Butternut Squash Ravioli

Well, it’s now officially Fall (or Autumn for you fancy people), which means there is no better time to start cooking with butternut squash. We promised a few weeks back that we would start recreating our favorite dishes from the 2018 Food and Wine Festival (see the post here).

butternut squash ravioli with parmesan cheese, balsamic glaze, pumpkin seeds on a white plate

This week, we are making our take on the Butternut Squash Ravioli from Disney’s Wine & Dine Studio. Don’t get us wrong. We loved Disney’s Butternut Squash Ravioli, but it was a little too sweet for our taste. We agreed on letting the squash be a natural sweetener, and oh boy! It was the right call! It was just slightly sweet with hints of garlic and nutmeg. They were incredible; and for a first attempt on a recipe, I call that a win!

butternut squash ravioli with parmesan cheese, balsamic glaze, pumpkin seeds on a white plate

By no means is this a quick process. Making the filling, making the pasta, and then rolling out and stuffing the filling into the pasta is a daunting task; but sooo worth it. If you have kids, a significant other, or friends who are willing to help you out, then this recipe will be so much more fun. Turn some music on and make this an event y’all will talk about for years to come! There’s nothing like cooking something that makes a huge mess and is incredibly impressive! Think about it… You’re about to make ravioli! Definitely an Instagram worthy moment!

butternut squash ravioli with parmesan cheese, balsamic glaze, pumpkin seeds on a white plate

But for those like us who had never dealt with butternut squash, do not fear! It’s not as daunting and terrifying as the internet makes it seem. We simply cut off the stems followed by cutting the top half off so we were left with just a cylinder and a round bottom. We placed the squash (whole) in the oven at 375 degrees for 15 minutes. LET. THEM. COOL. That takes anywhere from 10-15 minutes. Once they are cooled, peel them and make sure there are no green lines on your squash! Now, just cut ’em in half, clean out the pulp, cube them, and toss them back into the oven with some olive, salt, and pepper for 30 minutes or until they become soft. This is, in our opinion, officially the easiest way to cook butternut squash!

butternut squash ravioli with parmesan cheese, balsamic glaze, pumpkin seeds on a white plate

So now that you’ve got the low down, let’s cook!

Butternut Squash Ravioli

Tender, silky, and satisfying! This butternut squash ravioli will have you always coming back for more!
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Prep Time 6 hrs
Cook Time 5 mins
Total Time 6 hrs 5 mins
Course Main Course
Cuisine Italian/American
Servings 10 cups
Calories 329 kcal




  • 2 ¾ cups pasta flour
  • ¼ teaspoon salt
  • 4 large eggs beaten
  • ½ cup puréed roasted butternut squash

Balsamic Glaze

  • 1 cup balsamic vinegar
  • ¼ cup sugar
  • A pinch of salt


  • Egg Wash for sealing pasta
  • Salted butter for sautéing pasta
  • Toasted pumpkin seeds for topping
  • Shaved parmesan cheese for topping


  • Filling
  • Roast garlic.
  • Roast butternut squash (see introduction).
  • Puree squash in food processor until smooth. Remove 1/2 cup for pasta.
  • Add garlic, nutmeg, salt, and parmesan cheese to pureed squash and process until smooth.
  • Set aside.
  • Pasta
  • Stir together flour and salt in mixer bowl.
  • Combine eggs and pumpkin and add to flour mixture.
  • Use flat beater to mix until ingredients are combined.
  • Use dough hook to mix dough until smooth.
  • Remove from bowl and wrap in plastic wrap.
  • Allow to rest for 20 minutes.
  • Flour surface and pasta roller well. Set pasta roller on 7.
  • Cut a small piece of dough and run it through the pasta roller.
  • Turn dial to 6 and repeat with same piece of dough until you get all the way to 1.
  • Lay rolled pasta out on floured surface and cut in half horizontally so that you have 2 equal length pieces.
  • Place filling in piping bag (or ziploc with the corner cut off) and pipe mounds of filling onto pasta dough at 2 inch intervals.
  • Brush egg wash on edges of dough and in between mounds of filling.
  • Cover with other half of pasta dough and seal.
  • Use a large biscuit cutter to cut out ravioli.
  • Repeat with remaining dough and filling.
  • You can freeze at this point or cook.
  • To cook, bring a large pot of salted water to a boil.
  • Drop ravioli in boiling water and cook for 2 minutes. Drain.
  • Brown butter in skillet.
  • Place a few ravioli at a time in skillet and brown (golden, not dark) on both sides.
  • Remove to serving plates.

  • Balsamic Glaze
  • Combine balsamic, sugar, and salt in a small pot.
  • Place over medium heat and cook for about 5-8 minutes, or until mixture reduces by 1/2. Stir constantly.
  • Drizzle over pasta and serve.


Serving: 1/2 cupCalories: 329kcalCarbohydrates: 44gProtein: 14gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 109mgSodium: 447mgFiber: 3gSugar: 9g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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