Butternut Squash Ravioli


  • Butternut Squash (1/2 cut into 1/2 inch cubes)
  • Onion (Diced)
  • Garlic (4 cloves)
  • Brown sugar (1 tablespoon)
  • Ricotta Cheese (1/4 cup)
  • Flour (2 cups)
  • Eggs (4)
  • Sage (10 leaves)
  • Butter (3 tablespoons)
  • Lemon juice (1 tablespoon)
  • Parmesan Cheese
  • Olive oil


In a baking sheet, place the butternut squash, onion and garlic. Drizzle olive oil and season it with salt and pepper. Give it a rough mix with your hands and bake it in a preheated oven at 425oF (220oC) for 30 minutes.

Let the mixture cool and then add it to a food processor with brown sugar and 1/4 cup of ricotta cheese. Blend it to a fine paste.

In a mixing bowl, add flour and make a well and then add the eggs into the well with a tablespoon of olive oil. Using a fork beat the eggs and slowly start mixing the flour into the egg and then using your hands knead it into a dough. Wrap the dough in a plastic wrap and leave it for 30 minutes.

Divide the dough into quarters and then roll out the dough a little using a rolling pin. If you have a pasta maker use that to roll out the dough into a thin sheet or you can just continue using the rolling pin to do so. Make two such pasta sheets.

Place one sheet and then scoop out a tablespoon of the butternut squash mixture and place it on the sheet and keeping two finger distance add another scoop of the mixture and keep repeating.

Dip your finger in water and then rub around circumference of the pasta and around the mixture. Place the second pasta sheet over and press down the top sheet around mixture and seal it well.

If you have a ravioli stamp or pasta rolling cutter using that or using a knife just cut into squares or whatever shape you want.

In a pot of boiling water, add the ravioli and season it with some salt. Cook for 2-3 minutes or until the ravioli start floating. Scoop out the raviolis into a plate.

In a pan, melt the mutter and then add the sage into it. Cook till the butter has a golden brown shade and add the lemon juice. Add the raviolis into the pan and stir it carefully and then serve it with some grated parmesan cheese.


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