Homemade Butternut Squash Ravioli with Brown Butter Pecan Sauce – A Heartwarming Recipe for Fall

JUMP TO RECIPE

There’s something incredibly satisfying about making homemade ravioli from scratch. The dough, the filling, and the sauce all come together in perfect harmony, offering a flavorful experience that’s far superior to anything you can find in a store. Imagine the comforting smell of roasted butternut squash filling your kitchen, blending with the nutty aroma of brown butter and toasted pecans. It’s the kind of meal that makes you appreciate the simple joys of cooking.

If you’re ready to elevate your pasta game and create a dish that’s perfect for cozy fall dinners, holidays, or a special family meal, then Homemade Butternut Squash Ravioli with Brown Butter Pecan Sauce is your go-to recipe. This detailed guide will walk you through every step of making fresh ravioli, from the dough to the filling and the rich, buttery sauce. Trust us, this recipe is worth the effort, and the results will leave you feeling like a culinary pro.

Why You Should Try Making Homemade Butternut Squash Ravioli

Freshness Over Store-bought

When you decide to make homemade ravioli, you’re not just adding a special touch to your meal – you’re ensuring the best quality and flavor. Fresh ravioli, unlike store-bought ones, gives you the flexibility to control the dough’s texture, the filling’s richness, and the sauce’s flavor. You can taste the difference, especially when it’s paired with a seasonal ingredient like butternut squash.

A Fall Favorite

Butternut squash has a naturally sweet, nutty flavor that perfectly complements the rich, creamy filling inside fresh ravioli. This seasonal vegetable is a staple during the fall months, and it adds a heartwarming touch to any meal. The combination of tender ravioli with a brown butter pecan sauce brings out the warmth and coziness of the season, making this dish ideal for autumn gatherings or a comforting weeknight dinner.

Customizable Flavors

One of the best parts of this recipe is that you can tweak it to fit your preferences. Not a fan of pecans? Swap them for walnuts or hazelnuts. Want to make the filling richer? Add a bit of ricotta or goat cheese. The versatility of this recipe ensures that no matter what, you’ll create a dish that suits your taste. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Impressive Yet Simple

Though making ravioli from scratch sounds like an ambitious project, it’s surprisingly straightforward. With a little practice and patience, you’ll master the art of fresh pasta. Plus, when you serve this dish to friends or family, they’ll be so impressed, and you’ll get all the credit for making it yourself!

Ingredients for Homemade Butternut Squash Ravioli

Ravioli Dough Ingredients

Ingredient	Quantity
All-purpose flour	2.5 cups
Eggs	2
Hot water	½ cup
Salt	½ teaspoon

The dough is the foundation of any great ravioli. All-purpose flour works best for a smooth and firm texture. Be sure to measure the flour and water accurately to avoid a dough that’s too sticky or too dry. The eggs and hot water help bind the dough and make it elastic, which is essential when rolling out the dough.

Butternut Squash Filling Ingredients

Ingredient	Quantity
Butternut squash puree	2 cups
Brown sugar	1 tablespoon
Ground nutmeg	¼ teaspoon
Parmesan cheese (grated)	½ cup
Salt and pepper	To taste

For the filling, roasted butternut squash puree is the star. If you’re using canned puree, make sure it’s as thick as possible – watery puree can make the filling soggy. The brown sugar adds a hint of sweetness, while the Parmesan cheese balances the flavors with a sharp, salty note.

Roasted Butternut Squash and Brown Butter Pecan Sauce Ingredients

Ingredient	Quantity
Butternut squash (cubed)	2 cups
Olive oil	1 tablespoon
Fresh thyme	3 tablespoons
Salt and pepper	To taste
Butter	4 tablespoons
Balsamic vinegar	2 tablespoons
Lemon juice	2 tablespoons
Pecans (toasted)	½ cup

For the sauce, you’ll roast butternut squash to intensify its natural sweetness. The brown butter gives the sauce its rich, nutty flavor, and the balsamic vinegar and lemon juice add depth and acidity, balancing the richness of the butter.

Step-by-Step Instructions for Making Homemade Ravioli

Preparing the Fresh Ravioli Dough

1. Combine Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the eggs and hot water. Gradually add the egg-water mixture to the flour, stirring as you go. The dough should begin to come together.
2. Knead the Dough: Transfer the dough to a floured surface and begin kneading. If the dough is sticky, add a little more flour, but be careful not to add too much. Knead for about 10 minutes until the dough is smooth, firm, and elastic.
3. Rest the Dough: Once the dough is ready, shape it into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least an hour. This will allow the gluten to relax, making it easier to roll out.

Preparing the Butternut Squash Filling

1. Drain Excess Liquid: If your butternut squash puree is too watery, place it in a fine mesh strainer or wrap it in paper towels to remove excess moisture. A thick puree will make a more solid filling.
2. Mix the Filling: In a bowl, combine the butternut squash puree, brown sugar, ground nutmeg, and grated Parmesan cheese. Season with salt and pepper to taste. Mix everything until smooth and well-combined.

Rolling and Filling the Ravioli

1. Roll Out the Dough: Divide the dough into two equal portions. Roll each portion into a thin sheet using a rolling pin or pasta machine. If you’re using a rolling pin, be sure to flour the surface and rolling pin to prevent sticking.
2. Shape the Ravioli: Lay one sheet of dough over a floured ravioli mold. Gently press it into the indentations, then spoon a small amount of filling into each cavity. Be sure not to overfill, as this can cause the ravioli to burst while cooking.
3. Seal the Ravioli: Lay the second sheet of dough over the filled mold. Use a rolling pin to press down over the mold, sealing the edges and removing any air pockets. Trim the excess dough and carefully release the ravioli from the mold.
4. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 5 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.

Making the Roasted Butternut Squash and Brown Butter Pecan Sauce

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, fresh thyme, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes, or until tender and slightly caramelized.
2. Make the Brown Butter: In a skillet, melt butter over medium heat. Cook until the butter turns a golden brown color and gives off a nutty aroma (about 4-5 minutes). Be careful not to burn the butter.
3. Add Acidity and Flavor: Remove the skillet from heat and stir in balsamic vinegar and lemon juice. These ingredients will balance the richness of the brown butter and complement the sweetness of the butternut squash.
4. Toast the Pecans: In a small pan, toast the pecans over medium heat for 3-4 minutes, until fragrant and slightly browned. Set aside.

Assembling the Dish

1. Combine the Ravioli and Sauce: Add the cooked ravioli to the skillet with the brown butter sauce. Gently toss to coat the ravioli in the sauce, ensuring each piece is beautifully glazed.
2. Serve: Transfer the ravioli to a serving plate, topping with the roasted butternut squash, toasted pecans, and fresh thyme. Serve immediately and enjoy the warm, comforting flavors.

Tips for Perfect Homemade Ravioli Every Time

• Consistency is Key: When kneading the dough, ensure that it’s not too sticky or too dry. Add flour sparingly to avoid ending up with a tough dough.
• Filling Tips: Make sure your butternut squash puree is thick enough to hold its shape. If it’s too runny, the ravioli will leak.
• Rolling the Dough: If you’re using a pasta machine, start on the widest setting and gradually move to a thinner one. The thinner the dough, the better the ravioli texture.

FAQs About Homemade Butternut Squash Ravioli

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly in plastic and refrigerate it for up to 2 days. Just let it sit at room temperature for about 30 minutes before rolling it out.

Can I use store-bought butternut squash puree?

Absolutely! If you’re short on time, store-bought puree works just as well. Just make sure to check the consistency and strain it if needed.

How do I freeze uncooked ravioli?

To freeze uncooked ravioli, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They’ll keep for up to 3 months.

What’s the best way to reheat leftover ravioli?

Reheat leftover ravioli by gently simmering them in hot water for a few minutes. You can also sauté them in a pan with a little butter or olive oil for a crispy texture.

Conclusion – Why This Recipe is Worth the Effort

Making Homemade Butternut Squash Ravioli with Brown Butter Pecan Sauce is a labor of love, but the end result is totally worth it. The delicate, flavorful ravioli paired with the rich, nutty sauce will make this dish one you’ll come back to again and again. Whether you’re a pasta-making pro or a beginner, this recipe is approachable and will bring the warmth of autumn right to your table.

Ready to Try This Recipe?

If you’re craving a meal that’s both comforting and impressive, this is the recipe you’ve been looking for. Gather your ingredients, roll up your sleeves, and get ready to create a dish that will delight your taste buds and wow your guests!

Print