Butternut Squash Ravioli Recipe

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Butternut squash ravioli recipe - Dr. Axe

Butternut squash ravioli combines so many delicious flavors and textures into one dish. This recipe includes what may be the simplest yet the best sauce for butternut squash ravioli. What’s in it? Well I’ll tell you the key ingredient: rich, creamy and nutritious grass-fed butter. (Optionally, you also go with homemade pasta sauce.)

Wondering about the butternut squash ravioli filling? As expected, the main ingredient is flavorful butternut squash, but that’s not all!  This homemade butternut squash ravioli also contains creamy goat cheese, zesty garlic and an array of brightening herbs, including thyme and sage. I’ve also included a unique and healthy addition that appeared in my roasted fennel bulb recipe — pistachios. This is a key ingredient that adds a nutty, buttery and rich flavor.

Did I mention these ravioli are actually totally gluten-free? Using a simple mixture of gluten-free flour, eggs and sea salt, this recipe allows you to enjoy pasta minus gluten, which is especially good news if you have a gluten sensitivity.

Overall, this recipe takes a little extra work … but it’s worth it. Your loved ones will agree!

Best Sauce for Butternut Squash Ravioli

If you’ve had this vegetable-centric version of ravioli before, you may already have a favorite butternut squash ravioli sauce. Of course, the best sauce for butternut squash ravioli is a matter of personal opinion, but many people will agree that a brown butter sauce like the one included in this recipe is in fact the best sauce for butternut squash ravioli.

Butternut squash ravioli recipe - Dr. Axe

The great thing about a brown butter sauce is it’s rich and tasty but light enough that it doesn’t overpower the pasta the way a butternut squash ravioli cream sauce often can. A dairy-heavy cream sauce can just be too much, leaving you feeling sluggish and wishing you could have tasted the butternut squash ravioli filling more since it’s so tasty and delicious.

Nutrition Facts

The nutrition in this gluten-free ravioli recipe is surprising outstanding. Each serving offers 476 calories and 36 grams of carbs, 31 grams of fat and 17 grams of protein. That’s a perfect balance macronutrient meal.

It also offers 162 percent Daily Value of vitamin A, 72 percent Daily Value of selenium and 105 percent Daily Value of manganese.

How to Make Butternut Squash Ravioli

Butternut squash ravioli ingredients - Dr. Axe

The steps of this recipe can be divided into three main parts: making the sauce, ravioli filling and then making the ravioli itself.

Want to have some frozen butternut squash ravioli on hand the next time you don’t feel like cooking? Make these butter squash ravioli in batches and put some in the freezer for later. If you like the idea of roasted butternut squash ravioli, simply roast the squash chunks rather than boiling them.

To get this recipe started, you’re going to melt one stick of butter in a small saucepan over medium heat and whisk continuously until the butter reaches a light-brown color (about two to three minutes), then remove from heat and pour into a small bowl.

Butternut squash ravioli step 1 - Dr. Axe

For the filling, soak the pistachios for 30 minutes in a small bowl of water.

Next, fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)

Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2–3 minutes.

In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper.

Butternut squash ravioli step 3 - Dr. Axe

Blend until smooth and set aside.

Butternut squash ravioli step 4 - Dr. Axe

Blend until smooth and set aside.

For the ravioli, whisk together the flour and salt in a large bowl.

Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.

Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.

Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there’s barely any dough left.

Butternut squash ravioli step 9 - Dr. Axe

Beat one egg in a small bowl to be used as egg wash.

Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.

Repeat the above steps for each quarter of the dough ball.

Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 to 3 minutes. Remove with a slotted spoon without damaging the ravioli.

Place a few ravioli in each bowl. Add the sauce along with optional toppings.

Divide the ravioli between 6 bowls. Top with browned butter sauce and toppings.

Just like that, your butternut squash recipe is now ready to enjoy!

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Butternut squash ravioli recipe

Butternut Squash Ravioli Recipe


  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Butternut squash ravioli combines so many delicious flavors and textures into one dish. The main ingredient is flavorful butternut squash, but that’s not all! This gluten-free dish also contains creamy goat cheese, zesty garlic and an array of brightening herbs, including thyme and sage.


Ingredients

Scale

Sauce:

  • 1 stick unsalted butter

Filling:

  • ½ cup unsalted roasted pistachios, soaked for 30 minutes
  • 1 cup butternut squash, peeled and chopped (or 15 ounces butternut squash purée)
  • 1 tablespoon unsalted butter
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon chopped garlic
  • 4 ounces goat cheese
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • 1 teaspoon pepper

Ravioli:

  • 2 cups gluten-free flour (such as Bob’s Red Mill Gluten Baking Flour or King Arthur Gluten Free Measure For Measure Flour)
  • ½ teaspoon sea salt
  • 4 eggs
  • 1 egg yolk
  • 1 egg (for egg wash)

Toppings/garnishes (optional):

  • Chopped bok choy
  • Roasted mushrooms
  • Chopped pistachios

Instructions

Sauce:

  1. In a small saucepan over medium heat, melt one stick of butter and whisk continuously until butter reaches a light-brown color (about 2–3 minutes), then remove from heat and pour into a small bowl.

Filling: 

  1. Soak pistachios for 30 minutes in a small bowl of water.
  2. Fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)
  3. Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2–3 minutes.
  4. In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside.

Ravioli:

  1. Whisk together the flour and salt in a large bowl.
  2. Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.
  3. Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.
  4. Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there’s barely any dough left.
  5. Beat one egg in a small bowl to be used as egg wash.
  6. Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.
  7. Repeat steps 3 to 6 for each quarter of the dough ball.
  8. Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 minutes. Remove with a slotted spoon without damaging the ravioli.
  9. Place a few ravioli in each bowl. Add the sauce along with optional toppings.

Notes

You can also add a homemade pasta sauce on top rather than the brown butter sauce.

  • Prep Time: 30 min
  • Cook Time: 10 min
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (164g)
  • Calories: 476
  • Sugar: 2.1g
  • Sodium: 438mg
  • Fat: 31.1g
  • Saturated Fat: 15.8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.7g
  • Carbohydrates: 36.5g
  • Fiber: 6.2g
  • Protein: 16.7g
  • Cholesterol: 221mg

Keywords: gluten-free ravioli, butternut squash ravioli

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