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This butternut squash hazelnut ravioli in garlic parmesan broth is what all Monday nights need.
Lately Iโve been sticking to quick cooking dinners, and I love those, but sometimes I get in the mood to make something a little more time consuming, like homemade butternut squash ravioli. Itโs not that this ravioli recipe is hard, itโs actually very easy and straight forward, with simple ingredients, but you do need a little time to prepare it.
Trust me though, itโs 100% worth it. I mean, hello?! Butternut squash cheese ravioli (roasted squash, ricotta, and parmesan, too good). All in garlic a parmesan broth (seriously, YUM). With butter toasted hazelnuts (like browned butter toasted hazelnuts, addicting).
Yes, please.
After my Saturday night, the only thing I can think of thatโs even worth doing tonight is rolling up my sleeves and making this ravioliโฆwith my candles burning of course.
Hereโs the storyโฆmy parents went to Aspen Saturday night for a movieย that my younger brother Red is in. They left their new puppy, Merle with me. I was thinking it would be no big deal, fun even. In reality though, taking care of a puppyโฆnot really the easiest thing to do.
The main issue, was my cat, Snape. You guys all know about Snape. Well, apparently heโs territorial and semi-protective of me. Actually, I donโt know if protective is the correct word, maybe jealous is better? Iโm not sure, but either way, Snape did not like having Merle in the house or me giving Merle any attention.
It was so bad at one point that I had to get in the middle of the two and put Snape outside. In the process Snape dug his claws into me and left me with some serious claw marks on my arm. I wish I was joking, but this all really did happen. I didnโt realize two little animals could cause so much friction.
There was a lot of barking, whining, and some serious cat hissing. On top of that Merle didnโt seem to feel comfortable at my house. Ether that or he missed Asher (my little sister) or maybe it was a combo, but he whined most the time he was with me. And then on top of that, heโs not fully potty trained yet, and he peed and pooped more times than I can count. And I know what you are thinkingโฆdid I take him out? I took him out, many, many times, but he never went outside, only inside.
Long story short, Merleโs a great dog. He is super cute and super lovable, but at his current age, heโs just a bit of a handful. Seeing as my weekend was spent cleaning up dog pee and poop, Iโm looking forward to pretending like itโs Saturday tonight and making ravioli.
Anyone else want to join in on this? Cool, then let me tell you about this ravioli.
Iโve made ravioli many times before here on HBH. The last two ravioli recipes I posted I made using my favorite wonton wrapper method. But for this recipe I really wanted real deal ravioli so I used this easy 2 ingredient pumpkin pastaย to make my ravioli.
The entire recipe is actually a really simple process.
Start out by making the garlic parmesan broth, this is KEY to this recipe. It keeps the ravioli extra saucy and extra flavorful. Itโs almost soup-like, but not quite. Plus, what could not be delicious about garlic parmesan broth?
While the broth is simmering on the stove, roast your squash, form the ravioli, and toast the hazelnuts with a little butter. Then toss the ravioli with the hazelnuts, plate them, and ladle the parmesan broth over top. Spoon over a little pesto and your dinner is complete.
And SO GOOD!
You see, not too hard or too complicated. If you donโt feel like making pasta, using wonton wrappers is a great option.
OKAY, and with that I think itโs time that we all go and treat this Monday night like a Saturday night. Pour some wine, light a fire, burn some candles, and make the most delicious (cheesy) autumn ravioli!
Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto
Ingredients
Parmesan Broth
Butternut Ravioli
- 4 cups cubed butternut squash, (about 1 medium squash)
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated parmesan
- 1/4 teaspoon nutmeg
- 1 pound fresh pasta dough or 40-50 wonton wrappers
- 4 tablespoons salted butter
- 1/2 cup roughly chopped hazelnuts
- 1 tablespoon fresh oregano leaves
- basil pesto, for serving
Instructions
- 1. To make the parmesan broth. In a medium pot, combine the broth, wine, parmesan rinds, garlic, thyme, and pepper and bring to a simmer over medium heat. Simmer over medium low for 30 minutes or until reduced by about half. Alternately, you can cover and simmer for up to 2 hours. Taste and season with salt and pepper.2. Meanwhile, make the ravioli. Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 2. Transfer the squash to a food processor and add the ricotta, parmesan, and nutmeg. Puree until smooth. Season with salt and pepper.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 5. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the hazelnuts and oregano and cook 3-5 minutes or until toasted.6. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain and toss with the toasted hazelnuts.7. Divide the ravioli among bowls and ladle the sauce over top. Top with pesto. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The ravioli that can be the cure to a stressful Mondayโฆor Saturdayโฆfor real.
Was looking for inspiration for what to do with the leftover chicken broth we made this week. This recipe pulls together a bunch of leftovers we had in the freezer that were ALL about to go bad. ๐ Added some blistery cherry tomatoes and used a mix of premade lobster ravioli/ricotta gnocchi. Easiest recipe to date? This just might be!!!
Hey Shelby,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx
Iโm making this for dinner tonight but using wonton wrappers for my pasta. I had all the ingredients on hand so that was lucky. But thereโs way too much of the filling for just us two. Iโm thinking all the components except for the Parmesan broth would make an excellent lasagna that I could freeze it in portions. What do you think? What would you add? And by the way that Parmesan broth is super! Iโve made Parmesan broth before and it was delicious but I canโt find that recipe to compare but I can tell you right now this one is now my go to! Thank you thank you
Hey Katherine,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! I think using the filling for lasagna would be a great idea! Please let me know if you have any other questions! Happy Thanksgiving xTieghan
Hello!!
Thank you for your detailed recipe – Loved the combination of flavors from the broth to the brown butter with toasted nuts to the pesto. Every bite was sublime and made sure it had just a bit of everything. I made the ravioli bite sized so a soupspoon filled one ravioli and a bit of all the components.
Thank you so much Sabrina! I am so glad this turned out so well for you! xTieghan
Hello!!
Thank you for your detailed recipe – Loved the combination of flavors from the broth to the brown butter with toasted nuts to the pesto. Every bite was sublime and made sure it had just a bit of everything. I made the ravioli bite sized so a soupspoon filled one ravioli and a bit of all the components.
Thank you so much Sabrina! I am so glad this recipe turned out so well for you! I hope you are staying well! xTieghan
O my word!! This was incredible, i made it for friends a few weeks back and they absolutely raved about it and said it was the nicest ravioli that they had ever tasted, better than the ones they got in Italy when they were over. The broth really makes it.
Thank you so much! I am so happy to hear that this turned out so well for you! xTieghan
If I want to make the raviolis ahead of time, how can I keep them from drying out? I want to make them on Monday but cook Tuesday for a lunch meeting.
Hey Paula! You can make the ravioli and freeze, then boil them when ready to eat! That works really well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
These ravioli look amazing! I love the toasted hazelnuts, that’s such a nice addition ๐
Thank you so much Sarah!
My husband and I made this for our Thanksgiving dinner since we love making fresh pasta and it was OUTSTANDING. We had leftovers of each component so Iโll be turning it into a lasagna tomorrow with the extra pasta sheets! The broth is absolutely to die for and Iโm looking to incorporate it into everything else we eat for the next few weeks ๐
I am so happy you enjoyed this!! I bet that lasagna will taste great as well! Thank you Jenn!
This looks GREAT! Just wondering if you have any suggestions for an alternative to the rinds. Can you also point me in the direction of a good ravioli dough recipe? Thanks!
HI! If you dont have a parmesan rind, you can just omit it. I love the the dough recipe below. Please let me know if you have other questions. Hope you love this recipe! Thanks! ๐
https://www.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/
https://www.halfbakedharvest.com/2-ingredient-pumpkin-pasta-with-balsamic-sage-brown-butter-sauce/
Great! Thank you!
Hi! Do you have any suggestions for: alternatives to parmesan rinds and a good dough recipe to handmake the ravioli? Thank you!
HI! If you dont have a parmesan rind, you can just omit it. I love the the dough recipe below. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
https://www.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/
https://www.halfbakedharvest.com/2-ingredient-pumpkin-pasta-with-balsamic-sage-brown-butter-sauce/