Giant Ravioli

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


  • 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.