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This butternut squash hazelnut ravioli in garlic parmesan broth is what all Monday nights need.

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

Lately I’ve 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 ravioli. It’s not that this ravioli recipe is hard, it’s actually very easy and straight forward, but you do need a little time to prepare it.

Trust me though, it’s 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.

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

After my Saturday night, the only thing I can think of that’s even worth doing tonight is rolling up my sleeves and making this ravioli…with my candles burning of course.

Here’s the story…my parents went to Aspen Saturday night for a movie 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 puppy…not really the easiest thing to do.

The main issue, was my cat, Snape. You guys all know about Snape. Well, apparently he’s territorial and semi-protective of me. Actually, I don’t know if protective is the correct word, maybe jealous is better? I’m 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 didn’t 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 didn’t 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, he’s not fully potty trained yet, and he peed and pooped more times than I can count. And I know what you are thinking…did I take him out? I took him out, many, many times, but he never went outside, only inside.

Long story short, Merle’s a great dog. He is super cute and super lovable, but at his current age, he’s just a bit of a handful. Seeing as my weekend was spent cleaning up dog pee and poop, I’m looking forward to pretending like it’s Saturday tonight and making ravioli.

Anyone else want to join in on this? Cool, then let me tell you about this ravioli.

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

I’ve 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 pasta 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. It’s 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!

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

You see, not too hard or too complicated. If you don’t feel like making pasta, using wonton wrappers is a great option.

OKAY, and with that I think it’s 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 Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories Per Serving: 704 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Parmesan Broth

Butternut Ravioli

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!

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest

The ravioli that can be the cure to a stressful Monday…or Saturday…for real.

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Comments

  1. 5 stars
    I’m making this for dinner tonight but using wonton wrappers for my pasta. I had all the ingredients on hand so that was lucky. But there’s way too much of the filling for just us two. I’m 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! I’ve made Parmesan broth before and it was delicious but I can’t find that recipe to compare but I can tell you right now this one is now my go to! Thank you thank you

    1. 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

  2. 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.

  3. 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.

    1. Thank you so much Sabrina! I am so glad this recipe turned out so well for you! I hope you are staying well! xTieghan

  4. 5 stars
    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.

  5. 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.

    1. 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

  6. 5 stars
    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 I’ll be turning it into a lasagna tomorrow with the extra pasta sheets! The broth is absolutely to die for and I’m looking to incorporate it into everything else we eat for the next few weeks 🙂

  7. 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!

  8. Hi! Do you have any suggestions for: alternatives to parmesan rinds and a good dough recipe to handmake the ravioli? Thank you!

  9. 5 stars
    Amazing! I had homemade pumpkin ravioli in the freezer already so this was quick to make. I made the dish as stated except at the end I tried it without pesto and with. Both are great so whatever you have on hand or are in the mood for works! Making it for a starter for company this weekend. Thanks!

    1. Hi Mari! I actually do not have the nutritional information, but I find that using an online calculator works great! Let me know if you have any other questions!

  10. This pesto and broth look amazing! I am homemade pasta obsessed at the moment. My kitchen looks like a flour bomb went off at all times and I am oddly ok with that.

  11. Hi Tieghan! I just wanted to stop by to tell you that I’ve cooked several recipes from your cookbook and you are batting 1000 so far! We loved the Hula Pork Sliders and Butter Chicken recipes especially. Oh and the maple pumpkin spice granola! So many things in there I can’t wait to make!

    You mentioned in your introduction that you dealt with anxiety when you were younger. That really struck a chord with me, as I have anxiety issues that I’ve really been struggling with lately. I so appreciate you, your blog and now your book!

    1. Hi Ashley,
      I am sorry to hear that you are struggling with anxiety lately. It is really tough. I am really glad that you are enjoying the recipes from the book though! Thank you so much!

  12. Hey Tieghan,
    This looks lovely and I like the Parmesan broth! When I saw your pumpkin pasta post I immediately thought of using them for ravioli. ? Haha this recipe seems perfect and I can’t wait to try it when I have time off (maybe some homemade crusty bread would be good too ?). I’m sorry about the dog! Hopefully you and snape can recover and get back to normal and I hope you’re staying warm!

  13. Mmmm your butternut squash hazelnut ravioli looks delicious! I love how creative your recipes are! 🙂

  14. Omg Tieghan this looks and sounds (and probably tastes) delicious and mouth-watering!! One quick question but do you only usually cook with butternut squash or could we see some cool recipes with acorn squash or another squash??

  15. This sounds amazing and soul warming as the snow is falling here in our shared home state of Colorado. I used to be a Veterinary technician and trained dogs for many years, i highly recommend crate training if you aren’t. Not only is is the best form of training as it integrates the “den” like feeling for our dogs, it also trains them to not pee or pooh in the home. Dogs don’t like to lay in their own stuff normally….so they tend to learn to hold it better if contained in a space that is only big enough to turn around, lay down and stand but not be able to do the duty on one end, and lay on the other. It will get easier!!!

  16. Can’t wait to make a batch of these ravioli. We have the smaller ravioli form and the larger. Can’t wait to get back home to get started. Somewhere along the line, I’ve got to make a brown butter sage sauce. I got your cookbook but unfortunately, when we left for the coast I didn’t include among my books. I can’t wait to take a long look at it

  17. It’s almost like having children Tieghan! Your ravioli looks super delicious. I’m tempted to make it.