Creamy Homemade Butternut Squash Ravioli with Roasted Red Pepper Cream Sauce

Indulge in the rich, comforting flavors of homemade Butternut Squash Ravioli, bathed in a decadent Roasted Red Pepper Cream Sauce. This recipe simplifies the art of pasta making by using fresh lasagna sheets, making it accessible even for novice cooks. The combination of sweet, earthy butternut squash with savory herbs and a silky, smoky cream sauce creates a truly unforgettable meal that’s perfect for a special dinner or a cozy night in. Get ready to elevate your pasta game with this exquisite, creamy, and surprisingly simple dish!

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Ingredients and Flavorful Substitutions

Crafting the perfect butternut squash ravioli requires a balance of sweet, savory, and aromatic ingredients. Here’s a breakdown of what you’ll need and how you can adapt the recipe to your taste or what you have on hand.

• Fresh Lasagne Sheets: These are the secret to incredibly easy homemade ravioli. Their pliable texture makes them simple to work with. If fresh lasagne sheets aren’t available, you can alternatively use store-bought wonton wrappers for smaller, delicate ravioli – just be sure to adjust cooking times accordingly.

Ravioli Filling: A Harmony of Earthy Flavors

• Olive Oil: A staple for sautéing, olive oil adds a subtle fruity note. Feel free to swap it out for any other neutral cooking oil like canola oil, grapeseed oil, or even avocado oil.
• Chopped Butternut Squash: The star of the filling! Butternut squash offers a naturally sweet and nutty flavor that becomes even more profound when cooked. If fresh squash isn’t an option, canned pumpkin puree (ensure it’s not pumpkin pie filling) can be a convenient and tasty alternative, offering a similar texture and sweetness.
• Red Onion: Provides a sharp, sweet, and slightly pungent base for the filling. White or yellow onion will also work beautifully, with yellow onion offering a milder sweetness and white onion a more assertive flavor.
• Garlic: Essential for aromatic depth. Freshly minced garlic delivers the best flavor, but if you’re short on time, jarred minced garlic is a handy substitute. Just remember that the flavor might be slightly less intense.
• Mixed Mushrooms: Adds an umami-rich, meaty texture to the filling. Any variety will do – white button, cremini, portobello, or a gourmet blend. If mushrooms aren’t your preference, consider swapping them for finely diced zucchini, bell peppers, or even cooked lentils for added protein and texture.
• Dry White Wine: A splash of dry white wine deglazes the pan, adding a complex layer of acidity and depth to the filling. If you prefer to omit alcohol, you can skip this entirely, or substitute with a tablespoon of vegetable broth or a squeeze of lemon juice for a touch of brightness.
• Salt & Pepper: Simple seasonings to enhance all the natural flavors. Adjust to your personal preference.
• Kale: Incorporates a touch of bitterness, vibrant color, and essential nutrients, balancing the richness of the squash. Fresh spinach or Swiss chard are excellent alternatives that wilt down easily into the filling.
• Parmesan Cheese: Adds a salty, umami-packed, and slightly sharp finish to the filling. Grana Padano or Pecorino Romano cheese are fantastic substitutes, offering similar savory profiles.

Red Pepper Cream Sauce: Luxuriously Smooth and Flavorful

• Red Peppers: The foundation of this vibrant, smoky sauce. Roasting them brings out their natural sweetness and gives them a wonderful depth of flavor. While you could try roasted tomatoes for a different twist, the unique sweetness and smoky char of red peppers are key to this sauce’s signature taste.
• Olive Oil: Used for sautéing aromatics and roasting the peppers. Any neutral cooking oil can be used instead.
• Butter: Contributes to the sauce’s rich, creamy texture and adds a delightful richness. A butter substitute of your choice can be used for a dairy-free option, or simply use extra olive oil.
• Garlic: Infuses the sauce with its signature aroma and flavor. Always best fresh, but jarred works in a pinch.
• Flour: Acts as a thickening agent for the cream sauce, creating a smooth and luscious consistency. If you’re looking for a gluten-free option, you can omit the flour and allow the sauce to reduce naturally, or use a gluten-free thickener like cornstarch slurry (mix a teaspoon of cornstarch with a tablespoon of cold water before whisking into the hot sauce).
• Cream: Heavy cream or whipping cream provides the ultimate decadence and velvety texture. For a lighter sauce, you can use regular milk, but you’ll need to increase the amount of flour (or cornstarch) to achieve the desired thickness.
• Parmesan Cheese: Melts into the sauce, adding a salty, savory, and cheesy dimension. Romano cheese is a great alternative.
• Salt & Pepper: Crucial for seasoning the sauce to perfection. Taste and adjust as needed.

How to Make Homemade Butternut Squash Ravioli

Making homemade ravioli might sound intimidating, but with fresh lasagna sheets, it’s a surprisingly straightforward process! Follow these steps for a delicious and satisfying meal:

1. Sauté the Veggies for the Filling: Begin by heating a tablespoon of olive oil in a large pan. Add your chopped butternut squash and sauté until it starts to soften, about 10 minutes. Then, introduce the red onion, minced garlic, and mixed mushrooms, cooking until the mushrooms release their moisture and the aromatics are fragrant, approximately 5-6 minutes. Deglaze the pan with dry white wine (if using), then season with salt and pepper. Finally, stir in the chopped kale and Parmesan cheese, mixing thoroughly before removing from heat. This creates a rich, flavorful filling.
2. Fold the Filling into Lasagne Sheets: Prepare your workspace by lightly flouring a clean surface. Take one fresh lasagne sheet and quickly run it under hot water for 20-30 seconds to make it more pliable. Lay it flat on your floured surface and cut it into three equal segments. Place about 1-2 teaspoons of the cooled butternut squash filling onto one half of each segment, leaving a border for sealing. Sprinkle a little flour on the exposed pasta around the filling to help it stick better.
3. Seal and Form the Ravioli: Gently fold the empty half of each pasta segment over the filling. Carefully press down around the edges of the filling to remove any air bubbles, which can cause ravioli to burst during cooking. Use your fingers to firmly seal the edges, then, if desired, use a fork to crimp the edges, creating a classic ravioli look and an extra-secure seal. Repeat this process with the remaining lasagna sheets and filling.
4. Cook the Ravioli to Perfection: Bring a large pot of generously salted water to a rolling boil. Delicately drop the prepared ravioli into the boiling water, being careful not to overcrowd the pot. Cook for about 2 minutes, or until the ravioli float to the surface and the pasta is al dente. The fresh pasta cooks very quickly, so keep a close eye on it.
5. Make the Roasted Red Pepper Sauce: While the ravioli cooks (or in advance), prepare your creamy roasted red pepper sauce. Follow the detailed steps below to create this luscious accompaniment.
6. Serve and Enjoy: Once cooked, gently remove the ravioli from the water using a slotted spoon. Serve immediately, generously topping with the warm red pepper cream sauce. Garnish with fresh Parmesan cheese and basil leaves, and a final sprinkle of salt and pepper for taste. This dish is truly a treat!

Crafting the Luxurious Red Pepper Cream Sauce

This roasted red pepper cream sauce is more than just an accompaniment; it’s a star in its own right, adding a layer of sophisticated flavor and luxurious texture to your homemade butternut squash ravioli. While the ravioli is delightful on its own, perhaps with a simple brown butter and sage sauce, this decadent cream sauce truly elevates the meal to gourmet status. It’s incredibly versatile and can be used with a variety of other pasta dishes, chicken, or even as a base for pizza.

Here’s how to create this irresistible sauce:

1. Roast the Red Peppers: Start by preheating your oven to 425°F (220°C). Slice 2 red peppers in half, remove the seeds and white pith, then drizzle them lightly with about 1 tablespoon of olive oil. Place them cut-side down on a baking sheet and roast for approximately 30 minutes, or until the skins are slightly charred and the peppers are tender. This roasting process intensifies their sweetness and adds a smoky depth. Once roasted, remove them from the oven and set aside to cool slightly.
2. Build the Cream Sauce Base: While the peppers are roasting, heat 1 tablespoon of olive oil in a medium-sized pot over medium heat. Add 1 clove of minced garlic and 2 tablespoons of butter. Allow the butter to melt and the garlic to become fragrant, but not browned. Once melted, whisk in 2 teaspoons of flour to create a roux, cooking for about 1 minute to remove the raw flour taste.
3. Whisk in Cream and Cheese: Gradually whisk in 3/4 cup of cream (or milk, adjusting flour quantity as mentioned above) until smooth, ensuring no lumps remain. Stir in 1/4 cup of Parmesan cheese, allowing it to melt into the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Continue to simmer the sauce gently for 4-5 minutes on low heat, allowing it to thicken and the flavors to meld.
4. Blend to Perfection: Add the cooled roasted red peppers to the simmering cream sauce. Using an immersion blender directly in the pot, blend until the sauce is completely smooth and creamy. Alternatively, carefully transfer the sauce to a regular blender and blend until silky. Be cautious when blending hot liquids.
5. Serve and Savor: Your rich and smoky red pepper cream sauce is now ready! Pour it generously over your freshly cooked butternut squash ravioli. The combination is a match made in culinary heaven, promising a luxurious and comforting dining experience.

Frequently Asked Questions About Butternut Squash Ravioli

Storing and Reheating Your Butternut Squash Ravioli

Proper storage is key to enjoying your delicious homemade butternut squash ravioli for days to come. This recipe is designed to be flexible, allowing you to manage batch sizes and enjoy leftovers with ease.

When making this recipe, you might find yourself with leftover filling, especially if you decide to make fewer than the advised 10 servings. This is common, as fresh lasagna sheets often come in packages containing enough pasta for many more ravioli than a single meal requires. For instance, a typical package contains about 20 sheets, and each sheet can yield 3 raviolis, totaling up to 60 ravioli from one package!

Storing Leftover Filling: If you don’t wish to make all 60 raviolis at once, the leftover butternut squash filling can be a wonderful resource for future meals. Store it in an airtight container in the refrigerator for up to 5 days. This versatile filling is excellent repurposed in other pasta dishes, as a savory side with rice and baked chicken, or even spread on toast. Its flavors will deepen slightly, making it even more delicious.

Storing Cooked Ravioli: Once boiled, the cooked ravioli can be stored in the refrigerator for up to 5 days. To prevent them from sticking together, toss them lightly with a tiny bit of olive oil before placing them in an airtight container. When you’re ready to reheat, you have a couple of options: gently warm them in the microwave with a sprinkle of water to prevent drying out, or sauté them in a pan on the stovetop with a knob of butter for a slightly crispy exterior.

Storing the Red Pepper Cream Sauce: The creamy red pepper sauce also stores beautifully in the fridge for up to 5 days in an airtight container. Reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave. If it thickens too much, add a splash of milk or broth to reach your desired consistency.

Important Note on Uncooked Ravioli: I strongly advise against assembling the ravioli and then storing them uncooked in the refrigerator for later boiling. Fresh pasta, when left unboiled for too long, tends to dry out, become brittle, and can crack easily, making it difficult to cook properly. It’s best to boil the ravioli right after assembly and then store any cooked leftovers.

Freezing for Future Feasts

This recipe is incredibly freezer-friendly, allowing you to prepare components ahead of time for quick and easy meals whenever a craving strikes. Both the cooked ravioli and the filling can be frozen separately.

Freezing the Filling: The prepared butternut squash filling can be frozen in a freezer-safe glass container or a heavy-duty freezer bag for up to 3 months. Ensure it’s completely cooled before freezing. This makes future meal prep a breeze – just thaw and use as desired.

Freezing Cooked Ravioli: To freeze cooked ravioli, first ensure they are completely cooled. Then, lay them in a single layer on a baking sheet lined with parchment or wax paper and flash freeze for about 1-2 hours until solid. Once firm, transfer the frozen ravioli to a freezer bag or airtight container, layering them between pieces of parchment or wax paper to prevent sticking. They can be stored for up to 3 months.

Reheating from Frozen: To reheat the frozen ravioli or filling, you can microwave it for 4 to 5 minutes. For ravioli, I highly recommend sprinkling a bit of water over top before microwaving to help rehydrate the pasta and prevent it from drying out. You can also drop frozen ravioli directly into boiling water and cook until they float and are heated through, which usually takes a minute or two longer than fresh.

Tips for Perfect Homemade Ravioli

Achieving restaurant-quality homemade ravioli is simpler than you might think with these tips:

• Don’t Overfill: A common mistake is adding too much filling. Stick to 1-2 teaspoons per ravioli to ensure proper sealing and prevent bursting during cooking.
• Ensure Proper Sealing: After placing the filling, firmly press around the edges to remove air bubbles. Air pockets can cause the ravioli to expand and open in boiling water. Using a fork to crimp the edges not only creates a beautiful pattern but also provides a stronger seal.
• Work Quickly and Keep Dough Moist: Fresh pasta can dry out fast. If you’re working in batches, keep unused lasagna sheets covered with a damp cloth to maintain their pliability.
• Don’t Overcrowd the Pot: Cook ravioli in batches if necessary. Overcrowding cools the water, leading to uneven cooking and sticky pasta.
• Salt Your Water Generously: Just like any pasta, ravioli needs well-salted boiling water for optimal flavor. It’s your only chance to season the pasta itself!

Why Choose Butternut Squash for Your Ravioli?

Butternut squash is a fantastic choice for ravioli filling due to its inherent qualities:

• Natural Sweetness: It offers a delicate sweetness that beautifully complements savory ingredients and rich sauces.
• Creamy Texture: When cooked and mashed, butternut squash becomes incredibly creamy, providing a smooth and satisfying filling.
• Nutrient-Rich: Packed with vitamins A and C, fiber, and antioxidants, it adds a healthy boost to your meal.
• Seasonal Appeal: Often associated with autumn and winter, it brings a comforting, seasonal touch to your table.

More Delicious Butternut Squash Recipes

If you love the sweet and savory notes of butternut squash, explore these other fantastic recipes:

• Butternut Squash Mac and Cheese: A healthier, creamier take on a classic comfort food.
• Curried Butternut Squash Soup: A warm and flavorful soup, perfect for chilly evenings.
• Brown Butter Sage Butternut Squash Gnocchi: Another delightful pasta dish featuring the beloved squash.

Essential Meal Prep Tools for This Recipe

Having the right tools can make your ravioli-making and meal prepping experience even smoother:

• A Y shaped vegetable peeler: This ergonomic peeler is arguably the best tool for safely and efficiently peeling tough squash skins.
• Grab some glass meal prep bowls: Ideal for storing leftover ravioli or filling, these durable bowls are perfect for portioning and reheating your weekly lunches.

Homemade Butternut Squash Ravioli

This creamy and decadent Butternut Squash Ravioli is a delightful homemade meal, made simple with fresh lasagne sheets and served in a luscious roasted red pepper cream sauce.

4.65 from 42 votes

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Servings: 10 people

Calories: 365kcal

Author: Taylor Stinson

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

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Ingredients

 

• ▢ 1 package store bought fresh lasagne sheets

Ravioli Filling

• ▢ 1 tbsp olive oil divided
• ▢ 1 cup chopped butternut squash
• ▢ 1/2 red onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 cup mixed mushrooms
• ▢ 1 tbsp dry white wine optional
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 cup kale chopped
• ▢ 1/4 cup Parmesan cheese

Red Pepper Cream Sauce

• ▢ 2 red peppers, roasted
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp butter
• ▢ 1 clove garlic minced
• ▢ 2 tsp flour
• ▢ 3/4 cup cream
• ▢ 1/4 cup Parmesan cheese
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Instructions

For the Ravioli Filling:

• In a large pan, heat 1 tbsp olive oil over medium heat. Add the 1 cup of butternut squash, cut into ½-inch pieces, and sauté for about 10 minutes until it begins to soften.
• Stir in the ½ chopped red onion, 2 minced cloves of garlic, and 1 cup of mixed mushrooms. Cook for an additional 5-6 minutes, or until the mushrooms have released their juices and the onion is translucent. Add 1 tbsp dry white wine (if using), 1 tsp salt, and ½ tsp pepper, cooking for another 2 minutes until the liquid has mostly evaporated. Finally, fold in 1 cup of chopped kale and ¼ cup of Parmesan cheese. Stir well to combine, then remove the pan from heat and let the filling cool slightly.

For Assembling and Cooking the Ravioli:

• Lightly flour a clean surface. Take one fresh lasagne sheet and run it under hot water for 20-30 seconds to make it pliable. Place the wet sheet on the floured surface.
• Cut the sheet into three equal segments. Place about 1-2 teaspoons of the cooled butternut squash filling onto one half of each segment, leaving a clear border around the edges. Sprinkle a small amount of flour on the wet lasagne sheet around the filling to help it seal effectively.
• Fold each pasta segment over the filling. Carefully press down around the filling to remove any air bubbles, ensuring a tight seal. Use your fingers or a fork to firmly press the pasta edges together to secure the ravioli.
• Once you’ve assembled your desired number of ravioli (we recommend 4-5 per person, as they are quite large), bring a large pot of generously salted water to a rolling boil. Carefully drop the ravioli, one by one, into the boiling water. Cook for approximately 2 minutes, or until the ravioli float to the top and the pasta is cooked al dente.
• Remove the cooked ravioli with a slotted spoon. Serve immediately with the prepared red pepper cream sauce, garnishing with fresh Parmesan cheese, fresh basil, and a final sprinkle of salt and pepper. Cooked ravioli can also be frozen for up to 3 months.

For the Red Pepper Cream Sauce:

• Preheat your oven to 425°F (220°C). Slice 2 red peppers in half, discarding the seeds and white pith. Drizzle them with about 1 tablespoon of olive oil, then roast in the oven for 30 minutes, or until softened and slightly charred. Remove and set aside to cool slightly.
• In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add 1 clove of minced garlic and 2 tablespoons of butter. Once the butter is melted and garlic is fragrant, whisk in 2 teaspoons of flour to create a roux. Slowly whisk in ¾ cup of cream and ¼ cup of Parmesan cheese until smooth. Season with ½ tsp salt and ¼ tsp pepper. Simmer the sauce for 4-5 minutes on low heat, allowing it to thicken.
• Add the roasted red peppers to the cream sauce. Using an immersion blender directly in the pot, or transferring to a regular blender, purée the mixture until you achieve a smooth, creamy sauce. Serve this luscious sauce over your butternut squash ravioli for a truly decadent meal.

Notes

Feel free to double the recipe for the red pepper cream sauce to have extra on hand for other pasta dishes or as a versatile topping.

If butternut squash isn’t to your taste or readily available, you can easily substitute the filling with canned pumpkin puree (not pie filling) for a similar sweet and creamy texture.

For best results and to prevent sticking, store the cooked ravioli and the red pepper cream sauce in separate airtight containers in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop.

Both the cooked ravioli and the ravioli filling can be frozen for up to 3 months. To reheat from frozen, microwave for 4-5 minutes, adding a sprinkle of water to the ravioli to maintain moisture.

Nutrition

Calories: 365kcal (18%)Carbohydrates: 49g (16%)Protein: 10g (20%)Fat: 14g (22%)Saturated Fat: 6g (38%)Cholesterol: 33mg (11%)Sodium: 512mg (22%)Potassium: 347mg (10%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 3299IU (66%)Vitamin C: 42mg (51%)Calcium: 103mg (10%)Iron: 1mg (6%)