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Homemade butternut squash ravioli with the most delicious roasted butternut squash and ricotta ravioli filling! Fall comfort food at its best! With a recipe option for vegan butternut squash ravioli!
Table of Contents
Those butternut squash ravioli are one of the best butternut squash dinner recipes you can imagine! The ravioli filling is made with roasted butternut squash, ricotta cheese, and a splash of fresh lemon juice. Imagine a creamy orange filling that is bursting with flavor.
Roasting the squash enhances the flavor of your ravioli filling. Adding some ricotta makes it a tad creamier. Lemon juice adds freshness.
I love to decorate this vegetarian fall dinner with fresh figs. Squash and figs go incredibly well together and make for a beautiful food pairing. Drizzle it with in olive oil roasted sage, and you have a beautifully seasoned Italian dish!
Making homemade ravioli is time-consuming but worth every minute. The flavors you get out of this food are just incredible.
I recommend preparing this recipe with homemade pasta dough – just like an Italian! 😉 You can go with a classic egg pasta dough or an eggless vegan pasta dough (you will find both versions in the linked recipe).
There are different ways to fill and fold ravioli. I will show you a super easy one! Make sure to watch the step-by-step images in the instruction section. I highly recommend using a ravioli cutter wheel to cut ravioli. This inexpensive tool is going to make them look prettier in an instant!
Feel free to use a ravioli maker if you have one at home. Although you do not need a ravioli maker, it is super easy and fun to make ravioli using your hands and a ravioli cutter wheel.
Pumpkin Ravioli – Easy Recipe Version
This recipe is made with roasted butternut squash, but if you have another favorite edible winter squash or pumpkin, feel free to use it.
You can even go with canned or homemade pumpkin puree! Making pumpkin ravioli with puree is much quicker, as you can skip the roasting process. However, this will result in compromising in flavor!
Vegan Butternut Squash Ravioli
Super easy and simple to make vegan butternut squash ravioli. Substitute regular ricotta cheese with vegan ricotta cheese. It’s widely available in grocery stores, or you can even make your own following this vegan cashew ricotta cheese recipe!
Cashew ricotta is not a silky as regular ricotta, but this will not affect the creaminess much. Have a look at the following picture to get a sense of both ricotta types!
Filling Ingredients
- Butternut Squash → In my opinion, the most delicious edible squash. It has beautiful aromas, a slightly nutty taste, and the flesh is tender and somewhat sweet once roasted.
- Ricotta Cheese → Adds creaminess to those ravioli! Can be substituted with vegan ricotta cheese!
- Lemon → For an intense and fresh citrus flavor!
See recipe card for quantities.
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Follow this recipe to prepare homemade pasta dough or use a store-bought one.
- Preheat oven to 390°F (200°C).
- Peel and wash the butternut squash. Cut into cubes and place it with one smashed garlic clove, one tablespoon olive oil, a pinch of salt and pepper in a baking dish. Toss well, then bake for 30 minutes.
- Remove the garlic clove. Puree the baked butternut squash with water, olive oil, and lemon juice using an immersion blender or food processor as smooth as possible. → The mixture is quite thick, and it’s ok if it’s not entirely smooth.
- Stir in ricotta and season to taste with ground nutmeg, salt, and pepper.
Fill Ravioli
- Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
- Spoon heaped teaspoons of filling at even intervals (two fingers apart from each other) on the upper half of the dough.
- Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
- Cut into ravioli using a ravioli cutter wheel or sharp knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
- Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!
Cook Ravioli
- Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
- Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
- Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional). Decorate with sliced figs!
Storage & Freezing Instructions
I highly recommend only cooking as many ravioli as you are going to eat. Ravioli are best when freshly cooked. Freezing ravioli is the best way to preserve them. However, sometimes it’s inevitable to have leftovers, so store cooked ravioli in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave.
Store uncooked ravioli on a floured baking tray wrapped covered with plastic wrap for a maximum of one day.
Freeze uncooked ravioli on a single layer in the freezer. Transfer to a freezer bag once frozen. Place frozen ravioli (do not thaw them first) in a pot of boiling salt water and cook for 4 minutes.
More Recipes You’ll Love
- Spinach Ricotta Ravioli
- Butternut Squash Curry
- Butternut Squash Soup with Coconut Milk
- Pumpkin Ginger Soup
- Vegan Pumpkin Alfredo Pasta
- Vegan Pumpkin Chocolate Chip Bread
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📖 Recipe
Butternut Squash Ravioli
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Ingredients
- 1 homemade pasta dough or store-bought pasta dough
Butternut Squash Ravioli Filling
- 1 lb (500 g) butternut squash peeled & cubed (Note 1)
- 1 clove garlic smashed
- 1 tbsp olive oil
- a pinch salt and pepper
- 4 tbsp water
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 cup (250 g) ricotta cheese or vegan ricotta (Note 2)
- ⅛ tsp ground nutmeg
- salt and pepper to taste
For Serving
- 4 tbsp olive oil
- 4 leaves fresh sage finely chopped
- 4 fresh figs optional
Instructions
- Follow this recipe to prepare homemade pasta dough or use a store-bought one. → You can go with a classic egg pasta dough or an eggless vegan pasta dough (you will find both versions in the linked recipe).
- Preheat oven to 390°F (200°C).
- Peel and wash the butternut squash. Cut into cubes and place it with one smashed garlic clove, one tablespoon olive oil, a pinch of salt and pepper in a baking dish. Toss well, then bake for 30 minutes.
- Remove the garlic clove. Puree the baked butternut squash with water, olive oil, and lemon juice using an immersion blender or food processor as smooth as possible. → The mixture is quite thick, and it's ok if it's not entirely smooth.
- Stir in ricotta and season to taste with ground nutmeg, salt, and pepper.
Fill Ravioli → See step-by-step images in the blog post above
- Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
- Spoon heaped teaspoons of filling at even intervals (two fingers apart from each other) on the upper half of the dough. Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
- Cut into ravioli using a ravioli cutter wheel or knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
- Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!
Cook Ravioli
- Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
- Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
- Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional). Decorate with sliced figs!
Notes
- Squash/Pumpkin: Butternut Squash can be replaced by Red Kuri Squash (Hokkaido) or Muscat Squash. Feel free to use 1 ½ cup (360g) pumpkin puree for a quicker pumpkin ravioli filling.
- Vegan Pumpkin Ravioli: It’s super simple to make a vegan version of this recipe. Use vegan ricotta (store-bought or follow this cashew ricotta cheese recipe) and a vegan cheese alternative.
- Store uncooked ravioli on a floured baking tray wrapped covered with plastic wrap for a maximum of one day.
- Freeze uncooked ravioli on a single layer in the freezer. Transfer to a freezer bag once frozen. Place frozen ravioli (do not thaw them first) in a pot of boiling salt water and cook for 4 minutes.
