This homemade Trader Joe’s Butternut Squash Ravioli recipe is a creamy and delicate recipe, which is made with a sweet roasted butternut squash filling and a simple brown butter sage sauce. It’s a restaurant-quality dish, perfect for a special weekend project.
Jump to RecipeTrader Joe’s Butternut Squash Ravioli Ingredients
For the Pasta Dough:
- 300g Tipo “00” Flour
- 3 large eggs
- 1 large egg yolk
- Olive oil (if needed)
- Semolina flour, for dusting
For the Ravioli Filling:
- 400g (about 1 3/4 cups) roasted butternut squash puree
- 42g (3 tbsp) salted butter
- Generous pinch of nutmeg
- Salt to taste
For the Brown Butter Sage Sauce & Garnish:
- 115g (8 tbsp) salted butter
- 8 fresh sage leaves
- 113g (4 oz) cubed pancetta
- Parmesan cheese, for serving
How To Make Trader Joe’s Butternut Squash Ravioli
- Roast the squash: Preheat your oven to 400°F. Place a whole, unpeeled butternut squash on a parchment-lined baking sheet and bake for about 1 hour, or until a sharp knife slides in and out easily. Let it cool slightly, then peel the skin, scoop out the seeds, and process the flesh in a food processor until smooth.
- Make the pasta dough: In a food processor, pulse the flour, eggs, and egg yolk until a shaggy dough forms. Turn it out onto your work surface, knead for 1-2 minutes into a smooth ball, and cover. Let the dough rest for at least 30 minutes to 1 hour.
- Prepare the filling: While the dough rests, heat the roasted butternut squash puree, butter, and nutmeg in a small pot. Stir until combined and warmed through. Season with salt to taste. Transfer to a bowl and chill in the refrigerator for at least 1 hour until completely cold.
- Roll the pasta sheets: Cut the pasta dough into 4 equal pieces. Working with one piece at a time (keep the others covered), flatten it and run it through a pasta roller, starting at the widest setting and gradually moving to a thinner setting (about 1mm thick, setting #5 on a KitchenAid). The sheet should be slightly translucent.
- Assemble the ravioli: Lay a pasta sheet on a lightly floured surface. Dollop rounded teaspoons of the chilled filling down the center, spaced about two finger-widths apart. Lay a second pasta sheet on top.
- Seal and cut: Using your fingertips, carefully press around each mound of filling, pushing out any air bubbles, and seal the two pasta sheets together. Use a fluted pastry wheel or knife to cut the ravioli into 2.5 to 3-inch squares.
- Cook the ravioli and pancetta: Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a separate skillet until slightly crisp; drain on a paper towel. In the same skillet, start making the butter and sage sauce.
- Make the sauce and serve: Melt the butter over medium heat until it begins to foam. Add the fresh sage leaves and cook until the butter turns a nutty brown color and the sage is crispy. Working in batches, boil the ravioli for 3-6 minutes, until al dente. Use a slotted spoon to transfer the ravioli to serving plates, top with the brown butter sage sauce, crispy pancetta, and a grating of Parmesan cheese.
Recipe Tips
- How to save time making this recipe? The best trick is to roast the butternut squash several days in advance. The cooled puree can be stored in an airtight container in the refrigerator or freezer until you’re ready to make the filling.
- How do you prevent soggy ravioli? It is absolutely essential that your butternut squash filling is completely chilled before you use it. Hot or warm filling will make the fresh pasta dough wet and difficult to work with.
- How do I get all the air out of the ravioli? Trapped air can cause ravioli to burst when boiling. As you lay the top pasta sheet over the filling, use your fingertips to gently press down and work from the center of each filling mound outwards, pushing any air bubbles toward the edges before sealing.
- What if I don’t have a pasta roller? While a machine makes it much easier, you can roll the dough by hand with a large, heavy rolling pin on a floured surface. The goal is to get the dough as thin as possible—almost see-through—so the ravioli is delicate.
What To Serve With Butternut Squash Ravioli
This dish is rich and flavorful enough to be the star of the meal. It needs little accompaniment, but a simple side of steamed asparagus with a squeeze of lemon or a light arugula salad with a vinaigrette would offer a nice, fresh contrast.
How To Store Butternut Squash Ravioli
- Refrigerate (Short-Term): You can assemble the ravioli and keep them on a semolina-dusted sheet pan, covered, in the refrigerator for up to 4 hours. Do not store them overnight in the fridge, as the filling will make the pasta soggy.
- Freeze (Long-Term): This is the best method for making ahead. Arrange the freshly made, uncooked ravioli in a single layer on a parchment-lined, semolina-dusted baking sheet. Freeze until solid, about 1 hour. Transfer the frozen ravioli to an airtight container or freezer bag. They will keep for up to 1 month. Cook directly from frozen, adding a few extra minutes to the boiling time.
Butternut Squash Ravioli Nutrition Facts
- Serving: 1/4th of recipe
- Calories: 780 kcal
- Carbohydrates: 75g
- Protein: 25g
- Fat: 42g
- Saturated Fat: 22g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, in a pinch you can use 100% pure canned butternut squash puree (not pumpkin pie filling). However, the flavor of home-roasted squash is significantly deeper, sweeter, and less watery, which yields a much better filling.
Tipo “00” is a finely milled Italian flour that creates the most tender and delicate pasta. However, you can substitute it with all-purpose flour. The resulting pasta dough may be slightly less supple and a bit chewier.
Absolutely. To make it by hand, mound the flour on a clean work surface and create a large well in the center. Crack the eggs and yolk into the well and use a fork to gradually whisk them, slowly incorporating the flour from the inside walls of the well until a shaggy dough forms. Then, knead by hand for 8-10 minutes until smooth and elastic.
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Trader Joe’s Butternut Squash Ravioli Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings1
hour30
minutes1
hour15
minutes780
kcalA from-scratch guide to making delicate, pillowy butternut squash ravioli with a creamy filling, tossed in a simple yet elegant brown butter and crispy sage sauce.
Ingredients
Pasta: 300g Tipo “00” flour, 3 large eggs, 1 egg yolk.
Filling: 400g roasted butternut squash puree, 3 tbsp salted butter, pinch of nutmeg, salt.
Sauce & Garnish: 8 tbsp salted butter, 8 fresh sage leaves, 4 oz pancetta, Parmesan cheese.
Directions
- Roast a whole butternut squash at 400°F for about 1 hour until tender; puree the flesh.
- Make the pasta dough, knead, and let it rest for at least 30 minutes.
- Make the filling by combining the squash puree, butter, and nutmeg; chill until completely cold.
- Roll the pasta dough into long, thin sheets using a pasta roller.
- Dollop chilled filling onto one pasta sheet, top with another, and press out any air.
- Cut into individual ravioli squares.
- Boil the ravioli for 3-6 minutes until al dente.
- Serve tossed in a brown butter sage sauce with crispy pancetta and grated Parmesan.
Notes
- For the best results and less stress, roast the butternut squash a day or two in advance.
- The filling must be cold before assembling the ravioli to prevent the dough from becoming soggy.
- The best way to store uncooked homemade ravioli is to freeze them. Cook directly from frozen.
