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Butternut Squash Ravioli

Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4 servings
Author Chef Maria Cummins


  • 1 Medium Butternut squash (Or 2 small) Cuthalf lengthwise
  • olive oil
  • Dash nutmeg
  • Several dashes cinnamon
  • Pinch brown sugar
  • Pinch salt
  • Pinch pepper
  • 1/2 cup Ricotta

Pasta Dough

  • 3 eggs
  • 2 cups flour (All purpose flour, unbleached)
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • Water (If need it)


  • Preheat the oven to 400 degrees F.
  • Place butternut squash on a pan with a lip and drizzle with olive oil.
  • Cook for 20 minutes, flip, then cook for another 20 minutes, or until tender.
  • Meanwhile, mix all pasta dough ingredients in a bowl.
  • Knead for several minutes on a well-floured surface, adding more water as needed. The dough should be smooth and elastic. Wrap the dough ball with plastic and let sit for 30 minutes.
  • Once butternut squash is tender, scoop out the flesh and stir in nutmeg, cinnamon, brown sugar, salt and pepper.
  • Let cool to room temperature (or place in the refrigerator), then add ricotta.
  • Once pasta dough has rested, cut ball in half.
  • Cover one half with plastic and roll out the other half with a rolling pin or in a pasta machine. If you don’t have a pasta machine, I hope you have some amount of patience as you’ll be rolling out dough for a while. I don’t have a pasta machine, so I just kept rolling out the dough until it was “thin enough.”
  • Cut flattened pasta dough into 2-by 2-inch squares.
  • Place a teaspoon of filling in the center of the square, then fold pasta over to form a triangle. Seal the dough around the edges with your fingers. Have a bowl of water nearby to moisten your fingers as the dough dries out. Set uncooked ravioli aside. Repeat process with other dough ball.
  • Boil a pot of water while preparing the butter sage sauce.
  • Add ravioli to pot of boiling water and cook for about 5 minutes, or until soft.

Pasta Dough

  • Place the flour inside a food processor, add the salt and olive oil.
  • While keeping the machine on, add the eggs one at a time through the chute.Stop food processor when it forms into dough.
  • REMOVE BLADE BEFORE SCRAPING THE DOUGH WITH YOUR HANDS. Using your hands knead out the dough into a 8 inch roll.
  • Cover it with plastic wrap.
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