It’s finally fall(ish) here in the Pacific Northwest!
We just moved back home to Oregon a few months ago and we are so excited for the season now that we’re all settled in. We have hay rides to take, pumpkins to carve, Valentina’s first dance recital, and of course for it to be officially fall – my husband and I have to make our Butternut Squash Ravioli.
This tradition started almost 10 years ago, when Ryan and I moved to the charming little town of Roseburg. Since Roseburg is a fairly small village, there were good but limited options to eat. Date nights had to be well picked and planned, so it’s funny that this story-now-turned-recipe just happened to be a ‘spur of the moment’ date night at a little Italian restaurant named Dino’s Ristorante. Now this place is a true Italian place, where an Italian girl like me who grew up in true Italian restaurants can really enjoy. The lighting was romantic, the aroma was magical, and the owner, Dino himself, is right there with a watchful eye, making sure the service was just right. And it was.
Their special house dish on that fall evening was, you guessed it, Butternut Squash Ravioli – which BTW, is Ryan’s absolute favorite pasta dish, like ever. And I’m still not sure after all this time if it was the ambiance, the wine, or the man sitting in front of me, but that ravioli and that night is unforgettable. I mean, what did I even order?
A few years later, we weren’t living in that small town anymore and started yearning for that Butternut Squash Ravioli, so naturally we had a heated “Butternut Squash Ravioli Cook-Off” in our kitchen, to see who could make it better.
Let’s just say I let him tie 😉
This recipe is basically a mashup of our two concoctions and we’ve been doing this ever since. Now that Valentina is old enough to kind of help out in the kitchen, it’s a whole family affair. Hope you all enjoy this as much as we do.
Butternut Squash Ravioli
- 1 butternut squash
- 2 tbs extra virgin olive oil
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 cup parmesano reggiano
- 1 egg
- 2 cups all purpose flour
- 3 eggs
- pinch of salt
- 3-4 tbs water
- 1 egg yolk (for eggwash)
- 6 tbs unsalted butter
- 12 sage leaves, roughly chopped
- 1/4 cup candied pecans, roughly chopped
- 1/4 cup pine nuts
Here’s what to do:
- Preheat oven to 350F. Cut squash lengthwise and seed and peel. Cut squash into 1″ cubes.
- Place squash in a baking pan and drizzle with olive oil and season with salt and pepper, toss to coat. Roast, uncovered for 30 minutes, or until tender, stirring once.
- Transfer squash to a medium bowl, mash and stir in nutmeg, allspice and cheese. Once the mixture is cooled, add in the egg and stir to combine.
- In Kitchenaid bowl, pour in flour, salt and eggs. Attach kneader and mix, scraping off the sides of the bowl as needed, adding in 1 tablespoon of water at a time until a nice dough forms. At this point, you can let the Kitchenaid knead the dough for you for 7 minutes, but I prefer to do it myself. I feel like it comes out 10x better than going the easy way. Knead dough until it is a smooth ball, about 10 minutes.
- Cut dough into 3 somewhat equal parts. Make a ball out of each one. On a lightly floured surface, roll out each dough ball to about 1/4″ thick.
- I use the pasta attachment (see note) for my Kitchenaid to roll my pasta sheets out. Make sure the knob is on 6, run pasta through, fold in quarters, turn knob to 5, roll pasta through, fold in half, turn knob to 4, run pasta through, DO NOT FOLD, turn knob to 3, run pasta through. Set finished pasta sheets on a floured surface. Repeat with remaining pasta balls.
- Place about 1/2 tablespoon sizes of filling onto pasta sheets, measuring with the ravioli cutter to make sure you will have enough room, you’ll want to make as many raviolis as possible, trust me.
- Brush eggwash between the drops of filling and top with another sheet of pasta, pressing down to seal the edges. Use the ravioli cutter and press very firmly to cut out your raviolis. Place finished raviolis on parchment paper on a baking sheet and put in the fridge until you’re ready to boil them.
- In a large saute pan, melt butter over low heat, about a 3. Cut your butter into equal parts so it heats up evenly, make sure you don’t burn it because it gets bitter and gross. Keep a close eye on it!
- Once butter is a beautiful golden color and bubbling, add in sage and let the leaves crisp up. Add candied pecans and pinenuts.
- Bring a large pot of salted water to a gentle boil. It is very important that your water is not a rolling boil because your raviolis will get thrashed. Carefully drop in raviolis and boil for 2-3 minutes, when they are floating to the top, let them sit for 20 more seconds then drain.
Place raviolis on a plate and top with sage butter sauce. I served it with my simple Holiday Salad with a homemade balsamic dressing and potato soup.
Tools that helped me:
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