Giant Butternut Squash Ravioli Recipe

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Giant Butternut Squash Ravioli
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  1. Make filling: Preheat oven to 425º. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.
  2. Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg. Add salt and pepper to taste.
  3. Assemble ravioli: Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside. Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water. Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.
  4. Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide. Cut ravioli between filling to make 4-in. squares. Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)
  5. To serve: In a saucepan, boil broth until reduced by a third. Add butter; keep warm.
  6. Preheat oven to 150° and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.
  7. Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.
  8. *Shortcuts: Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli, or from ($6.79 for 16 oz.; 5-lb. minimum order). You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling. For a recipe for chicken broth, see /chickenbroth.
  9. Make ahead: Make filling (through step 2) and chill overnight. Fill ravioli (through step 4) and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.
  10. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3170.34 Kcal (13274 kJ)
Calories from fat 1800.94 Kcal
% Daily Value*
Total Fat 200.1g 308%
Cholesterol 160.85mg 54%
Sodium 4260.54mg 178%
Potassium 1404.58mg 30%
Total Carbs 236.72g 79%
Sugars 43.77g 175%
Dietary Fiber 26.16g 105%
Protein 120.17g 240%
Vitamin C 35.1mg 59%
Vitamin A 1.7mg 56%
Iron 6.6mg 37%
Calcium 1628.6mg 163%
Amount Per 100 g
Calories 238.53 Kcal (999 kJ)
Calories from fat 135.5 Kcal
% Daily Value*
Total Fat 15.06g 308%
Cholesterol 12.1mg 54%
Sodium 320.56mg 178%
Potassium 105.68mg 30%
Total Carbs 17.81g 79%
Sugars 3.29g 175%
Dietary Fiber 1.97g 105%
Protein 9.04g 240%
Vitamin C 2.6mg 59%
Vitamin A 0.1mg 56%
Iron 0.5mg 37%
Calcium 122.5mg 163%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 79.3
  • 86

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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