Butternut squash ravioli with brown butter and sage seems to appear on almost every fall menu, and for good reason – it’s delicious. This ubiquitous fall classic gets an Aperitivo twist by incorporating ‘nduja, maple butter and speck.

We’ve been using every excuse to eat all the Ploughgate Creamery cultured butter as we can. It is rich and tangy, and the maple version adds a subtle sweetness and smokiness to the sauce for this pasta.

The pasta element in this dish takes the (genius) technique from pasta artist Linda Miller Nicholson, who makes beautiful pasta by blending colorful ingredients with the eggs before making the dough. The ‘nduja adds a beautiful orange hue to the dough and is also incorporated in the filling. If making pasta dough from scratch isn’t your thing, don’t worry! Just make the ‘nduja-spiked squash filling and use store-bought wonton wrappers as the ravioli dough.

If you’ve ever purchased a butternut squash, you know that two are rarely the same size. You may need to adjust the filling ingredients based on the size of your squash. And if you’ve ever made ravioli before, you know that you almost always have leftover filling. But don’t toss out that tasty mixture. Thin it out with stock and make soup, stir into mac and cheese or spread on corn tortillas with black beans and cheese for autumn enchiladas.

‘Nduja and Butternut Squash Ravioli with Maple Brown Butter and Crispy Speck

Serves 4

PASTA DOUGH

• 3 tablespoons ‘nduja
• 3 large eggs
• 1 tablespoon hot water
• 2 cups plus 2 tablespoons “00” flour
• Cornmeal or semolina flour, for dusting

FILLING

• 1 small butternut squash, sliced in half, lengthwise
• 3 cloves garlic, unpeeled
• ½ cup hand labeled ricotta, drained
• 2 – 3 tablespoons ‘nduja, room temperature
• 1 teaspoon lemon zest
• ¼ cup grated Parmigiano Reggiano
• 1 tablespoon olive oil
• Salt and pepper

ASSEMBLY

• ¼ cup walnuts
• 6 large slices La Querica Speck
• 6 tablespoons Ploughgate Maple Butter
• 1 cup starchy pasta water
• ¼ cup parsley, chopped
• Salt, pepper and more Parm to season/garnish

Pasta Dough Instructions

Blend the ‘nduja, eggs and hot water in a blender until smooth, then pour into a bowl of a stand mixer. Add the flour and mix with a paddle attachment until dough comes together. Remove from bowl onto a floured surface and knead until the dough is elastic and silky, about 3 minutes. Set in a clean bowl, cover with plastic wrap and let rest for at least 30 minutes at room temperature. (If using at later date, dough will keep wrapped in the fridge for up to 3 days.)

Divide the ball of dough into 4 pieces, keeping the pieces covered when not in use. Using a pasta roller or attachment on it’s thickest setting, pass one of the pieces of dough through the machine. Fold the dough sheet into thirds (like folding a letter for an envelope) and pass through the machine again. Repeat 2-3 more times.

Adjust the machine to the next thinnest setting and pass dough sheet through. Continue to reduce the thickness and pass the dough through until the desired thickness is achieved (setting 4 or 5 on a KitchenAid stand mixer pasta attachment)

Keep pasta sheets under a damp kitchen towel on a sheet pan dusted with cornmeal or semolina flour until ready to use. Repeat with remaining pieces of dough.

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If you don’t yet have a KitchenAid Stand Mixer, check out this great article from our friends at BetterFood.co to help find the perfect standmixer for your kitchen.

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Filling Instructions

Preheat oven to 350℉. Drizzle squash halves with salt, pepper and olive oil and lay cut-side down on a baking sheet. Wrap the garlic cloves in aluminum foil and place on the same sheet pan. Roast for 45 – 65 minutes, until squash is tender and garlic cloves are soft and sweet.

Scoop the squash into a bowl and mash until smooth. Remove the garlic cloves from their paper and mix with the squash. Add the rest of the filling ingredients and stir until smooth. Set aside until ready to fill pasta.

Ravioli Assembly

Lay a sheet of pasta dough on a clean, flat surface. Scoop or pipe about 1 tablespoon of squash filling in a row about 1 ½ inch apart. Lightly brush water around each of the dots of the filling, and place another sheet of pasta on top. Gently press the top sheet of dough around each of the dots of filling to seal each ravioli. Cut into squares using a fluted pasta cutter or a knife. Set on a sheet pan lined with cornmeal or semolina flour and repeat with remaining dough and filling. Let pasta rest at room temperature for at least 30 minutes (up to 2 hours) before boiling.

*If using wonton wrappers, place a wonton wrapper on a clean, flat surface. Brush edges lightly with water. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper and press gently with fingers to seal edges. Repeat with remaining wonton wrappers and squash mixture until all have been used.

Bring a large pot of water to boil. Once at a rolling boil, add a handful of salt to the water. Gently drop the ravioli into the water and let boil 3 – 4 minutes, then remove from pot. Boil in batches if pot seems crowded. Keep 1 cup of pasta water to use for the sauce.

Sauce Instructions

Heat a large sauté pan over medium heat. Add walnuts and toast until fragrant, about 5 minutes. Pour out onto a cutting board and coarsely chop. Wipe out pan and return to heat.

Add slices of speck and cook on each side until bright red and crispy, about 3 minutes. Place on a paper towel-lined plate until ready to use.

Return pan to stove and lower heat. Add the butter and let melt and become foamy. Cook until butter is amber in color and smells sweet and nutty. Turn off the heat and add the 1 cup of pasta water. Stir until the sauce starts to thicken.

Add the cooked raviolis to the sauté pan and toss gently to coat the pasta in the sauce, then season with salt and pepper.

Place a few raviolis onto each plate, spooning some brown butter over the top. Tear the speck into pieces and scatter onto the plates. Top with the chopped walnuts, parsley and grated parm.