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Homemade butternut squash ravioli with goat cheese and tossed in a browned butter sage sauce with prosciutto and figs. I mean what can be better than this butternut squash ravioli?
I'm all about pasta - from meat lasagna to butternut squash gnocchi to corn pasta.
I've been wanting to make ravioli for a while but just have never gotten around to it. But with it being butternut squash season I figured my go-to blog had something to inspire me and I wasn't disappointed.
While Half Baked Harvest called for oregano, I went with sage, as I love the combo of butter and crispy sage. Sage just smells like fall to me so it was an important substitution.
And yes before you freak out about homemade pasta dough, it's much easier than you think. It does take much longer, but is so worth it.
This butternut squash and goat cheese ravioli is one of those recipes where everything just comes together perfectly. After just a couple of bites, my wife and I said it was the best thing we've every made.
Now she does say that every so often, but I do agree this butternut squash ravioli with sage brown butter was pretty dang good! Oh and another tasty ravioli option is short rib ravioli.
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Ingredients Notes
- Pasta - I personally love to make my own pasta which obviously takes some time but it is so worth it. Just flour, eggs, olive oil and salt.
- Butternut squash - has a nutty, earthy flavor which is a perfect filling for ravioli.
- Goat cheese - the tanginess complements the butternut squash.
- Figs - adds some sweetness that is offset from the prosciutto.
- Breadcrumbs - gives the ravioli some needed crunch.
- Sage - has an earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.
- Prosciutto - adds saltiness to the dish.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- While I like homemade pasta, you can use wonton wrappers instead.
- It is called butternut squash ravioli for a reason, but pumpkin or sweet potatoes are good substitutes.
- I like goat cheese for the filling, but ricotta or cottage cheese can be used as well.
- If you can't find dried figs, go with dried prunes, raisins or apricots.
- Prosciutto is great for added saltiness and flavor, but bacon or pancetta are good substitutes.
Homemade Pasta Step-by-Step Photos
While homemade pasta isn't necessary, it really makes a difference. However if you want it to truly be homemade, you should take a stab at it. I used Anne Burrell's pasta dough.
Place flour on clean surface and make a hole large enough for the eggs, olive oil, salt and water. Beat together the wet mixture, while slowly incorporating the flour.
Once some of the flour has incorporated, start using your hands to get everything to combine. Once the dough hast started to come together, you'll knead for 10-15 minutes.
You know the pasta dough is done when it is velvety and smooth. Wrap in plastic wrap for an hour. Once ready, Take a quarter of the dough and flatten it. Set the pasta machine to the 1 setting and run the dough through.
Fold the dough in thirds so it is thin enough to run through machine. Repeat the process one more time. Now you want to run it through the 1 setting without folding. Switch to the 2nd setting and have the dough go through the machine again. Repeat with the 3rd, 4th and 5th settings. You now have your dough.
Ravioli Step-by-Step Photos
Roast the butternut squash with some oil, sat and pepper in a 400°F oven for 45 minutes. Transfer to a food processor with the remaining filling ingredients and puree until smooth.
Now add 1 tablespoon worth of filling to each ravioli mold. Dab some water on the edge and lay the second sheet on top. Use a rolling pin to press and seal.
Remove the ravioli out of the mold and place on a parchment-lined baking sheet, covering with a damp towel. Now make the crunchy topping by cooking the breadcrumbs with olive oil, sage, salt and pepper for 4-5 minutes. Remove and set aside.
In the same skillet, heat the butter and prosciutto and cook until crisp and then add in the sage to get crispy as well. Boil the ravioli for 1-2 minutes and then stir in the butter sauce and top with the breadcrumb mixture and figs.
FAQs
No, but it’s so worth the time it takes to make for this lobster ravioli. Believe me I was scared the first time I made it, but it’s surprisingly easy!
If however you don’t want to make dough, then just use the wonton wrapper method. You can use wonton wrappers and place the filling in before sealing it and boiling.
Yes. It just can be hard to find, plus I like the added flavor of roasting the butternut squash.
Once you've assembled the ravioli, arrange them on a parchment-lined baking sheet in a single layer and freeze for 1-2 hours. Then transfer to a freezer bag and freeze for up to 3 months.
To cook, boil for an additional 1-2 minutes than the cooking time for fresh pasta or until the ravioli is floating.
Side Dish Options
Butternut squash and goat cheese ravioli is a very rich dish, so I prefer to have some veggies. Some options include:
Pro Tips/Recipe Notes
- Buy pre-cubed butternut squash to save some time.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- If the butternut squash mixture isn't thick enough, add more breadcrumbs 1 tablespoon at a time.
- Use a ravioli press to get consistently sized butternut squash ravioli.
- Use wonton wrappers if you want to save time and not make homemade pasta.
Other Pasta Recipes
If you’ve tried this butternut squash ravioli recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Ravioli
Ingredients
Fresh Pasta Dough
- 2 ½ cups all-purpose flour
- 4 eggs
- 6-8 teaspoon water
Butternut Squash and Goat Cheese Filling
- 1 medium butternut squash, peeled, seeded and diced into ½" cubes (4 cups)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 7 ounces goat cheese
- ½ cup freshly grated parmesan
- 1 egg
- ¼ teaspoon ground nutmeg
- ½ cup panko breadcrumbs
- 1 lb fresh pasta dough
- 5-6 dried figs, sliced
Browned Butter Sage Breadcrumbs
- 1 cup panko breadcrumbs
- 2 tablespoon olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 6 tablespoon unsalted butter
- ½ cup fresh sage, chopped
- 2 ounces prosciutto, diced
Instructions
Fresh Pasta Dough
- Using a stand mixer with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until it comes together and forms a ball. If your dough is too dry (which is usually the case), add water one teaspoon at a time. I usually add about 6-8 teaspoon water. If you add too much water, then add 1 teaspoon of flour to balance it out. The dough should be moist, but not too sticky. Form into a ball and cut into 4 equal size balls and wrap in plastic wrap while preparing butternut squash and goat cheese filling.
- Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
Butternut Squash Ravioli
- Preheat oven to 400°F. Place the diced squash on a baking sheet lined with aluminum foil. Toss olive oil, salt and pepper until coated. Roast for 45 minutes or until tender. Remove and allow to cool for about 10 minutes.
- Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Add in breadcrumbs to make filling thicker. You'll also want to taste and season with more salt and pepper if needed.
- Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tablespoon of the filling and place it in each well.
- Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)
- Heat large skillet over medium heat and add olive oil. Add breadcrumbs, sage, salt and pepper and cook for about 4-5 minutes or until golden. Remove and set aside in a bowl.
- In same skillet, place the butter and prosciutto in skillet and cook over medium heat until butter is browning and prosciutto is crisp. With 30 seconds left add sage leaves to get them crispy but not overdone.
- Bring large pot of salted water to boil for ravioli. Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the butter sauce. Serve in plates and top with breadcrumb mixture and figs.
Notes
- Buy pre-cubed butternut squash to save some time.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- If the butternut squash mixture isn't thick enough, add more breadcrumbs 1 tablespoon at a time.
- Use a ravioli press to get consistently sized butternut squash ravioli.
- Use wonton wrappers if you want to save time and not make homemade pasta.
Chris says
Damn that looks delicious! Never made homemade pasta. Maybe one day.