RECIPE | The Kitchen Bistro’s Butternut Squash Ravioli

Earlier this month The Kitchen Bistro in Boulder, CO received a truck full of pumpkins and squash from Munson Farms. The best part about these beautiful gourds is that our chefs use them for some tasty recipes! Check out out this butternut squash ravioli by The Kitchen Bistro’s very own Chef Dave Engel.

The Kitchen’s Butternut Squash Ravioli

Butternut squash ravioli filling:

  • 20161025__26dcpfoo-11 cup butternut squash puree
  •  ½ teaspoon olive oil
  • ⅜ cup shallots, small diced
  • 1 tablespoon sunflower seeds, toasted
  • 4 tablespoons pistachios, toasted and chopped
  • 1 egg yolk
  • 3 tablespoons ricotta
  • ½ teaspoon lemon zest
  • Pinch nutmeg
  • ½ teaspoon salt


For the ravioli:

  • Long sheet(s) of pasta dough (see accompanying recipe)


To serve with ravioli:

  • 1 cup roasted delicata squash
  • 1 cup lacinato kale, torn or chopped
  • ⅓ cup grams parmesan, shaved
  • 10 ounces brown butter
  • 4 tablespoons lemon juice
  • 1 tablespoon sunflower seeds
  • Pumpkin seeds, to taste
  • Sprouts or micro greens, to taste
  • Saba (a syrupy liquid made from reducing grape must, available at specialty stores or online), to taste
  • Salt to taste


Directions: For the filling: Heat your oven to 425 degrees. Cut one butternut squash in half and season with salt, pepper and olive oil: roast for 90 minutes. Once roasted, allow squash to cool to room temperature. Scoop out the flesh of the squash and puree in a food processor. *You should find that you will yield about half the starting weight, so if using a 2-pound squash, you should finish with about a pound of squash puree.

Next, sweat your shallots in olive oil; do not allow to get color. In your food processor add your squash puree, shallots, toasted sunflower seeds, pistachios, egg yolk, ricotta, lemon zest, nutmeg and salt.

Puree until everything comes together; you want a little bit of texture in the filling from the seeds and nuts. Taste the filling for seasoning, and adjust to taste with more salt, lemon or nutmeg as desired.

To make ravioli: Roll out pasta dough into a long sheet. The width of your pasta roller will determine how many rolls of ravioli you can make at one time (a standard KitchenAid attachment is good for a single row of ravioli).

Put the ravioli filling into a pastry bag and pipe a line of filling down the middle of your pasta sheet lengthwise. Use a spray bottle filled with water to mist the pasta dough to help prevent the dough from drying out and to create a good seal. Fold the top outside edge of your pasta sheet over to cover the filling, press out any air around the filling starting at one end of the sheet and working your way to the other end. Place a finger on the filling and press to form a dimple, repeat this process down the length of sheet every 2½ inches, then cut between lines of filling with a fluted cutter to create ravioli. As the ravioli are formed, transfer them to a floured baking sheet, make sure to press the corners of the ravioli together to ensure a tight seal.

Cover the ravioli and use them within 1 hour or refrigerate them for up to 8 hours. You can also freeze them in a single layer, by transferring them to a zipper bag. They keep up in the freezer up to two weeks.

To make the dish:

Boil the ravioli in a large pot of salted water. Gently cook ravioli until they are tender but still a little chewy when bitten, about 2-3 minutes.

While ravioli are cooking:

Heat butter in a saute pan until browned. Add the kale and salt. Cook the kale until it starts to wilt, add the delicata and cook just long enough to heat the squash. Add the lemon juice and ravioli to the pan. Toss everything together in the pan to coat.

Garnish with sunflower seeds, pumpkin, parmesan, sprouts and a drizzle of saba.

Now, Enjoy!


Photos by The Daily Camera’s Paul Aiken

Check out our feature in The Daily Camera here!