I recently whipped up a Butternut Squash Ravioli recipe that melds silky ricotta with savory Parmesan and roasted butternut squash infused with garlic and nutmeg. The tender homemade pasta, accented by olive oil and finished in a buttery sage sauce, promises a delightful twist on traditional flavors for fall.

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I recently whipped up a batch of Butternut Squash Ravioli with a luxurious Brown Butter Sauce and it quickly became a go-to for falling into the autumn spirit. I started by roasting 2 lbs of butternut squash with olive oil, salt, pepper and a dash of ground nutmeg, along with some minced garlic for an extra layer of flavor.

After blending that into a silky puree, I mixed in a bit of ricotta and grated Parmesan, keeping it real simple. Then came the fun homemade pasta part, where I combined all-purpose flour, eggs and a pinch of salt.

What really elevated the dish was the brown butter sauce, made by carefully melting unsalted butter and adding fresh sage leaves which crisped up ever so nicely in the pan. If you’re into trying out new takes on classic ravioli sauces or even pumpkin risotto, this recipe is a must-try.

Enjoy experimenting and let the flavors speak for themselves.

Why I Like this Recipe

I really like this recipe because it makes me feel all cozy and creative in the kitchen. First, the fall flavors just hit home for me. The sweet roasted butternut squash combined with the nutmeg and garlic reminds me of crisp autumn days and warm evenings.

Second, I love that i get to make everything from scratch. Kneading pasta dough and stuffing the ravioli makes me proud even if i mess up a bit sometimes. It feels like i actually put effort into something delicious.

Third, the mix of textures is so fun. The creamy squash and cheese filling with chunks of roasted squash gives every bite an interesting contrast that makes me excited to dig in.

Lastly, the brown butter sage sauce is just out of this world. Its nutty aroma and rich taste adds so much depth to the dish and makes it feel like a special treat every time i make it.

Looking for the perfect fall recipe? This Butternut Squash Ravioli with Brown Butter Sauce is perfect for a chill, crisp autumn night when you just want something comforting but a little fancy too. It might not look super fancy at first glance, but trust me, its flavor totally makes up for it.

Ingredients

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Butternut squash is fibrous, vitamin-rich and naturally sweet adding depth to dish.
Olive oil provides healthy fats that create smooth textures and help roast squash evenly.
Garlic brings a pungent kick with potential health benefits and bold flavor notes.
Creamy ricotta adds protein and a mild tanginess that compliments the sweet squash.
Grated Parmesan boosts umami with salt and a rich, savory kick to the dish.
Unsalted butter browns into a nutty, aromatic sauce that ties the dish together.
Fresh sage leaves add an earthy, slightly peppery flavor that enlivens the brown butter.
Ground nutmeg offers warm spice notes that round out the savory sweet balance.

Ingredient Quantities

2 lbs butternut squash, peeled, seeded, and cubed

2 tbsp olive oil

Salt and pepper to taste

1/2 tsp ground nutmeg

2 garlic cloves, minced

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 cups all-purpose flour

3 large eggs

A pinch of salt (for the pasta dough)

1/2 cup unsalted butter

10 fresh sage leaves

Additional salt and pepper for the brown butter sauce

How to Make this

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1. Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, ground nutmeg, and minced garlic on a baking sheet, then roast for about 25-30 minutes until it’s tender.

2. Once the squash is cool enough, mash half of it (or blend until smooth) and mix it with the ricotta cheese and grated Parmesan cheese in a bowl.

3. In another bowl, combine the all-purpose flour and a pinch of salt. Make a well in the center and add in the eggs. Mix until a dough forms.

4. Knead the pasta dough on a lightly floured surface for about 5-10 minutes until it becomes smooth, then cover it with a towel and let it rest for at least 30 minutes.

5. Roll out the dough thinly using a rolling pin (or your pasta machine if you have one), then cut it into squares or circles roughly 3 inches in diameter.

6. Place a small spoonful of the squash and cheese mixture in the center of each piece of dough, add in a few chunks of the roasted squash for extra texture if you like, then cover with another piece of rolled-out dough and press down the edges to seal the ravioli.

7. Bring a large pot of salted water to a boil and gently drop your ravioli in. Let them cook for about 3-4 minutes or until they float to the top, which means they’re done.

8. While your ravioli is boiling, melt the unsalted butter in a skillet over medium heat. Allow it to cook, stirring occasionally, until it turns a light brown color and gets a nutty aroma.

9. Carefully add the fresh sage leaves to the browned butter. Let them sizzle for a few seconds to infuse the butter with their flavor, then season the sauce with additional salt and pepper.

10. Drain the ravioli and gently toss them in the brown butter sage sauce. Serve warm and enjoy the flavors of a perfect fall night!

Equipment Needed

1. Oven (for preheating to 400°F and roasting the squash)
2. Baking sheet (to evenly roast the butternut squash)
3. Large mixing bowl (to combine the mashed squash with ricotta and Parmesan)
4. Medium mixing bowl (for combining flour, salt, and eggs to form the pasta dough)
5. Knife and cutting board (for peeling, seeding, and cubing the butternut squash as well as mincing garlic)
6. Measuring cups and spoons (to accurately measure olive oil, cheeses, flour, and spices)
7. Fork or potato masher (to mash the roasted squash when it cools down)
8. Towel (to cover and let the dough rest)
9. Rolling pin or pasta machine (to roll out the pasta dough thinly)
10. Large pot (for boiling salted water and cooking the ravioli until they float)
11. Slotted spoon (to carefully remove and drain the boiled ravioli)
12. Skillet (to brown the butter and fry the sage leaves for the sauce)

FAQ

Q: How do I cook the squash before making the filling?

A: Roast the cubed butternut squash with olive oil, garlic, salt, pepper and nutmeg in an oven at around 400°F for 25-30 minutes until they are tender.

Q: Can I use a different cheese or change the amounts?

A: Sure, you can swap some of the ricotta with mascarpone or change the Parmesan amount if you like a milder or bolder flavor. Just remember it might change the taste a bit.

Q: What do I do if my pasta dough is too sticky?

A: If the dough feels sticky, sprinkle a little extra flour on it while you work. Just work it in gently so you dont end up with a dry dough.

Q: How can I tell when the brown butter sauce is ready?

A: Keep a close eye on the melted butter until it starts to turn a light golden color and gives off a nutty aroma. Once you see that, add the sage leaves and season with a bit of salt and pepper.

Q: How long should I cook the ravioli in boiling water?

A: Boil the ravioli for about 3-5 minutes or until they float to the surface. That usually means they are done, but always test one to be sure the pasta is cooked through.

Butternut Squash Ravioli With Brown Butter Sauce Recipe Substitutions and Variations

If you cant find butternut squash, try using pumpkin or acorn squash instead
If you dont have olive oil, avocado oil or canola oil can be used
Instead of ricotta cheese, blended cottage cheese works pretty well
If you want a gluten free option, you can use a gluten free flour blend in place of all-purpose flour for the pasta
For unsalted butter in the brown butter sauce, you can use salted butter but just cut back on any extra salt

Pro Tips

1. Check your squash while it’s roasting because ovens vary a lot. If it starts browning too much or looks a little too soft, pull it out early, you’re aiming for tender but not falling apart pieces.
2. When kneading your dough, don’t stress if it’s not perfect right away. Cover it well and let it rest because that break helps it become even more smooth and easy to roll out later.
3. Try not to overfill your ravioli. A small spoonful of the filling goes a long way and helps to keep the edges sealing together during the boil.
4. Keep a close eye on your butter as it browns. It can go from golden to burnt in seconds, so stir it constantly and add the sage just when you catch that nutty aroma.

Butternut Squash Ravioli With Brown Butter Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Oven (for preheating to 400°F and roasting the squash)
2. Baking sheet (to evenly roast the butternut squash)
3. Large mixing bowl (to combine the mashed squash with ricotta and Parmesan)
4. Medium mixing bowl (for combining flour, salt, and eggs to form the pasta dough)
5. Knife and cutting board (for peeling, seeding, and cubing the butternut squash as well as mincing garlic)
6. Measuring cups and spoons (to accurately measure olive oil, cheeses, flour, and spices)
7. Fork or potato masher (to mash the roasted squash when it cools down)
8. Towel (to cover and let the dough rest)
9. Rolling pin or pasta machine (to roll out the pasta dough thinly)
10. Large pot (for boiling salted water and cooking the ravioli until they float)
11. Slotted spoon (to carefully remove and drain the boiled ravioli)
12. Skillet (to brown the butter and fry the sage leaves for the sauce)

Ingredients

2 lbs butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp ground nutmeg
2 garlic cloves, minced
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups all-purpose flour
3 large eggs
A pinch of salt (for the pasta dough)
1/2 cup unsalted butter
10 fresh sage leaves
Additional salt and pepper for the brown butter sauce

Directions

Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, ground nutmeg, and minced garlic on a baking sheet, then roast for about 25-30 minutes until it's tender.
Once the squash is cool enough, mash half of it (or blend until smooth) and mix it with the ricotta cheese and grated Parmesan cheese in a bowl.
In another bowl, combine the all-purpose flour and a pinch of salt. Make a well in the center and add in the eggs. Mix until a dough forms.
Knead the pasta dough on a lightly floured surface for about 5-10 minutes until it becomes smooth, then cover it with a towel and let it rest for at least 30 minutes.
Roll out the dough thinly using a rolling pin (or your pasta machine if you have one), then cut it into squares or circles roughly 3 inches in diameter.
Place a small spoonful of the squash and cheese mixture in the center of each piece of dough, add in a few chunks of the roasted squash for extra texture if you like, then cover with another piece of rolled-out dough and press down the edges to seal the ravioli.
Bring a large pot of salted water to a boil and gently drop your ravioli in. Let them cook for about 3-4 minutes or until they float to the top, which means they're done.
While your ravioli is boiling, melt the unsalted butter in a skillet over medium heat. Allow it to cook, stirring occasionally, until it turns a light brown color and gets a nutty aroma.
Carefully add the fresh sage leaves to the browned butter. Let them sizzle for a few seconds to infuse the butter with their flavor, then season the sauce with additional salt and pepper.
Drain the ravioli and gently toss them in the brown butter sage sauce. Serve warm and enjoy the flavors of a perfect fall night!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.