Roasted Butternut Squash Ravioli with Cream Sauce

Italian Recipe! Roasted Butternut Squash Ravioli with Cream Sauce is a fall special that I make once a year when butternut squash is in season.

Now let me tell you, it did take me 3 hours to make this but the benefits will pay off. You can freeze them and pull them out for a quick meal or a special holiday occasion that everyone will be impressed on how good they taste. There is no way around this but to set an afternoon aside and do the work. No store bought will come close to this delicious ravioli dish with a taste of fall.

Step 1

Peel your butternut squash and cut into cubes.

Step 2

Mix with all your seasons and place in the oven for about
30 minutes turning after 15 minutes.

Step 3

Once the dough has been made and the stuffing for the ravioli has cooled off. It’s time to roll out the ravioli.

Variations

• You can make this stuffing for the ravioli with pumpkin instead or even sweet potatoes.
• There are many variations of raviolis to make but in the fall I tend to use what grows this time of year.

Ways to Serve

I served the roasted butternut squash ravioli with cream sauce  with a  salad or just greens lettuce. I use only vinegar and oil for the dressing. The roasted butternut squash ravioli with cream sauce is very rich and filling so I tend to make the sides light.

Tip

Roasted butternut squash ravioli with cream sauce is not a quick recipe to make. I make this recipe on a Sunday afternoon when I have more time and double the recipe. Then I have enough to freeze and I save some for a holiday dinner get together.

MORE RECIPES with Squash:

• Vegan Pumpkin Walnut Sauce with Penne Pasta
• Gluten Free Butternut Squash with Sage Quiche
• Savory Stuffed Pumpkin for Thanksgiving Dinner

Fall Travel Guide

• Shenandoah National Park in the Fall
• Road Trip to Saratoga Springs
  
• Things to do in Woodstock New York for Fall
• Fall in New England

4 from 3 votes

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Roasted Butternut Squash Ravioli with Cream Sauce

Roasted Butternut Squash Ravioli with Cream Sauce is a fall special that I make once a year when butternut squash is in season.

Course Main Course

Cuisine Italian

Prep Time 2 hours 30 minutes

Cook Time 36 minutes

Total Time 3 hours 6 minutes

Servings 4 servings

Calories 614 kcal

Author Lizzy Casca-Thomas

Ingredients

Butternut Squash Filling

• 1 teaspoon of garlic
• 1 teaspoon of onion powder
• 2 tablespoon of parsley
• Salt & Pepper
• 1/2 cup of the roasted butternut squash
• 1 cup of half and half
• 1/2 cup parmesan cheese
• 1 tablespoon of parsley
• 1/2 stick of butter

Ravioli Dough

• 1 cups all-purpose flour
• 1 cups semolina flour
• 1 pinch salt
• 3 large eggs
• 2 tablespoons olive oil

Instructions

1. Butternut Squash Filling

2. Cut the butternut squash into small pieces and place on a pan with 2 tablespoon of olive oil on the pan. Sprinkle spices on top and place in the oven. Roast at 400 degrees for 30 minutes. Mix it around after 15 minutes. When done place in the food processor.Spoon into the hole of the ravioli mold.

3. Butternut Squash Cream Sauce

4. Take your roasted butternut squash and place into the food processor add your half and half, butter, cheese and parsley. Return to a pot and warm up slowly and add parmesan cheese with salt and pepper. Remove once sauce begins to thicken.

5. Ravioli Dough

6. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
7. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
8. Cut dough into 4 sections. Roll out each piece of dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle and stuff with your butternut squash filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender or until they float to the top. About 6 minutes depending on thickness. Drain immediately and toss with Butternut Squash Cream Sauce on top.
9. Enjoy!

Nutrition Facts

Roasted Butternut Squash Ravioli with Cream Sauce

Amount Per Serving

Calories 614 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g94%

Cholesterol 184mg61%

Sodium 459mg20%

Potassium 319mg9%

Carbohydrates 60g20%

Fiber 2g8%

Protein 19g38%

Vitamin A 2955IU59%

Vitamin C 8.4mg10%

Calcium 256mg26%

Iron 4.3mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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