Butternut Squash Ravioli with Brown Butter Sauce

Butternut Squash Ravioli Recipe
This ravioli is made by hand with fresh pasta dough pressed with a Roma Ravioli Maker, filled with butternut squash strained with the Roma Tomato Strainer, and topped with a savory brown butter sauce. 


1 butternut squash, cut into 1" pieces
1 teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon sage
¼ cup Parmesan cheese

1 cup Semolina
1 large egg

½ cup butter
1 teaspoon ground nutmeg
½ teaspoon dried sage
¼ teaspoon salt

collapsible steamer
medium saucepan
Roma Tomato Strainer with Pumpkin/Squash Screen
Roma Pasta Machine
Roma Ravioli Makers
Roma Stainless Steel Colander

Steam the butternut squash until soft, about 15 minutes. Once soft, load the squash into the Roma Food Strainer with the Squash Screen intact. Turn the handle until all of your squash has been pureed.

Roma Tomato Strainer

Place the squash puree into a medium saucepan with nutmeg, cinnamon, cardamom, and sage, and simmer over low heat for 20 minutes, stirring occasionally. Set aside and allow to cool while you prepare the ravioli dough.

In a medium bowl, use a wooden spoon to mix together the semolina and egg until dough begins to form. Place the dough onto a cutting board and begin kneading it until uniform, smooth, and elastic. Cover with plastic wrap and allow to rest 20 minutes.

After dough has rested, pull off a palm sized chunk, flatten with your hands, then feed into a Roma Pasta Machine on the thickest setting. Feed it through a few times to shape it. Next, run the dough through the machine until you reach the second to last setting (2 on the Roma Manual Pasta Machine, 8 on the Roma Electric Pasta Machine).

Lay out your pasta sheet, then cut circles into the dough using the bottom of the smallest of the Roma Ravioli Makers. Once you are done, grab a small bowl and fill it with water (or egg, if you prefer, but water will do the job). Place a dough circle on the top of the Ravioli Maker, place a teaspoon of your squash filling in the middle, sprinkle a little Parmesan cheese over that, then dip your finger into your water bowl and lightly coat the edges of the dough with water to better seal it. Close the Ravioli Maker tightly, and the result will be a perfect ravioli. Repeat for all of your dough and filling, taking care to work quickly as it is more difficult to work with the dough if it dries out.

Squash Ravioli made with Roma Ravioli Makers

Once you have made all of your ravioli, you may either boil them for 3 minutes or steam them for 8 minutes. Steaming reduces the risk of your ravioli falling apart (plus you should already have the steamer out from the squash anyway). While the Ravioli Maker will ensure that your ravioli are tightly sealed (particularly if you use egg to seal), homemade ravioli are more vulnerable.

While boiling or steaming, place a pan over medium heat and begin to melt your butter. Sprinkle in the sage, nutmeg, and salt. Cook until the butter and seasonings have browned, making sure to stir to keep the spices from sticking to the bottom, about 5 minutes.

Once your ravioli is done cooking, pour them into a Roma Stainless Steel Colander and allow to rest while the butter sauce finishes up (unless it's already done).

As soon as the butter sauce is ready, transfer the ravioli into bowls and cover with brown butter sauce. Serve immediately.

Sample Product Label
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