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Fire-Roasted

Butternut Squash Ravioli

With Sage Butter

Prep Time 1 hour (includes dough rest)

Cook Time 20 Minutes

Rest Time 30 Minutes

Servings: 4 Servings

For the filling:

  • 1 medium butternut squash
  • 1/2 cup ricotta cheese
  • 2 tablespoons brown sugar
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

For the dough:

  • 250 grams (about 2 cups) 00 pizza flour
  • Pinch of kosher salt
  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon olive oil

For the sauce:

  • 6 tablespoons unsalted butter
  • 3 garlic cloves, smashed
  • 6 fresh sage leaves
  • ½ cup pasta water (reserved from cooking)

Forget the store-bought ravioli—this is pasta night with some serious flavor. We roast a whole butternut squash right in the fire until it’s smoky-sweet, then whip it into a ricotta filling that tastes like fall wrapped in pasta. Finished with a simple sage butter sauce, this dish is rustic, rich, and way easier than it looks.

 

 

Instructions

 

  1. Roast the squash. Place the whole butternut squash directly in a fire pit or over hot coals. Roast, turning occasionally, until charred on the outside and the internal temperature reaches 205–212°F, about 45–60 minutes (char on the outside is good, but if it is too much, make a hole in the coals and surround the squash so it isn’t making direct contact). Let cool slightly, then scoop out the flesh. 
  2. Make the filling. In a food processor, combine roasted squash, ricotta, brown sugar, Parmesan, and olive oil. Blend until smooth. Season with salt and pepper. Place into a piping bag and set aside.  
  3. Make the dough. On a clean surface, mound the flour and make a well in the center. Add the eggs, yolks, and olive oil. Gradually whisk the eggs with a fork, pulling in a little flour at a time until it forms a shaggy dough. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes. 
  4. Roll and shape ravioli. Cut the dough into quarters and roll each piece into thin sheets using a pasta roller or rolling pin. Place teaspoons of filling along one sheet, cover with another sheet, and press to seal. Cut into squares or rounds. Pro tip: Use a ravioli press for consistency. 
  5. Cook the ravioli. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float, 3–4 minutes. Reserve ½ cup pasta water before draining. 
  6. Make the sauce. In a large skillet, melt butter over medium heat. Add garlic and sage, cooking until the butter foams and turns golden brown, about 3–4 minutes. 
  7. Finish the dish. Add cooked ravioli to the skillet with a splash of pasta water. Toss gently to coat in the sage butter. 
  8. Serve hot, topped with extra Parmesan. 

Pro Tip: Don’t overstuff the ravioli—just a teaspoon per pocket. Too much filling and they’ll burst open like tiny edible balloons.
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Fire-Roasted Butternut Squash Ravioli With Sage Butter

Author Mark & Fey
Print Pin
Prep Time 1 minute
Cook Time 20 minutes
Servings 4

Ingredients

For the filling:

  • 1 medium butternut squash
  • 1/2 cup ricotta cheese
  • 2 tablespoons brown sugar
  • ½ cup grated Parmesan cheese plus more for serving
  • 2 tablespoons olive oil
  • Kosher salt and black pepper to taste

For the dough:

  • 250 grams about 2 cups 00 pizza flour
  • Pinch of kosher salt
  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon olive oil

For the sauce:

  • 6 tablespoons unsalted butter
  • 3 garlic cloves smashed
  • 6 fresh sage leaves
  • ½ cup pasta water reserved from cooking

Instructions

  • Forget the store-bought ravioli—this is pasta night with some serious flavor. We roast a whole butternut squash right in the fire until it’s smoky-sweet, then whip it into a ricotta filling that tastes like fall wrapped in pasta. Finished with a simple sage butter sauce, this dish is rustic, rich, and way easier than it looks.
  • Instructions
  • Roast the squash. Place the whole butternut squash directly in a fire pit or over hot coals. Roast, turning occasionally, until charred on the outside and the internal temperature reaches 205–212°F, about 45–60 minutes (char on the outside is good, but if it is too much, make a hole in the coals and surround the squash so it isn’t making direct contact). Let cool slightly, then scoop out the flesh.
  • Make the filling. In a food processor, combine roasted squash, ricotta, brown sugar, Parmesan, and olive oil. Blend until smooth. Season with salt and pepper. Place into a piping bag and set aside.
  • Make the dough. On a clean surface, mound the flour and make a well in the center. Add the eggs, yolks, and olive oil. Gradually whisk the eggs with a fork, pulling in a little flour at a time until it forms a shaggy dough. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
  • Roll and shape ravioli. Cut the dough into quarters and roll each piece into thin sheets using a pasta roller or rolling pin. Place teaspoons of filling along one sheet, cover with another sheet, and press to seal. Cut into squares or rounds. Pro tip: Use a ravioli press for consistency.
  • Cook the ravioli. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float, 3–4 minutes. Reserve ½ cup pasta water before draining.
  • Make the sauce. In a large skillet, melt butter over medium heat. Add garlic and sage, cooking until the butter foams and turns golden brown, about 3–4 minutes.
  • Finish the dish. Add cooked ravioli to the skillet with a splash of pasta water. Toss gently to coat in the sage butter.
  • Serve hot, topped with extra Parmesan.
  • Pro Tip: Don’t overstuff the ravioli—just a teaspoon per pocket. Too much filling and they’ll burst open like tiny edible balloons.