Tag Archives: roasted tomatoes

Ravioli with Butternut Squash and Roasted Tomatoes


Inspiration for new recipes come from many different resources. Sometimes it comes from walking through the grocery store and seeing items in a fellow shopper’s cart. Sometimes it comes from a cooking show or a sudden desire for a certain type of food.


I was inspired to create a ravioli dish with a butternut squash and roasted tomato sauce after speaking with a co-worker. It seems I interrupted his lunch one day so I asked him what he was eating. He told me it was ravioli with butternut squash which sounded good to me. I didn’t have any idea of how the squash was incorporated into the ravioli but it gave me an idea. I envisioned beautifully roasted tomatoes blended with soft butternut squash topped with shaved parmesan cheese smothering the ravioli.


I turned that vision into a recipe I think folks will enjoy. Cheese ravioli and spinach ravioli were two winners in my household. However, I am sure this recipe will work with whatever is your favorite ravioli.


Ravioli with Butternut Squash and Roasted Tomatoes

1 pint cherry tomatoes medley
1 pint red cherry tomatoes
1 lb butternut squash cubed
4 tbsp olive oil
2 tbsp butter
1 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp shaved parmesan cheese
1 tsp thyme
¼ tsp cumin
½ tsp basil
½ tsp parsley
½ tsp red pepper flakes
½ tsp oregano
½ cup water

Preheat oven to 375 degrees.

Prepare ravioli according to package. Drain and drizzle a little olive oil over the ravioli. Set aside. Reserve 2 tbsp of pasta starch to add to butternut squash.

Place tomatoes on a rimmed baking sheet and drizzle with 3 tbsp of olive oil. Sprinkle with sea salt and black pepper. Roast for 35 to 40 minutes.

Melt butter along with 1tbsp of olive oil in a large frying pan. Add butternut squash, water and pasta water. Sprinkle with remaining seasonings including a little salt and black pepper. Cook over medium heat until squash is soft and tender. Add roasted tomatoes to butternut squash and gently mash both with a fork leaving some small chunks of butternut squash whole tomatoes. Spoon over ravioli and top with shaved parmesan and parsley.

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