How To Make Squash Ravioli

You can make squash ravioli at home by roasting a sweet squash like butternut or acorn, mashing it into a silky filling, and sealing it between two sheets of fresh pasta dough.
 
It sounds fancy, but making squash ravioli from scratch is way easier than most people think.
 
The natural sweetness of the squash pairs beautifully with a simple brown butter and sage sauce, making this dish a fall favorite that works any time of year.
 
If you’ve been wondering how to make squash ravioli that tastes like it came from a restaurant, you’re in the right place.
 
In this post, we’ll walk through every step of how to make squash ravioli, from choosing the right squash to sealing the pasta so it holds together when you boil it.
 
Let’s dive in.
 

How to Make Squash Ravioli: Step by Step

Learning how to make squash ravioli starts with the filling because that’s where all the flavor lives.
 
The pasta is important, but squash ravioli really shines when the filling is smooth, seasoned well, and not too wet.
 
Here’s how to make squash ravioli that holds its shape and tastes amazing.
 

1. Roast Your Squash First

To make squash ravioli with deep, caramelized flavor, you need to roast the squash instead of boiling it.
 
Cut a butternut or acorn squash in half, scoop out the seeds, drizzle with olive oil, and roast at 400°F for about 40 minutes until the flesh is fork-tender.
 
Roasting brings out the natural sugars and keeps the filling from getting watery, which is key when you make squash ravioli at home.
 

2. Mash and Season the Filling

Once the squash cools, scoop the flesh into a bowl and mash it until smooth.
 
To make squash ravioli filling that tastes rich, mix in ricotta, grated parmesan, a pinch of nutmeg, salt, and pepper.
 
If you want to make squash ravioli with a little extra depth, add a clove of roasted garlic or a spoonful of browned butter.
 

3. Roll Out Fresh Pasta Dough

You can make squash ravioli using homemade pasta dough or store-bought fresh sheets.
 
If you’re making dough from scratch, combine flour, eggs, and a little olive oil, knead until smooth, and let it rest for 30 minutes.
 
Roll the dough thin enough that you can almost see your hand through it, because thick pasta makes squash ravioli feel heavy and doughy.
 

4. Fill and Seal the Ravioli

Lay one sheet of pasta on a floured surface and place small mounds of filling about two inches apart.
 
Brush a little water or egg wash around each mound, then lay a second sheet on top and press out any air bubbles.
 
Cut around each filling with a knife or pasta cutter, and press the edges with a fork to seal them tight so your squash ravioli don’t burst while boiling.
 

Tips for Making Squash Ravioli Perfect Every Time

Making squash ravioli is simple once you know a few tricks that separate good ravioli from great ravioli.
 
These tips will help you make squash ravioli that looks and tastes like a pro made it.
 

1. Keep the Filling Dry

The number one mistake when you make squash ravioli is using filling that’s too wet.
 
If your mashed squash releases a lot of liquid, strain it through a fine mesh sieve or blot it with paper towels before mixing.
 
Wet filling makes the pasta soggy and causes squash ravioli to fall apart in the water.
 

2. Don’t Overfill

It’s tempting to pile in the filling, but too much filling makes squash ravioli hard to seal.
 
Use about a teaspoon per ravioli so the edges stay clean and the pasta can close properly.
 

3. Rest Before Cooking

After you make squash ravioli, let them rest on a floured tray for 15 to 20 minutes.
 
This helps the seal set so the ravioli hold together when they hit the boiling water.
 

How to Cook and Serve Squash Ravioli

Cooking squash ravioli takes just a few minutes, so stay close to the pot.
 
Bring a large pot of salted water to a gentle boil, then drop in the ravioli in batches so they don’t stick.
 
Fresh squash ravioli cook in about 3 to 4 minutes, and they’re done when they float to the surface.
 
For the sauce, brown butter with fresh sage leaves is the classic pairing that makes squash ravioli taste incredible.
 
Melt butter in a pan until it turns golden and nutty, add sage, then spoon it over the drained ravioli.
 
Finish with parmesan and a crack of black pepper, and your squash ravioli are ready to serve.
 

So, How Do You Make Squash Ravioli?

You make squash ravioli by roasting and mashing squash, mixing it with cheese and seasonings, sealing it inside fresh pasta, and boiling the finished pockets for just a few minutes.
 
The process is straightforward once you know how to make squash ravioli with a filling that’s dry enough and a seal that’s tight enough to survive the pot.
 
Whether you’re making squash ravioli for a cozy weeknight dinner or a holiday spread, this homemade version beats anything from a box.
 
So grab a squash, roll out some dough, and make squash ravioli that your family will ask for again and again.