Are you looking for a great squash ravioli recipe? Although the most common types of squash ravioli are pumpkin ravioli and butternut squash ravioli, any winter squash can be used. Read on to learn how to make squash ravioli with whatever winter squash you have on hand.

Pureed pumpkin or butternut squash makes a tasty filling for ravioli. Adding a tablespoon or two of squash puree to the pasta dough gives the pasta a richer color. Although you can use any sauce for squash ravioli, a brown butter sage sauce accents the flavor of the squash nicely. This recipe makes 140 ravioli.

Make the filling first, so it's complete when you're ready to fill the ravioli.

Ravioli Filling Ingredients

• 1 1/2 cups pureed pumpkin, butternut, or other winter squash
• 2 Italian amaretti cookies, ground to a powder
• 1 1/2 cups grated parmesan
• 1 egg yolk
• 3 tablespoons minced parsley
• 3 tablespoons minced prosciutto
• Salt to taste
• 1/8 teaspoon nutmeg

How to Make Squash Filling for Ravioli

1. Combine all ingredients in a bowl with a fork.
2. Set aside.

Ravioli Pasta Ingredients

• 3 eggs
• 1 2/3 cups flour (more may be needed)
• 1 tablespoon milk
• 2 tablespoons pureed pumpkin, butternut, or other winter squash

How to Make Pasta for Squash Ravioli

1. Mound the flour on your countertop.
2. Make a deep well in the center of the flour, and break the eggs into the well.
3. Mix the squash puree and the milk.
4. Pour the squash puree and milk on top of the eggs.
5. Beat the eggs with a fork.
6. Slowly widen the circle, incorporating the flour into the egg and milk mixture.
7. When the eggs are no longer runny, begin working the flour in with your hands.
8. Don't add all the flour at once. Work it in gradually, stopping when the dough is no longer sticky.
9. Add more flour if needed.
10. When you have a firm ball that is no longer sticky, you're ready to start kneading the dough.
11. The pasta dough should be kneaded for 8 minutes, until smooth.
12. The dough can be rolled out by machine, or by hand, into paper thin sheets.
13. Do not let the pasta dry before using it- you want it to be soft so that you can seal it.

1. Trim the pasta into rectangles that are four inches wide.
2. Place teaspoons of filling 1 inch in from the outside of the rectangle, leaving two inches between each dot of filling.
3. Fold the rectangle, bringing the far edge over and matching it to the other edge, creating a long tube.
4. Use a fluted pastry wheel to seal the edges of the rectangle.
5. Then take the wheel and cut around each mound of filling.
6. Separate the ravioli and lay on a towel to dry.
7. Repeat with the remaining dough and filling.
8. Bring a large pot of water to the boil, add 1 tablespoon of olive oil and the ravioli, and cook for 3-5 minutes. The ravioli will rise to the surface when done.

Brown Butter Sage Sauce Ingredients

• 6 tablespoons butter
• 10 fresh sage leaves
• 1/2 cup lemon juice
• 1/3 cup parmesan cheese
• 2 Italian amaretti cookies, crushed

How to Make Brown Butter Sage Sauce

1. Melt butter in a 12 to 14-inch skillet and continue cooking until the butter begins to brown around the edges.
2. Add sage leaves and cook for one minute.
3. Remove from heat and add lemon juice.
4. Drain the ravioli,and toss with the sauce.
5. Add the cheese and crushed amaretti cookies, toss again and serve.
6. Garnish with additional sage leaves if desired.