Butternut Squash Ravioli with Sage Brown Butter – A Luxurious Pasta Delight

Nothing compares to the delicate balance of flavors in homemade butternut squash ravioli. The creamy, slightly sweet squash filling wrapped in tender pasta and drizzled with nutty sage brown butter creates a comforting yet gourmet dish. Whether you’re preparing a cozy dinner at home or hosting a gathering, this recipe is a showstopper.

A Personal Connection to This Dish

The first time I tasted butternut squash ravioli, I was traveling through Italy in the fall. The crisp air carried the scent of roasted squash, caramelized onions, and fresh herbs. A small family-run trattoria served me a plate of golden ravioli drenched in sage-infused brown butter. That first bite was unforgettable—silky, rich, and bursting with warmth.

Since then, I’ve recreated this dish in my own kitchen, perfecting each step to bring out the best flavors. Now, I’m excited to share this delightful recipe with you!

Why You’ll Love This Recipe

✔ Homemade and Heartwarming – Fresh pasta and a rich, velvety filling make this dish extra special.
✔ Perfectly Balanced Flavors – The sweetness of the squash pairs beautifully with the nutty brown butter and crispy sage.
✔ A Restaurant-Quality Dish at Home – Impress your family and friends with this elegant, flavorful meal.

Ingredients You’ll Need

For the Pasta Dough:

• 300g (2 ½ cups) all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• ½ tsp salt

For the Butternut Squash Filling:

• 400g (about 2 cups) roasted butternut squash, mashed
• 100g (½ cup) ricotta cheese
• 50g (¼ cup) grated Parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg

For the Sage Brown Butter Sauce:

• 100g (½ cup) unsalted butter
• 8-10 fresh sage leaves
• 1 clove garlic, minced
• ½ tsp salt
• ½ tsp black pepper

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. On a clean surface, place the flour in a mound and create a well in the center.
2. Crack the eggs into the well, add olive oil and salt.
3. Gradually mix the flour into the eggs with a fork, working from the edges inward.
4. Once a dough forms, knead it for 10 minutes until smooth and elastic.
5. Wrap in plastic wrap and let it rest for 30 minutes.

Step 2: Prepare the Butternut Squash Filling

1. Preheat your oven to 200°C (400°F).
2. Cut the butternut squash into cubes, drizzle with olive oil, and roast for about 30 minutes until tender.
3. Mash the roasted squash until smooth, then mix in ricotta, Parmesan, salt, pepper, and nutmeg.
4. Stir well and set aside.

Step 3: Roll Out and Fill the Ravioli

1. Divide the dough into two portions and roll each into thin sheets.
2. Spoon small portions of the filling onto one sheet, leaving space between them.
3. Lay the second sheet over the top and press around the filling to seal.
4. Cut into individual ravioli using a pasta cutter or knife.

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Gently add the ravioli and cook for 2-3 minutes, or until they float to the surface.
3. Remove using a slotted spoon and set aside.

Step 5: Make the Sage Brown Butter Sauce

1. In a large pan, melt the butter over medium heat.
2. Add the sage leaves and garlic, cooking until the butter turns golden brown and has a nutty aroma.
3. Season with salt and pepper, then remove from heat.

Step 6: Assemble and Serve

1. Toss the cooked ravioli in the sage brown butter sauce, ensuring they are well coated.
2. Plate the ravioli and drizzle any remaining butter sauce on top.
3. Garnish with extra Parmesan and crispy sage leaves.
4. Serve immediately and enjoy!

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	450 kcal
Protein	14g
Carbohydrates	50g
Fat	22g
Fiber	4g
Sodium	320mg

Expert Tips for Success

✔ Use Fresh Ingredients – High-quality flour, eggs, and cheese make a huge difference.
✔ Don’t Overfill the Ravioli – Too much filling can cause the pasta to break open while cooking.
✔ Seal the Edges Well – Press firmly around the filling to avoid water leaking in.

 

Final Thoughts

Making butternut squash ravioli from scratch is a labor of love, but the results are well worth the effort. The balance of flavors—from the creamy filling to the nutty brown butter and aromatic sage—creates a dish that feels indulgent yet comforting.

Whether you’re making this for a romantic dinner or a special occasion, it’s sure to impress. So, roll up your sleeves, get your pasta dough ready, and enjoy the art of making homemade ravioli!

FAQs:-

1. Can I prepare the ravioli dough in advance?
Yes! Store it wrapped in plastic wrap in the fridge for up to 24 hours.

2. Can I freeze butternut squash ravioli?
Absolutely. Freeze them on a tray until firm, then transfer to an airtight container. Cook from frozen, adding an extra minute to the boiling time.

3. What’s a good substitute for ricotta?
You can use mascarpone, cottage cheese, or even cream cheese for a similar texture.

4. Can I make this dish gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend.

 

Thank you for reading! If you try this recipe, let me know in the comments. Happy cooking! 😊🍽️