Butternut Squash Ravioli

Prep Time: 45

Cook Time: 5

Roasting the butternut: 30

Total Time: 1

Servings: ravioli (4-5 servings)

Author: Nico Pallotta

1½ pounds butternut squash (raw with peel on) or 21 ounces peeled and cooked
1 cup parmesan grated, or dairy-free parmesan
⅔ cup ricotta or dairy-free ricotta
¾ teaspoon salt
½ teaspoon black pepper

butter (or dairy-free butter) and sage 1 tbsp of butter and 5 leaves of sage per person
or homemade marinara sauce

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.
To a mixing bowl, add the ricotta, grated parmesan, the remaining ¼ teaspoon of salt, black pepper, and grated nutmeg, and mix with a fork.
Once the squash is tender, transfer it into a separate mixing bowl and mash it well 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.

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

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.
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.
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.
Then brush the exposed pasta with a bit of water to make it sticky.
Cover with the other pasta sheet.
Seal the ravioli pressing away the air bubbles with your fingers.
Cut the ravioli with your ravioli stamp.
You should be able to make 28 ravioli with our quantities, and serve 4 to 5 people.

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