photo of butternut squash ravioli on a white plate with sauce on top and cheese | rosevinecottagegirls.com (c) rosevine cottage girls

Homemade Butternut Squash Ravioli With Vodka Sauce

There is nothing quite like homemade ravioli– except maybe butternut squash ravioli with creamy vodka sauce. These ravioli are packed with amazing flavor and are absolutely delicious.
2 large eggs
2 tsp vegetable or olive oil
3/4 c warm water
1 tsp salt
 
For The Cheese Ravioli Filling:
 
Ingredients:
 
1 lb Asiago grated or shredded
15 oz ricotta cheese
8 oz shredded parmesan cheese (not in the stuff that comes in a  green can)
2 large well-beaten eggs
4 Tablespoons Butternut Squash
1/2 teaspoons black pepper
Salt
 

Directions:

Mix together dough ingredients and knead for 10 minutes on a floured surface.

Place in a plastic bag and refrigerate for 2 hours or overnight.

Roll dough on a well-floured surface as you would for a pie crust, forming a large rectangle.

Using a teaspoon, drop mounds of filling approximately 3″ apart. Dip fingers in water, and moisten squares where ravioli will be cut. Fold dough over and cut.

Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking.

Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.

Place on a floured cookie sheet and let dry for 5-10 minutes.

Drop into boiling, salted water until they rise for al dente, or until the desired doneness.

Butternut Squash Vodka Sauce

Ingredients:

1 Onion

3 Cloves of garlic

1-quart crushed tomatoes

4 Tablespoons Butternut Squash

3 Tablespoons Oil

1/3 Cup Vodka

1/4 Cup Asiago

1/4 Cup Parmesan

1/2 Cup Heavy Cream

Salt to taste

Pepper to taste

Directions:

Sautee garlic and onions in oil, when tender add tomato and vodka.

Bring to a boil and let the sauce reduce.

Blend with a hand blender until smooth.

Add cheese and cream. Season to taste.

Print Butternut Squash Ravioli Recipe

 

Homemade Butternut Squash Ravioli With Vodka Sauce

photo of butternut squash ravioli on a white plate with sauce on top and cheese | rosevinecottagegirls.com (c) rosevine cottage girls

Ingredients

  • The Ravioli Dough:
  • 3 Cups flour
  • 2 large eggs
  • 2 teaspoons olive oil
  • 3/4 cup warm water
  • 1 teaspoons salt
  • For The Cheese Ravioli Filling:
  • 1 lb Asiago (grated )
  • 15 oz  ricotta cheese
  • 8 oz  parmesan cheese (grated)
  • 2 large eggs (beaten)
  • 4 Tablespoons Butternut Squash
  • 1/2 teaspoons black pepper
  • Salt (to taste)
  • Butternut Squash Vodka Sauce

  • 1 Onion
  • 3 Cloves of garlic
  • 1 Quart crushed tomatoes
  • 4 Tablespoons Butternut Squash
  • 3 Tablespoons Olive Oil
  • 1/3 Cup Vodka
  • 1/4 Cup Asiago (Grated)
  • 1/4 Cup Parmesan (Grated)
  • 1/2 Cup Heavy Cream
  • Salt (To Taste)
  • Pepper (To Taste)

Instructions

Mix together dough ingredients and knead for 10 minutes on a floured surface.
Place in a plastic bag and refrigerate for 2 hours or overnight.
Roll dough on a well-floured surface as you would for a pie crust, forming a large rectangle.
Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Fold dough over and cut.
Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking.
Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.

Place on a floured cookie sheet and let dry for 5-10 minutes.

Drop into boiling, salted water until they rise for al dente, or until the desired doneness.
Vodka Sauce

Sautee garlic and onions in oil, when tender add tomato and vodka.

Bring to a boil and let the sauce reduce.

Blend with a hand blender until smooth.

Add cheese and cream. Season to taste.

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