Acorn Squash Ravioli with Basil Pesto
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This autumn-inspired dish combines the sweet, nutty flavors of acorn squash with the bright, aromatic notes of fresh basil pesto. This homemade acorn squash ravioli recipe transforms simple ingredients into an elegant dish that is perfect for cozy dinner parties or a special weekend cooking project.
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Servings: 8
Ingredients for the ravioli dough:
2 cups all-purpose flour
3 large eggs
½ teaspoon salt
Water (as needed)
Ingredients for the acorn squash:
1 medium acorn squash
1 Tablespoon olive oil
Salt and pepper to taste
¼ teaspoon ground nutmeg
¼ cup ricotta cheese
¼ cup grated Parmesan cheese
Ingredients for the basil pesto:
2 cups fresh basil leaves
⅓ cup pine nuts
½ cup olive oil
2 cloves garlic, minced
½ cup grated Parmesan cheese
Salt and pepper to taste
For serving:
Shaved Parmesan cheese for garnish
Step 1: Prepare the Acorn Squash Filling
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half, remove seeds, and drizzle with olive oil. Season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for about 30–35 minutes or until tender.
Once cool, scoop out the flesh into a bowl. Mash it lightly with a fork.
Stir in nutmeg, ricotta cheese, and grated Parmesan cheese until well combined. Set aside.
Step 2: Make the Ravioli Dough
On a clean surface, make a mound with the flour and create a well in the center.
Crack the eggs into the well, add salt, and gradually mix in flour from the edges using a fork.
Knead the dough by hand for about 8–10 minutes until smooth and elastic. If too dry, add water as needed.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 3: Prepare the Basil Pesto
In a food processor, combine fresh basil leaves, pine nuts, minced garlic, grated Parmesan cheese, salt, and pepper.
With the processor running, slowly pour in olive oil until smooth and creamy. Adjust seasoning to taste.
Step 4: Assemble the Ravioli
Roll out the rested dough into thin sheets using a pasta machine or rolling pin.
Cut out circles or squares of dough (about 3 inches wide) on one sheet.
Place a small spoonful of acorn squash filling in the center of each piece.
Moisten the edges with water, then fold over to form a pocket and seal tightly by pressing out any air.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a boil.
Carefully add ravioli to boiling water; cook for about 3–5 minutes or until they float to the surface.
Use a slotted spoon to remove them from water.
Step 6: Serve
Plate ravioli and drizzle generously with homemade basil pesto.
Top with shaved Parmesan cheese for an extra touch of flavor.
Nutrition:
Calories: 363 | Protein: 8 g. | Carbs: 44 g. | Fat: 17 g. | Sugar: 22 g. | Fiber: 5 g.
Please note: this is a rough estimate using MyFitness Pal. Numbers may vary by the brand of ingredients used and other factors.
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