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Squash and Ricotta Ravioli

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rolling pasta with a sauce jar!

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

    1. Combine squash, ricotta, ½ cup parmesan, spices, and garlic in a large bowl. Blend together until mostly incorporated, with small chunks.
    2. 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.
    3. 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.
    4. 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: ,