Pumpkin Butternut Squash Ravioli Recipe
A couple of weeks ago, I went to New York with a mission…to eat my way through the city! With a little help from my local foodie friends, I dined at some very cool, off-the-beaten path restaurants in Manhattan. High tea at Sarabeth’s, coffee at Épicerie, antipasti at Chef Mario Batali’s pizzeria Otto, and the highlight of my culinary adventures…Scarlotto’s melt-in-your-mouth Pumpkin Ravioli. As I relished every single bite, I thought about how Jason and I could recreate this dish at home. If you haven’t noticed, food is our “thing” and we’re always looking for ways to take it up a notch, particularly when we have some time. Fall is the perfect season to cook and bake, and with an abundance of pumpkins and squash in-season, I decided to recreate one of my favorite dishes at home.
I love making dishes from scratch because I can use fresh wholesome ingredients and experiment with a variety of flavors. But since I had never attempted ravioli, I thought I would save some time and effort by purchasing fresh pasta sheets from our local grocery store (I used the Square Wraps by House Foods). The most time consuming part of this recipe is roasting the squash and pumpkins and filling the pasta sheets, so be sure to plan accordingly (I recommend prepping the day before, particularly if you plan to serve a sufficient number of people). With my foodie-oriented mind and my husband’s brilliant creativity in the kitchen, together we created this delightful Pumpkin Butternut Squash Ravioli Recipe with Sage Brown Butter Sauce and Pomegranate Molasses!
- 1 2-pound sugar pumpkin
- 1 1-2 pound butternut squash
- 4 teaspoons extra-virgin olive oil
- 1 large egg
- 1/4 cup Ricotta cheese
- 1 Tablespoon shallots, chopped
- Pinch of nutmeg
- Coarse salt and freshly ground pepper
- 1 package store-bought fresh pasta sheets
- 1 tablespoon semolina flour
- Sage Brown Butter Sauce
- Pomegranate Molasses
- 1 Package Pomegranate Seeds (or seeds from 1 pomegranate)
- Preheat oven to 400 Degrees
- Cut pumpkin and squash in half (from top to bottom)
- Remove seeds (save for a roasted snack)
- Scoop stringy portion out of center of squash and pumpkin, discard
- Brush insides of pumpkin and squash with olive oil and place face down on large baking sheet
- Bake until tender, about 1 hour; allow to cool
- Scoop 1/4 pumpkin and 1/4 Squash flesh into food processor (save the rest to create a soup base)
- Add egg, nutmeg, shallots, ricotta, salt and pepper and process until smooth
- Scoop 1Tbsp of mixture onto pasta sheets about 2" apart
- Brush water around the edges of the pasta sheet and between the scoops
- Place another sheet on top and press down around the scoops to seal each ravioli
- Cut out each ravioli and place on a baking sheet lined with floured wax paper
- Place ravioli in freezer for at least 30 minutes (or overnight)
- Bring a large pot of salted water to a boil
- Add raviolis and cook for 4-6 minutes
- Remove carefully with a slotted spoon and plate
- Spoon brown butter sauce over ravioli
- Top with sage leaf, Pomegranate Molasses drizzle, Pomegranate seeds, and grated Parmesan Cheese
Our local Walmart has a large variety of pumpkins, gourds, and squash in abundant sizes, shapes, and colors, so I picked up several since I wasn’t entirely sure at the time how I would put together this meal. Pumpkin ravioli recipes are relatively easy to find online, but those incorporating squash are few and far between. I liked the idea of combining the two in order to balance the sweet and savory flavors of these related but very different types of squash. If you’re short on time, you could easily substitute organic canned butternut squash and pumpkin, but I think roasting them adds a fresh flavor not easily replicated.
I really wanted this dish to be a balance of sweet and savory flavors without one overwhelming the other. The first time I indulged in a dish with beurre noisette (brown butter) left a very lasting culinary impression on my palate, so I was itching to incorporate this French delicacy into a dish. The addition of sage provided just the right earthy flavor for this sauce which I then spooned over the ravioli.
Earlier this year, I made a Vegan Roasted Butternut Squash Soup with Pomegranate Garnish and the two flavors complimented each other nicely, so I incorporated one of my all-time favorite Fall fruits into this recipe. I love how this fruit is a delicate blend of sweet and tart flavors which is why it doesn’t overwhelm a dish that should primarily be savory. While the pumpkin and squash are roasting, I suggest making the Pomegranate Molasses, which shouldn’t take too long.
If you are using store-bought pasta sheets and they need to be cut down, this is also a good time to do that. While this recipe is not difficult, it does require several steps. Using freshly made pasta sheets without artificial ingredients is a great way to cut some of the time and labor out of creating this recipe without sacrificing flavor or freshness.
Overall, this dish was absolutely delightful, if not a teeny bit indulgent. It’s a wonderful dish to serve for a holiday gathering or an at-home date night. What are your favorite Fall recipes? I’d love to see what you’re cooking this season!
*All of the ingredients used to create the recipe, minus the pasta sheets, were purchased in the grocery section of our local Walmart.