Homemade Butternut Squash Ravioli with Brown Butter & Toasted Hazelnuts

There’s nothing quite like the warmth and satisfaction of a truly homemade meal, especially when it involves fresh pasta. This recipe for Homemade Butternut Squash Ravioli with Brown Butter and Toasted Hazelnuts is a culinary journey that promises to comfort your soul and delight your palate. It’s a celebration of seasonal flavors, combining the naturally sweet and creamy essence of butternut squash with the rich depth of mascarpone, all encased in tender, handmade pasta pockets and crowned with a fragrant sage brown butter sauce and crunchy hazelnuts. Perfect for a cozy evening, a special family dinner, or simply when you crave an exquisite plate of Italian comfort food.

The Undeniable Charm and Versatility of Butternut Squash

Butternut squash holds a special place in the culinary world, and it’s undoubtedly one of my absolute favorite vegetables. Its versatility is remarkable, transforming beautifully whether mashed, roasted, pureed, or even baked into sweet treats. When mashed, it offers a wonderfully thick, starchy texture that is inherently sweet, subtly earthy, creamy, and profoundly comforting. It’s this natural sweetness and creamy consistency that makes it an ideal candidate for a delectable pasta filling, providing a luxurious base that pairs perfectly with rich cheeses and aromatic herbs.

Beyond its starring role in ravioli, the possibilities with butternut squash are truly endless. Imagine it cubed and roasted to perfection, then tossed with tangy goat cheese and your favorite pasta shape for a simple yet elegant meal. Or consider it pureed with a touch of cream, yielding a velvety, flavorful soup that warms you from the inside out on a chilly day. Its distinctive flavor profile also lends itself beautifully to savory-sweet applications, often appearing in baked goods like moist muffins, adding both moisture and a delicate sweetness. Furthermore, it’s a nutritional powerhouse, rich in vitamins, minerals, and fiber, making it a healthy and delicious addition to any diet.

One practical advantage of butternut squash, compared to other squash varieties, is its generous yield of edible flesh. Its unique shape features a small seed cavity localized primarily in the bulbous base, leaving the entire length of its neck solid and meaty. This means more delicious squash for your culinary creations and less waste, making it a truly rewarding and economical vegetable to work with for large batches or multiple dishes.

Explore More Butternut Squash Delights

• Crispy Butternut Squash Fries: A healthier, flavorful alternative to traditional potato fries.
• Maple Five-Spice Roasted Butternut Squash: A fragrant and caramelized side dish perfect for any seasonal meal.
• Butternut Squash Macaroni and Cheese: Elevate your classic mac and cheese with a hidden vegetable boost and creamy texture.
• Butternut Squash Pasta Sauce: A creamy, healthier take on Alfredo, bursting with vibrant fall flavor.

The Rewarding Process of Crafting Homemade Ravioli from Scratch

On a recent day, with the howling wind outside beckoning for something truly comforting and soul-warming, my thoughts immediately turned to homemade pasta. There’s an unparalleled satisfaction that comes from creating fresh pasta from scratch – the rhythmic kneading of the dough, the careful rolling into silken sheets, and the meticulous shaping of each delicate parcel. It’s a therapeutic and meditative process that culminates in an incredibly rewarding meal, far superior in taste and texture to any store-bought alternative. Roasting a butternut squash felt like the perfect starting point for crafting a chewy, tender, and uniquely flavorful homemade ravioli filling.

Mastering the Golden Butternut Squash and Mascarpone Filling

The journey to perfect ravioli begins with properly preparing the star ingredient: the butternut squash. I started by halving the squash, meticulously scooping out the seeds, and drizzling the cut sides with a touch of good quality olive oil before baking it in a hot oven. Roasting the squash until it’s wonderfully soft, tender, and slightly caramelized is a crucial foundational step. This process not only deepens its inherent sweetness but also concentrates its natural flavors, creating a rich and complex base for our filling. The delightful aroma wafting from the oven as it bakes is, in itself, a surefire way to warm both your kitchen and your spirit.

Once the roasted squash is cool enough to handle, the tender, golden flesh is carefully scooped out and combined with finely diced onion that has been gently sautéed until soft and translucent. Aromatic fresh sage, minced finely, is added to the mixture, contributing a beautiful herbaceous note that perfectly complements the squash’s sweetness. To achieve that irresistibly creamy and smooth texture, a generous dollop of rich mascarpone cheese is folded in. Mascarpone, with its velvety consistency and mild flavor, binds the filling beautifully and adds an extra layer of decadence and richness. A simple seasoning of salt and freshly ground black pepper ensures the flavors are perfectly balanced, creating a harmonious and utterly delicious filling that is robust enough to stand on its own, yet delicate enough for fresh pasta.

The Art of Assembling Your Exquisite Ravioli

With the delectable filling ready, it’s time to bring the ravioli to life. The foundation is, of course, the freshly made pasta sheets. If you’re new to making pasta, don’t be intimidated; the process, though requiring a bit of patience, is incredibly rewarding. You’ll roll out long, thin sheets of homemade fresh pasta, aiming for a consistency that is pliable yet firm enough to hold the filling without tearing. The thinness of the pasta is key for that delicate bite and perfect al dente texture once cooked.

Next, carefully place teaspoonfuls of the creamy butternut squash mixture about an inch (2.5 cm) apart along one half of a pasta sheet. This precise spacing is vital to allow for proper sealing and to prevent the ravioli from bursting during cooking. Once all the filling dollops are in place, gently fold the other half of the pasta sheet over the filling. Using dampened fingers or a small brush with water, press firmly around each mound of filling, meticulously sealing the edges to prevent any delicious contents from escaping during cooking. It’s crucial to eliminate any air pockets around the filling to ensure a tight seal.

A pizza cutter or a sharp knife is then used to cut the pasta into individual squares, each encasing a perfect, plump parcel of filling. For an extra secure seal and an aesthetically pleasing, classic finish, the cut edges can be gently folded under and then crimped with the tines of a fork, creating those signature ravioli ridges. Repeat this process diligently with all remaining pasta sheets and filling until all your beautiful ravioli are formed.

These handmade ravioli are now ready for their brief bath in gently boiling, salted water. The cooking time for fresh ravioli is remarkably short, typically just until they float to the surface and are tender, usually around 5-7 minutes. The result is a chewy, satisfying pasta that perfectly cradles the sweet and savory filling, a true testament to the joy of cooking from scratch.

The Perfect Companion: Aromatic Brown Butter and Toasted Hazelnuts

While the butternut squash and mascarpone filling is undeniably the star of this dish, the accompanying sauce acts as its elegant supporting cast, elevating the entire experience to new heights of flavor and sophistication. For these exquisite ravioli, a simple yet incredibly flavorful brown butter and toasted hazelnut sauce is the ideal accompaniment. Brown butter, or “beurre noisette” as it’s known in French cuisine, is a culinary marvel created by gently cooking unsalted butter until its milk solids turn a rich, nutty golden-brown. This meticulous process imparts a deeply complex, caramel-like flavor and an intoxicating aroma that is simply irresistible.

To prepare this exquisite sauce, unsalted butter is melted in a wide, light-colored pan over medium heat. As it cooks, it will foam, then the milk solids will begin to settle at the bottom and turn golden, then a beautiful amber. Watch it carefully and swirl the pan occasionally to ensure even browning. The moment it achieves that beautiful hazelnut color and emits a fragrant, nutty aroma, immediately remove it from the heat to prevent burning, as butter can go from perfectly browned to burnt very quickly. Into this liquid gold, add the chopped, pre-toasted hazelnuts. The hazelnuts contribute a delightful textural crunch and a complementary earthy, nutty flavor that pairs beautifully with the brown butter and the subtle sweetness of the squash. A splash of chicken stock (or vegetable stock for a vegetarian option) is then added to create a light, emulsified sauce that perfectly coats each tender ravioli, enhancing every bite.

The inherent brown-sugary sweetness of the butternut squash filling finds its perfect match in this simple, yet profoundly flavorful, brown butter sauce. The toasted hazelnuts add not just a welcome crunch but also another layer of rich, earthy flavor, creating a wonderfully balanced and textural experience that engages all the senses. This dish would also be equally delicious with an incredible Sage and Brown Butter Sauce, adding an extra herbaceous dimension to the nutty butter, making for a truly dynamic flavor profile.

To finish this culinary masterpiece and add a final touch of perfection, freshly shaved Parmigiano-Reggiano cheese is sprinkled generously over the top. The nutty, salty notes of the aged cheese provide a perfect counterpoint to the sweetness of the squash and the richness of the butter, tying all the diverse flavors together in a harmonious symphony. A vegetable peeler works wonders for creating delicate shavings and curls of Parmigiano-Reggiano, adding both an elegant visual appeal and an additional burst of savory flavor to each serving.

Embrace the Art of Homemade Italian Cuisine

Making butternut squash ravioli from scratch is more than just cooking; it’s an immersive culinary experience. From the therapeutic act of kneading fresh pasta dough to the meticulous process of filling and shaping each delicate parcel, every step contributes to a meal that is deeply satisfying on multiple levels. The effort invested is richly rewarded with flavors and textures far superior to anything store-bought, tasting of authentic Italian tradition and home cooking. It’s a dish that speaks of care, craftsmanship, and a deep appreciation for good food made with love.

Whether you’re a seasoned pasta maker or embarking on your first homemade ravioli adventure, this recipe offers a delicious and achievable path to culinary triumph. The combination of sweet butternut squash, creamy mascarpone, aromatic sage, nutty brown butter, and crunchy hazelnuts creates a dish that is both sophisticated enough for a gourmet dinner party and incredibly comforting for a quiet evening at home. Gather your ingredients, clear your counter, and prepare to create a truly memorable meal that will impress and delight everyone at your table. Enjoy the entire process, from preparation to the final exquisite bite of your homemade butternut squash ravioli. Buon Appetito!

Planning to make fresh pasta? You might find this guide helpful for perfecting your technique: How Long to Cook Fresh Ravioli.

More Delicious Pasta Recipes You’ll Love

• Lazy Lasagna (made with fresh ravioli and jarred tomato sauce – seriously so good!)
• Lobster Ravioli Sauce
• Seafood Pasta with Cream Sauce
• Beet Pasta Sauce
• The Best Meat Sauce
• Asiago Tortelloni Alfredo with Grilled Chicken
• Mushroom Pappardelle

Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter

By:
Jennifer Pallian BSc, RD

A delightful homemade pasta dish featuring sweet butternut squash and creamy mascarpone filling, tossed in a rich brown butter sauce with toasted hazelnuts.

Prep Time:
1 hour

Cook Time:
30 minutes

Servings:
4

Ingredients

For Fresh Pasta

• 2 ¼ cups unbleached all-purpose flour
• plus more as needed for dusting
• 3 eggs lightly beaten

For Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter

• 1 (2-lb) butternut squash
• 2 tbsp olive oil divided
• 1 small onion diced
• 1 ½ tbsp fresh sage leaves minced
• 4 oz mascarpone
• salt and pepper to taste
• 4 tbsp unsalted butter
• 2 tbsp chicken or vegetable stock
• ¼ cup chopped hazelnuts toasted
• Parmigiano-Reggiano freshly shaved, optional, for serving

Instructions

For Fresh Pasta

1. On a clean work surface, mound the 2 1/4 cups of all-purpose flour. Create a well in the center large enough to hold the beaten eggs. Pour the eggs into the well. Using a fork, gradually incorporate flour from the inner edge of the well into the eggs, being careful not to break the flour wall initially. Once the eggs are no longer liquid, continue working in more flour until a shaggy dough forms and is no longer wet.
2. Begin kneading the dough by hand. Add additional all-purpose flour as needed, a tablespoon at a time, until the dough becomes smooth, elastic, and no longer sticky. This process typically takes about 5 to 10 minutes of continuous kneading.
3. Dust baking sheets lightly with flour. Divide the dough in half. Cover one half with a clean kitchen towel to prevent it from drying out. Lightly flour your work surface and set up your pasta machine (if using). Using a rolling pin, flatten the uncovered dough half into a rough rectangle thin enough to fit through the widest setting of your pasta machine rollers. Pass the dough through the rollers once. Lay the resulting pasta ribbon on the floured surface and dust it lightly with flour. Fold the ribbon into thirds lengthwise to form a rectangle, and lightly flour both sides. Flatten the dough again with a rolling pin until it’s thin enough to pass through the rollers. With one of the open edges leading, pass the dough through the widest setting nine more times, flouring, folding, and flattening as described each time. After a total of 10 passes at the widest setting, the dough should be perfectly smooth and supple.
4. Now, it’s time to thin the dough. Adjust the pasta machine rollers to the second-to-widest setting. Pass the dough through the rollers. Continue to pass the dough through, gradually narrowing the roller setting by one notch each time, until the pasta reaches your desired thinness (typically the second or third thinnest setting for ravioli). If the pasta ribbon becomes too long or unwieldy, cut it in half and work with one piece at a time.
5. Carefully arrange the finished pasta sheets on the prepared baking sheets, ensuring they don’t overlap too much. Cover them with kitchen towels to prevent them from drying out while you repeat the entire process with the second half of the dough.

For Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter

6. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil. Place the squash halves flesh-side down on a baking sheet. Roast in the preheated oven until the squash is very tender and slightly caramelized, which typically takes about 40 to 50 minutes, depending on the size of the squash.
7. While the squash roasts, prepare the hazelnuts and onion mixture. In a dry pan over medium heat, lightly toast the chopped hazelnuts until fragrant, about 3-5 minutes. Be careful not to burn them. Remove the hazelnuts and set aside. In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion and minced fresh sage leaves, and cook over medium heat until the onion is soft and translucent, and lightly golden, about 5-7 minutes.
8. Once the roasted squash is cool enough to handle, scoop out the tender flesh into the pan with the onion and sage mixture. Mash everything together until well combined and relatively smooth. Allow the mixture to cool slightly, then fold in the mascarpone cheese until thoroughly incorporated. Season the filling generously with salt and freshly ground black pepper to taste.
9. To assemble the ravioli: Lay a pasta sheet on a lightly floured surface. Drop teaspoonfuls of the butternut squash mixture about 1 inch (2.5 cm) apart along one half of the pasta sheet. Fold the other half of the pasta sheet over the filling. Using dampened fingertips, gently but firmly press down around each mound of filling to seal the pasta, ensuring no air pockets remain. Use a pizza cutter or a sharp knife to cut the pasta into individual squares, each containing a dollop of filling. For a more classic look and extra seal, fold the cut edges under around all four sides of each ravioli and then use a fork to crimp and seal the edges securely. Repeat this process diligently with all remaining pasta sheets and filling until all your beautiful ravioli are formed.
10. Bring a large pot of lightly salted water to a gentle boil. Carefully drop the homemade ravioli into the boiling water, ensuring not to overcrowd the pot. Cook until the ravioli are tender and float to the surface, typically about 5-7 minutes for fresh pasta.
11. While the ravioli are cooking, prepare the brown butter sauce. In a separate large pan, melt the 4 tablespoons of unsalted butter over medium heat. Cook, swirling occasionally, until the butter turns a rich golden-brown and smells nutty (beurre noisette). Immediately remove from heat to prevent burning. Add the toasted chopped hazelnuts to the brown butter. Stir in the 2 tablespoons of chicken or vegetable stock.
12. Once the ravioli are cooked, use a slotted spoon to transfer them directly from the boiling water to the pan with the brown butter and hazelnut sauce. Gently toss to coat the ravioli. Serve immediately, drizzling any extra sauce over the top. Garnish with freshly shaved Parmigiano-Reggiano cheese, if desired.
13. *Tip: A vegetable peeler works wonders for creating delicate shavings and curls of Parmigiano-Reggiano for an elegant garnish.

Nutrition Information (Approximate Per Serving)

Calories: 756 kcal | Carbohydrates: 96 g | Protein: 17 g | Fat: 35 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.5 g | Cholesterol: 181 mg | Sodium: 178 mg | Potassium: 1340 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 37089 IU | Vitamin C: 71 mg | Calcium: 251 mg | Iron: 7 mg

Nutrition information is automatically calculated, so should only be used as an approximation.