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buttternut squash ravioli on a plate with fresh figs
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5 from 2 votes

Butternut Squash Ravioli

Homemade butternut squash ravioli with the most delicious roasted butternut squash and ricotta ravioli filling! Fall comfort food at its best!
Course Mains
Cuisine Italian
Keyword butternut squash ravioli, homemade ravioli, pumpkin ravioli, pumpkin ravioli filling
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 567kcal
Author Aline Cueni


Butternut Squash Ravioli Filling

  • 1 lb 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 ricotta cheese or vegan ricotta (Note 2)
  • tsp ground nutmeg
  • salt and pepper to taste

For Serving

  • 4 tbsp olive oil
  • 4 leaves fresh sage finely chopped
  • 4 fresh figs optional


  • 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!


  1. 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.
  2. 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. 
  3. Store uncooked ravioli on a floured baking tray wrapped covered with plastic wrap for a maximum of one day.
  4. 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. 


Calories: 567kcal | Carbohydrates: 46g | Protein: 10g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 21mg | Sodium: 309mg | Potassium: 450mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6667IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 3mg