Easy Creamy Butternut Squash Ravioli from scratch with brown butter sauce and crispy sage. Simple, delicious recipe with homemade pasta dough!
Delicious Pasta Dishes like Creamy Pumpkin Pasta and Butternut Squash Ravioli are warm, fall-flavored dinners, proving that winter squash can be much more than a roasted side dish!
Table of contents
Sabrina’s Butternut Squash Ravioli Recipe
Butternut Squash Ravioli is an Italian-inspired dish that combines the richness of butternut squash with the tenderness of homemade pasta. The squash is steamed, mashed, and mixed with ricotta and Parmesan cheese to create a velvety filling. This is then enveloped in thin pasta dough, cooked to perfection, and tossed in a nutty brown butter, garlic, and crispy sage sauce.
Chef’s Note: Brown Butter
The sauce for these ravioli is what sets them apart! Butter becomes magical when you allow the fat solids to break down and brown. It becomes unctuous and decadent and gets this amazing smoky, nutty flavor unlike any other! The key is patience to let the low heat and butter work their magic, then hit it with some sage at the end for the perfect sauce for the fall-flavored Ravioli recipe.
Ingredients
- Butternut Squash: This squash tastes like a lighter version of a pumpkin with a sweet, nutty flavor. The easiest way to prepare it is by steaming butternut squash pieces but you can also roast it whole. Drain it well after mashing so it doesn’t make your filling watery.
- Ricotta: The combination of ricotta cheese and squash makes the filling super creamy and soft. Use whole milk ricotta for the best flavor and smooth texture.
- Parmesan: The salty nuttiness of the Parmesan cheese pairs perfectly with the squash’s naturally sweet, nutty flavor.
- Butter: Brown butter is a fancy, extra step that takes this dish from great to amazing! It takes a minute to get it going, but then you’ll smell that mouthwatering nutty goodness. It’s truly a game-changing way to add flavor without extra ingredients.
- Sage: This powerful herb is the heart of the brown butter sauce. It gets quickly fried in the butter to release its piney, herby notes and pack the sauce with fall flavor.
- Pasta Dough: Making homemade dough might seem like a lot, but it comes together easily and tastes much better than store-bought dough. The key is to let it rest so that the gluten has time to activate and make your pasta light instead of dense.
- Eggs: Eggs are a behind-the-scenes star ingredient for making the best ravioli! The pasta gets whole eggs plus extra egg yolks so it’s super tender and rich. An egg yolk in the filling helps bind the cheese and squash together for a creamy, smooth bite.
How to Make
Time needed: 1 hour and 45 minutes.
- Filling
Drain the mashed cooked squash and pat dry to remove excess moisture. In a large bowl, mix the squash, ricotta, Parmesan, egg yolk, salt, and pepper until combined.
- Sift and Shape Flour
Sift flour and salt onto a flat, clean surface in a big mound, then make a well in the center. The bottom of a clean mixing bowl pressed into the flour mixture works great.
- Add Egg Yolks
Whisk the eggs, egg yolks, and oil in a bowl, then pour them into the center of the flour.
- Combine Flour and Eggs
Begin slowly mixing the outer wall of flour into the egg mixture as you whisk it with a fork until all the flour is combined. It will take about 5 minutes of mixing to form a dough.
- Knead
Once a dough is formed, knead for about 5 minutes until it’s smooth and elastic. Pat the dough into a large disk and wrap it with plastic. Rest the dough for 30 minutes.
- Quarter the Dough
Divide dough ball into 4 equal pieces. Cover pieces of dough with a clean linen towel so they don’t dry out while you work with one piece at a time.
- Roll Out Dough
Roll out one dough piece into a large rectangular sheet. It should be thin enough to almost see your hand under it and about 6 inches wide.
- Fill
Add a heaping spoonful of ravioli filling about 3 inches apart in a row down the long side of the dough. You want to aim for the middle of one half of the sheet. You will be using the other half by folding it over the filling.
- Seal
Brush a little water around the edges of the filling, then fold the other half of the dough over the filling side.
- Cut
Press down gently to seal the dough around the filling. Cut into ravioli squares with a Ravioli cutter or knife, and separate. Repeat with the remaining dough sheets and filling.
- Cook
Fill a large pot with salted water and bring to a boil. Cook the ravioli in boiling water for about 30 seconds after they float to the top, for about 2 minutes. Gently remove with a slotted spoon and shake off excess water. Add sauce and serve immediately or lay it out flat to prevent sticking.
- Sauce
Melt the butter in a large skillet over medium heat. Cook until foamy, then reduce heat to medium-low. Continue cooking until the butter is fragrant and deep golden and the brown bits sink to the bottom. Stir in the garlic and fresh sage leaves, cook until fragrant, and remove from heat.
- Serve:
Stir in the brown sugar, salt and pepper. Gently toss the cooked ravioli in the sauce until well coated. Serve hot with parsley and grated Parmesan on top.
Recipe Card
Ingredients
Pasta Recipe:
- 4 cups flour , plus more for dusting
- 1/4 teaspoon kosher salt
- 4 large eggs
- 3 large egg yolks
- 2 tablespoons olive oil
Filling:
- 1 1/2 cups butternut squash , steamed and mashed
- 1 cup whole milk ricotta cheese
- 3/4 cup Parmesan cheese , grated
- 1 large egg yolk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Brown Butter Sage Sauce:
- 8 tablespoons unsalted butter
- 2 cloves garlic , finely minced
- 1 tablespoon fresh sage , minced
- 1 teaspoon brown sugar , packed
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1 tablespoon parsley , finely minced for garnish
- Parmesan cheese , shaved, for garnish
Instructions
Filling:
- Gently press the squash with paper towels to remove any excess moisture.
- In a large bowl, combine the butternut squash, ricotta cheese, Parmesan, egg yolk, salt and pepper until well mixed.
Pasta Recipe:
- Sift flour and salt onto a large, clean, wooden surface.
- Shape into a mound, then make a large well into the middle of the flour.
- In a large measuring cup add the eggs, egg yolks and olive oil.
- Whisk well until well blended with a fork.
- Pour into the middle of the flour well.
- Using the fork whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
- Note: this will take 5-6 minutes of mixing with the fork.
- If the dough is sticky add a bit of flour, if the dough is too stiff add a tablespoon of water at a time.
- Knead for 5-6 minutesuntil smooth and elastic.
- Form into a disk and wrap well with plastic wrap.
- Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
- Cut the dough into 4 pieces.
- Wrap the remaining 3 pieces to prevent it from drying out.
- Roll out the dough with a floured rolling pin into a large square or rectangle to 1/16" thickness, thin enough to see your almost see your hand underneath it.
- You should have a long sheet about 5-6 inches wide.
- Add the filling mixture, a heaping teaspoon of filling, to half of the first sheet placing the filling three inches apart in a grid.
- Brush water between the filling with a pastry brush or simply wipe with your finger.
- Fold the half without the filling over the half with the filling and press gently down to form the ravioli, working to avoid bubbles forming in the filling area.
- Cut the ravioli into squares with a pastry cutter. Repeat with remaining pieces of dough.
To Cook:
- Bring a large pot of water to a boil.
- Add pasta to boiling water (preferably salted water).
- Cook for 1-2 minutes or until 30 seconds after the pasta is floating to the top.
Brown Butter Sage Sauce:
- In a large skillet over medium heat, melt butter and cook until foamy.
- Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 2-3 minutes.
- Keep cooking until the milk solids start to brown and sink to the bottom of the pan. (*See note)
- Add garlic, and sage and cook until fragrant, 20 seconds then remove pan from heat.
- Add in brown sugar, salt and black pepper.
- Cook, stirring often, for 15 seconds until fragrant.
- Add in the freshly cooked ravioli.
- Stir to coat and garnish with parsley and parmesan cheese before serving.
Notes
Nutrition
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Can this be made ahead of time?
Yes, these Butternut Squash Ravioli can be made in advance in a couple of different ways:
- Filling: Store the filling in an airtight container for up to 2 days. Bring it to room temperature, then fill the ravioli as usual and cook.
- Assembled: Once the ravioli are filled and cut, lay them in a single layer on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours then cook as usual.
- Frozen: Prepare your ravioli to the cooking step, then freeze them on a tray. Once frozen, transfer to a freezer bag for storage and freeze for 3 months. Cook directly from frozen, adding a couple of extra minutes to the cooking.
Nutritional Facts
Ideas to Serve Butternut Squash Ravioli
These tender Butternut Squash Ravioli are filling enough to make a vegetarian meal on their own, or maybe with Sauteed Mushrooms on top. You can also top them with some Grilled Chicken for a light meat protein. If you want a more indulgent dinner, try them with Alfredo Sauce instead of the brown butter sauce or a drizzle of both!
How to Store
- Store: Cooked ravioli can be stored in an airtight container in the fridge for up to 3 days. If you store them without the sauce, toss them in olive oil to prevent sticking. Don’t leave them out for more than 2 hours at room temperature.
- Reheat: Reheat your sauced Raviolis in a skillet, adding a little more butter or a drizzle of oil if they seem dry. If they don’t have sauce, cook it in a skillet or quickly heat it in boiling water.
- Freeze: It’s best to freeze cooked Butternut Squash Raviolis without the sauce, but the sauce or not, they stay good for up to 2 months. Spread them on a baking tray to freeze before storing so they don’t stick together.
Frequent Questions
Yes, you can use canned butternut squash puree. It’s a convenient alternative when fresh butternut squash is out of season or unavailable. However, it may be a bit more watery than freshly mashed squash, so press it through a fine sieve and pat it dry before using.
Ensure the edges are sealed well after filling the pasta dough to prevent your ravioli from falling apart. Also, don’t overload the ravioli with filling, as too much can cause them to burst during cooking. Finally, don’t overcook them, or they will fall apart.
Variations
- Squash: Try this recipe with pumpkin, acorn, or kabocha squash. Instead of squash, try sweet potatoes or garnet yams for a similar bright color but a more earthy flavor.
- Spices: For more fall flavor, add a pinch of warm baking spices, such as cinnamon, nutmeg, or Pumpkin Pie Spice, to the filling and brown butter sauce.
- Blue Cheese: Replace half of the ricotta cheese with tangy blue cheese crumbles. This pungent cheese might seem odd for ravioli, but it goes great with the sweet, earthy butternut squash and creamy ricotta.
- Toasted Nuts: Garnish the ravioli with some chopped toasted nuts, like walnuts or pecans, for a bit of crunch and delicious nutty flavor. Roasted pumpkin seeds or sunflower seeds would taste great too!
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