Butternut Squash Ravioli

Chef Linda transports us to Italy with this ravioli di zucca! Serves 2 as a meal or 4 appetizer portions.



  • 1 Olivia's Organics Butternut Squash half
  • 1 tablespoon extra-virgin olive oil
  • Salt & pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Pasta dough:

  • 200 grams 00 flour (or all-purpose flour, approximately 1.6 cups)
  • 2 large eggs
  • 1/2 teaspoon extra virgin olive oil
  • Pinch of salt


  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 12 fresh sage leaves
  • 1/4 cup chopped almonds
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F.
  • Make the filling: Place the peeled and halved squash on a sheet pan. Rub with olive oil, season with salt and pepper and roast in oven for 30 minutes. Once cooled, place in a bowl, mash and mix well with salt, pepper and Parmesan cheese. Set aside.
  • Make the dough: In a Kitchen-Aid mixer or on a clean counter top, mix together the pasta dough ingredients until combined. Divide the dough into 4 sections and run each section through a pasta machine, according to the machine directions. The sheets should be rolled into a long, thin rectangle (large enough to make 2 rows of 5 or 6 raviolis across). You can also roll the dough out by hand or buy pasta sheets at an Italian market. Keep the unused dough portions and rolled sheets covered with a towel or plastic wrap while working to keep it from drying out.
  • Make the ravioli: Lay out the first sheet on a lightly floured surface and start adding the filling, using one tablespoon of squash mixture for each ravioli, leaving a 1 inch space in between each. This should yield 2 rows of 5 or 6 ravioli. Once the filling is laid out, lightly moisten the edges of the dough by brushing with a little water (or use your finger). Lay a second sheet of dough over the first and press down around the outer edges of the dough and around the mound of each ravioli. The water will help the top and bottom sheets stick together. Using a ravioli cutter, pasta cutter or knife, cut around the individual ravioli’s (into squares). Once cut, use a fork to crimp and seal the edges of each ravioli. The edges should be sealed well so that the filling doesn’t leak out during cooking. Make a second batch with the last two sheets of pasta.
  • Cook the ravioli: Bring a large pot of water to a boil. Add 2 tablespoons of salt and the ravioli, and cook for three minutes. Drain well and plate.
  • Make a quick sauce and serve: In a sauté pan, melt the butter and oil, add the sage leaves and cook for 2 minutes. Season with salt as desired. Drizzle the sauce over the ravioli, top with chopped almonds and freshly ground pepper.

Categories: Butternut Squash, Entree