I crafted my Butternut Squash Ravioli Brown Butter Sage using homemade pasta dough blended with eggs and flour. Roasted garlic and butternut squash merge with ricotta and Parmesan for a rich filling, while unsalted butter and sage create a luxurious sauce. I invite you to experience this fall dish.

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I recently tinkered with a twist on a classic pasta dish and ended up with a homemade butternut squash ravioli that I just had to share. I started by mixing 3 cups all-purpose flour with 4 large eggs and a pinch (1/2 teaspoon) of salt to make the pasta dough from scratch.

While that was resting, I roasted a small butternut squash until its flesh turned soft and sweet and then mashed it with roasted garlic from 4 cloves. I then stirred in 1 cup ricotta cheese, 1/2 cup grated Parmesan and a hint of grated nutmeg.

Once everything came together in a creamy filling, I assembled the ravioli. The dish really comes to life with a brown butter sauce made by melting 1/2 cup unsalted butter and tossing in 8-10 fresh sage leaves.

This butternut ravioli with brown butter sage sauce is a must try for anyone looking to explore homemade pasta recipes with a twist.

Why I Like this Recipe

I love this recipe because:

1. I like how the homemade pasta makes me feel like a real chef even if i mess up sometimes. Making the dough from scratch gives it a personal touch that feels really rewarding.
2. I love the way the butternut squash and roasted garlic mix together. It adds a sweet, earthy flavor that reminds me of cozy fall days.
3. The brown butter sage sauce is just amazing. I love that the sauce turns golden and crispy with the sage leaves—it gives the ravioli an extra crunch and richness.
4. Every time i make it, i feel proud of the whole process—from kneading the dough to plating the final dish. Even though it’s a bit time consuming, the end result always makes my hard work worth it.

Ingredients

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All-Purpose Flour: Provides grain-based carbohydrates and structure for tender pasta dough.
Eggs: Rich in protein; eggs bind dough and lighten texture nicely.
Butternut Squash: Naturally sweet, fiber-packed squash adds creaminess and vibrant color.
Ricotta Cheese: Mild, protein-rich cheese creates a moist, creamy filling.
Unsalted Butter: Melts into rich brown butter, infusing a deep, nutty flavor.
Sage Leaves: Aromatic herbs bring earthy, slightly peppery taste thats unmatched.
Parmesan Cheese: Salty, aged cheese delivers savory depth and an umami kick.
Roasted Garlic: Gives mellow sweetness and rounded, caramelized flavor boosting the filling.
Nutmeg: A tiny pinch brightens and deepens overall flavor in the mix.
Seasoning: Salt and pepper highlight and harmonize every ingredient’s natural flavors.

Ingredient Quantities

3 cups all-purpose flour

4 large eggs

1/2 teaspoon salt (for the pasta dough)

1 small butternut squash (about 2 cups mashed flesh after roasting)

4 cloves garlic, roasted

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon grated nutmeg

Salt and pepper to taste (for the filling)

1/2 cup unsalted butter (about 1 stick for the sauce)

8-10 fresh sage leaves

Additional salt and pepper to taste (for the brown butter sauce)

How to Make this

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1. Start by mixing 3 cups all-purpose flour, 4 large eggs, and 1/2 teaspoon salt in a bowl. Knead the dough until smooth and cover it with a cloth for at least 30 minutes.

2. While the dough rests, roast a small butternut squash. Cut it in half, remove the seeds, lightly oil it, and season with salt before roasting in a 400°F oven for 30-40 minutes. Once done, scoop out about 2 cups of the mashed flesh.

3. Roast 4 cloves of garlic at the same time as the squash until they are soft. Peel them after roasting.

4. In another bowl, combine the mashed squash, the roasted garlic, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon grated nutmeg. Season the mix with salt and pepper to taste.

5. Roll out the pasta dough on a floured surface until it is as thin as possible. A pasta machine can be used if you have one.

6. Place small spoonfuls of the filling (about 1 teaspoon each) onto the pasta sheet, spacing them about 1 inch apart. Lightly brush a little water around each mound.

7. Cover with another sheet of rolled out pasta. Gently press around each filling to press out any air bubbles and to seal the edges securely.

8. Cut the dough into squares of about 2 inches by 2 inches ensuring the edges are well sealed so the filling doesn’t leak out during cooking.

9. Bring a large pot of salted water to a boil and gently drop in the ravioli. They will cook in about 4-5 minutes, or until they float to the surface. Use a slotted spoon to remove them.

10. For the sauce, melt 1/2 cup unsalted butter in a pan over medium heat. When the butter starts to foam, add 8-10 fresh sage leaves. Let the butter cook until it turns golden brown and the sage leaves become crispy, about 3 minutes. Season the sauce with additional salt and pepper, then drizzle it over the ravioli and serve immediately.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A sturdy spatula or fork for kneading and mixing
4. A clean cloth to cover and let the dough rest
5. A baking sheet (or roasting pan) and a reliable oven
6. A sharp knife and a cutting board for prepping the squash and garlic
7. A spoon for scooping out the mashed squash
8. A second bowl for mixing the filling ingredients
9. A rolling pin or a pasta machine to roll out the dough
10. A pastry brush for lightly wetting the dough edges
11. A knife or dough cutter to cut the ravioli squares
12. A large pot for boiling water and a slotted spoon for removing the ravioli
13. A small pan for melting butter and frying sage for the sauce

FAQ

Can I substitute any other squash for butternut squash?

Sure, you can use acorn squash or even pumpkin, but butternut squash gives the best flavor and texture for the filling.

Can I use a pasta maker for the dough?

Yes, a pasta maker will work great and help get a nice even thickness on your dough, but you can also roll it out by hand if youre careful.

How do I know when my brown butter sauce is done?

Keep an eye on the color; when the butter turns a golden brown and you smell a nutty aroma its ready to go. Be careful not to burn it.

Can I make these ravioli ahead of time?

Yeah, you can prep the pasta and filling in advance. Just make sure you freeze them separately and cook them fresh when youre ready.

What can I do if my dough feels too sticky?

If the dough is sticky add a bit more flour as you knead. Also, letting it rest for a little while can help the gluten relax and make it easier to work with.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE Recipe Substitutions and Variations

All-purpose flour: You can mix half whole wheat and half all-purpose flour if you’re looking for a nuttier pasta. If you want a chewier texture, try using bread flour instead.
Butternut squash: If you cant find a butternut squash, try using pumpkin puree. Just be sure to season it with a pinch of cinnamon and a little salt for extra flavor.
Ricotta cheese: Cottage cheese makes a decent substitute. Just drain it well and blend a bit to get a smoother consistency.
Parmesan cheese: Grana Padano or even Pecorino Romano can work. Each brings its own twist to the dish so pick whichever you like best.
Unsalted butter: If you dont have unsalted butter, ghee works pretty well for the brown butter sauce. It offers a nice nutty flavor that complements the sage.

Pro Tips

1. Let the dough rest like you really need it to. Even if you’re in a hurry, this break seriously makes the pasta easier to roll out and less likely to rip when you’re pressing in the filling.

2. If you got a pasta machine, use it. It helps a ton to get your dough super thin and even, which is key for a perfect bite every time.

3. Don’t rush the roasting steps for your garlic and squash. I found that if they aren’t roasted all the way, the ricotta mix won’t have that rich flavor you want in your filling.

4. Watch that butter like a hawk when you’re making the sauce. It can go from perfect golden with crispy sage to burnt in just a minute, so stay close and stir occasionally.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A sturdy spatula or fork for kneading and mixing
4. A clean cloth to cover and let the dough rest
5. A baking sheet (or roasting pan) and a reliable oven
6. A sharp knife and a cutting board for prepping the squash and garlic
7. A spoon for scooping out the mashed squash
8. A second bowl for mixing the filling ingredients
9. A rolling pin or a pasta machine to roll out the dough
10. A pastry brush for lightly wetting the dough edges
11. A knife or dough cutter to cut the ravioli squares
12. A large pot for boiling water and a slotted spoon for removing the ravioli
13. A small pan for melting butter and frying sage for the sauce

Ingredients

3 cups all-purpose flour
4 large eggs
1/2 teaspoon salt (for the pasta dough)
1 small butternut squash (about 2 cups mashed flesh after roasting)
4 cloves garlic, roasted
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon grated nutmeg
Salt and pepper to taste (for the filling)
1/2 cup unsalted butter (about 1 stick for the sauce)
8-10 fresh sage leaves
Additional salt and pepper to taste (for the brown butter sauce)

Directions

Start by mixing 3 cups all-purpose flour, 4 large eggs, and 1/2 teaspoon salt in a bowl. Knead the dough until smooth and cover it with a cloth for at least 30 minutes.
While the dough rests, roast a small butternut squash. Cut it in half, remove the seeds, lightly oil it, and season with salt before roasting in a 400°F oven for 30-40 minutes. Once done, scoop out about 2 cups of the mashed flesh.
Roast 4 cloves of garlic at the same time as the squash until they are soft. Peel them after roasting.
In another bowl, combine the mashed squash, the roasted garlic, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon grated nutmeg. Season the mix with salt and pepper to taste.
Roll out the pasta dough on a floured surface until it is as thin as possible. A pasta machine can be used if you have one.
Place small spoonfuls of the filling (about 1 teaspoon each) onto the pasta sheet, spacing them about 1 inch apart. Lightly brush a little water around each mound.
Cover with another sheet of rolled out pasta. Gently press around each filling to press out any air bubbles and to seal the edges securely.
Cut the dough into squares of about 2 inches by 2 inches ensuring the edges are well sealed so the filling doesn't leak out during cooking.
Bring a large pot of salted water to a boil and gently drop in the ravioli. They will cook in about 4-5 minutes, or until they float to the surface. Use a slotted spoon to remove them.
For the sauce, melt 1/2 cup unsalted butter in a pan over medium heat. When the butter starts to foam, add 8-10 fresh sage leaves. Let the butter cook until it turns golden brown and the sage leaves become crispy, about 3 minutes. Season the sauce with additional salt and pepper, then drizzle it over the ravioli and serve immediately.

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.