Homemade Butternut Squash Ravioli

A traditional raviloli dish from chef Dean Luttrell.


  • 2 ½ pounds butternut squash, peeled, and roughly chopped
  • 8 whole garlic cloves
  • ¼ cup olive oil
  • ½ cup fresh parmesan cheese
  • 1 Tbsp. dried sage
  • Salt and pepper to taste.
  • 1 cup flour
  • 1 egg
  • 1 ½ Tbsp. water
  • 1 tsp. olive oil
  • 1 tsp. salt


Begin making the ravioli filling. Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400 degrees for about 45 minutes, until squash is soft. Remove from the oven and mix in a food processor to combine. Add additional olive oil to the mixture to ensure a smooth consistency. Add parmesan, dried sage, and salt and pepper. Set aside.

To make the pasta, on a clean work surface, make a well with flour. Add egg, water, oil and salt to the center of the well. Mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 Tbsp. water. Knead dough for about 3-4 minutes.

With a pasta machine or by hand, roll dough out to desired thickness. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a simmer. Stir in the ravioli, and return to a simmer. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Top ravioli with olive oil and parmesan cheese, or favorite pasta sauce. Serve and enjoy!


More from this Show >

New Pioneer food co-op
Embassy Club