Butternut squash ravioli

SERVES: 4 | TIME: 2 hrs. | SKILL SET: Difficult


For the ravioli

  • 3 1/2 cups of white all-purpose flour 
  • 5 large eggs 
  • 2 tablespoons of water 
  • 1/2 teaspoon of salt

For the filling

  • 1/2 cup mashed, cooked butternut squash 
  • 1/4 cup of mascarpone cheese
  • 1 egg yolk
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red chilli pepper flakes 

For the sauce

  • 1/2 cup of butter (or one stick)
  • 1 tablespoon of fresh Sage 
  • 1 clove of garlic 
  • 1 tablespoon of crushed walnuts (toasted is optional)
  • 1 tablespoon of grated Parmesan cheese
  • salt and pepper to taste 


For the ravioli, in a stand mixer, mix all ingredients for about 30 seconds. Then stop, switch to dough hook, and mix until ingredients look like they're holding together (about a minute). If things look too dry, add another egg. Roll into a ball by hand and let rest for 20 mins. Divide dough into 3 parts and begin processing through pasta roller 1 through 5 using the KitchenAid stand mixer pasta attachment. 

For the filling, mix together all ingredients. Begin scooping out into small dollops on the pasta sheets (no more than 1 teaspoon). Using a spray bottle, or brush to lightly dampen the ravioli noodle. This will help bind the pasta together. Lay another sheet of pasta on top, and press down in between the filled mounds. Cut out your squares and pinch down the edges with a fork. 

Cook ravioli in boiling water for no more then 5 mins. Strain and set aside.

For the sauce, melt butter in a sauce pan over medium heat. Add garlic, Sage, salt and pepper and ravioli to the pan. Add Parmesan cheese and walnuts. Toss well so that everything is covered. Serve and enjoy!