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Butternut squash ravioli
- Prep Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 4-6 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Italian
Description
Butternut squash ravioli
Ingredients
Scale
ravioli
- 1 small butternut squash (about 2 cups of squash)
- 1/2 cup parmesan reggiano cheese, grated
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme
- pinch of cayenne pepper
- 1 pack dumpling wrappers (or wonton wrappers)
- 2–3 tbsp of nut milk or water
garlic infused olive oil
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped.
- 2 tbsp toasted pinenuts
- 2 tbsp chopped basil
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Cut the squash in half and place face down on the baking sheet.
- Bake for 25-30 minutes, or until the squash is tender.
- Remove the skin and seeds from the squash.
- Place the squash is a food processor with the parmesan cheese, cinnamon, nutmeg, salt, pepper, and cayenne pepper. Pulse until smooth.
- To assemble the ravioli, place a dollop of the filling in the middle of a dumpling wrapper. Dip your finger in the milk to water and rub around the rim of the wrapper. This will help your wrapper stick.
- Place a second gyoza wrapper on top and press the sides down with your fingers, and then a fork to create the creases.
- Repeat this process.
- Bring a pot of water to a boil. Cook the ravioli in boiling water for 2-3 minutes.
- Heat olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.
- Toss your ravioli in the oil.
- Top with basil and toasted pine nuts
Nutrition
- Serving Size: 1 ravioli
- Calories: 181
- Sugar: 1g
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
Tips & suggestions:
- Replace the squash with pumpkin if you prefer pumpkin ravioli
- Add sage to the olive oil if you love the combo of squash & sage
- Love squash? Try my curried chickpea and quinoa stuffed acorn squash recipe!
This Butternut Squash Ravioli with Garlic Infused Olive Oil looks absolutely delicious! I love butternut squash in pasta—it’s so sweet and creamy, and pairing it with a garlic-infused olive oil sounds like the perfect complement. The simplicity of this dish makes it feel so elegant, and I bet the garlic oil really elevates the flavors. I’m definitely going to try making this for a cozy dinner night. Thanks for sharing such a comforting yet sophisticated recipe!
You’re welcome Jenifer, enjoy!
Can I pass up squash? Absolutely not! It’s the BEST! 😀 Anyways, this ravioli looks incredible! I love the vibrant butternut squash used for the filling inside!
Thanks Cassie! You’ll love how easy they are to make!
Oh my gosh. I love squash raviolis. They are my favorite kind period. I have a great homemade noodle recipe that I love love love making each year with a squash filling. There is nothing like the tender texture of a homemade ravioli. I love taking an afternoon to do this every fall. So good! Your garlic infuse olive oil sound amazing!!! I would want to put this on everything!
Hi Maria! Squash ravioli are amazing aren’t they! It’s such a great recipe for the Fall. I love using the dumpling wrappers if I need to save some time instead of making pasta dough. Though I imagine using pasta dough is delicious as well!