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  • 1 small butternut squash
  • 1 ounce blue cheese
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups white whole wheat flour or unbleached all-purpose
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 3 tablespoons water
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 shallots, sliced
  • 5-6 sage leaves, minced



Step 1

Preheat oven to 425˚. Slice butternut squash in half and remove seeds. Place cut-side down in a roasting pan and fill with water, about ¼” up the side. Roast until butternut squash is tender, 35-45 minutes (depending on size.) Remove from oven and let cool slightly.
While butternut squash is baking, Combine whole wheat flour and ¼ teaspoon salt on a clean surface. Make a well, add two eggs, and 3 tablespoons of water. Using a fork, whisk eggs and slowly begin to incorporate flour.
Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball.
Let sit for 20-30 minutes.
Once ready to assemble, scoop out butternut squash and measure about 1½ cups and place in a bowl. Add blue cheese, salt, and pepper; stirring until mixture is well combined.
Using a pasta attachment or rolling pin, roll out pasta. Pasta should be thin but still hold together. Measure out ravioli (if you have a cutter). Spoon mixture 1 hefty tablespoon for each ravioli. Fold dough over and crimp.
Bring a pot of water to a boil. Adding 3-4 ravioli at a time, cook until ravioli float to the top (5-6 minutes.) Remove and continue with remaining ravioli.
Melt butter with olive oil in a large pan. Add shallots and cook until soft, 5-6 minutes. Toss the sage into the pan, along with the cooked ravioli, and cook for 1-2 minutes until everything is well combined.

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