Squash and Ricotta Ravioli

Share this recipe:

taylor's tips

se a pasta wheel cutter for straight of wavy lines

Use a ravioli stamp for consistent shapes

Use a butter knife or paring knife if you don't have either of those!

Cozy up in the face of dreary winter temps with this warm-spiced pumpkin-y cheesy filled pasta. Get creative with shapes and fillings, sub any squash or root for the butternut squash in the recipe.

ingredients

2 cups roasted seasonal squash (butternut, acorn, even carrots), cooled and cubed

2 cups ricotta cheese

¾ cup parmesan cheese, divided

1 TB caraway seeds, toasted & ground

2 tsp nutmeg

1+ garlic clove

kosher salt

black pepper

1 stick butter

1 bunch sage

directions

Combine squash, ricotta, ½ cup parmesan, spices, and garlic in a large bowl. Blend together until mostly incorporated, with small chunks.
Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Cut the sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 ½ inches apart along the center of 1 strip. Top with remaining strip, and gently press around filling to seal. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to a sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling.
To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.
Meanwhile, begin to melt butter on low. The milk solids will fall to the bottom & begin to caramelize. The smell will get a little nuttier and the color will get brown. This is brown butter. Pull it off the stove and add fresh sage leaves. The aroma will take over, it's amazing. Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until the edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a bowl & toss gently with brown butter.

psst!
hungry yet?

let's cook these together in class!

quick fire

Total Time: 1 hour

Total Ingredients: 10

Skill Level: Intermediate

Serves: 6-8

Category: Entree, Italian

Book Now

Book your next private team event today!

Squash and Ricotta Ravioli

ingredients

directions

psst!
hungry yet?

let's cook these together in class!

JOIN OUR MAILING LIST

JOIN OUR MAILING LIST

class locations

williamsburg,
brooklyn

Book your next private team event today!

Squash and Ricotta Ravioli

ingredients

directions

psst! hungry yet? let's cook these together in class!

JOIN OUR MAILING LIST

JOIN OUR MAILING LIST

class locations

williamsburg, brooklyn

psst!
hungry yet?

let's cook these together in class!

williamsburg,
brooklyn