Butternut Squash Ravioli

You may be tempted to eat the filling before you even make raviolis with it.

I have been living in Downtown Colorado Springs for about 5 months now, and discovered this particular ravioli variety at a restaurant called “Red Gravy.” It floored me. Then I fell through the floor into hell and was like, “Damn, that’s one hell of a meal!” But what kind of pasta would drive a person to such culinary extremes? Enter: butternut squash ravioli.

This ravioli doesn’t just stick to the usual suspects like meat or cheese fillings. Instead, it’s packed with a bold combination of roasted butternut squash, onions, and garlic - blended with crushed Amoretti cookies for a nutty sweetness, and finished with sharp parmesan and a spoonful of pear mostarda for a bit of tang. It's all sealed in delicate pasta made from a blend of semolina and 00 flour, ensuring each bite melts in your mouth with just enough chew.

The dish truly reaches divine levels when paired with its sauce—a nutty, aromatic sage brown butter that's kissed with the crunch of toasted pistachios. After boiling the ravioli in salty water, I sauté them in this golden sauce, giving them a gorgeous finish that’s both crispy and rich. It’s indulgence, but with all the earthy, sweet, and savory layers, it's also a celebration of balance.

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https://www.youtube.com/watch?v=C75_job36YQ

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Butternut Squash Ravioli

Yield: 10 Raviolis

Author: Todd Martin

Prep time: 1 H & 30 MCook time: 1 H & 30 MInactive time: 1 HourTotal time: 4 Hour

Ingredients

Filling

• Butternut Squash | 1
• White Onion | 1, Large
• Garlic | 1 bulb
• Amoretti Italian Cookies | 1 bag
• Parmigiano Reggiano Cheese | 1 Wedge
• Pear Mostarda | 1 Small Jar( 14 oz)
• Olive Oil
• Salt
• Pepper

Dough

• Semolina Flour | 115 g
• 00 Flour | 100g
• Eggs | 3
• Salt | 1/4 tsp

Brown Butter Sage Sauce

• Butter | 6 Tbsp.
• Sage Leaves
• Toasted Pistachios

Instructions

Filling

1. Peel and dice Butternut Squash, Onion, and Garlic. Place onto baking sheet. Drizzle Olive Oil, Salt, and Pepper. Bake at 425° F for 30 minutes.
2. After cooling, place baked vegetables into blender or food processor. Add the grated Parmigiano Reggiano Cheese, the Amoretti Italian Cookies, and the Pear Mostarda. Blend until mixture is consistent.

Dough

1. In a bowl, combine the 00 flour, the Semolina Flour, and salt. Mix together.
2. Add 2 whole eggs, plus the yolk of a third egg. Combine into flour mixture until its a dough.
3. Wrap the dough in plastic wrap and chill in refrigerator for 30 minutes.

Ravioli Assembly

1. Remove the dough from the fridge. Cut it into 2 pieces. Roll both pieces flat, large enough to fit your Ravioli Form or ice tray.
2. Place one piece of dough onto your Ravioli Form and press the convex mold into the dough, creating concave ravioli slots. Fill the slots with filling.
3. Place the second piece of dough over the Ravioli Form to cover and close the Ravioli.
4. Using a rolling pin, press down on the Ravioli Form until the edges are pinched off. Remove the individual pieces of Ravioli and place them on a plate.
5. Boil each piece of Ravioli for about 3 - 5 minutes, or until they float.

Sage Butter Sauce

1. In a sauce pan, melt 6 Tbsp. of butter.
2. Let the melted butter cook over medium-high heat until it begins to turn brown.
3. Add fresh Sage leaves and toasted pistachios. Simmer until butter absorbs flavor of the herbs and nuts.
4. Add boiled raviolis. Simmer for about 10 minutes.
5. Serve.

Notes

While the dough yields 10 Raviolis, the filling mixture will take you much farther than that depending on the size of your squash.

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