Go Back
+ servings
Print Recipe
4.20 from 10 votes

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.
Prep Time2 hours 30 minutes
Cook Time36 minutes
Total Time3 hours 6 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 614kcal

Ingredients

Butternut Squash Filling

  • 1 teaspoon garlic
  • 1 teaspoon onion powder
  • 2 tablespoon parsley
  • Salt & Pepper
  • 1 cup roasted butternut squash

Butternut Squash Sauce

  • ½ cup roasted butternut squash
  • 1 cup half and half
  • ½ cup parmesan cheese
  • 1 tablespoon parsley
  • ½ cup 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

Butternut Squash Filling

  • 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. Then use half for the filing and half for the sauce.

Butternut Squash Cream Sauce

  • 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.

Ravioli Dough

  • 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.
  • 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.
  • Cut dough into 4 sections. Roll out each piece of dough with a pasta machine or a rolling pin to desired thickness.
  • Lay the dough into your noodle mold and spoon into the hole of the ravioli mold. Take the second layer and lay it on top and roll out with the rolling pin to close.
  • 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.
  • Drain immediately and toss with Butternut Squash Cream Sauce on top. Enjoy!

Nutrition

Calories: 614kcal | Carbohydrates: 60g | Protein: 19g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 184mg | Sodium: 459mg | Potassium: 319mg | Fiber: 2g | Vitamin A: 2955IU | Vitamin C: 8.4mg | Calcium: 256mg | Iron: 4.3mg