Butternut Squash Ravioli

Welcome Fall! Today was the first day I really felt that Fall has arrived. To start off, the wind whistled all day long, blowing dry leaves down from the trees and having them do their first and last dance. To end the day, I got to eat Fall flavored ravioli…yes, Fall flavored. Okay fine, I mean butternut squash ravioli but it literally tasted like a Fall fest in my mouth.


Originally, the raviolis were suppose to be gluten-free. But if you didn’t already know, making anything gluten-free cooking can be a challenge . The recipe below is not gluten free yet you can easily replace it with garbanzo bean flour. TIP 1: If you do use garbanzo bean flour, you should not let it dry prior or after rolling the dough out. The flavor will be different if you use this flour instead of all purpose flour. TIP 2: The recipe for the pasta dough is very simple and is the recipe that I use whenever I make pasta; For ever 100 grams of flour, only 1 egg (If it’s to dry, just add a bit of water. TIP 3: For a healthier option without going gluten free, just replace it with Whole Wheat Flour. So shall we carry on with the recipe?


Butternut Squash Ravioli

  • Servings: 3-4
  • Difficulty: medium
  • Print


  • For the pasta dough:
  • 400g grams flour
  • 4 eggs

For the ravioli filling:

  • 1 small butternut squash, cut in four(half-wise and lengthwise)
  • 2 tablespoons of olive oil
  • 1 garlic clove, cut in half
  • 1 cup of parmesan cheese, grated
  • 3 tablespoons ghee, melted
  • 1 tablespoon of nutmeg
  • 1 tablespoon dried oregano
  • Pinch of salt and pepper


Heat the oven to 450F.  Using a brush, brush the Olive Oil on top of the fleshy part of the Butternut Squash and then rub the surface with the Garlic Clove. Place face down on a baking dish and bake for 25-30 minutes, until tender. While it’s baking, mix the Flour and Eggs in an electric mixer. Once it become little pieces, knead the dough on a floured surface. Wrap it in plastic wrap and let it sit for 30 minutes.

Once the Butternut Squash is cooked, let cool. Scoop out the inside and place it in a bowl. Using a potato masher, mash until there are no more chunks. Add the Parmesan Cheese, Butter, Nutmeg, Oregano, Salt and Pepper. Using a wooden spoon, mix until it’s entirely combined.

Roll out the pasta dough into a long sheet using a pasta maker.  Cut the sheet into 2 pieces. Using a spoon, scoop 1 tablespoon of filling onto one of the sheets, leaving 1.5-2 inches in between. Fold the second sheet over the filled sheet. Using a fluted pastry cutter wheel or a ravioli cutter, cut out squares with filling in the middle. Make sure that the sides are closed. If the dough cracks, dip your finger in water to smooth out the top.

Place the ravioli in a pot of boiling water. Cook for 5 minutes or until done.

I served my raviolis with tomato sauce but you can serve them plain, with tomato sauce or coated with a creamy cheese sauce, such as an Alfredo sauce.

Bon Appétit,





One thought on “Butternut Squash Ravioli

  1. Pingback: Farmers Market Friday: Leek and Potato Ravioli | International Palate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s