Fresh Butternut Squash Ravioli in Sage Broth

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Cooking restaurant quality food at home can seem daunting at times. I love re-creating meals from favorite restaurants in my own home kitchen and it is often just a matter of knowing the simple steps to pulling off a 4 star dish.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Our family has a Saturday afternoon pasta tradition.  It’s a treat to slow down for a little while and enjoy the lunch table without having to rush.  This homemade ravioli gives me superstar status and it gets everyone in the kitchen.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

STEP ONE: MAKE FRESH PASTA DOUGH

For me this is the most exciting step. Theres a huge satisfaction when making your own pasta.

INGREDIENTS

2 cups (10 ounces) all-purpose flour

3 large eggs

Cold water, as necessary

DIRECTIONS

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Add flour to bowl of KitchenAid® 13-Cup Food Processor. Pulse to break up clumps.

Add eggs, one at a time until a ball of dough forms. If the dough is crumbly, add a teaspoon of cold water until ball forms. Make sure your dough is not too sticky.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Transfer dough to a parchment line cutting board. With hands, knead until the dough is smooth, shiny and a little elastic, about 3 minutes.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Cover with plastic wrap and let dough sit for at least a half hour before rolling out. Move on to step #2.

STEP TWO: RAVIOLI FILLING

This is my basic go to filling but you could get really creative. Try different spices, use pumpkin squash and cinnamon or I’ve even been thinking about a chocolate ricotta filling.

INGREDIENTS

1 medium butternut squash

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 cup whole milk ricotta

DIRECTIONS

Bring two cups water to bowl in a medium stockpot with steamer insert.

Peel squash. Cut in half and remove seeds. Cut into 1” cubes. (Yield about 2 cups)

Place cubed squash in a steamer insert and cover.

Steam for 10 minutes or until fork tender. Transfer steamed squash to food processor.  Add butter, oil, salt and pepper and mix on medium until mixture is smooth. Cool down.

Add ricotta cheese and refrigerate until ready to fill ravioli.

STEP THREE: MAKE PASTA SHEETS

The key to success is making sure the dough doesn’t get too dry.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

DIRECTIONS

Divide the pasta into four flat disks. Cover with plastic wrap so they don’t dry out.

One at a time, dust disk with flour and roll through KitchenAid® Pasta Roller Attachment set to wide.

Feed dough through roller three times, adjusting to a thinner setting with each roll. Pasta should look like a very thin sheet you can almost see through.

Lay flat on parchment paper covered with a damp towel. Roll out remaining three disks. Make sure the pasta does not dry out.

Trim pasta sheets to form uniform rectangles the width of the KitchenAid® Ravioli Maker interior.

STEP FOUR: FILL RAVIOLI

Flour is your friend during this process. Use it generously so the dough does not stick to the roller.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Fold a sheet of pasta in half and slide the folded end in between the forming rollers. Rotate the handle one-quarter turn to feed the sheet into the KitchenAid® Ravioli Maker.

Pull the two loose ends of the sheet apart and drape each end over the smooth metal rollers. Place the hopper on top of the sheets of dough between the loose ends and push down until you hear a clicking sound.

Add ravioli filling into the KitchenAid® Ravioli Maker with a spoon, filling the entire area in evenly.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Turn the handle on the KitchenAid® Ravioli Maker and watch the bottom to ensure the finished ravioli sheets are feeding through properly.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Leave the finished sheets for 15 minutes to dry and rest. Tear off individual ravioli along the perforations.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Fresh Butternut Squash Ravioli in Sage Broth Recipe

STEP FIVE: MAKE SAUCE

INGREDIENTS

2 tablespoons unsalted butter

1-2 shallots, finely chopped (2 tablespoons)

1/3 cup fresh sage leaves, minced (2 tablespoons)

1 cup chicken or vegetable broth

1 lemon, zested and juiced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

DIRECTIONS

Melt butter in heavy skillet over medium heat.

Add shallots and sage; Sauté until fragrant, about 30 seconds.

Add broth. Increase heat and simmer for 3-5 minutes. Liquid will reduce slightly.

Remove from heat and stir in lemon zest and 2 tablespoons lemon juice.

Season with salt and pepper to taste. Set aside for cooked ravioli.

STEP SIX: COOK RAVIOLI

INGREDIENTS

2 ounces Parmesan cheese

1 sprig fresh sage leaves

DIRECTIONS

Bring a few quarts of water and 1 teaspoon salt to a boil in a large stockpot with lid.

Start with 2 cups of ravioli, cook at a simmer for 2-3 minutes, stirring often. Do not rapid boil ravioli as it will break apart in water.

With a slotted spoon, lift the ravioli and transfer to a serving bowl. Repeat with other half of ravioli or freeze it for another night.

Toss cooked ravioli with sauce.

Sprinkle with Parmesan and garnish with a sage leaf.

AND finally, SERVE WARM! BON APPETITO

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Fresh Butternut Squash Ravioli in Sage Broth Recipe

Fresh Butternut Squash Ravioli in Sage Broth

INGREDIENTS

For the pasta dough

2 cups (10 ounces) all-purpose flour

3 large eggs

Cold water, as necessary

For the ravioli filling

1 medium butternut squash

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 cup whole milk ricotta

For the sage broth

2 tablespoons unsalted butter

1-2 shallots, finely chopped (2 tablespoons)

1/3 cup fresh sage leaves, minced (2 tablespoons)

1 cup chicken or vegetable broth

1 lemon, zested and juiced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

For garnish

2 ounces Parmesan cheese

1 sprig fresh sage leaves

DIRECTIONS

Make fresh pasta dough

Add flour to bowl of food processor. Pulse to break up clumps.

Add eggs, one at a time until a ball of dough forms. If the dough is crumbly, add a teaspoon of cold water until ball forms. Make sure your dough is not too sticky.

Transfer dough to a parchment line cutting board. With hands, knead until the dough is smooth, shiny and a little elastic, about 3 minutes.

Cover with plastic wrap and let dough sit for at least a half hour before rolling out.

Make ravioli filling

Bring two cups water to bowl in a medium stockpot with steamer insert.

Peel squash. Cut in half and remove seeds. Cut into 1” cubes. (Yield about 2 cups)

Place cubed squash in a steamer insert and cover.

Steam for 10 minutes or until fork tender. Transfer steamed squash to food processor.  Add butter, oil, salt and pepper and mix on medium until mixture is smooth. Cool down.

Add ricotta cheese and refrigerate until ready to fill ravioli.

Make pasta sheets

Divide the pasta into four flat disks. Cover with plastic wrap so they don’t dry out.

One at a time, dust disk with flour and roll through KitchenAid pasta attachment rollers set to wide.

Feed dough through roller three times, adjusting to a thinner setting with each roll. Pasta should look like a very thin sheet you can almost see through.

Lay flat on parchment paper covered with a damp towel. Roll out remaining three disks. Make sure the pasta does not dry out.

Trim pasta sheets to form uniform rectangles the width of the ravioli roller interior.

Fill ravioli

Fold a sheet of pasta in half and slide the folded end in between the forming rollers. Rotate the handle one-quarter turn to feed the sheet into the machine.

Pull the two loose ends of the sheet apart and drape each end over the smooth metal rollers. Place the hopper on top of the sheets of dough between the loose ends and push down until you hear a clicking sound.

Add ravioli filling into the hopper with a spoon, filling the entire area in evenly.

Turn the handle on the attachment and watch the bottom to ensure the finished ravioli sheets are feeding through properly.

Leave the finished sheets for 15 minutes to dry and rest. Tear off individual ravioli along the perforations.

Make sauce

Melt butter in heavy skillet over medium heat.

Add shallots and sage; Sauté until fragrant, about 30 seconds.

Add broth. Increase heat and simmer for 3-5 minutes. Liquid will reduce slightly.

Remove from heat and stir in lemon zest and 2 tablespoons lemon juice.

Season with salt and pepper to taste. Set aside for cooked ravioli.

Cook ravioli

Bring a few quarts of water and 1 teaspoon salt to a boil in a large stockpot with lid.

Start with 2 cups of ravioli, cook at a simmer for 2-3 minutes, stirring often. Do not rapid boil ravioli as it will break apart in water.

With a slotted spoon, lift the ravioli and transfer to a serving bowl. Repeat with other half of ravioli or freeze it for another night.

Toss cooked ravioli with sauce.

Sprinkle with Parmesan and garnish with a sage leaf.

Serve warm.

Fresh Butternut Squash Ravioli in Sage Broth Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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KitchenAid® Ravioli Maker
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  • Carolyn Bingley Andrews

    Wouldn’t it be possible to make the pasta dough in the KitchenAide mixer using the dough hook instead of the food processor? This looks like a great recipe. I love butternut squash and ravioli. What a great combo!

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