Recipe: Butternut Squash Ravioli!

January 31, 2010 at 6:37 pm 4 comments

Have you ever had the craving for ravioli one night, and you had no wish to leave the house to a local Italian restaurant? Have you ever been eating ravioli, and wondered how the lovely little pillows of pasta become filled with delicious goodness? Have you ever wanted to make your own ravioli, but just didn’t know how?

If you said yes to any of the above then fear no more! Here is a recipe to a tummy pleasing batch of ravioli!

Butternut Squash Ravioli

Filling Ingredients:

Pasta Dough Ingredients (pasta recipe from

  • 1 2/3 cup unbleached white flour or 1 cup unbleached white flour and 2/3 cup whole wheat flour
  • 1/2 cup chickpea flour or full fat-soy flour
  • 2/3 cup water
  • 1 teaspoon olive oil
  • 1/2 to 3/4 teaspoon salt


  1. Place roasted squash in a food processor, with the S-blade in place.
  2. Cover and blend, while adding light coconut milk, salt, marjoram, and lastly the lemon zest. You will know you have reached the right consistency when it is nice and creamy.
  3. It is best to have the filling at room temperature when adding to the pasta. If making filling in advance, this can be stored in the fridge, just make sure to bring it to a room temperature before using. Set filling aside, otherwise.
  4. Now, you are ready to make the pasta! Combine all dry ingredients in a large bowl.
  5. Add liquid, and mix dough with fork until it becomes a ball. ***When I was following this recipe, I found I needed to add a little more water to reach a dough ball so if you think you need to add more liquid, add small amount at a time***
  6. From here, place dough on lightly floured surface and knead for 5-8 minutes, or until the dough is smooth, and not clumpy.
  7. Place the dough inside of a bag, or airtight container, and allow it to rest for about 10 minutes.
  8. Separate the dough into 8 smaller balls, (any portions you are not working with at the time should be kept inside the bag/container).
  9. Again on a lightly floured surface, roll each portion out one at a time until it is about 1.5 mm in thickness, flouring as you go to prevent sticking. ***Be sure not to press down too hard when rolling out dough. I did on my first try, and the dough ended up smearing all over my floured surface! I had to scrape it off and start over. Oops! ***
  10. After you have rolled the dough out lay it on a rack, or draped over something so that it can dry and be easier to manipulate while adding filling.
  11. Once you have rolled out all 8 portions, cut each length of rolled out dough into 6.25 cm / 2.5 inch wide strips and cut with a ravioli stamp, cookie cutter or pasta or pastry cutter. ***I did my thing at this step and used a heart-shaped cookie cutter, making sure I ended up with an even number of cut-outs.***
  12. From here, you want to have a pot of salted water on the stove, boiling, by the time you finish assembling the ravioli. It is best to cook your little golden creations right after making them. Also, if you plan on using a pasta sauce on your ravioli, now would a good time to heat it up on the stove as well. 🙂
  13. Now is the most exciting part! Are you ready? Place a good teaspoon’s worth of filling in the middle of the pasta cut out. To make a good seal, brush some water around the edges of the filled dough squares and place the remaining cut-out on top of filling, making a ‘sandwich’. Make sure you don’t over-stuff your pasta because then it will burst when placed in the boiling water. We don’t want that!
  14. Seal each ‘sandwich’ with a fork. As you go, be sure to cover the already made ones with a moist paper towel on a large plate, to keep them from drying out.
  15. When they are ready, gently lower each ravioli into your large pot of boiling water, cooking 2-4 at a time (or more if you have a really big cooking pot). Make sure your boil isn’t too violent or you will destroy all your hard efforts! The ravioli cook in about 3-4 minutes, but of course always use your best judgement.
  16. Once they are finished cooking, gently remove and plate. Serve with your favorite sauce, maybe a dash of parmesan or a dash of fresh herbs.Buon Appetito!

Entry filed under: Recipe.

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4 Comments Add your own

  • 1. Carla  |  January 31, 2010 at 9:24 pm

    funny cause I was gonna ask what you ended up doing with your squash. love the heart idea.

  • 2. Mel Sturdevant  |  February 12, 2010 at 5:43 am

    I hope my preparetion will also come up as good as yours. I will attempt this Indian food recipe during holidays. I am confused if the frying is supposed to be on high flame or low flame ?

    • 3. Alexandra  |  February 12, 2010 at 5:52 am

      I am confused?

  • 4. divorce  |  August 2, 2013 at 7:22 am

    If some one wishes to be updated with most recent technologies then he must be pay a visit this
    website and be up to date all the time.


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Hello! My name is Alexandra.

This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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