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With Thanksgiving right around the corner, making ravioli from scratch may sound a bit daunting, but thank goodness, worth it. Fall flavors inspired this ravioli to make now and freeze, then serve as an appetizer while the turkey is roasting. Roasted Butternut Squash Ravioli with Sage Brown-Butter Sauce… so exquisite your guests tastebuds will give thanks!

Roasted Butternut Squash Ravioli

Serves 6



1 medium-size roasted butternut squash

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup low-fat ricotta cheese

1/3 cup grated Parmesan-Reggiano

1 1/2 pounds store-bought fresh pasta sheets OR make your own:


2 cups all-purpose flour

3 large eggs, room temperature

1 tablespoon olive oil

1 tablespoon semolina flour (for baking sheet)


2- 3 tablespoons unsalted butter

5-6 sage leaves, chiffonaded


Parmesan-Reggiano cheese

Sea salt and freshly ground black pepper

Pine nuts

Red pepper flakes, optional


Preheat oven to 375ºF. Rinse and cut squash in half lengthwise, scoop out seeds; discard.

Place squash, cut side down on a parchment-lined rimmed cookie sheet that has been sprayed with olive oil; add garlic. Roast for 30 – 45 minutes, depending on size, until very tender when pierced. Remove from oven, set aside.

Make the pasta: Create a mound of flour on a clean work surface; make a well in the center.

Whisk the eggs and oil; slowly incorporate into flour, gradually pull flour from the sides using a scraper. Knead by hand until all ingredients combine to form dough, until smooth. Rub dough with olive oil and cover tightly with plastic wrap; chill for one hour.

Using a pasta maker, run a 1/4 portion of chilled dough through the pasta machine setting gradually moving to thinnest, set on a dry, floured surface. You will need a small dish of water and a moist paper towel to lay on top of the finished ravioli.

Make the filling: Scoop squash out of shell and place 1 1/2 cups into a food processor, add roasted garlic, ricotta cheese and 1/3 cup Parmesan-Reggiano cheese, process until smooth.

Season with salt and pepper.

Lay 1 pasta sheet (homemade or store-bought) on a work surface. Place about 1 teaspoon of filling every 3 inches, brush water around filling, this will act as glue to hold the pasta together.

Place another sheet on top, press around to seal, pat out air bubbles. Using a fluted pastry wheel, cut each ravioli into a 3 by 3 inch square. Repeat then transfer ravioli to a parchment-lined baking sheet sprinkled with semolina and freeze for 30 minutes. Transfer ravioli to an air-tight freezer bag and place in freezer.

Bring a large pot of lightly salted water to boil. Gently add frozen ravioli; cook until they float to the top, 2 to 3 minutes. In a large saute pan, melt butter over medium heat. Add sage; cook until carmel in color, 2 – 3 minutes; remove from heat. Using a slotted spoon, transfer ravioli to skillet and toss ravioli until infused with flavor, about 2 minutes. Sprinkle with Parmesan-Reggiano, black pepper, sea salt and pine nuts. Add red pepper flakes for a little heat!