• 1 tub ricotta
  • 500gr butternut squash cooked flesh
  • 1/8 to 1/4 tsp cayenne pepper
  • salt and pepper
  • fresh pasta
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • handful sage

Buternut Raw Sliced    I’m Italian and I just adore pasta…no big surprise there. I cook with dried pasta every single week and make it in as many ways as there are pasta shapes.  But fresh pasta to me is in a league of it’s own, I just can’t get enough.  When I take the extra few minutes to make it, I make a huge batch. I can freeze a bunch of it raw and have it available for future meals.

Ravioli freezes extremely well which is why I take the time to make a lot instead of only making enough for one meal.

Although I enjoy butternut squash, it’s sweetness gets to me after a while.  So I decided to see if by adding some ricotta and some spice, if I could balance out that sweetness.

Butternut Raw Cut Side Down Headed into OvenButternut Once Cooked

How to make the ravioli:

  • To cook the butternut squash I cut it lengthwise, drizzled the cut side with olive oil and seasoned with salt and pepper. I set it cut side down on an aluminum lined baking sheet and baked at 425F for 45 min to an hour.
  • Scoop out the flesh into a bowl and let cool
  • Add in the salt, pepper, ricotta and cayenne and mix until well combined.
  • Fill your fresh pasta with the filling. ( I made a batch of pasta using two eggs and 200gr flour, and I had ample pasta to make all my ravioli….although this will depend on how much you stuff them and what size ravioli you make).
  • The mold I used made 36 medium ravioli per tray and I had enough pasta and filling to make 7 trays worth.
  • Depending on our appetite we usually cook up a tray for 1 to 2 ppl.


Ricotta Filling Before MixedRicotta Filling Once Mixed

How to make my ravioli sauce:

  • My sauce of choice is a broth type sauce, a lovely complement to the ravioli.  It’s less heavy and rich than the usual butter sage sauce and the white wine gives it a nice acidity. It reminds me of a type of sauce my nonno would make.
  • I preheat my sautée pan on med high heat and add the butter and sage, letting the sage crisp up  a bit. *** you can set aside a few of the crisp sage leaves for garnish at the end.
  • Ravioli Once Filled RawThen I add the wine and chicken broth and let reduce slightly.
  • Season with pepper and dried chili if desired.
  • Toss in the cooked ravioli with a pat of butter and sautée for about a minute.
  • Serve with a drizzle of olive oil over top and grated parmesan.
  • ***This makes enough sauce for one tray of my medium ravioli.