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    You are in: Home / Recipes / Butternut Squash Ravioli Recipe
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    Butternut Squash Ravioli

    Butternut Squash Ravioli. Photo by bobclod

    1/1 Photo of Butternut Squash Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr 30 mins

    15 mins

    food girl's Note:

    A knockoff recipe from a great little local pasta place. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.

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    Units: US | Metric




    1. 1
      Steam squash until easily pierced with a fork.
    2. 2
      Mash squash, and add spices, cheese and salt and pepper.
    3. 3
      Cool, and prepare dough.
    4. 4
      For dough: Mix flour and salt together.
    5. 5
      In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
    6. 6
      In a food processor, pulse cilantro mixture until the cilantro is fine.
    7. 7
      Add flour mixture gradually until well mixed.
    8. 8
      Add water if necessary to obtain a stiff dough.
    9. 9
      Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
    10. 10
      Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
    11. 11
      Cut out an even number of circles in the dough.
    12. 12
      Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
    13. 13
      Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
    14. 14
      Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.

    Ratings & Reviews:

    • on November 20, 2005


      I work at a comedy club in Michigan and we have a Chef who worked in Vegas. He made a version similar to this. It only had the squash with a little bit of nutmeg and cinnamon as the filling and the sauce was Apple Cider which was reduced to 1/2 then heavy cream with a bit of nutmeg and some brown sugar(I dont know the exact ammounts). Then he adds some raisons and walnuts to the sauce. Its a great Fall dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2008


      Only rating the filling...which was Excellent!! Put 1 rounded tsp. in between 2 wonton wrappers for the "dough" and sealed with water. I used gruyere cheese sparingly and the filling was creamy and very tasty. This was a very easy way to use up the other half of some leftover butternut squash. Will be making again! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2007


      I used wonton skins instead of making my own pasta dough and just garnished the finished ravioli with cilantro. This recipe is wonderful.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Butternut Squash Ravioli

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.0
    Calories from Fat 71
    Total Fat 7.8 g
    Saturated Fat 3.6 g
    Cholesterol 107.8 mg
    Sodium 380.3 mg
    Total Carbohydrate 80.1 g
    Dietary Fiber 5.6 g
    Sugars 4.2 g
    Protein 17.0 g

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