🥟 Roasted Butternut Squash and Chicken Ravioli
This Roasted Butternut Squash and Chicken Ravioli features tender homemade (or store-bought) pasta filled with savory roasted butternut squash, seasoned chicken, and Parmesan. Finished with a browned butter sage sauce, it’s autumn on a plate!
Equipment
- Baking sheet
- Rolling pin or pasta machine
- Mixing bowls
- Food processor or blender (optional)
- Ravioli cutter, knife, or fork
- Saucepan or skillet
Ingredients
- For the filling:
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1 cup cooked chicken breast shredded or chopped
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 1 –2 tablespoons cream or ricotta to bind, optional
- For the pasta or use store-bought ravioli wrappers:
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
- For the sauce:
- 4 tablespoons unsalted butter
- 6 –8 fresh sage leaves
- Salt & pepper to taste
- Optional: grated Parmesan for garnish toasted pine nuts
Instructions
- Roast the squash
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender. Cool slightly.
- Make the filling
- Mash roasted squash with cooked chicken, Parmesan, garlic powder, nutmeg, and cream (if using). Season to taste. Blend for a smooth filling, or leave a bit chunky.
- Make pasta dough
- On a clean surface, make a mound with flour and create a well in the center. Crack in eggs and add a pinch of salt. Mix with a fork, gradually pulling in flour, until a dough forms. Knead for 5–8 minutes until smooth. Wrap and rest for 30 minutes.
- Roll and shape ravioli
- Divide dough into two portions. Roll out into thin sheets. Drop small mounds of filling (1 tsp each) spaced 1–2 inches apart. Cover with second sheet of pasta. Press edges around filling to seal and cut into squares. Crimp edges with a fork if desired.
- Cook ravioli
- Bring a pot of salted water to a boil. Gently add ravioli and cook for 3–4 minutes, or until they float. Drain gently.
- Make the sage butter sauce
- In a skillet, melt butter over medium heat until golden and nutty (about 3–4 minutes). Add sage leaves and cook until crisp. Season with salt and pepper.
- Toss and serve
- Toss cooked ravioli in sage butter or drizzle over top. Garnish with Parmesan and pine nuts if desired.
Notes
💡 Tips for Success
Roast the squash until golden for deep flavor Keep pasta dough covered as you work to prevent drying Use wonton wrappers for a quick shortcut
Roast the squash until golden for deep flavor Keep pasta dough covered as you work to prevent drying Use wonton wrappers for a quick shortcut