Pin Butternut Squash Ravioli with Sage Brown Butter is pure autumn comfort and elegance in every bite buttery golden pasta pockets with a creamy filling of roasted squash and cheese then finished in nutty sage brown butter.
I fell in love with this recipe after making it for a holiday dinner and now it is my go to cozy dish when I want to wow guests or just indulge in something special at home.
Ingredients
- All purpose flour: gives the pasta dough the right structure and chewy bite look for unbleached varieties for best texture
- Large eggs: help bind the dough while adding rich color and flavor opt for free range or organic if possible
- Salt: brings out flavor in both dough and filling use kosher or sea salt for even seasoning
- Butternut squash: sweet earthy flavor and creamy when roasted choose one that feels heavy for its size and has unblemished skin
- Olive oil: coats the squash for roasting and adds depth to the filling go for extra virgin for best flavor
- Black pepper: sharpens and balances the natural sweetness of the squash grind fresh for brightest taste
- Parmesan cheese: adds savory depth and umami to the filling look for Parmigiano Reggiano and grate fresh
- Ricotta cheese: gives the filling a soft creaminess choose whole milk ricotta for the silkiest texture
- Nutmeg: lends subtle warmth and nutty notes always grate fresh if possible
- Unsalted butter: allows you to control the saltiness and lends the nutty brown butter flavor use high quality European style if available
- Fresh sage leaves: infuse the butter with lightly herbal notes make sure leaves are bright and fragrant
- Extra Parmesan for finishing: brings everything together use as much as you like
Instructions
- Preheat and Roast the Squash:
- Toss peeled cubed butternut squash with olive oil salt and pepper then spread evenly on a baking sheet. Roast in a 400 degree oven for at least 25 minutes up to 30 until the edges caramelize and the cubes are fork tender. Let them cool enough to handle before blending.
- Make the Pasta Dough:
- Mound the flour on a clean work surface and form a wide well in the middle. Crack eggs into the well and sprinkle the salt over. Using a fork begin swirling the eggs into the flour gradually pulling flour from the edges until a rough dough forms. Knead this dough for 8 minutes until smooth and springy. Wrap in plastic and let it rest for at least 30 minutes so the gluten relaxes and the dough stretches easily.
- Blend the Filling:
- Transfer the cooled roasted squash to a food processor and add parmesan ricotta and nutmeg. Blend until the mixture is creamy with no lumps scraping down the sides midway. Taste and adjust seasoning if needed so the filling is flavorful and well balanced.
- Roll Out the Pasta Sheets:
- Divide the rested dough into two equal portions to make handling easier. On a lightly floured surface roll one piece out as thinly as possible using a rolling pin or a pasta machine ideally to about one sixteenth of an inch. Repeat with the second piece.
- Fill and Shape the Ravioli:
- Lay out one pasta sheet and use a teaspoon to drop small mounds of filling in rows leaving enough space between. Dab a bit of water on the dough between the mounds to help seal. Gently lay the second sheet over the top press out any air and seal firmly around each mound. Use a knife or ravioli cutter to cut into individual squares. Press the edges to ensure a tight seal.
- Cook the Ravioli:
- Bring a large pot of salted water to a gentle boil not a rapid one to keep ravioli from breaking. Drop in ravioli in batches without crowding and cook for about two to four minutes until they float and the pasta is tender. Remove with a slotted spoon and drain well.
- Make the Sage Brown Butter:
- In a wide skillet melt the butter over medium heat until it starts to foam and turns golden brown while swirling the pan. Add fresh sage leaves and let them sizzle for three to four minutes infusing the butter and crisping the leaves. Season with a pinch of salt and black pepper.
- Sauce and Serve:
- Gently add the just cooked ravioli to the skillet and toss carefully to coat each piece in the fragrant brown butter. Transfer to warm plates and finish with a flourish of grated parmesan cheese. Serve right away for the best flavor and texture.
Pin I remember the first time I made these ravioli how my kitchen smelled of roasting squash and toasted butter. The memory of my family gathered around the table faces glowing is why I keep coming back to this recipe every fall.
Storage Tips
Cooked ravioli can be refrigerated in an airtight container for up to three days. Reheat them gently with a splash of water in a covered skillet so they do not dry out. If you want to freeze uncooked ravioli arrange them on a floured baking sheet and freeze until firm then transfer to bags and store up to one month.
Ingredient Substitutions
Try acorn squash or even roasted sweet potato if butternut is out of season. Mascarpone or cottage cheese can stand in for ricotta in a pinch though ricotta remains my favorite for its mellow flavor and creaminess. For a dairy free version use plant based butter and cheese alternatives.
Serving Suggestions
Serve these ravioli with a simply dressed arugula salad toasted walnuts or a crisp white wine like Pinot Grigio or Sauvignon Blanc. Sometimes I like to sprinkle a few toasted pine nuts or a little lemon zest for extra brightness.
Cultural and Seasonal Inspiration
Butternut squash ravioli harkens back to northern Italian cuisine where stuffed pasta is a staple for both family Sundays and festive holidays. Squash filled pasta shines in autumn and winter when earthy flavors and hearty textures comfort us most. I love that this recipe brings a taste of that tradition home even if you are far from Italy.
Pin For autumn gatherings at home Butternut Squash Ravioli with Sage Brown Butter is a showstopper that turns any meal into a special occasion. Enjoy every bite alongside family and friends.
Recipe Questions
- → Can I make the pasta dough in advance?
Yes, pasta dough can be prepared ahead. Wrap it well and refrigerate for up to 24 hours before rolling out.
- → What’s the best way to roast the butternut squash?
Spread cubed squash on a baking sheet, toss with olive oil, salt, and pepper, and roast at 400°F until tender.
- → Can store-bought pasta sheets be used?
Absolutely. Fresh pasta sheets save time and work well for assembling homemade ravioli with squash filling.
- → How do I avoid the ravioli breaking during cooking?
Seal ravioli edges securely and cook them gently in simmering, not boiling, salted water until they float.
- → Is there a vegan alternative to dairy in the filling?
Use plant-based Parmesan and ricotta-style cheese for the filling to create a dairy-free squash ravioli variation.
- → What wine pairs well with this dish?
A crisp white wine, such as Pinot Grigio, complements the buttery sauce and savory squash flavors beautifully.