Butternut Squash Ravioli with Pear and Prosciutto

Butternut Ravioli

At first glance this may not seem like there’s anything extraordinary about this dish.

Butternut squash ravioli? I can get that at Safeway.

Prosciutto and sage? Practically as close as peanut butter and jelly.

But then you taste it.

All the ingredients together truly become extraordinary. They’re an irresistibly compelling spectrum from sweet to savory: starting with sugary pear, then moving to butternut squash, crossing the savory threshold with sage, then moving to nutty Parmesan and ending with salty, crisped prosciutto.

You could certainly make this recipe with store-bought butternut squash ravioli, but unless you’re in a real rush for time I wouldn’t recommend it. Beyond the satisfaction of making your own pasta, there is a clear difference in taste.

This is a wonderful winter entree that isn’t too rich, thick or unhealthy. With a nice white wine or pale ale, this dish will see you through even the coldest of nights.

Butternut Squash Ravioli with Pear and Prosciutto

Butternut Ravioli 2


  • 2 1/2 cups flour
  • 3 eggs
  • pinch of salt
  • 1 1/2 cups butternut squash, cubed
  • 1 cup chicken stock
  • 1/4 cup grated parmesan
  • 2 tablespoons pepper
  • 2 tablespoons garlic powder
  • 2 tablespoon butter
  • 10 sage leaves, roughly chopped
  • 1 pear, chopped
  • 6 strips of prosciutto
  • salt, pepper and parmesan, to taste


  1. Create a mound of flour with a well in the center. Add the eggs to the well, along with the pinch of salt. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (don’t worry if it looks messy, that’s the only way to get it done). Knead the dough until elastic and just slightly stick. Cover and set aside for 30 minutes.
  2. In a large pot, add the butternut squash and chicken stock. Bring the stock to a boil, reduce temperature to medium-low, and cover. Cook the butternut squash for approximately 10 minutes, or until tender. Removed the stock into one bowl and the butternut squash to another.
  3. Combine the parmesan, pepper, and garlic power with the butternut squash and mash together until fully incorporated.
  4. Pre-heat the oven to 350 degrees. Roll out your pasta dough and cut into 1 inch squares. In half of the squares, place a spoonful of butternut squash mixture in the center. Place the other half of the squares on top of butternut squash and press down the sides. Using a fork, press gently into the sides of the dough to seal the ravioli.
  5. Fill a large pot with water, season generously with salt, bring it to a boil and add the ravioli to the boiling water. Place the prosciutto on a lightly greased baking tray and put it in the oven. Allow the pasta to cook for 4 to 6 minutes and the prosciutto for 7 to 10 minutes. The pasta should float to the top of the water, while the prosciutto should be lightly crisped.
  6. Heat a skillet to medium and melt the 2 tablespoons of butter. Add the sage leaves and simmer for 1 minute, then add the diced pear. Continue to saute for another 5 minutes and then remove from heat.
  7. To serve, plate the ravioli and top with the the pear, sage, and prosciutto. Add a splash of the reserved chicken stock and top with grated parmesan cheese.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: