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Butternut Squash Ravioli


  • Butternut Squash Filling: 2 cups butternut squash – diced
  • 3 TBS butter
  • 3 TBS extra virgin olive oil
  • 1/3 cup parmesan cheese – grated
  • Salt and Pepper to taste
  • Fresh Pasta: ¾ cup all-purpose flour
  • ¾ cup semolina flour
  • 2 TBS water
  • 2 TBS olive oil
  • Three eggs


  1. Butternut Squash Filing: Melt butter and olive oil in stovetop pan
  2. Add squash – bring to boil and then simmer until fully cooked and soft.
  3. Using a blender or an immersion blender, puree squash (add a bit of water if it is too dry).
  4. Stir in parmesan cheese and place in refrigerator for 1 hour.
  5. You can also make this a day or two ahead and keep covered in refrigerator.
  6. Fresh Pasta: Mix all ingredients in stand mixer until a ball is formed.
  7. Knead dough on semolina flour dusted tabletop until it is not sticky.
  8. Cover with plastic wrap and let sit for 15 minutes.
  9. Butternut Squash Ravioli: Place squash puree into a zip top bag and snip off one corner to create a piping bag and set aside.
  10. Use a ravioli cutter (or cut your own) to make the ravioli squares.
  11. Pipe squash puree onto one side of ravioli square.
  12. Top with other side of pasta and seal sides with water.
  13. Place ravioli’s on a cookie sheet covered in semolina flour and refrigerate until ready to cook.
  14. To cook: boil a large pot of salted water.
  15. Place ravioli into boiling water and cook for 3-4 minutes.
  16. Ravioli will float to the top when they are finished.