Butternut Squash Ravioli with Brown Butter Sage Sauce

Introduction

Butternut Squash Ravioli with Brown Butter Sage Sauce is a timeless autumn-inspired dish that beautifully balances sweet, nutty, and savory flavors. The tender, pillowy ravioli are filled with a creamy roasted butternut squash mixture, lightly sweetened with a touch of nutmeg and Parmesan, then bathed in a luxurious nutty brown butter infused with crispy sage leaves.

This dish originated in Italian cuisine, where filled pastas are celebrated as works of art, and has since become a beloved gourmet favorite across the globe. Its warm flavors make it especially perfect for fall and winter, but honestly, it’s a treat year-round.

Why I Love This Recipe

I love this recipe because it’s the definition of comfort meets elegance. The roasted butternut squash filling is silky, slightly sweet, and deeply flavorful, while the brown butter sage sauce adds a rich, nutty, and aromatic dimension. The way the sage crisps in butter is pure magic — earthy, fragrant, and crisp in texture.

Another reason I adore this dish is that it feels fancy enough for special occasions yet comforting enough for a weeknight dinner. Plus, it’s a great way to showcase seasonal produce in a refined way. It’s a dish that always impresses but never feels fussy.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s restaurant-quality at home, but much more affordable.
• It highlights seasonal ingredients like butternut squash and sage.
• It’s comfort food with sophistication, making it versatile for both family dinners and dinner parties.
• It’s customizable — you can use homemade pasta dough, store-bought wonton wrappers, or pre-made ravioli.
• The brown butter sage sauce is addictive, and once you make it, you’ll want to drizzle it over everything!

Recipe Details

• Preparation Time: 40 minutes (less if using pre-made pasta or wonton wrappers)
• Cooking Time: 20 minutes
• Total Time: 1 hour
• Servings: 4 (makes ~24 ravioli)
• Calories: ~450 per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Ravioli Filling:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ¼ tsp ground nutmeg
• ½ cup Parmesan cheese, freshly grated
• ¼ cup ricotta cheese (optional, for extra creaminess)

For the Ravioli Dough (or use wonton wrappers):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• ½ tsp salt

For the Brown Butter Sage Sauce:

• ½ cup (1 stick) unsalted butter
• 8–10 fresh sage leaves
• 2 tbsp Parmesan cheese, grated
• Freshly ground black pepper

Cooking Directions

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss cubed squash with olive oil, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
4. Transfer to a bowl and mash or puree until smooth.
5. Stir in Parmesan, ricotta (if using), and nutmeg. Set aside to cool.

Step 2: Make the Pasta Dough (Skip if using wonton wrappers)

1. On a clean surface, make a mound of flour with a well in the center.
2. Add eggs, olive oil, and salt to the well.
3. Gradually mix flour into eggs until dough forms.
4. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Step 3: Roll and Fill the Ravioli

1. Roll pasta dough into thin sheets using a pasta machine or rolling pin.
2. Place 1 tsp of filling on one sheet, spacing evenly.
3. Brush edges with water, place another sheet on top, and press to seal.
4. Cut into squares or circles with a ravioli cutter. Make sure edges are sealed tightly.

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a gentle boil.
2. Add ravioli in batches and cook 3–4 minutes until they float to the top.
3. Remove with a slotted spoon and set aside.

Step 5: Make the Brown Butter Sage Sauce

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and cook until butter turns golden brown and nutty (about 4–5 minutes).
3. Remove from heat immediately to prevent burning.

Step 6: Assemble

1. Add cooked ravioli directly to the skillet with brown butter.
2. Toss gently to coat.
3. Plate ravioli, drizzle with extra sauce, and sprinkle with Parmesan and black pepper.

Step-by-Step Preparation Method

1. Roast squash → mash with cheese and nutmeg.
2. Make pasta dough → rest, then roll into thin sheets.
3. Place filling → seal with top sheet → cut into ravioli.
4. Boil ravioli until they float.
5. Brown butter with sage → toss ravioli in sauce.
6. Garnish and serve warm.

How to Serve

• Serve immediately on warm plates to keep butter from solidifying.
• Garnish with extra sage leaves, Parmesan, or toasted pine nuts for texture.
• Pair with a crisp white wine like Pinot Grigio or Chardonnay.
• Add a side salad with arugula, lemon, and Parmesan for freshness.

Recipe Tips

• Make sure pasta sheets are very thin (about 1/16 inch) so ravioli isn’t too doughy.
• Don’t overfill ravioli — it makes sealing harder and may burst during boiling.
• Use a fork to press edges firmly to prevent leaks.
• Watch butter closely; brown butter can quickly turn into burnt butter.

Variations

• Cheese Ravioli Twist: Add mascarpone instead of ricotta for a richer filling.
• Nutty Flavor Boost: Add toasted walnuts or pecans into the filling.
• Sweet-Savory: Add a drizzle of honey inside the filling for a sweet contrast.
• Vegan Version: Use vegan pasta dough (semolina + water), cashew cream instead of ricotta, and vegan butter substitute.
• Shortcut: Use store-bought wonton wrappers instead of making pasta from scratch.

Freezing and Storage

• Storage: Cooked ravioli can be stored in the refrigerator for up to 3 days.
• Freezing (Uncooked Ravioli): Lay on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Keeps for up to 2 months. Cook directly from frozen (just add 1–2 extra minutes of boiling).
• Brown Butter Sauce: Best made fresh, but can be refrigerated for 3 days and reheated gently.

Special Equipment Needed

• Baking sheet (for roasting squash)
• Food processor or blender (for smooth filling)
• Pasta machine or rolling pin (for dough)
• Ravioli cutter or sharp knife
• Large pot (for boiling ravioli)
• Skillet (for brown butter sauce)

Conclusion

The Butternut Squash Ravioli with Brown Butter Sage Sauce is a perfect marriage of elegance and comfort. With its creamy, sweet filling, nutty and aromatic butter sauce, and melt-in-your-mouth pasta, it’s a dish that feels gourmet yet warms you like home-cooked food.

It’s versatile, impressive, and a true celebration of Italian flavors with a seasonal twist. Whether you make it from scratch or take shortcuts, this dish is guaranteed to delight anyone at the table.

Print Recipe

Butternut Squash Ravioli with Brown Butter Sage Sauce

Author: Laura Bennett Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 40 mins Cook Time 20 mins Total Time 1 hr

Servings: 4 Calories: 450 per serving

Description

Butternut Squash Ravioli with Brown Butter Sage Sauce is a timeless autumn-inspired dish that beautifully balances sweet, nutty, and savory flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Ravioli Filling:

• 1 medium butternut squash (about 2 lbs)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ¼ tsp ground nutmeg
• ½ cup Parmesan cheese, freshly grated
• ¼ cup ricotta cheese (optional, for extra creaminess)

For the Ravioli Dough (or use wonton wrappers):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• ½ tsp salt

For the Brown Butter Sage Sauce:

• ½ cup (1 stick)
• 8 fresh 8–10 sage leaves
• 2 tbsp Parmesan cheese, grated
• Freshly ground black pepper

Instructions

1. Step 1: Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized. Transfer to a bowl and mash or puree until smooth. Stir in Parmesan, ricotta (if using), and nutmeg. Set aside to cool.
2. Step 2: Make the Pasta Dough (Skip if using wonton wrappers): On a clean surface, make a mound of flour with a well in the center. Add eggs, olive oil, and salt to the well. Gradually mix flour into eggs until dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
3. Step 3: Roll and Fill the Ravioli: Roll pasta dough into thin sheets using a pasta machine or rolling pin. Place 1 tsp of filling on one sheet, spacing evenly. Brush edges with water, place another sheet on top, and press to seal. Cut into squares or circles with a ravioli cutter. Make sure edges are sealed tightly.
4. Step 4: Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook 3–4 minutes until they float to the top. Remove with a slotted spoon and set aside.
5. Step 5: Make the Brown Butter Sage Sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and nutty (about 4–5 minutes). Remove from heat immediately to prevent burning.
6. Step 6: Assemble: Add cooked ravioli directly to the skillet with brown butter. Toss gently to coat. Plate ravioli, drizzle with extra sauce, and sprinkle with Parmesan and black pepper.

Keywords: Butternut Squash Ravioli with Brown Butter Sage Sauce