These Butternut Squash Ravioli are hands down my favorite ravioli! Made with my super easy fresh pasta dough and filled with pureed butternut squash, crispy Amaretti cookies, Parmesan cheese and then tossed in a simple sage butter sauce. Yes, this is the perfect recipe for Thanksgiving dinner or any other cozy nights ahead.

This is one of those dishes that can really bringing you back to Italy. Pumpkin Ravioli or Tortelli with Amaretti are typical from the north of Italy, I would say that if you will ever visit Bologna, Ferrara or Mantova, this is a dish you must try. It personally brings me back to my University period and to a completely different cuisines that I discovered little by little during those years.

Now, if you are in a search for a 30 minutes dinner, this is not the recipe. When you make fresh pasta you know that you will invest a fair amount of time, but trust me these Ravioli will be so so worth at the end, that you will thank me 🙂

Butternut Squash Ravioli Ingredients

Durum Wheat Flour, or Fine Semolina Flour (Semola di Grano Duro Rimacinata)
Egg
Water
Butternut Squash or Acorn Squash
Amaretti Cookies
Parmesan Cheese
Egg
Salt
Pepper
Nutmeg
Fresh Sage
Unsalted Butter

Butternut Squash Ravioli with Amaretti and Parmesan Cheese

Recipe by Giada

Prep time

hours

Cooking time

minutes

Makes

Ingredients

Make Fresh Pasta following this recipe
500g Butternut Squash or Acorn Squash (cooked)
20 Amaretti Cookies (crumbled)
10 Leaves of Sage
200g of Butter (if you make all the ravioli)
100g Parmesan Cheese (shredded)
1 Egg yolk
A pinch of nutmeg, salt, pepper

Directions

Make the filling. Halve butternut squash or acorn squash, remove seed and wrap it in aluminum foil. Bake it at 225°C for about 30 minutes or until the squash is tender. Let it cool down.
Transfer the squash into a bowl (without the skin) and smash it with a fork or a food processor. Add the Amaretti crumbs, egg yolk, nutmeg, Parmesan cheese, salt and pepper. Mix until well combined.
Make the Ravioli. Roll the pasta dough into lasagna sheets and place one teaspoon of filling like shown in the fresh pasta recipe.
Prepare the sauce. In a large pan melt butter with sage for a few minutes, paying attention not to burn the butter.
Cook them. Bring a large pot of water to a boil, salt the water and pour a tablespoon of extra virgin olive oil in it. This will prevent your ravioli from sticking to each other while cooking. Do not cook the ravioli all together, but divide them in to batches.
Drain the ravioli and toss them in the pan with butter and sage. Toss them for a few seconds and serve them right away with more grated parmesan or like in my case smoked ricotta on top.

Can I prepare Butternut Squash Ravioli in advanced?

Yes! you can make them even weeks before Thanksgiving and freeze the. What I usually do is to place the ravioli on a baking tray dusted with semolina flour, keep them distanced to each other, cover the tray with cling film and freeze them. Once frozen, you can collect the ravioli in a airtight container or a keep them into freezer bags.

How should I cook Frozen Ravioli?

Boil them while they are still frozen. If you will defrost them before time, they will get sticky and completely ruined.

Are ravioli fried?

No! ravioli aren’t like dumplings and you should just toss them long enough to to cover them evenly with their dressing. Any longer tossing will just ruin the delicate pasta dough.