Butternut Squash Ravioli with Sage Butter

Indulge in the comforting elegance of Butternut Squash Ravioli with Sage Butter. Sweet, roasted butternut squash meets creamy ricotta in delicate homemade pasta pockets, bathed in a nutty, aromatic brown butter sauce infused with crispy sage leaves. This Italian-inspired dish delivers a perfect balance of sweet, savory, and herbaceous flavors for a cozy, restaurant-worthy meal at home.

My Experience Cooking This recipe

I’ve made this recipe multiple times, especially during fall and winter gatherings. The first attempt taught me the joy of roasting the squash for deeper flavor, and perfecting the brown butter sauce became my favorite part—watching it transform into golden, fragrant goodness is magical.

It always impresses guests, and the process feels therapeutic once you get the rhythm of filling and sealing the ravioli. It’s become a go-to for special dinners because it feels luxurious yet approachable.

Yield: 4 servings

Butternut Squash Ravioli with Sage Butter

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Homemade butternut squash ravioli in silky sage brown butter—sweet, nutty, and irresistibly cozy.

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 2 hours

Ingredients

For the Pasta Dough:

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• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1 tbsp olive oil
• 1 tsp salt
• 1-2 tbsp water (as needed)

For the Filling:

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• 1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 4 garlic cloves, smashed
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ tsp ground nutmeg
• Salt and black pepper to taste

For the Sage Butter Sauce:

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• ½ cup (1 stick) unsalted butter
• 10-12 fresh sage leaves
• ¼ cup grated Parmesan (for serving)
• Optional: lemon zest, toasted walnuts, or red pepper flakes

Instructions

1. Roast the star of the show: Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smashed garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes until fork-tender and caramelized at the edges. Let cool slightly—this step builds incredible sweetness and depth!
2. Craft the silky filling: Scoop roasted squash (discard garlic skins) into a food processor. Add ricotta, Parmesan, nutmeg, salt, and pepper. Pulse until smooth and creamy. Chill in the fridge for at least 30 minutes so it firms up beautifully for easy filling.
3. Mix the golden pasta dough: On a clean surface or in a bowl, mound the flour with salt. Make a well in the center and crack in the eggs plus olive oil. Gently whisk the eggs, then incorporate flour until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap and rest for 30 minutes—this relaxes the gluten for tender sheets.
4. Roll out your pasta canvas: Divide rested dough into 4 portions. On a lightly floured surface (or with a pasta machine on setting 5-6), roll each into thin, long rectangles about 1/16-inch thick. Keep covered with a damp towel to prevent drying.
5. Assemble with love: Lay one sheet down. Dollop teaspoonfuls of chilled filling spaced about 2 inches apart. Brush egg wash around each mound. Top with a second sheet, press gently around fillings to seal, and eliminate air pockets. Cut into individual ravioli with a cutter or knife.
6. Prepare for the magic sauce: Bring a large pot of salted water to a gentle boil. Meanwhile, in a large skillet, melt butter over medium heat. Add sage leaves and swirl gently as it foams and turns golden with nutty aroma (about 4-6 minutes). Remove from heat to avoid burning.
7. Cook the ravioli tenderly: Drop ravioli into boiling water in batches. They’re ready in 2-4 minutes when they float and feel al dente. Scoop out with a slotted spoon—save a bit of pasta water!
8. Marry everything together: Gently transfer cooked ravioli into the warm sage butter skillet. Add a splash of pasta water and toss delicately over low heat so each piece gets lovingly coated in that fragrant, glossy sauce.
9. Plate with flair: Divide onto warm plates. Shower with extra grated Parmesan, a pinch of black pepper, and optional lemon zest or toasted walnuts for crunch and brightness.
10. Savor the moment: Serve immediately while the butter is silky and sage is crisp. Gather your loved ones and enjoy every comforting, flavorful bite—this dish is pure happiness on a plate!

Notes

• Fresh sage is essential for vibrant aroma; dried won’t crisp the same way.
• Work quickly once dough is rolled to avoid drying. Freeze extra ravioli for easy future meals.
• Adjust filling seasoning boldly—it mellows slightly when cooked. For a shortcut, use wonton wrappers instead of homemade dough.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1095Total Fat 57gSaturated Fat 28gUnsaturated Fat 29gCholesterol 257mgSodium 1486mgCarbohydrates 111gFiber 5gSugar 2gProtein 35g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Common Mistakes of making this recipe

Common pitfalls include overcooking or burning the butter (it turns bitter quickly—watch for golden flecks, not black), using wet or hot filling (which makes pasta soggy or causes bursting), and not sealing ravioli edges firmly (leading to leaks during boiling).

Rolling dough too thick results in chewy pasta, while insufficient flour on the surface causes sticking. Skipping chilling the filling or overcrowding the pot can also lead to uneven cooking or breakage.

Ingredient Science of this recipe

Butternut squash provides natural sweetness and beta-carotene, which caramelizes beautifully when roasted, enhancing nutty depth. Ricotta adds creamy moisture and mild tang, balanced by Parmesan’s umami and salt.

Eggs in the dough create structure and tenderness via protein. Sage’s volatile oils release earthy, peppery aromas when fried in butter; browning the butter (Maillard reaction) develops complex toasted milk solids for rich, nutty flavor without additional ingredients. Nutmeg ties it with warm spice notes.

Serving Ideas of this recipe

Serve as a elegant first course or main with a crisp green salad dressed in vinaigrette to cut the richness. Pair with roasted Brussels sprouts, sautéed greens, or grilled chicken for protein.

Garnish with toasted pine nuts, extra Parmesan shavings, or crispy pancetta. For wine, try Chardonnay or Pinot Grigio. It shines at holiday tables alongside turkey or as a vegetarian centerpiece with crusty bread for sauce-dipping.

FAQ (5 questions) of this recipe

1. Can I make the ravioli ahead of time? Yes—assemble and freeze on a tray before transferring to bags; boil straight from frozen, adding 1-2 minutes.
2. Do I need a pasta machine? No, a rolling pin works, though a machine makes thinner, more uniform sheets easier.
3. How do I prevent ravioli from bursting? Seal edges well with egg wash, remove air pockets, and don’t overfill.
4. Can I use store-bought ravioli? Absolutely—simmer fresh or frozen store-bought and focus on the homemade sage butter sauce for great results.
5. Is it gluten-free adaptable? Yes, with gluten-free flour blends for the dough, though texture may vary slightly.

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Until you can read, Buffalo Chicken Pasta Bake