There’s something about butternut squash ravioli that makes it feel like the coziest meal you can whip up, especially when fall sets in and the crisp air calls for comfort.
It’s hearty, sweet, and savory all at once, with a hint of nutmeg or sage bringing out the earthiness of the squash. The best part? You don’t need a culinary degree to pull off this stunning dish—just a bit of patience and a love for good food.
This recipe has gained a lot of traction lately because it brings together the satisfaction of a homemade meal with the elegance of something you’d expect at a restaurant.
Plus, with plant-based eating on the rise, butternut squash ravioli is a perfect meatless main that still delivers on flavor and texture.
Why I Love This Recipe
- Homemade Ravioli Is a Game Changer: Making your own ravioli might sound ambitious, but the sense of accomplishment—and flavor—is unbeatable. Once you try it, there’s no going back to store-bought!
- A Seasonal Staple: As soon as butternut squash hits the market, I know it’s time to get cozy with this recipe. It fits right in with fall dinners and holiday gatherings.
- Endless Customization: Over time, I’ve experimented with different fillings and sauces—from brown butter to pesto. It’s a dish that lets you get creative!
- Nutrient-packed: Butternut squash is rich in vitamins A and C, so you’re sneaking in some goodness with every bite!
Butternut Squash Ravioli Recipe
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with fresh pasta dough, roasted garlic, and butternut squash, is simply delicious.
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Calories: 348kcal
Equipment
- Food Processor
- Baking sheet
- Saucepan
- Mixing Bowls
- KitchenAid Stand Mixer
- Microplane cheese grater
- ravioli maker
- Pasta roller
Ingredients
Pasta
- 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
Filling
- 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
- Sauce & garnish see notes below
- 4 tablespoons butter 1/2 stick
- 10 whole fresh sage leaves
- Garnish with 1/4 cup toasted pine nuts and freshly grated parmesan cheese
Instructions
- Prepare the Butternut Squash Filling: Roast cubed butternut squash with olive oil, salt, and pepper at 400°F (200°C) for 25-30 minutes until tender. Mash or blend it with a pinch of nutmeg, Parmesan, and ricotta.
- Make the Pasta Dough: Mix 2 cups of all-purpose flour with 3 eggs and a pinch of salt. Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- Roll Out the Dough: Divide the dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets.
- Assemble the Ravioli: Place small spoonfuls of filling on one sheet of dough, about 1-2 inches apart. Brush around the filling with water, then place another sheet on top. Press around the filling to seal, and cut into individual ravioli.
- Cook the Ravioli: Boil a large pot of salted water. Drop in the ravioli and cook for 3-4 minutes, until they float.
- Prepare the Sauce: Melt butter in a pan with fresh sage leaves over medium heat, stirring until the butter browns slightly.
- Toss the Ravioli: Gently toss the cooked ravioli in the sage butter sauce to coat evenly.
- Serve: Plate the ravioli, drizzle any remaining sauce over them, and sprinkle with extra Parmesan.
- Optional Garnish: Add a pinch of cracked black pepper or some toasted pine nuts for extra texture!
Nutrition
Calories: 348kcal | Carbohydrates: 39g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 319mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin C: 20.5mg | Calcium: 114mg | Iron: 3mg