Butternut Squash Ravioli

Written by on in Meals

Ravioli Dough Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons sea salt
  • 3 eggs, plus 1 for the egg wash
  • 2 tablespoons olive oil

In a large bowl whisk together the flour and salt.

Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.

Take a small piece of the dough use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet.

Place thin sheet over Ice Cube Tray for uniformed Ravioli.

Place 1 teaspoon of filling in the center. Lightly brush egg wash around the edge of the circle. Place the second dough sheet on top over the filling and cut into individual ravioli after pressing down the edges.

Butternut Squash Filling

  • 1 (10-oz.) container butternut squash puree or roast the squash cut-side-down at 400° until it’s completely soft, about 40 minutes.
  • 1 c. freshly grated Parmesan 
  • 1/2 c. ricotta
  • 1 tbsp. packed brown sugar
  • Kosher salt
  • Freshly ground black pepper

In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper. 

Grilled Shrimp

  • 2 tablespoons butter
  • 1/2 lb large shrimp, 8-10 count size, peeled, deveined and tails removed
  • salt and pepper to taste
  • 2-3 teaspoons minced garlic 
  • The juice of half a lemon
  • 1 tablespoon chopped parsley

Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning.

Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.

Add the garlic and cook for one more minute.

Stir in the lemon juice and parsley, then serve.

Brown Butter Sage Sauce

  • 1 stick organic salted butter
  • 14 leaves fresh sage or to taste

Cut the butter into large pieces and add it to a light colored pan over medium low flame.

As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.


The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.

The moment the foam subsides remove from heat. The sage should be crispy by now.

When cooking the pasta make sure to reserve a little bit of the pasta water.
Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.

Serve with freshly cracked black pepper on top.