, Grana Padano, or generic parmesan if you can’t find the real deal.

To make the recipe dairy-free, you can use a store-bought dairy-free parmesan alternative or our homemade dairy-free parmesan.

RICOTTA: ricotta cheese is a classic in ravioli fillings. It’s creamy and makes the butternut squash mellow and delicious. You can use regular ricotta or our homemade dairy-free ricotta.

NUTMEG: nutmeg is great with parmesan, ricotta, and butternut squash, and it makes this butternut squash ravioli taste genuinely Italian.

SALT AND PEPPER: while the pasta dough contains no salt, we recommend salting the butternut squash before roasting, the filling, and the pasta cooking water. Sea salt or kosher salt is our choice. We add freshly ground black pepper for aroma.

For the sauce

SAGE AND BUTTER SAUCE: the simplest way to serve butternut squash ravioli is by frying a few fresh sage leaves in melted butter (or dairy-free butter) and tossing the ravioli.

MARINARA: alternatively, you can serve them with our simple marinara sauce. We think that with marinara sauce, the ravioli are even more delicious.

homemade butternut squash ravioli

Equipment

PASTA MACHINE: you can use a manual Italian pasta machine that you can get in Italian joints or online for a few bucks. Or you can use an electric pasta roller, like a kitchen-aid pasta maker attachment.

Alternatively, you can roll the dough by hand with a rolling pin.

RAVIOLI STAMP: the easiest way to cut ravioli is with a squared or round ravioli stamp. Alternatively, you can use a pastry or pasta cutter wheel.

BRUSH: we use a brush to wet the dough and make it easier to seal off.

Instructions

Make the filling

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

Peel, seed, and cut the butternut squash into 1-inch chunks. Season it with olive oil and half a teaspoon of salt and roast it in the oven for 30 minutes or until very soft.

Tip: in the meantime, you can make the ravioli dough.

roasting the butternut squash

To a mixing bowl, add the ricotta, grated parmesan, the remaining 1/4 teaspoon of salt, black pepper, and grated nutmeg, and mix with a fork.

mixing ricotta with parmesan, salt, and nutmeg

Once the squash is tender, transfer it into a separate mixing bowl and mash it well with a fork.

mashing butternut squash with a fork

Add in the cheese mixture, and mix with a spatula until well combined.

adding ricotta and parmesan

Your butternut squash ravioli filling is ready. It should be creamy, spoonable, and relatively smooth. Taste it and adjust for salt, cheese, and nutmeg.

butternut squash ravioli filling

Make the dough

To a mixing bowl, add the semolina flour, turmeric, and water. Mix with a fork until the dough comes together.

mixing semolina flour with water and turmeric

Transfer to a work surface (you can use a cutting board, pasta board, or kitchen counter) and knead vigorously with your hands for about 5 minutes until the dough is smooth.

Tip: If the dough sticks sprinkle with a tiny bit of semolina flour at a time until it doesn’t.

kneading the dough

Wrap with film and let rest on the worktop for 15 minutes.

Tip: in the meantime, you can prep the ingredients for the sauce or finish preparing the filling.

resting dough wrapped in film

Make the ravioli

Cut off 1/3 of the dough and wrap the remaining 2/3 in plastic wrap to prevent it from drying. Sprinkle your worktop with semolina flour.

Tip: we make a few ravioli at a time to prevent the dough from drying out while you work it. This is super important, especially if it’s your first time making stuffed pasta.

tools to roll the dough

Run the dough through your pasta machine with the widest setting.

Next, run it again with the middle-widest setting. Finally, run it one more time with the second thinnest setting. Finally, lay it flat on your worktop and cut it in half with a large knife.

You want to roll each dough piece three times, cut it in half, and get two equally long and rectangular sheets of pasta.

Tip: if your rolled pasta has a wonky shape or breaks, then fold it on itself twice to form a rectangle, and run it through the pasta machine again.

rolled dough

With your ravioli stamp, mark one pasta sheet lightly without cutting the sheet through. This will help you know where to position the filling.

Add about 1 tablespoon of butternut squash mixture to the center of each marking. I do this with two spoons.

adding filling onto the dough

Then brush the exposed pasta with a bit of water to make it sticky.

brushing dough with water

Cover with the other pasta sheet.

covering filling with second dough layer

Seal the ravioli pressing away the air bubbles with your fingers.

pushing out the air and sealing the ravioli

Now cut the ravioli with your ravioli stamp. Repeat until you run out of pasta dough.

Tip: use all trimmings to make more ravioli.

cut the dough with a ravioli cutter

In total, you should be able to make 28 ravioli with our quantities, to serve 4 to 5 people.

Transfer them onto a baking sheet lined with parchment paper or with a kitchen cloth.

homemade ravioli

Cook the ravioli

Fresh ravioli cook in one minute, so our advice is to make the sauce first. You can use our marinara sauce or a simple butter and sage sauce.

For the butter and sage sauce, melt the butter on a skillet, add the sage, and fry it for 1 minute.

butter and sage sauce

Bring a large pot of salted water to a gentle simmer, and cook seven ravioli at a time without overcrowding the pot.


They are ready when they float to the surface. It takes about 1 minute. Gently scoop them out of the water with a slotted spoon and add them to the pan with the sauce.

boiling butternuts squash ravioli in salted water

Serve 5 to 7 ravioli per person, drizzle the sauce on top, and sprinkle with freshly ground black pepper. Buon appetito!

homemade butternut squash ravioli

Serving suggestions

Butternut squash ravioli are a fulfilling main course, and we recommend pairing them with a tasty side dish of veggies or with one of our delicious salads. These are some of our ideas:

Storage

The best way to store butternut squash ravioli is to do so before cooking them. You can store them in the refrigerator, covered on a tray for about 3 days.

You can freeze them for up to 6 months. To do so, arrange them on a baking sheet without overlapping.

Pop them in the freezer for about 2 hours, or until hard, then transfer them into a freezer-friendly bag to save space and put them back in the freezer.

You won’t need to thaw frozen ravioli. Cook them in salted boiling water from frozen.

frozen ravioli

More Italian-Inspired Recipes

butternut squash ravioli

Butternut Squash Ravioli

By: Nico Pallotta
5 from 3 votes
Butternut squash ravioli are soft and delicious pasta pillows filled with incredible butternut squash, ricotta, and parmesan filling.
We'll show you with easy steps how to make your own butternut squash ravioli from scratch. You'll be surprised how easy they are to put together.
Prep Time: 45 minutes
Cook Time: 5 minutes
Roasting the butternut: 30 minutes
Total Time: 1 hour
Servings: 28 ravioli (4-5 servings)
Course: Main Course
Cuisine: American, Italian

Equipment

  • Pasta machine for rolling the dough. Alternatively, a rolling pin to roll by hand
  • Ravioli Cutter

Ingredients

FOR THE PASTA DOUGH

  • 2 cups semolina flour
  • cups water at room temperature
  • ½ teaspoon turmeric for color

FOR THE FILLING

  • pounds butternut squash (raw with peel on) or 21 ounces peeled and cooked
  • 1 cup parmesan grated, or dairy-free parmesan
  • cup ricotta or dairy-free ricotta
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

FOR THE SAUCE

Instructions 

MAKE THE FILLING

  • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
    Peel, seed, and cut the butternut squash into 1-inch chunks. Season it with olive oil and half a teaspoon of salt.
    Roast it in the oven for 30 minutes or until very soft.
    roasting the butternut squash
  • To a mixing bowl, add the ricottagrated parmesan, the remaining ¼ teaspoon of saltblack pepper, and grated nutmeg, and mix with a fork.
    mixing ricotta with parmesan, salt, and nutmeg
  • Once the squash is tender, transfer it into a separate mixing bowl and mash it well with a fork.
    mashing butternut squash with a fork
  • Add in the ricotta mixture, and mix with a spatula until well combined.
    Your butternut squash ravioli filling is ready. It should be creamy, spoonable, and relatively smooth. Taste it and adjust for salt, cheese, and nutmeg.
    butternut squash ravioli filling

MAKE THE DOUGH

  • To a mixing bowl, add the semolina flourturmeric, and water. Mix with a fork until the dough comes together.
    mixing semolina flour with water and turmeric
  • Transfer to a work surface and knead vigorously with your hands for about 5 minutes until the dough is smooth.
    kneading the dough
  • Wrap with film and let rest on the worktop for 15 minutes.
    resting dough wrapped in film

MAKE THE RAVIOLI

  • Cut off ⅓ of the dough and wrap the remaining ⅔ in plastic wrap to prevent it from drying. Sprinkle your worktop with semolina flour.
    tools to roll the dough
  • Run the dough through your pasta machine with the widest setting.
    Next, run it again with the middle-widest setting. Then, run it one more time with the second thinnest setting.
    Finally, lay it flat on your worktop and cut it in half with a large knife.
    You want to roll each dough piece three times, then cut it in half, and get two equally long and rectangular sheets of pasta.
    rolled dough
  • With your ravioli stamp, mark one pasta sheet lightly without cutting the sheet through. This will help you know where to position the filling.
    Add about 1 tablespoon of butternut squash mixture to the center of each marking. I do this with two spoons.
    adding filling onto the dough
  • Then brush the exposed pasta with a bit of water to make it sticky.
    brushing dough with water
  • Cover with the other pasta sheet.
    covering filling with second dough layer
  • Seal the ravioli pressing away the air bubbles with your fingers.
    pushing out the air and sealing the ravioli
  • Cut the ravioli with your ravioli stamp.
    cut the dough with a ravioli cutter
  • You should be able to make 28 ravioli with our quantities, and serve 4 to 5 people.
    homemade ravioli

COOK THE RAVIOLI

  • Fresh ravioli cook in one minute, so our advice is to make the sauce first. You can use our marinara sauce or a simple butter and sage sauce.
    For the butter sage sauce, melt the butter on a skillet, add the sage, and fry it for 1 minute.
    butter and sage sauce
  • Bring a large pot of salted water to a gentle simmer, and cook seven ravioli at a time without overcrowding the pot.
    They are ready when they float to the surface. It takes about 1 minute. 
    Gently scoop them out of the water with a slotted spoon and add them to the pan with the sauce.
    boiling butternuts squash ravioli in salted water
  • Serve 5 to 7 ravioli per person, drizzle the sauce on top, and sprinkle with freshly ground black pepper. Buon appetito!
    butternut squash ravioli

Notes

Nutrition information is an estimate for 1 medium to large portion (7 ravioli) per person.
PASTA MAKING TIPS
Tip 1: you can make the pasta dough while the butternut squash bakes in the oven.
Tip 2: letting the dough rest for 15 minutes relaxes the gluten and it’ll be easier for your to roll it.
Tip 3: if the dough sticks to the work surface, sprinkle with a little semolina flour until it doesn’t.
Tip 4: make a few ravioli at a time and keep the rest of the dough wrapped in film to prevent it from drying.
Tip 5: if your rolled pasta sheet has a wonky, non-rectangular shape, fold it on itself twice to form a rectangle, and run it through the pasta machine again.
Tip 6: knead trimmings together to make more ravioli.
Tip 7: fresh pasta cooks in 1 minute, so make sure you have your sauce ready.

Nutrition

Calories: 504kcal, Carbohydrates: 71g, Protein: 23g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 36mg, Potassium: 731mg, Dietary Fiber: 6g, Sugar: 4g, Vitamin A: 16300IU, Vitamin B6: 0.3mg, Vitamin C: 32mg, Vitamin E: 3mg, Vitamin K: 6µg, Calcium: 436mg, Folate: 175µg, Iron: 5mg, Manganese: 1mg, Magnesium: 100mg, Zinc: 2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 3 votes (2 ratings without comment)

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2 Comments

    1. Hi Marcy, thanks for your comment. Yes, the best way to store butternut squash ravioli is to do so before cooking them. You can store them in the refrigerator, covered on a tray for about 3 days.

      Or you can freeze them for up to 6 months. To do so, arrange them on a baking sheet without overlapping. Pop them in the freezer for about 2 hours, or until hard, then transfer them into a freezer-friendly bag to save space and put them back in the freezer. You won’t need to thaw frozen ravioli. Cook them in salted boiling water from frozen.
      I hope this helps! Cheers, Nico