A Virtual Fall Feast: Acorn Squash Ravioli with Browned Sage Butter Sauce

A few weeks ago, Hilary from Baking Bad invited food bloggers to take part in a virtual fall feast. I thought it was a great idea and I excitedly asked to join in the fun. I have been thinking about making homemade ravioli for a while now and I thought a fall-inspired acorn squash ravioli would go wonderfully with the meal.

I was pleasantly surprised at how simple it is to make pasta from scratch. I did some research online and found this great tutorial from Annie’s Eats. I bought some local acorn squash from the farmer’s market this past weekend and adapted a butternut squash ravioli into one that used these delicious fall vegetable.

Head on over to Hilary’s blog for the full menu of the virtual fall feast. Everything looks and sounds delicious. Happy November!

Acorn Squash Ravioli with Browned Sage Butter Sauce


For the pasta

  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 6 large eggs

For the acorn squash filling:

  • 2 acorn squash
  • 2 Tbsp butter, softened
  • 1/2 cup diced shallots
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup heavy cream
  • 1/4 cup shredded parmesan
  • 1/8 tsp ground nutmeg

For the sauce:

  • 12 fresh sage leaves
  • 8 Tbsp butter


Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise. Place the squash on a cake pan with the skin side down.

Rub the butter on the fleshy part of the squash. Sprinkle with salt and roast in the oven for 1 hour or until softened.

After it has cooled, scoop out the squash and beat it on medium high in the bowl of an electric mixer until smooth.

To make the rest of the filling, saute the diced shallots in a sauce pan on medium heat until golden brown. Add the squash and cook for about 3 minutes longer. Stir in the cream and salt and pepper. Cook for about 2 more minutes. Remove from heat and mix in the shredded parmesan cheese. Set aside.

To make the pasta, mix the semolina flour, all-purpose flour, and salt in the bowl of an electric mixer. Create a little crater in the flour mixture and crack the eggs into the crater.

With a dough hook, mix on medium speed just until the dough starts coming together.

Turn the dough out onto a lightly-floured and clean surface. Gently knead the dough until it forms into a ball. You may have to add a little more olive oil to allow it come together.

Divide the dough into four equal pieces and place a damp towel over top. Let the dough rest for 20 minutes.

After the dough has rested, take one of the hunks out from under the towel and flatten slightly with a rolling pin.

Carefully feed the flattened dough through a pasta machine. Change the thickness dials until you find your desired thickness. For ravioli it’s best to have a thinner pasta.

You will create a nice long sheet of pasta. Cut the pasta in half width-wise so you have two equal rectangular shapes.

With a ravioli stamp (or with a knife), gently press/trace a mark for the ravioli on one of the sheets.

Scoop about 1/2 tablespoon of the filling into the middle of each ravioli.

Carefully place the top sheet on top of the bottom and press around the filling to seal the two sheets together (I didn’t get a picture of this step).

Carefully cut out ravioli with the stamp or a knife and place them on a baking sheet to dry slightly.

Place the ravioli in a pot of boiling water and boil for 4-5 minutes or until they are pale and rising to the top. Drain the pasta and place on a large plate or bowl. Season with salt and pepper.

To make the sauce, melt 8 tablespoons of butter (or less!) in a pan over medium heat. Add in the sage leaves and cook until the butter browns.

Carefully pour the sauce over the ravioli and serve immediately.

Source: Pasta dough recipe- All Recipes, Ravioli- adapted from Emeril Lagasse, Pasta tutorial- Annie’s Eats

22 Comments Add yours

  1. I think the ravioli were my favorite part of the dinner. Also, the butter fried sage… a new favorite of mine, and so healthy! πŸ˜‰ Cant wait for our November Adventure!

  2. Jayne Barnes says:

    This looks awesome! There were some great recipes for homemade ravioli in the last issue of Edible Columbus: http://ediblecolumbus.com/
    If you go to the webpage, scroll down to the right side and click on the picture of the magazine with the moving page. There is also an article about our farm in there! Plus, the honey recipes I was telling you about can be found on their website (blog). It is in the second posting titled Honey Tasting and Cooking Class with Honeyrun Farm.
    Can’t wait to see what you cook up with the honey!

    1. Lolly says:

      Thanks, Jayne. I will definitely check out the website! Thanks again for the honey- it’s delicious πŸ™‚

  3. Selby says:

    OMG! This is my favorite thing I’ve seen so far!!! I would LOVE to let you make this for me! πŸ™‚ Love you!

    1. Lolly says:

      Haha- thanks sis. Love you too!

  4. Elle Sees says:

    this looks scrumptious

  5. Megan says:

    Your ravioli look beautiful! I’ve made them from scratch once but did a chicken marsala filling. I really want to try a squash or pumpkin filling next.

  6. Nettie Moore says:

    I am your newest follower! Since ravioli is my favorite pasta dishes and I have never made it before, I am going to try your recipe as my first!! Love your blog. The tutorial is wonderful!


    1. Lolly says:

      Thanks, Nettie! I hope you like it. We sure did πŸ™‚ I’m heading over to your blog as well.

  7. spicegirl says:

    Wow, this looks great! I’ve not yet tried to make my own pasta, but this might push me over the edge. Thanks for posting!

    1. Lolly says:

      Thanks, Spice Girl. I finally gave it a whorl and I really enjoyed the results πŸ™‚

  8. Apron Appeal says:

    when I have a pasta roller….I may not be able to wait that long. How hard is it to roll pasta by hand? If I try I’ll return and report.

    1. Lolly says:

      Hi Gwenevere (pretty name), you can make the pasta by hand I just think it will take a more work/time and it will be harder to get the sheets to a nice, consistent thickness. Good luck if you try it! πŸ™‚ And your salad looks wonderful!

  9. I love acorn squash and love ravioli. Have never thought nor eaten squash ravioli. What a great idea. And the sage sauce, mmm, so perfect.

    1. Lolly says:

      Thanks, Roxanna! I have had butternut squash ravioli before, but never acorn squash. We thought it was very tasty πŸ™‚

  10. Stephanie says:

    This looks so delcious! I’ve been wanting to make my own ravioli for a long time and this looks like the perfect recipe to try!

    1. Lolly says:

      Thanks, Stephanie! This was my first go around with it and it will definitely not be my last πŸ™‚

  11. khaki says:

    its officail…you have raised the bar to high… fly grasshopper…..(do grasshoppers fly?). anyone for meatloaf? megan?

    1. Lolly says:

      Why thank you my dearest Auntie. I was talking to Selby last night and she requested that we have a “Khaki Thanksgiving.” Got any good side dish ideas?

      1. khaki says:

        hmmmm,i’ll review my journals from thanksgivings past,are you BBQing bird? still love the brined deep fried myself,nomnom…

    2. mamma says:

      geeez lolly, after reading this..i hardly know you …lolol

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