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Butternut Squash and Mascarpone Raviolis

Serves 4 


For Dough:

  • 2 pounds of flour
  • 8 eggs
  • 1 oz olive oil


Pasta maker I use (Pasta Maker)

Butternut Squash Filling:

  • One Large butternut Squash
  • 1/2 Cup Mascarpone
  • 1/2 Cup Parmesan
  • 2 Tablespoons of Olive Oil
  • 1/4 Teaspoons Grated Nutmeg
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon of Chopped Sage


Sage Sauce:

  • Bunch of sage (1/2 Cup)
  • 6 Garlic Cloves
  • 1 1/2 stick of Butter


  1. Preheat oven to 375F
  2. Use a potato peeler to peel off a the skin from the butternut squash. Carefully slice the butternut squash into small quarter size cubes.
  3. Place on a cookie sheet, drizzle with 1 tablespoon olive oil and bake for 30/35 minutes. You should be able to easily poke a fork through the squash.
  4. In a food processor or blender mix the squash with the mascarpone, parmesan, olive oil, nutmeg, salt, pepper, garlic powder and sage. Set aside.



In a standing mixer with a dough hook, add the flour and mix on low.

In a separate bowl add all the wet ingredients together and mix well. Add the wet ingredients slowly to the flour. Mix for 7 minutes on low. The dough should start to form into a ball around the hook. If it is too dry add 1 teaspoon of water to the mixture until a ball is form.

Place a towel over the dough so it does not get dry.

Cut the dough into small 8 equal slices.

Lightly flour the surface of your working table with flour.

Roll a slice of dough into a 1/2 thick rectangle.

Pass the dough through the flat roller or your pasta maker. With your width dial, turned to 1.

Once the dough has been fed through, turn the dial to 2 and feed the dough through again.

Each time you pass the the dough through, reduce the thickness on the dial (going up one number at a time until reaching 8).

Lay out each roll of dough on a lightly floured surface to keep it from sticking.

Place the filling on only four of the sheets of dough.

Scoop a tablespoon of filling and place on the dough spacing it all 3 inches apart. You should be able to fit 8 scoops per sheet of dough.

Take one of the sheets of dough and carefully place on top of the dough with the filling.

Press down on the dough all around the filling. The filling will create a little circular mound underneath.

Use a pasta roller, I found mine on Amazon for $16. (Pasta Roller) I find the roller to be a lot easier and you can put more filling inside the raviolis.

Use the roller to cut the raviolis into small squares. Press down firmly on the dough around the filling again to make sure it will not separate. Repeat until you have about 32 raviolis.

Cooking the ravioli:

  1. In a large stock pot boil water.
  2. Add ravioli to boiling water and boil for 8 to 10 minutes.
  3. In a large sauce pan add chopped sage, garlic cloves, and butter. Saute until golden brown and/or crispy.
  4. Strain ravioli from water and add to sauce pan. Coat ravioli with garlic, sage sauce and crisp the raviolis just a tad (about one minute).
  5. Then serve 🙂
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