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Creamy Homemade Butternut Squash Ravioli Recipe with Brown Butter Sage Sauce

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This creamy homemade butternut squash ravioli features a luscious squash and ricotta filling paired with a nutty brown butter sage sauce, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil (for dough)
  • ½ teaspoon salt (for dough)
  • 1–2 tablespoons water, as needed
  • 1 small butternut squash (about 1 ¼ pounds / 600g), peeled and cubed
  • ½ cup (125g) ricotta cheese, whole milk preferred
  • ¼ cup (25g) grated Parmesan cheese, plus extra for serving
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for roasting squash)
  • 6 tablespoons (85g) unsalted butter
  • 12–15 fresh sage leaves, whole
  • Pinch of salt (for sauce)
  • Freshly ground black pepper, to taste
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized. Let cool slightly.
  2. In a large bowl, combine 2 cups flour and ½ teaspoon salt. Make a well in the center and add 2 eggs and 1 tablespoon olive oil. Mix gradually with a fork, adding 1-2 tablespoons water if needed, until dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  3. Transfer cooled squash to a food processor or blender. Add ricotta, Parmesan, nutmeg, salt, and pepper. Pulse until smooth and creamy but not watery. Adjust seasoning to taste.
  4. Divide dough into 4 portions. Roll one portion on floured surface to about 1/16 inch (1.5 mm) thickness. Lay flat on floured board.
  5. Place teaspoon-sized dollops of filling spaced 1 ½ inches apart on pasta sheet. Brush water around filling mounds. Cover with second pasta sheet. Press gently around mounds to seal air out. Cut between mounds with knife or pizza cutter to form ravioli. Press edges firmly to seal.
  6. Bring large pot of salted water to gentle boil. Cook ravioli in batches for 3-4 minutes until they float and are tender but hold shape. Remove with slotted spoon.
  7. While ravioli cooks, melt butter in skillet over medium heat. Add sage leaves and cook, swirling pan, until butter is golden brown and sage is crisp (3-4 minutes). Season with salt and pepper. Optionally add lemon juice.
  8. Toss cooked ravioli gently in brown butter sage sauce or spoon sauce over top. Sprinkle with extra Parmesan and black pepper. Serve warm immediately.

Notes

Rest dough for 30 minutes to relax gluten for easier rolling. Roll pasta to about 1/16 inch thickness. Use a light brush of water to seal ravioli edges well to prevent bursting. Cook ravioli 3-4 minutes until they float. Brown butter slowly to avoid burning. Filling can be made a day ahead and refrigerated. Freeze uncooked ravioli on tray before storing in freezer bag for up to 2 months.

Nutrition

Keywords: butternut squash ravioli, homemade ravioli, brown butter sage sauce, fresh pasta, cozy dinner, fall recipe, vegetarian pasta

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