Recipes and Cooking Butternut Squash Ravioli Filling Roasted butternut squash, Parmesan, and a hint of nutmeg make the filling for this homemade ravioli recipe irresistible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Roast Time: 30 mins Total Time: 20 mins Servings: 6 Yield: 1 cup Jump to Nutrition Facts Ingredients 1 1 pound butternut squash 2 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper ¼ cup finely shredded Parmesan cheese (1 ounce) ⅛ teaspoon ground nutmeg Homemade Ravioli 3 ½ cup flour 3 eggs 3 tablespoon salad oil ½ cup water ½ teaspoon salt Meat Filling: ½ pound beef, cubed ½ pound veal, cubed ½ cup chopped nuts ½ cup chopped celery ½ cup chopped carrots Salt and pepper 1 ½ cup cooked, chopped spinach 4 eggs 1 cup grated Parmesan cheese Breading: 4 eggs, beaten 2 cup milk 4 cup seasoned bread crumbs Grated Parmesan, for garnish Tomato sauce, for serving Directions Preheat oven to 350°F. Cut squash in half lengthwise. Seed and peel squash; cut into 1-inch pieces (you should have about 2 2/3 cups). Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and nutmeg. Homemade Ravioli For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside. Preheat the oven to 350 degree F. For the meat filling: Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool. Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard. To bread the ravioli: Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry. Preheat a deep fryer to 350 degree F. Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side. Rate it Print Nutrition Facts (per serving) 232 Calories 8g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 232 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 108mg 36% Sodium 289mg 13% Total Carbohydrate 32g 12% Total Sugars 2g Protein 8g Vitamin C 13mg 65% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.