Roasted Butternut Squash & Garlic Ravioli

Oh my god. Preparing this meal took forever. Hours of preparation and we literally ate it in less than 20 minutes. Oh well.


It was worth it though. The rich and savory butternut squash complemented by slow roasted garlic, covered in browned butter with sage was perfect.

I warn you though. This requires a few hours of your day. And lots of arm power.

I’ve always been a fan of handmade pasta. Raviolis, fettuccine, gnocchi, all of it. But it’s tough to make. In a sense. Not having a pasta roller was the hardest part, meaning I hand rolled the pasta dough. With my handy $3 rolling pin from Walmart, I was able to roll out the dough to be paper thin…while brushing away bits of wood falling off of the pin. Too much pressure for it, I suppose.

Slow roasting the garlic was the key component to this rich ravioli. The garlic becomes sweet and loses it’s pungency, making it a great background flavor to the butternut squash.


If you’re daring, try this recipe out.


1 small butternut squash, halved and seeded
3 large garlic cloves, skins on
1/2 teaspoon sage powder (or fresh sage, finely sliced)

1. Halve your squash, hollow it out and drizzle olive oil all over.
2. Place on parchment paper (on baking sheet) cut side down and roast at 400 degrees F for 40 minutes.
3. Place your garlic cloves in the oven as well.
4. When done roasting, scoop out the flesh of the squash into a food processor (or blender) along with the peeled roasted garlic and sage powder. Puree and let cool.

3 eggs
2 cups flour
1 teaspoon olive oil
1 teaspoon salt

1. Make a large mound with your flour and create a well.
2. Add your remaining ingredients.
3. Start mixing the eggs, slowly adding in the flour.
4. You will probably experience an explosion of egg flowing uncontrollably at some point. Don’t worry, just keep mixing and combining the ingredients. If your dough is still too wet, add more flour. Add more water if it is too dry to knead.
5. Once flour has been incorporated, start kneading. Knead for 10 minutes.
6. The dough will become smooth and elastic. Once you are at this point, cut into 2 parts and wrap lightly with saran wrap. Let sit at room temperature for 1 hour.

3 tablespoons butter
1/2 teaspoon sage powder (or fresh sage, sliced thin)

1. Place the butter in a saucepan and let simmer over medium high heat.
2. Once butter has browned, add sage. Pour onto cooked ravioli.

Assembling the ravioli:

1. If you have a pasta roller, then you probably don’t need further instructions.
2. If you’re like me, get your rolling pin out and start rolling the dough. You want to keep it log shaped.
3. Roll until paper thin (this will take a while). Do the same to your other piece of dough.
4. Place 1.5 tablespoon of filling on the dough, separating at least 1 inch apart.
5. With water, wet the areas around the filling.
6. Take the other sheet of rolled out dough and place carefully on top of the filling(s).
7. Starting from the bottom, start carefully sticking the two pieces of dough together between the filling. You want to avoid any air bubbles so move upward slowly.
8. With a sharp knife, pastry scraper, or any other tool you have, cut your ravioli carefully into squares. If you’d like, you can make them circular. Make sure they are well sealed!
9. Place your ravioli on parchment paper.
10. After 20 minutes, flip your raviolis over and let sit for another 25 minutes.
11. To cook, place your ravioli in boiling water for 4-5 minutes.
12. Pour the browned butter onto your ravioli and enjoy!















2 thoughts on “Roasted Butternut Squash & Garlic Ravioli

  1. Pingback: Homemade Ravioli 2.0 | Kimchi and Kogi

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