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close-up of butternut squash and goat cheese ravioli on two white plates

Butternut Squash Ravioli

This butternut squash and goat cheese ravioli is tossed in a browned butter sage sauce and topped with prosciutto and figs.
Course Pasta
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 649kcal
Author Ryan Beck


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


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.


  • 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.


Serving: 1serving | Calories: 649kcal | Carbohydrates: 67g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 237mg | Sodium: 1227mg | Potassium: 247mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 5.8mg | Calcium: 120mg | Iron: 2.2mg