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Giant Ravioli

Malik Cheeks

Think you love pasta? Prove it by making these super-size ravioli, stuffed with butternut squash, mozzarella and mushrooms.

Giant Ravioli

serving time1-2


  • Pasta dough:

  • 2 1/4 cups all-purpose flour

  • 3 eggs

  • Pinch salt

  • Stuffing:

  • 1 tablespoon oil

  • 1 onion, diced

  • 3 cups crimini mushrooms, chopped

  • 1/2 cup mozzarella cheese

  • 1/2 cup Parmesan cheese

  • 1/2 roasted butternut squash, small dice

  • Sage brown butter sauce:

  • 1 stick butter

  • 7 to 8 sage leaves


  1. For the pasta dough: Make a large mound with the flour, and make a well in the middle. Crack eggs in the middle, and add pinch of salt. Whisk with a fork, slowly incorporating the flour with the eggs. Once a dough forms, knead for 5 minutes. Add 1/2 tablespoon flour if too wet. Cover dough and let rest for 15 minutes. Roll out dough until it reaches 1/8 inch thick.

  2. For the mushrooms: In a saute pan on medium heat, add the oil and onion. Allow to caramelize for 5 to 8 minutes. Add mushrooms and toss. Allow to cook for 2 to 3 minutes on high heat. Remove from heat and allow to cool.

  3. For the sauce: Heat the butter in a pan until it begins to brown. Turn off the heat and add sage leaves.

  4. To assemble: Lay out sheets of pasta and divide into two.

  5. In a mixing bowl, combine mozzarella, Parmesan, mushrooms and squash. Pile 2 to 3 handfuls of stuffing on top of a pasta sheet. Brush surrounding pasta with water. Lay another pasta sheet over the top. Using your hands, apply pressure around stuffed ravioli. Repeat until all ingredients have been used.

  6. Bring a large pot of water to boil and add ravioli. Cook until pasta floats to the top, then drain. Place giant ravioli on a plate and pour sauce over the top.

Giant Ravioli




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I really love ravioli. Well, I made these giant raviolis just to express how much I love raviolis. I'm gonna show you guys how to make it. Let's get started. So what I'm first gonna do go ahead and cut this onion in half. We're gonna small dice this onion. We're gonna cook this on about a medium-high heat. We're gonna add a little bit of oil to the pan. Now I'm gonna add my onions to the pan. We're gonna let these sweat for about two to three minutes. I came up with this recipe mainly for one of my little sisters because she loves ravioli. Like, she loves a really good pasta. My mother makes one of the best, one of the best lasagnas that you will probably ever eat. These are looking pretty good. Now I can add my mushrooms. A little bit more pepper. So our onions and mushrooms are pretty much cooked. I'm gonna go ahead and turn the heat off and I'm gonna add it to the cooked butternut squash. Go ahead and mix it around. So now I can go ahead and sit this to the side. I'ma just dust my cutting board with a little bit of flour. Go ahead and flatten it out a little bit. And now with the setting on one, we can go ahead and feed it into Valerie. Now we're gonna fold it and go through again on the first setting. Now I can take my ingredients and we just gonna keep going. Think that's enough. I'm gonna go ahead and add our cheese on top. Using mozzarella and Parmesan. So, using a little bit of water, just dip my finger in it. Around. Using that first sheet that we rolled out right over top. Alright, we're gonna pinch. That look good. I'm gonna go ahead and cut 'em. So these extra parts I might just fold over. It's really tedious work. Feels like I'm performing surgery or something. And using a fork. So now that we have our three beautiful, giant pieces of ravioli, we're gonna cook them in a boiling pot of water, add a little bit of salt to the water. Because it's fresh pasta, they're gonna cook in only a few short minutes. So our ravioli is finished cooking. Go ahead and drain the water off, place them on our side plate. And we're gonna turn our heat off. So we're going to set these to the side and now I'm going to go grab my ingredients so we can make our brown butter sage sauce. So now I have my butter, I have my sage. Now we're going to start making our sauce. Going to turn the heat up on a mid-high, mid-high heat. We're going to add our butter. So go ahead and let that melt. Going to let it start to brown. We're gonna add just a few leaves to our brown butter. Just stir it. So I turn my heat off. We can go ahead and I'm gonna grate some fresh Parmesan on it. I like a lot of cheese. But, that should be good. And there we go. There we have it. We have our freshly homemade giant raviolis.