Thursday, November 12, 2009

Butternut Squash Ravioli

As most of you know, I’m a bit of a ravioli nut. I love everything about ravioli. I love it so much that it’s the one and only food that I can eat and not think once about the number of calories in each bite. I love to see flour all over my kitchen, my 7-year-old turning the crank on the pasta press, the smell of the dough, the way they float to the top of my pot and the versatility of fillings. My blog dream is 30 days of ravioli. I could go on and on but I’ll spare you the bore and get to the recipe.


  • 1 ¼ C All purpose flour
  • ¾ C Semolina
  • 1 tsp Salt
  • 1 tsp Olive Oil
  • 4 tbls Warm Water
  • 2 Eggs


  • I dump all the ingredients into my food processor equipped with the dough hook and let it do its thing.
  • Allow the dough to sit for 30 minutes before shaping.


  • 1 peeled, diced and roasted Butternut squash
  • 5 –6 Cloves Roasted Garlic
  • 1C Ricotta Cheese
  • Fresh Sage (didn’t measure, just dumped)
  • Salt and pepper


  • Dump and mix.

I served the ravioli with a bacon béchamel sauce, Roasted Asparagus wrapped in prosciutto, spring salad and homemade wheat rolls. YUM! I love ravioli.

You guys thought I forgot didn't you?


  • Marshmallows
  • Chocolate chips
  • Oreo Cookies
  • Icing pen


  • Melt the chocolate.
  • Separate the Oreo. Don't toss the filling side, we'll make turkeys with those.
  • Hold the marshmallow with a toothpick, dip and cover it with chocolate.
  • Place the marshmallow on the cookie.
  • Cool in the freezer.
  • Draw the buckle on with the icing pen.


Cheryl said...

Those are the most perfect looking pasta pillows I have ever seen, I love the little hats too!

Karen said...

I think it is just fabulous that you make your own ravioli!

Anncoo said...

This is so perfect and delicious.

Coleen's Recipes said...

You must be reading my mind, I have pasta on the "to do" list for tomorrow!! Your ravioli look beautiful, do you have a press? How did you get them so perfect? Do you wet the edges to seal? Details!! I want details!!! hahaha.

Palidor said...

Yup, you love ravioli - it's the star in your blog logo! That looks great. I've only eaten butternut squash ravioli once. I would love to sample yours!

Amy Nicole/RubyMtnBeads said...

Those have to be the most beautiful Ravioli I have ever seen. Sounds deelish too. Thanksgiving treats too! Whew! I'm impressed!

Nancy said...

These ravioli look fantastic. I like my ravioli with lots of filling, and these look nice and plump - perfect! And the bacon bechamel sounds ridiculously good.

Dhanggit said...

Nothing beats home-made fresh pasta!! I love it!!

BMK said...

Wow! These look fantastic. Each ravioli looks so perfect. I love love love the pilgrim hat cookies. You have the best kids ideas.

my boyfriend cooks for me said...

It's official: my boyfriend and I need to buy a pasta machine. Our wonton-wrapper butternut squash raviolis were good, but yours look way better...

Debbie said...

Great looking ravioli! I have never made them from scratch. They lookd delicious and the little hats are just too cute!

Catherine said...

This looks so incredible! I love your squash ravioli recipe! Another great way to use butternut squash! Happy Blogging! :)

Claudia said...

I adore squash ravioli.I (head down) buy it. I used to say I didn't have a recipe. I'm running out of excuses now...looks so pillow-perfect and delicious.

Anonymous said...
This comment has been removed by a blog administrator.
Pat @ Mille Fiori Favoriti said... looks incredible!

Did you read the book "The Lost Ravioli Recipes of Hoboken"? If you do a search on Youtube you can see the author rolling out the dough the way she learned in Italy. It's fascinating!

Elra said...

You are way a head of me, I never made my own ravioli. Looks perfect.

Selba said...

I wish that I can make my own ravioli :)

Those little hats must be so yummy!

My Little Space said...

It takes a lot of work on these but sure worth it! They're so delicious!

Cheryl said...

You can actually find the little tarts in the same area that the pre-made pie crusts are in!

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