Butternut Squash Ravioli

READY IN: 1hr 45mins
Recipe by food girl

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.

Top Review by Mike O

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!

Ingredients Nutrition


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

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