Delicious delicata squash ravioli on a white china plate with pepper and red Italian sauce

Delicious Delicata Squash Ravioli

We are growing lots of new things in the garden this year and trying to find out delicious new recipes and this is how the delicious delicata squash ravioli was born. We have never eaten delicata squash before so we were looking up new recipes for it and could only find it roasted. Never to be stopped we decided to explore the flavors of the squash and how we could use it in exciting new recipes to bring to you.

This squash is ready to be picked at about 6 inches long. It is a tender squash and will get completely soft (even the skin) when cooked. We cut it and tasted a small piece raw just to get an idea of what we were looking at. For some reason, it almost reminded us of an apple in texture but less flavor and not so sweet. 

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Delicata squash ravioli in a bowl

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Making Delicata Squash Ravioli

We decided to roast it and make a thick filling for this homemade ravioli. We went to our pantry and picked a delicious herb-infused oil to add to the delicate taste of the roasted squash and mixed it with some whole milk ricotta cheese. The result was a delight to the tastebuds. We can’t wait for you to try it! Yes, eat it roasted (it is really good), but try this delicious delicata ravioli. You won’t be sorry!  The taste and texture of the squash when blended really lends itself to this delightful dish. I think it will be a crowd-pleaser.

Helpful Things To Have For Making Delicata Squash Ravioli:

Delicata Squash Ravioli Recipe

Pasta Ingredients:

3 Cups of all-purpose flour
2 large eggs
2 teaspoons olive oil or herb-infused oil
3/4 cup warm water
1/2 teaspoon Himalayan pink salt or your favorite salt. 

Pasta Directions:

On your counter or in a bowl pour a mound of 3 cups of flour. 
Make a hole in the center of the mound and crack 3 large eggs.
To this add 2 teaspoons of olive oil or a really good herb-infused oil. We used a delicious one we made with fresh basil leaves, fresh rosemary, and garlic cloves. 
With your fingers start working this into a dough. 
Take 3/4 cup of warm water and add to it a 1/2 tsp of salt. 
Again, using your fingers slowly begin to add this to the dough until combined. 
Knead this until it becomes stretchy and elastic. 
Place the dough in the refrigerator in plastic wrap or a plastic zipper bag to cool for 1 hour. While it cools you can begin on your filling.

Delicata Squash Ingredients:

2 1/2 to 3 – 6″ Delicata Squash Roasted 
Infused oil (or olive oil) to drizzle on top of the squash before roasting
Salt and pepper to taste
Garlic powder to taste. 


Slice squash lengthwise in half and with a spoon scrape out seeds and set aside for the garden next year.
Cut into slices with wise and place in a casserole pan.
Sprinkle with your favorite infused oil (we used one we made with garlic, basil and rosemary. 
Add salt and pepper and a little garlic and put into a preheated 350 degree F. oven.  I cooked for about 20 -25 minutes or until the squash that is pierced with a fork is tender all the way through.
Pull out your food processor or potato masher and blend it up with a little more oil until the consistency of mashed potatoes. We didn’t peel them as they get tender too. 
Now you will assemble your filling. We did this very much to taste and texture. You want your filling to be nice and thick but also to taste fantastic. So don’t be afraid to taste this as you go and if you need more of anything just add a little. 

Delicata Squash Ravioli Filling:


All of the mashed squash
2 cups of Ricotta Cheese
4 Tbsp Parmesan Cheese
Salt and Pepper to taste


Take the dough out of the refrigerator and put out on the counter.
Roll it out and cut into six pieces. Then I run them through the pasta machine on the Kitchen-Aid mixer using the thickest setting and then working my way down to number 3.
You can also use just your rolling pin and roll out the strips.

Forming The Delicata Squash Ravioli

Fill a stockpot with water, add a splash of oil, and turn on high. 
Using a teaspoon,  spoon a small amount of your filling onto the strips of dough leaving enough to fold over and cover the filling on the top too. Cut the ravioli out using your ravioli cutter, pizza cutter, or a knife.  
Using a ravioli sealing wheel run around the edges to seal them. If you don’t have one then you can use a fork dipped in a little flour and press lightly around the edges of the ravioli to seal them shut. Keep going until all of your dough is used. 
Once the water is boiling, add the delicata ravioli to the water until they rise for al dente, or until they reach the desired doneness. Use the colander to spoon them out of the pot and into a serving bowl. 
We like to serve ours with homemade Italian pasta sauce

Tips For Making Delicata Squash Ravioli

  • If you have trouble getting our delicata squash ravioli to stick, wet a finger and run it along the edges of your ravioli and use the pastry sealer. 
  • Place your cut delicata squash ravioli on a floured tray while you work so they won’t stick to the counter. 
Adding Delicata squash to your meals is a great way to add vitamins and minerals to your diet. They are rich in vitamin A, lutein, potassium, and your folates (B- vitamins).  The squash alone is about 80 calories per cup.  Dr. Josh Axe sings the praises of delicata squash in his article Delicata squash, the glutein free, fiber-rich eye, and bone booster.


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