Immerse yourself in the world of Italian cuisine with this homemade butternut squash-filled ravioli recipe. The smooth stuffing from cheese and squash beautifully complements the rich taste of the pasta, toasted butter, crunchy walnuts, and the spicy bitterness of kale.

There is an option of using leftover egg whites kept in an airtight container for up to a year to create other versatile dishes like meringues, frittatas, Pavlova, or macarons.

When dealing with the ravioli dough, consistency is key. We experimented using Italian 00 flour, regular all-purpose flour, and finely ground semolina flour which all gave commendable results. The dough should feel and handle like modeling clay. Adjust the moisture and texture by adding flour or water in small increments as required.

In order to contain the delicious filling, ensure to carefully pinch the ravioli edges together when stuffing them. Steady and gentle heat is advisable when cooking the ravioli so that they maintain their structure.

During the butter browning process, be cautious not to overdo the roasting as there will be additional cooking once the ravioli is mixed. Over-browning could risk the delicate flavors with an unpleasant burnt taste. A large spider strainer could prove handy while cooking the ravioli, allowing greater capacity to handle the pasta.

The prepared pasta dough can be refrigerated for up to two days, and should be brought to room temperature before shaping. The ravioli filling also can be homemade and stored for up to five days under refrigeration.

For freezing prepared ravioli, cook briefly in boiling salted water, drain well and let air-dry on a baking sheet. Following which, the ravioli can be frozen for up to three months when safely stored. On the day of serving, the ravioli can be cooked directly from frozen until they float to the surface, signifying they are perfectly al dente.

For a toothsome treat, pair this ravioli recipe with a unique mix of cubed butternut squash, a hint of ground nutmeg, a punch of smashed garlic, olive oil, kosher salt, black pepper, large eggs, all-purpose flour, goat cheese, pecorino Romano cheese, whole milk, crunchy walnuts, smooth unsalted butter, fresh sage leaves, and torn kale.

Cook up this beautiful homemade ravioli, and transform your kitchen into a rustic Italian trattoria. The rich taste of silky butternut squash, tangy cheeses, and the texture of golden, nutty walnuts in brown butter will surely impress your guests, leaving them hungry for more of your homemade delicacies.