Butternut Squash Ravioli — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Active Time:

2 hrs 5 mins

Total Time:

2 hrs 35 mins

Yield:

6 servings

The cheese and squash filling in these ravioli pairs perfectly with the tender pasta, toasted butter, crunchy walnuts, and peppery kale. Aromatic sage is a classic pairing for both butternut squash and brown butter, and this dish combines them beautifully. If you're looking for a comforting fall dinner that's also company-worthy, then this butternut squash ravioli recipe is just what you're looking for.

Frequently asked questions

What can you do with the leftover egg whites from the pasta recipe?

Leftover egg whites can be frozen in an airtight container for up to one year. Use them to make meringues, frittatas, a Pavlova, or macarons.

What kind of flour is best for making pasta?

We tested this recipe with Italian 00 flour, regular all-purpose flour, and finely ground semolina flour — all work well here. The type of flour you use may impact the texture of the dough, which should be the consistency of modeling clay. If the dough is too sticky, sprinkle it with additional flour, one teaspoon at a time; if it is dry and cracking, sprinkle with water, a few drops at a time.

How do I keep my ravioli from falling apart when they cook?

When filling and sealing the ravioli, pinch the edges to firmly seal the edges together. Cook the ravioli in water at a low boil so they hold together.

Notes from the Food & Wine Test Kitchen

Be careful when browning the butter. You don’t want to take it past a light brown color, since you are going to keep cooking it after adding the ravioli to the pan. If you brown it too much at first, you’ll end up with burnt butter. Use a large spider strainer when cooking the ravioli so you can scoop up more ravioli gently.

Make ahead

The pasta dough may be wrapped in plastic wrap and stored in the refrigerator for up to two days; let it come to room temperature before rolling and shaping. The ravioli filling can be made and refrigerated, and kept covered for up to five days.

To freeze the ravioli, make, fill, and cut them as directed. Cook in batches in boiling salted water for 1 minute. Drain the ravioli well, then let it air-dry in a single layer on a large rimmed baking sheet until the pasta is dry to the touch, turning as needed, about 45 minutes. Freeze the ravioli uncovered until firm, about 15 minutes. Transfer it to a large, resealable freezer-safe container and freeze for up to three months. When you are ready to use the ravioli, cook it from frozen until the ravioli are al dente and float to the surface, about five minutes.

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Ingredients

2 cups cubed butternut squash (from 1 small [about 1 1/2 pounds] squash)
1/8 teaspoon ground nutmeg
1 large garlic clove, smashed
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
10 large eggs
2 1/3 cups (about 10 ounces) all-purpose flour, plus more as needed
1 ounce goat cheese, crumbled (1/4 cup)
1/2 ounce pecorino Romano cheese, grated with a Microplane grater (about 2 tablespoons), plus more for garnish
1 teaspoon whole milk
3/4 cup roughly chopped walnuts
1/2 cup (4 ounces) unsalted butter
1/4 cup loosely packed fresh sage leaves (from 1 [1/4-ounce] package)
2 cups packed torn kale (from 1 [9-ounce] bunch)

Directions

Preheat the oven to 400°F. Toss together the squash, nutmeg, garlic, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper on a large rimmed baking sheet until evenly coated; spread into a single layer. Bake the squash in the preheated oven until fork-tender, about 35 minutes, stirring once halfway through baking time.
Meanwhile, whisk together 2 whole eggs, 8 egg yolks, and the remaining 1 tablespoon oil in a medium bowl. Reserve the egg whites for another use. (Egg whites may be frozen in an airtight container for up to 1 year.) Place the flour in the bowl of a stand mixer fitted with a dough hook attachment. With the mixer running on low speed, slowly add the egg mixture. Beat until mostly incorporated, 30 to 40 seconds (there will be some loose flour in the bottom of the bowl). Beat on low speed until the dough is smooth and flour is incorporated, 2 to 4 minutes, stopping once or twice to scrape the dough from the hook and press it into the loose flour in the bottom of the bowl. Transfer the dough to a clean work surface, and knead by hand until elastic, 3 to 5 minutes. (Dough should be the consistency of modeling clay.) If the dough is too sticky, sprinkle it with additional flour, 1 teaspoon at a time; if it is dry and cracking, sprinkle with water, a few drops at a time. Wrap the dough in plastic wrap, and let it rest at room temperature at least 30 minutes or up to 2 hours before rolling and shaping.
Transfer the roasted squash to a large bowl; gently mash using a fork or potato masher until it is smooth, about 1 minute. Stir in the goat cheese, pecorino, and milk until evenly combined; you should have about a cup of filling. Set aside, uncovered, until ready to use.
Cut the rested pasta dough into 4 equal pieces, and cover them loosely with plastic wrap. Working with 1 piece at a time, flatten the dough to 1/4-inch thickness, about 5- x 4-inches. Lightly dust with additional flour. Roll the dough, starting on the 5-inch side, once through a pasta machine set on the widest setting. Fold the dough into thirds (like a letter); roll it through the widest setting once more, with the folded edge first. Repeat the folding and rolling process once more. Continue rolling the pasta through the machine at successively narrower settings, twice per setting; the dough should be thin enough to see the outline of your hand. Set the dough aside on a lightly floured work surface, and cover it with a clean kitchen towel. Repeat the process with remaining dough pieces.
Bring a large pot of salted water to a boil over medium-high. Place 1 dough sheet on a floured work surface. Trim the edges to create 1 (24-inch-long) rectangle; cut the dough sheet in half lengthwise (about 2 to 2 3/4 inches wide). Spoon 10 teaspoons of the filling, about 2 fingers apart, in a single row down the center of the dough. Lightly brush water around the filling; cover with the other dough sheet half, and smooth the dough sheet using your fingertips, working around the filling to press any air bubbles out. Press to seal the edges and sides together. Using a fluted or straight pastry cutter or sharp knife, cut between the fillings to create 10 ravioli (2- to 2 1/2-inch squares). Place the ravioli in an even layer on a large rimmed baking sheet dusted with additional flour; cover with a clean kitchen towel. Repeat the process 3 more times using the remaining dough sheets and filling.
Heat the walnuts and butter in a large skillet over medium, stirring occasionally, until the butter is melted, 3 to 5 minutes. Add the sage; cook, stirring constantly, until the butter is light brown and has a nutty aroma, 4 to 5 minutes. Remove from heat.
Add half of the ravioli (20) to boiling water; cook over high until al dente and the ravioli rise to the surface, about 3 minutes. Using a slotted spoon or spider, quickly transfer the ravioli directly to the brown butter in the skillet. Repeat the process with the remaining ravioli.
Return the skillet heat to medium; add the kale and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, gently tossing occasionally, until the kale is wilted and the ravioli are fully coated, about 2 minutes. Garnish with additional pecorino.