Nut-Free Butternut Squash Ravioli

Delightfully creamy and completely nut-free, this homemade Butternut Squash Ravioli recipe is a perfect blend of comforting flavors and rustic elegance. Crafted with a simple, from-scratch pasta dough and a rich filling of mashed butternut squash, ricotta, Parmesan, and fragrant sage, this dish offers a warm, seasonal twist on a classic Italian favorite. The ravioli are cooked to tender perfection and draped in a luscious browned butter sauce, which enhances their subtle sweetness while adding a deliciously nutty aroma—without any actual nuts! Ready in just over an hour and ideal for an impressive dinner, this recipe is perfect for holiday gatherings, cozy nights in, or anyone searching for an allergy-friendly ravioli option that doesn’t skimp on flavor.

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoons Salt
• 2 tablespoons Olive oil
• 0.5 cups Water
• 2 cups Butternut squash (peeled and cubed)
• 0.5 cups Parmesan cheese (grated)
• 0.5 cups Ricotta cheese
• 2 tablespoons Fresh sage leaves (finely chopped)
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 large Egg
• 3 tablespoons Unsalted butter

Directions

Step 1

In a large bowl, mix flour and salt. Make a well in the center and add olive oil. Gradually add water while mixing with your hands until a dough forms.

Step 2

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest while preparing the filling.

Step 3

In a medium pot, boil the butternut squash for about 10-15 minutes or until tender. Drain and mash until smooth.

Step 4

In a bowl, combine the mashed butternut squash, Parmesan cheese, ricotta cheese, chopped sage, salt, and pepper. Mix well to form the ravioli filling.

Step 5

Roll out the dough on a floured surface to about 1/8-inch thick. Cut into rectangles or use a cookie cutter to make circles.

Step 6

Place a teaspoon of filling in the center of each rectangle or circle. Lightly beat the egg and use a brush to apply around the edges of the dough.

Step 7

Fold the dough over the filling, pressing the edges to seal completely. Use a fork to crimp the edges for a decorative touch.

Step 8

Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for 4-5 minutes or until they float to the surface.

Step 9

In a small saucepan, melt butter over medium heat until it starts to brown and releases a nutty aroma. Stir frequently to avoid burning.

Step 10

Serve ravioli with a drizzle of brown butter, garnished with extra sage if desired.

Nutrition Facts

Serving size	1056.1 grams (1056.1g)

Amount per serving	% Daily Value*
Calories	2362

Total Fat 120.90g	155%
Saturated Fat 57.40g	287%
Polyunsaturated Fat 4.60g
Cholesterol 483mg	161%
Sodium 3836mg	167%
Total Carbohydrate 234.30g	85%
Dietary Fiber 14.00g	50%
Total Sugars 8.00g
Protein 94.40g	189%

Vitamin D 54IU	269%
Calcium 1998mg	154%
Iron 15mg	81%
Potassium 1729mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 15.7%

Carbs: 39.0%