Whole Wheat Butternut Ravioli—It’s What’s For Dinner!

I recently picked up a gargantuan butternut squash, so I’ve been having fun coming up with recipes to use it up in. You’ll see a few of them this coming week, so run out and pick yourself up a big one right now! As I think I’ve mentioned before, butternut squash is one of my absolute favorite fall flavors. It’s got a beautiful hue, excellent taste, smooth texture and is sooo versatile. I love that I can roast one up and use it in four completely different meals throughout the week, only having spent a few dollars.

Enough of my gushing about squash, though—Congrats to Amy, who guessed “What’s For Dinner,” despite her second guessing about the cheese! 😀 Amy, trust me, as one who only recently began eating stinky cheeses, this is a great use for it! These ravioli freeze wonderfully, so bag some up before boiling to keep on hand throughout the season.

Whole Wheat Butternut Ravioli with Sage Butter




Pasta Ingredients:

  • 1.5 c. all purpose flour (plus extra for kneading)
  • 1.5 c. whole wheat flour
  • 1/2 tsp. salt
  • 4 eggs (Valley View Farms)
  • 1/4 c. water
  • 1/4 c. olive oil

Ravioli Ingredients:

  • 2 T. olive oil
  • 1/4 c. diced onion (Jett’s Natural Produce)
  • 1.5 c. mashed butternut squash (Heritage Farm CSA)
  • salt & pepper to taste
  • nutmeg to taste
  • 4 T. milk (Keepsake Farm)
  • 1/4 c. stinky cheese (This is Keepsake Ferale from Keepsake Farm. For those who want something a bit tamer, a Parmigiano-Reggiano would also work)
  • pasta dough, rolled into 1/8″ thick sheets, about 4″ across
  • 12-15 sage leaves (my garden)
  • 1/2 c. butter (Flint Hill Farm)

Pasta Directions:

  1. Place flours and salt in food processor.
  2. Beat eggs with fork and add to food processor.
  3. Blend until mixture looks like cornmeal.
  4. With the processor running, slowly add water and olive oil.
  5. When ball forms, roll onto floured surface. Cover and let rest for 10 minutes.
  6. Divide dough into 8 equal size pieces. Using either a pasta machine or rolling pin, roll each section to 1/8″ thick and 4″ wide, kneading in a bit more flour if the dough is too sticky.
  7. Rest 20 minutes on floured surface, while you make ravioli filling.

    Pasta Sheets

    Pasta Sheets

Ravioli Directions:

  1. Mince onion and sautée it in olive oil in medium skillet.
  2. Add squash and continue cooking mixture until extra moisture has cooked out.
  3. Add salt, pepper, nutmeg and milk, then continue to cook for 3 minutes.
  4. Remove from heat. Crumble in cheese and stir.
  5. Put on large pot of water to boil.
  6. Cut pasta into 2×4″ strips.
  7. Place small dollop of filling on half of each strip.

    Filling Ravioli

    Filling Ravioli

  8. Fold dough over filling, pinching edges to seal. Repeat with other raviolis.



  9. Add raviolis to boiling water, in batches if necessary, and cook for 3 minutes, or until ravioli float and pasta is al dente.
  10. Strain ravioli.
  11. In large skillet, melt butter.
  12. Chop sage leaves and add to melted butter. Cook and stir until butter begins to brown.
  13. Put ravioli on plate and drizzle with butter sage sauce. Great with a glass of autumn white wine, beer or cider.

    Worth every bit of effort!

    Worth every bit of effort!


One response to “Whole Wheat Butternut Ravioli—It’s What’s For Dinner!

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