Comments on: Butternut Squash Ravioli

By: Amy Taylor (comment moderator)

Amy Taylor (comment moderator) — Mon, 04 Dec 2017 17:50:41 +0000

In reply to Jennifer. Yes, you can freeze it.

By: Jennifer

Jennifer — Mon, 27 Nov 2017 15:07:02 +0000

They were absolutely delicious!!! I used my own dough recipe but the filling and sauce were fantastic.
Can you freeze the extra filling?

By: D Hendrix

D Hendrix — Wed, 06 Jan 2016 16:02:37 +0000

I just found your site and look forward to trying some of your wonderful recipes. This is also the first time I used my KitchenAid ravioli maker, and I'm hoping that my mistakes and first-time experience will help others.
The first mistake I made was to roll the pasta less than the width of the rollers causing the ravioli to have open ends. That is easily corrected by pressing the dough together and rolling it the full width the next time. The second mistake I made was to roll the dough too thick. I used the recommended setting of 3. Next time I'll try 4 or 5.
Here's what I think I did right. After roasting the squash, I pureed it in my food processor, and then cooked the squash, butter, zest and cinnamon in a 3 quart sauce pan until most of the liquid was boiled off making a much less moist filling, and concentrating the flavor. After removing squash mixture from the heat, I added the remaining ingredients to the saucepan and stirred them together. I also "simmered" the pasta to cook it. It's the same temperature as boiling, but is much gentler on the pasta. The ravioli was amazing!!! Thanks for this tasty, and fun, recipe.

By: Karen

Karen — Tue, 05 Jan 2016 00:03:06 +0000

I absolutely love this filling! The recipe for the dough is awful though. My dough came out way too sticky and was difficult to work with. I had to find other recipes to pinpoint what had gone wrong. Most pasta recipes seem to stick to one egg for one cup of flour, so there was way too much liquid in there.

Like I said the filling and the sauce is amazing, but find another recipe for the dough. There are more detailed and better ones out there.

By: Amy Taylor (comment moderator)

Amy Taylor (comment moderator) — Mon, 21 Dec 2015 23:05:12 +0000

In reply to Jeanette.

Hi there. This is a good reference to have on hand: http://www.almanac.com/content/measuring-vegetables-recipes.

By: Jeanette

Jeanette — Wed, 16 Dec 2015 22:24:48 +0000

Hi! Just wondering if I used already pureed butternut squash how much would the recipe call for? I have frozen, pureed organic squash.

Thanks!

By: Ikue T

Ikue T — Fri, 25 Sep 2015 05:28:18 +0000

I just made these, using 100% organic whole wheat flour for the pasta dough. I used my own pasta dough recipe, which called for less eggs also.
I loved the butternut squash filling! I omitted butter and maple syrup but it was totally sweet, creamy and delicious. I also boiled cubed, peeled butternut squash instead of baking in the oven for shorter cooking time. It worked out great. It is quite a bit of work especially if you're doing this alone, but outcome is worthwhile. I like to add chopped toasted hazelnut and crumbled blue cheese in the brown butter sauce. Yum!

By: Ashley

Ashley — Thu, 26 Mar 2015 01:05:59 +0000

This definitely was a lot of work but well worth it. They came out great!

By: Betheny

Betheny — Sun, 09 Nov 2014 00:33:47 +0000

Hubby and I made this tonight and to call it an epic failure is an understatement. We both were unsure about the dough, due to the recipe calling for only flour and eggs. We had everything on hand, so we gave it a try. I am not sure if I am more upset about the recipe failing, or the mess in the kitchen. After one bite, we spit it out and ordered pizza. I will try it again, but using my grandmothers recipe for dough. On a side note, if you don't have the tool needed to fill the ravioli, you're in for it. It makes life much easier and less messy.

By: Dena

Dena — Wed, 01 Oct 2014 00:31:43 +0000

The whole family enjoyed this delicious fall supper tonight. I wish this recipe had made the cookbook!