Homemade Butternut Squash & Sage Ravioli

Homemade Butternut Squash & Sage Ravioli

After a few days shy of a month spontaneously traveling through Italy, my homemade pasta has easily been leveled up. My favorite homemade pastas to make are tortelloni (the big ones) and ravioli, because of the creativity that you have with the fillings! Today’s pasta inspiration came from a little hole-in-the-wall in a small Tuscan town. With that being said, enjoy my Homemade Butternut Squash & Sage Ravioli that will melt in your mouth.

Now, be prepared for some delicious looking photos. So if you want, you can skip ahead to the recipe by clicking here…

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Homemade Butternut Squash & Sage Ravioli
Homemade Butternut Squash & Sage Ravioli
Homemade Butternut Squash & Sage Ravioli
Easy Homemade Ricotta & Sage Ravioli
Homemade Butternut Squash & Sage Ravioli
Easy Homemade Ricotta & Sage Ravioli

Typically, this pasta dish would be served with a browned butter sage sauce (which I am totally NOT against, because that would be delicious!!). However, I switched it up a bit to make a butternut, pecan, and sage olive oil sauce. I actually think it pairs quite well with the small hint of butternut puree in the actual pasta and the ricotta/sage filling.

Homemade Butternut Squash & Sage Ravioli
Homemade Butternut Squash & Sage Ravioli

I have definitely made pasta at home before without using a pasta machine; however, it is definitely a labor of love. Plus, pasta machines can be found at fairly decent prices, considering the amount of time they will save you!! For instance, I kneaded this pasta dough in a matter of 4 minutes, and had all of it rolled out in a matter of 10 minutes. That left me with the exciting part of adding the filling and shaping the pasta into magical goodness!

Homemade pasta, even with a pasta machine, is still partially a labor of love… but let me tell you my friends, it is 100% worth every bite you will take! There is nothing more rewarding than sitting down for dinner after making your very own fresh pasta… play a little Italian music and toss together some greens for a garden salad…. voilà!…. you have magically arrived in Tuscany, Italy for dinner time!

Homemade Butternut Squash & Sage Ravioli
Homemade Butternut Squash & Sage Ravioli

It is time to tie on our aprons and begin making homemade ravioli!

Also, I found this cute video that I think is a great video demonstrating how you would roll out, fill, and cut the ravioli… click here to watch.

Easy Homemade Butternut Squash & Sage Ravioli

Servings: 4

Ingredients

For the Homemade Pasta:

  • 3 1/4 cup "00" Flour or All-Purpose Flour, about 422 grams
  • 4 large Eggs (at room temperature), about 200 grams
  • 1/2 cup Butternut Squash Pureed, about 120 grams

For the Sage, Pecan, and Butternut Squash Sauce:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup Butternut Squash, diced
  • 1 tbsp. Sage, chopped
  • 1/4 cup Pecans, chopped

For the Ricotta & Sage Filling:

  • 1.5 cups Whole Milk Ricotta
  • 2 tbsp. Sage, finely chopped
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Black Pepper

Instructions

For the Homemade Pasta:

  • In a large bowl or on a clean surface, create a well in the middle of the flour. Add the eggs and pureed butternut squash. Knead with your hands until smooth and pliable. (If your dough is sticky, add a little more flour… If your dough is too dry, then add a splash of water.)
  • Wrap the pasta dough ball in plastic wrap and leave out in room temperature for 30 minutes.
  • In the meantime, begin making the ricotta and sage filling.
  • If using a pasta machine, split the dough up into 6-8 pieces to work with. Consistently flouring each time the pasta rolls through the machine, roll the pasta out to setting "5."

For the Ricotta and Sage Filling:

  • Place the ricotta in a strainer lined with a tea towel to drain out the excess liquids for 10 minutes in the refridgerator.
  • In a small bowl, mix together the finely chopped sage, ricotta, salt and pepper.
  • On a sheet of rolled pasta, add 1 teaspoon of the ricotta filling. Continue placing dollops of the filling on the pasta sheet until the end, leaving about 1" space inbetween. Place a similar sized pasta sheet on top. Use your fingers to smooth down and press any air pockets out of the pasta sheets to make them one. Using a pasta roller, cut out each individual ravioli and transfer to a floured surface.
  • TIP: Make sure you are constantly keeping your surface floured to prevent any sticking.
  • Bring a large pot of salted water to a boil and add in the homemade ravioli to cook for 5-6 minutes, then carefully strain the pasta.

For the Sage, Pecan, and Butternut Squash Sauce:

  • In a saucepan, stir all ingredients together. Cover with the lid, stir occasionally, and sauté for 6-10 minutes, or until the butternut squash is tender. Add salt and pepper to taste.
  • Serve warm and enjoy!

I truly hope you all enjoy this homemade Fall-inspired ravioli recipe and enjoy your evening! xxL

More Recipes You May Enjoy:

Vegan Creamy Lemon and Rosemary Pasta

Homemade Fresh Herb Pasta (Without Pasta Machine)

Summer Squash, Mushroom & Basil Pasta



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