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  • Writer's pictureErin

Lemony Butternut Squash Ravioli

Hungry for more? This recipes was featured in a podcast episode!


A plate with butternut squash filled ravioli covered in a brown butter and sage sauce.

This homemade ravioli pasta has a silky butternut squash filling with a delightful lemony flavour. Make a big batch, freeze and then serve with a simple brown butter and sage sauce. Now you're ready to impress any night!

Prep Time: 2+ hr

Cook time: 3-5 min

Yield: 7 dozen ravioli



  • 1 lb butternut squash, peeled and diced

  • 1/4 salted lemon, diced

  • 1-2 eggs (see directions)


  • 120g water

  • 50mL olive oil

  • 2 eggs

  • 1/2 tsp salt

  • 375g flour



  1. Pre-heat oven to 400F.

  2. Mix together the diced squash and salted lemon. Place in a cast iron pan or dutch oven and cover the works.

  3. Roast for 30-40 min, until everything is softened.

  4. Empty the roasting pan contents into a large glass measuring cup. Use an immersion blender to blend the contents. For every two cups of filling, add one egg to the mixture and blend together.

  5. Set aside and let cool before using to make the pasta.


  1. In a large bowl, mix together all the wet ingredients and the salt. Then add the flour one cup at a time, stirring together until you form a dough. Turn the dough out onto the counter and knead the dough, adding extra flour as needed, until it is firm and not sticking, about 5-10 min.

  2. Divide the dough into four equal sized pieces and pick one to begin working with. Place the remaining three on your counter under a damp towel.

  3. Flatten your ball of dough so that it is just slightly thicker than your largest setting on your pasta maker.

  4. Pass the dough through your pasta maker on it's largest setting. Then fold the dough in half and pass it through at the same setting again.

  5. Adjust the setting to one step thinner, and pass the dough through. Fold the dough in half and pass it through at the same setting again.

  6. Repeat step 5 on the next thinnest setting. Now your dough has been worked and we have learned to call that process 'laminating your dough'.

  7. Adjust to you next thinnest setting and past the dough through a single time. Then adjust to the next thinnest setting and continue to go step wise to thinner settings until your third thinnest setting on your pasta maker or to desired thinness.

  8. Now you should have a nice long strip of dough that is twice as long as your ravioli press.

  9. Cut your strip of dough in half and place one on the ravioli frame. Press down the dough on the frame with the indent tray.

  10. Fill the indents in your dough with filling. This is easiest done with a cookie scoop.

  11. Then cover the filled dough with the other half of the dough strip and press it down firmly at the edges. Seal the dough together using a rolling pin to press the dough into the frame.

  12. Remove excess dough and keep to use again under the damp towel on your counter. Turn the frame over, dumping the ravioli onto a floured counter top. Cut the ravioli along the pressed edges and place on an evenly floured baking sheet for 1 hr to dry. Turn them over and let them dry again for another hour. Re-dust with flour, if needed, below the ravioli. Now they are ready to be frozen or cooked.


  1. Bring a large pot of salted water to boil over high heat.

  2. In a separate saucepan, slowly melt butter over medium-low heat and add in sage leaves. Continue to heat the butter until it is brown and smells nutty.

  3. Once the large pot of salted water is boiling, gently introduce the ravioli into the pot in batches of 12. Stir the pot while they boil. Boil until the ravioli start to float and then count to 30. Remove the ravioli to the buttery saucepan and fry for a couple minutes until slightly crispy.

  4. Serve with fresh ground pepper and a sprinkle of parmesan cheese

Zhuzh it up!

  • To make these you've first got to have some salted lemons in your fridge. Check out the recipe for Salt Preserved Lemons.

  • To freeze, transfer the baking sheet of dried ravioli to the freezer and freeze overnight. Then, place in a plastic bag with an extra tbsp of flour to prevent them from clumping. Be sure to thaw them by placing them on a floured baking sheet in the fridge the night before you plan to cook them.

  • The pasta maker that all of us at Three Kitchens Podcast love and use is Marcato Atlas 150 Pasta Machine.The ravioli maker that I love to use is the Norpro Ravioli Maker with Press

This amazing recipe was written by Erin Walker with inspiration from the Norpro Ravioli Maker Box


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