Butternut Squash Ravioli with Brown Butter Sage Sauce

Name: Butternut Squash Ravioli with Brown Butter Sage Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups Semolina Pasta Flour; 1 1/2 cups all-purpose Flour; 4 whole eggs; 4 tablespoons olive oil; 4 tablespoons water; 1 teaspoon kosher salt; 2 1/2 lbs butternut squash, peeled and roughly chopped; 8 whole garlic cloves; 1/4 cup olive oil; 1/2 cup parmesan cheese; 1/2 teaspoon dried sage; Salt and pepper to taste; Pinch of nutmeg; 1/2 cup ricotta cheese; 4 tablespoons butter (1/2 stick); 10 whole fresh sage leaves; 1/4 cup toasted pine nuts; Freshly grated parmesan cheese; Optional: cracked black pepper for garnish

by Fenna Saul

November 13, 2025

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Butternut Squash Ravioli with brown butter sage sauce is a delightful dish that warms the heart and pleases the palate. I remember the first time I made this recipe; the aroma of roasted butternut squash filling the kitchen was irresistible. My family gathered around the table, eyes wide with anticipation, as I plated the ravioli drizzled with nutty brown butter. The combination of the creamy filling and the savory sauce is a celebration of fall flavors. It’s a dish that not only satisfies hunger but also brings people together. Let’s get cooking!

Why You’ll Love This Butternut Squash Ravioli with

Deliciously creamy filling with a hint of nutmeg.
Perfect for family gatherings or cozy dinners.
Easy to customize with various fillings and sauces.
Healthy option packed with nutrients from butternut squash.
Can be made vegan or gluten-free with simple swaps.
Impressive dish that looks and tastes gourmet.

Ingredients for Butternut Squash Ravioli with

Here’s everything you need for this tasty homemade dish:

1 1/2 cups semolina pasta flour – gives the pasta a unique texture.
1 1/2 cups all-purpose flour – helps with elasticity.
4 whole eggs – binds the dough together.
4 tablespoons olive oil – adds richness and flavor.
4 tablespoons water – helps to achieve the right consistency.
1 teaspoon kosher salt – enhances the flavor of the dough.
2 1/2 lbs butternut squash, peeled and roughly chopped – the star ingredient!
8 whole garlic cloves – adds depth to the filling.
1/4 cup olive oil – for roasting the squash.
1/2 cup parmesan cheese – for a savory kick.
1/2 teaspoon dried sage – complements the squash beautifully.
Salt and pepper to taste – season to your liking.
Pinch of nutmeg – enhances the sweetness of the squash.
1/2 cup ricotta cheese – for creaminess in the filling.
4 tablespoons butter – for the brown butter sauce.
10 whole fresh sage leaves – infuses the sauce with flavor.
1/4 cup toasted pine nuts – for garnish and crunch.
Freshly grated parmesan cheese – for serving.
Optional: cracked black pepper for garnish.

How to Make Butternut Squash Ravioli with

Step 1: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1/4 cup olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
Step 2: Allow to cool slightly, then mash or blend it together with a pinch of nutmeg, parmesan cheese, ricotta, and roasted garlic until smooth and well combined.
Step 3: In a large mixing bowl or with a KitchenAid stand mixer, combine 2 cups all-purpose flour, semolina pasta flour, and kosher salt.
Step 4: Add whole eggs, olive oil, and water. Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Step 5: Divide the rested dough into four equal pieces. Using a pasta roller or rolling pin, roll each piece into thin sheets suitable for ravioli assembly, about 1/16 inch thick.
Step 6: Lay one sheet of pasta on a clean surface or ravioli maker. Place small spoonfuls of filling 1-2 inches apart. Lightly brush around the filling with water to help seal.
Step 7: Place a second sheet of pasta over the top. Press firmly around each mound to seal and cut into individual ravioli squares or circles using a ravioli cutter.
Step 8: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain well.
Step 9: In a saucepan over medium heat, melt butter with fresh sage leaves. Stir frequently and cook until the butter begins to brown lightly and develops a nutty aroma, about 3-5 minutes. Remove the sage leaves if desired.
Step 10: Gently toss the cooked ravioli in the brown butter sage sauce to fully coat each piece.
Step 11: Plate the ravioli and drizzle with any remaining sauce. Garnish with freshly grated parmesan cheese, toasted pine nuts, and a pinch of cracked black pepper if using. Serve immediately for best flavor and texture.

Butternut Squash Ravioli with Brown Butter Sage Sauce - main visual representation

Pro Tips for the Best Butternut Squash Ravioli with

These tricks guarantee success every time:

Use fresh butternut squash for the best flavor.
Don’t overfill the ravioli; it can cause them to burst during cooking.
Let the dough rest; this makes it easier to roll out.
Experiment with different sauces; butternut squash ravioli sauce ideas can elevate this dish.

What’s the secret to perfect Butternut Squash Ravioli with?

The secret lies in the balance of flavors in the filling. Roasting the squash enhances its natural sweetness, while the addition of ricotta provides creaminess and depth.

Can I make Butternut Squash Ravioli with ahead of time?

Yes! You can assemble the ravioli and store them in the fridge for up to 24 hours or freeze them for up to 3 months. Just cook them straight from frozen, adding a couple of minutes to the cooking time.

How do I avoid common mistakes with Butternut Squash Ravioli with?

To avoid common mistakes, ensure that the dough is well-kneaded and rested properly. Also, be cautious not to overcook the ravioli; they should float to the top when done.

Butternut Squash Ravioli with Brown Butter Sage Sauce - additional detail

Best Ways to Serve Butternut Squash Ravioli with

Pair your ravioli with a light salad or roasted vegetables for a complete meal. You can also serve them with a drizzle of sage-infused brown butter, or try a creamy Alfredo sauce for a richer flavor.

Nutrition Facts for Butternut Squash Ravioli with

Per serving (recipe makes 4 servings):

Calories: 450
Fat: 20g
Saturated Fat: 8g
Protein: 12g
Carbohydrates: 60g
Fiber: 4g
Sugar: 3g
Sodium: 400mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Butternut Squash Ravioli with

Allow the ravioli to cool completely before storing in an airtight container. They can be refrigerated for 3-4 days or frozen for up to 3 months. To reheat, gently boil or sauté in a pan with some sauce to warm them through without overcooking.

Frequently Asked Questions About Butternut Squash Ravioli with

Can I use other fillings for ravioli?

Absolutely! You can fill ravioli with various ingredients like spinach and ricotta, or even meats for a different flavor profile.

What is butternut squash ravioli?

Butternut squash ravioli is a type of pasta filled with a mixture of roasted butternut squash, cheese, and spices, creating a delightful combination of flavors.

How do I cook frozen butternut squash ravioli?

To cook frozen ravioli, bring a pot of salted water to a boil. Add the frozen ravioli and cook for about 5-6 minutes or until they float to the surface.

Why is butternut squash ravioli popular?

This dish is loved for its comforting flavors and versatility. The sweet and savory filling pairs perfectly with a variety of sauces.

Variations of Butternut Squash Ravioli with You Can Try

Consider adding different herbs like thyme or rosemary to the filling for a unique twist. You can also try using gluten-free pasta or making a vegan version by substituting dairy ingredients with plant-based alternatives.