Butternut Squash Ravioli

Butternut Squash Ravioli created by bobclod

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

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

@food girl
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@food girl
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"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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  1. bobclod
    Wow! What a great recipe! I made a couple of variations. I added chopped spinach and mushrooms to the filling mix and I was more than generous on the spices. The dough is a good recipe but I recommend using a pasta maker as it's really hard to roll it out by hand. I used a four cheese sauce which sweetened the entire dish. I will surely make these again. Thanks...
  2. bobclod
    Butternut Squash Ravioli Created by bobclod
  3. tomsawyer
    These were delicious! The only problem I had were that I had to keep adding flour when they were hardening as the butternut squash made them very soft and took longer to harden. Other than that they were delicious.
  4. StephyO
    the filling was great! found the dough a bit hard to work with so next time i will use wonton wrappers. overall a good recipe. thanks.
  5. Vino p.o. prn
    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!
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