Butternut Squash Ravioli

Every year we like to have a big garden south of the winery near the train tracks.  This year we planted a couple varieties of squash, and even somehow created a hybrid Acorn/Spaghetti Squash.  Our favorite squash to grow and eat though has to be Butternut Squash.  It makes for the best side dishes, soups and more!  Our winemaker Amanda loves to make homemade Butternut Squash Ravioli with Pesto Sauce.  For this #FoodieFriday we are sharing her recipe so you can enjoy this delicious Fall/Winter meal too, along with a glass of Wisconsin Cranberry of course.

Pasta Ingredients
3 Cups of Flour
3 Oz of Water
2 Tbls of Olive Oil
3 Eggs

Squash Ingredients
1 Medium Butternut Squash
2 Tbls Olive Oil
1 Tbls Brown Sugar
1 tsp of Rosemary
1 tsp of Salt
1 tsp of Pepper

Basil Pesto Sauce or Creamy Alfredo

1.        Preheat the oven to 350°.  Peel and Chop the squash into approximately 1 inch cubes.

2.       Toss squash in a bowl with olive oil, salt, pepper, brown sugar, and rosemary.  Bake for approximately 1 hour, or until squash is easily mashed.


3.       When squash is finished, mash in a mixing bowl until you have a thick, mashed potato like consistency.  Cover bowl and put in fridge to chill.

4.       Next make the pasta dough. Put flour into a mixing bowl.  Mix together eggs, water, and oil in a separate bowl.

5.       Pour egg mix into flour and mix in slowly.  Mix until you have a playdough like consistency.  Knead the dough ball for two minutes.  Let it sit for 20 minutes.

6.       Divide dough into two and using a rolling pin roll each ball into a thin layer, making it as thin as possible.  If you have a pasta maker this step will be easier!

7.       Use a 2.5” biscuit cutter to cut out circles for ravioli.  Cut an even number and pair them together.


8.       Take the chilled butternut squash out of the fridge and scoop rounded teaspoons onto half the pasta circles.

9.       Wet the edges of the circles and pinch together each pair to enclose the squash into the ravioli.


10.   Boil a large pot of water.  Gently place the ravioli in the boiling water for 5 minutes.  Gently remove them.

11.   Toss in a Basil Pesto Sauce or a Creamy Alfredo in a serving bowl.


If you have a recipe you would like to share for #FoodieFriday please email us at info@timberhillwinery.flywheelsites.com

We hope you enjoy this recipe and visit www.TimberHillWinery.com for more!