Butternut Squash Ravioli Recipe + My New Cookware

I’m in official “fall mode” over here. The trees are changing, the air is cooling down, and I’ve been wearing boots & sweaters in the evenings- it feels so wonderful! All of that to say, in addition to a wardrobe change for the season, I’ve also been checking my favorite annual fall foods off the list. One of the first things I wanted to make was homemade pasta. Butternut squash is one of my coveted fall foods and you better believe I stuffed a creamy filling into handmade ravioli and served it up with a brown butter sage sauce, topped with parmesan and nutmeg. Trust me… it’s as good as it sounds (and looks). Click through for the recipe and to see which All-Clad cookware I landed on after the kitchen renovation. I finally feel like my kitchen is complete! Let the cooking commence…

Before I dive into the recipe, I received a lot of questions on Instagram about our new cookware. I spent FOREVER searching for the brand / type that would best fit our kitchen and cooking style. We have an amazing Frigidaire induction cooktop, but that meant I needed cookware that worked with induction technology. I wanted something that fit the nature of our current cooktop, but my goal was also to purchase cookware ONCE and keep it throughout our lifetime (aka, all the other kitchens we’ll renovate and live in someday). That sounds like a tall order, right?

I landed on All-Clad’s stainless steel collection because it’s ideal for use on any type of cooktop- including induction. It’s also oven, broiler, and dishwasher safe. Another pro? It’s stores nicely and is compact in my cabinet; it should last us a very long time! Let’s get real… I also like the way it looks and feels. It’s very heavy!

Moving onto pasta… this recipe is actually a lot of fun to make. Homemade pasta is a little time consuming, but the end result is always worth it, and the journey is half the reward. I could hand stamp ravioli all day! It’s pretty therapeutic and tastes a million times better than store-bought pasta (even my favorites from Trader Joe’s). Here’s what you need to get to started:

For the Pasta:

• 2 cups all-purpose flour (plus extra for sprinkling on the dough & workspace)
• 4 large eggs
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon nutmeg
• rolling pin
• pasta maker (optional, but it makes it easier)
• ravioli stamp (or ravioli mold)

For the Filling:

• 1 butternut squash (or 1 bag of frozen butternut squash)
• 5 tablespoons heavy cream
• 1/2 shallot, diced
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter
• 1 pastry bag or gallon Ziploc bag
• food processor or blender

For the Sauce:

• 5 tablespoons butter
• 10 sage leaves
• a sprinkle of shaved parmesan (for garnish)

If you’re using fresh squash, cut it in half and scoop out all the seeds. Place it on a baking sheet lined with parchment paper, and cover the inside with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon nutmeg. Preheat your oven to 375 degrees and bake for 45 minutes to an hour- or until it’s fork tender.

Alternatively, you can purchase frozen squash that has already been cubed (that’s actually what I did). If this is the route you’re taking, follow the same seasoning and baking steps! Once the squash is finished cooking, place it into a food processor and blend until it forms a puree. Sit aside.

In a saucepan, melt 2 tablespoons of butter, the diced shallot, brown sugar, and garlic. Stir constantly and cook until caramelized.

Next, add the pureed squash, heavy cream, and a teaspoon of salt and pepper. Cook for a few minutes (or until the filling has slightly thickened), then add the parmesan cheese and a generous pinch of nutmeg.

Sit aside, allowing the filling to cool completely, and move onto making the pasta! This is the best part, in my opinion.

Add the flour and 1 teaspoon of salt into a large mixing bowl. Next, carefully fold in three eggs, one at a time, until well incorporated. Drizzle in some olive oil and continue mixing by hand.

Sprinkle some flour on a cutting board or solid surface (I use my soapstone countertops), then knead the dough until it forms a ball. Continue folding until it becomes elastic and smooth. Brush the surface of your dough with some olive oil, cover in plastic wrap, and place it in the refrigerator for at least 30 minutes to rest before rolling it out.

Once your dough has rested, you’re ready to make ravioli! Cut the dough ball into quarters, placing the remaining dough you’re not working with back into the fridge until you’re ready for it. Dust the countertop with flour, then use a rolling pin to flatten the dough.

Here’s the tricky part… if you have one, USE A PASTA MAKER. It will make life a lot easier. Mine didn’t arrive in time, so I made this batch of ravioli the old fashioned way- lots and lots of rolling until the rough was super thin. The goal is to get the dough around 1/8″ thick or less. I used my rolling pin and a knife to cut the squares. It takes longer, but it’s definitely doable if you don’t have a pasta maker on hand.

Alternatively, you can use a ravioli mold instead of cutting squares and using a stamp… I just think this way is more fun! Once you have your squares, make an egg wash by beating one egg with a tablespoon of water. Set aside. Now it’s time to assemble your ravioli!

Brush a thin layer of the egg wash onto each side of the pasta, then use a pastry bag or gallon Ziplock bag to pipe the butternut squash filling onto the center of the pasta squares. This will act like glue to keep the pasta bonded together during the boiling process.

Next, place a square on top of the filling and stamp the dough firmly, ensuring all edges are sealed. Your pasta should look something like this…

Bring a saucepan of boiling water with a pinch of salt to a boil, then drop in your ravioli one-by-one. Cook them for about 4-5 minutes, or until they begin floating to the top and reach al dente texture.

Lift the ravioli from the water with a slotted spoon, empty the saucepan, and begin making the brown butter sage sauce. Melt the butter and sage leaves over medium heat. The sauce is finished when the butter starts to sizzle, darken, and the sage leaves begin to look crispy or hold their shape.

Plate your ravioli, drizzle the brown butter sage sauce on top, and garnish with freshly shaved parmesan cheese! I also like to pipe some extra squash filling onto the plate, just for a pretty presentation.

Given I crave this during the fall season and cooler months, I like to pair it with a glass of dry, red wine. Sometimes I’ll even sprinkle a little extra nutmeg on top of the pasta for even more fall flavor.

I’m pretty sure there’s nothing better than having this for dinner during the months of September or October. It just tastes like fall and is the ultimate comfort food of the season. Emmett also loves when we opt to stay in for date night and I make homemade pasta from scratch. This one is always a hit!

Are you guys fans of homemade pasta? I really enjoy making it as much as I love eating it. It reminds me of the time I spent living in Italy studying art. Let me know if you try the recipe or have similar ones I should take a stab at! I’d also like to know if any of you cook with All-Clad cookware? How’s it holding up and are you happy with it? I’m really loving mine and I feel like all of my research paid off. I’ve heard nothing but great things, and so far- I’m not disappointed. I’m enjoying spending time in the kitchen these days!

*This post is sponsored by All-Clad. All content, ideas, and words are my own. Thank you for supporting the brands that allow us to create unique content while featuring products we actually use & enjoy!