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Recipe: Butternut Squash Ravioli Recipe

Get ready to be inspiralized by this recipe from Ali Maffucci's Inspiralize Everything!

Spiralizing is one of our favorite things, and now thanks to Ali Maffucci’s new cookbook, Inspiralize Everything, we have so many more fun variations to try! If you’re a spiralizing pro, this book will become your recipe bible; if you’re just starting out, it will teach you everything you need to know. The Butternut Squash Ravioli is a fall-favorite and easy! Keep reading for the recipe.


Butternut Squash Ravioli with Sage and Toasted Pine Nuts


While no one can mess with my grandfather’s raviolis with tomato sauce, this savory and slightly sweet spiralized version is stunning. A simple ricotta-Parmesan filling seasoned with nutmeg lets the butternut squash do the talking. The light sage sauce flows over the ravioli, and the toasted pine nuts add a nutty, classic crunch. This dish will impress any guest—it certainly makes for a creative dinner!

TIME TO PREP 10 minutes

TIME TO COOK 25 minutes

SERVES 4 (3 ravioli per serving)


Calories: 83
Fat: 7 g
Sodium: 28 mg
Carbohydrate: 4 g
Fiber: 1 g
Sugar: 1 g
Protein: 3 g


For the filling

½ teaspoon fresh lemon juice
¼ teaspoon ground nutmeg
¾ cup ricotta cheese
2 tablespoons grated Parmesan cheese
Salt and pepper

For the ravioli

1 medium butternut squash, peeled and prepped (Also works well with Sweet Potato, Zucchini)
2 tablespoons extra-virgin olive oil
8 fresh sage leaves
¼ cup pine nuts


  1. Make the filling. In a medium bowl, combine all the filling ingredients and mix well. Set aside.
  1. Make the ravioli. Slice the squash lengthwise to create a slit, taking care not to pierce any farther than its center. Spiralize using blade a. Select 24 slices of squash, saving any additional for another use.
  1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the sage and fry for about 5 minutes, then transfer to a paper towel–lined plate to drain. Add the butternut squash slices in a single layer, working in batches if necessary, and cook for 5 minutes per side or until fork-tender. Transfer to a large piece of foil or parchment and set aside.
  1. Carefully wipe the pan clean and add the remaining 1 tablespoon olive oil over medium heat. When the oil is shimmering, crumble in the fried sage, then transfer the sauce to a small bowl. Immediately add the pine nuts to the pan and toast, stirring, until golden brown, 3 to 5 minutes. Add to the bowl with the sauce.
  1. To serve, lay out three butternut squash slices on each plate. Using a knife or the back of a spoon, spread 2 tablespoons of the cheese mixture over each slice and then top with another slice. Drizzle the sage–pine nut sauce on top to finish.


Want to change it up? Replace the ricotta and Parmesan with goat cheese for a different, slightly richer flavor.


Reprinted from Inspiralize Everything © 2016 by Ali Maffucci (Clarkson Potter/Publishers,  Penguin Random House). 

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