Curried Butternut Squash Ravioli

curried butternut squash ravioli

Indian curry sauce may sound like an unlikely partner to toss with Italian ravioli but the savory, slightly spicy flavor of the cream sauce works wonderfully with sweet butternut squash ravioli.  Topped with caramelized butternut squash, crunchy toasted almonds, sweet raisins and green scallions, it’s colorful and delicious.

The warm spices, rich flavors and fresh ingredients in an Indian curry might seem like an unlikely sauce to toss with Italian ravioli but once you taste this pasta dish, it will make you a believer in fusion cooking. Indian curries, with their fragrant aromas and savory flavors, go very well with butternut or pumpkin ravioli. Serve the delicious ravioli with a simple green salad and some toasted flat bread. A glass of Pinot Grigio, Riesling or Gewurztraminer, whose bright acidity and fresh fruit flavors work well with richness of the curried ravioli, would be a nice accompaniment for an enjoyable evening meal.

curried butternut squash ravioli
Curried Butternut Squash Ravioli

This quick and easy pasta dish is perfect for a weeknight meal as it uses butternut or pumpkin ravioli from the refrigerated section of your local grocery store and a few other ingredients that you might already have in your kitchen. If you have guests coming for dinner, you could make the sauce and toppings earlier in the day. Just before serving, assemble a salad, warm some bread, reheat the butternut squash and sauce then cook and finish the pasta.

Curried Butternut Squash Ravioli

Serves 2 as a main course, 4 as an appetizer, adjust the recipe accordingly.

  • 1 small butternut squash, peeled, seeded and diced
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • 2 Tbsp. butter
  • 1/4 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 4 – 5 tsp. curry powder or to taste (see tips)
  • a pinch of cayenne pepper (optional)
  • salt and pepper to taste
  • 1/2 c. white wine (chicken or vegetable stock may be substituted)
  • 1 1/4 c. more or less, heavy cream
  • 1/4 c. raisins (plumped in warm water then drained)
  • 1/4 c. sliced almonds, toasted
  • 2 – 3 scallions (green onions), sliced
  • 1  8 oz. pkg. of butternut squash ravioli (refrigerated fresh pasta)

Place squash on a foil or parchment lined baking pan, drizzle with olive oil, season with salt and pepper and toss. Spread in a single layer and bake 10 – 15 minutes, turning halfway through until soft and caramelized.

Heat butter over medium heat in skillet. Add onion, cook until tender. Add garlic, ginger, curry powder, cayenne, salt and pepper, cook, stirring 1 minute. Add white wine, reduce by half then add cream and simmer until slightly thickened. Add half of the raisins, almonds and scallions, cook until warmed through. Taste and adjust the seasonings, if necessary. If the sauce becomes too thick you can thin with a little milk or stock.

While the sauce is simmering, cook the ravioli according to package directions. Using a slotted spoon, transfer the cooked ravioli to the sauce and swirl until well coated. Divide the ravioli between serving plates, top with the remaining raisins, almonds and scallions and serve.


  • If butternut squash ravioli are not available, pumpkin, cheese or chicken can be substituted.
  • Some curry powders are much spicer than others so I suggest adding your curry powder one teaspoon at a time until you get the taste and spiciness that you want.
  • Golden raisins or currents can be substituted for dark raisins.
  • The sauce can be made the day ahead, refrigerated and reheated.


Years ago, I saw a pasta dish on a menu at an Italian restaurant called Ravioli Bombay that sounded so unusual that I just had to try it. Remembering that memorable meal I ordered so many years ago inspired me to create this curried butternut squash ravioli. I believe you will enjoy the recipe, whether made for your family or when having guests. All that is needed is a simple green salad and toasted flatbread. It is definitely not the typical ravioli dinner that you might be used to having but my Italian husband declared it a winner.


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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

72 thoughts on “Curried Butternut Squash Ravioli

    1. Thank you Angie, I’m glad that you like the recipe and yes I do think it is a good one for fall. I think the next time I make it, I’ll add a little sautéed apple chucks to the topping as well.

    1. Thank you Mad Dog, I happy to know that you like this interesting combination. I thought the flavors worked really well together. Curried carrots…yes, that sounds like a winner.

    1. Hi Nadia, It is so good to hear from you. You have been missed in the biog world and I hope you are well. Thank you for your nice compliment about the curried butternut squash ravioli.

    1. Thank you Pam, I’m glad you like the addition of a curry sauce to the butternut squash ravioli. My husband and I thought it was a great combination of flavors.

  1. I can never say no to curry. Or to ravioli, for that matter. So I love the idea of combining them. I’ve never had anything like this, but I will. 🙂 Really, really good recipe. Thanks.

    1. Hi John, I know what you mean about not having a pasta dish like the ravioli with curry sauce. While it may be unusual, it is a delicious combination that works well together. Thank you for your nice compliment.

    1. Thank you Sylvia, for your compliment. I believe this is a dish you would enjoy as the sweetness of the squash goes very well with the curry sauce.

  2. Have just printed off this recipe. My husband loves pasta and we have a garden full of butternut squash, well over 30 plus at least 10 large pumpkins. Thanks so much. Glad you have sorted out comments 🙂 Stay safe, Diane

    1. Hi Diane, I really am happy to have found a way to leave comments with you…hope it lasts. This recipe will definitely be one for you to enjoy with the butternut squash from your garden.

  3. I think fusion meals are great. Mixing Asian and Italian is something I do a lot.
    On Saturday night I made pumpkin soup with butternut pumpkin but with coconut cream, coriander, laksa soup paste and a heap of ginger.

  4. Am amused that one can always tell your Down Under readers apart from the rest as ‘squash’ promptly becomes ‘pumpkin’ 🙂 ! As I had never heard of it thought frozen pumpkin ravioli would not be available here . . . just as well I googled as a few manufacturers have it on the market. Fusion food is indeed interesting . . . and, reading yesterday’s posts two bloggers specifically mentioned Italy and India and its cousins being their favourites. I find your dish very interesting and if I can find the pasta shall try it and with curry powder which I rarely use, mixing my own spices . . . but some is usually found in my spice cupboard. Looks appetizing, Karen !!

    1. You gave me a smile Eha, it is very true that you can tell where some people live by the names and terms they use when referring to food such as aubergine and eggplant. 😊 Butternut pumpkins are classified as a winter squash and were originally given their name by a grower in Massachusetts many years ago. They are related to cucumbers, squash and melons. I love them, no matter their name, and I’m glad that you like the recipe. I know you don’t use cream but coconut cream would be delicious in the sauce as well. Thank you for your nice compliment.

  5. I love curry with things like sweet squash and carrots. This recipe sounds fabulous. It made me hungry! 🙂 ~Valentina

    1. Hi Kelly, I agree with you that the fusion of Italian and Indian is not something you would normally think of but the dish really works. Thank you for your lovely compliment.

  6. I never knew that you can get store bought butternut squash ravioli! I’ll have to check my frozen pasta aisle next time I’m shopping. This dish looks so colourful and delicious, we adore curries so I’m certain we would love this.

    1. Hi Eva, I do hope that you will be able to find the butternut squash ravioli. The ones I use are not frozen but rather in the refrigerated case with other fresh pastas. If you can’t find them stuffed with butternut squash or pumpkin, I think cheese or chicken ones would work well. Since you like curries, I believe this is a dish you would really enjoy. Thank you for your nice compliment.

  7. Hello Karen , So glad to have found your blog, delicious recipe and great travel tips. I love butternut squash, usually I make a lot of soup with it. I’m intrigued by the idea of using curry powder to make the pasta sauce. I’ll have to make a batch soon!

    1. I appreciate your kind words Aarthi, thank you so much for stopping by for a visit. I do hope you will give the recipe a try, we loved the flavor combinations of the butternut squash ravioli with the curry sauce.

    1. Hi Dahn, Thank you for your visit and nice compliment. Yes, the warm flavors of curry are especially nice when the weather turns cool…I hooper you will enjoy the dish if you give it a try.

  8. Well done Karen. I love butternut squash ravioli, but have never though of marring such with a curry. Unfortunitly, we don’t get premade butternut squash ravioi here, but just now we can get fresh Karljohanssvamp (Swedish porcini) ravioli from our online market. So I’ll be ordering some for our next delivery and blend these cusines.

    1. Hi Ron, Lucky, lucky you to have the availability of getting fresh porcini mushroom raviolis. I believe their earthy flavor would go very well with the curry sauce. I’m glad you like the idea, thank you.

  9. Karen,
    You are a star! It never occurred to me to create a fusion meal combining curry with ravioli. Italian meeting Indian sounds wow! Love the butternut squash here, to me it sounds fabulous.

    1. Your sweet compliment gave me a smile Hasin, thank you so much. I hope you will enjoy the dish if you get the opportunity to try it. I appreciate your stopping by for a visit.

  10. I am glad you tried Ravioli Bombay, Karen – this sounds amazing. Yesterday, I made 5 dozen pumpkin ravioli and, while we enjoyed some last evening with butter and sage, we started talking about alternative sauces… gorgonzola come up, and mushrooms – but curry? Not until I read this post! We shall try it!

  11. Such a wonderful fusion dish! I wouldn’t have thought to pair curry with Italian food, but this looks and sounds so good!! The butternut makes it perfect for this time of year.

  12. This is one of those dishes that I always order when I eat at a Italian restaurant. But since I’m not going to restaurants anymore, it’s great to have a recipe to be able to make it at home. Thanks!

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