Butternut Squash Ravioli with Brown Butter

Name: Butternut Squash Ravioli with Brown Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 1/2 cups roasted butternut squash puree; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1/2 cup unsalted butter; 6 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Comfort Food

I absolutely love making Butternut Squash Ravioli with Brown Butter; it’s one of my favorite dishes to prepare. The vibrant orange of the squash pairs beautifully with the golden-brown hue of the butter, creating a visually stunning dish that’s equally delicious. Each bite melts in your mouth, revealing a sweet, creamy filling that's perfectly complemented by the nutty aroma of brown butter. Plus, the fresh sage leaves lend an earthy essence that ties everything together, making this dish ideal for cozy dinners or special occasions.

Created by

Lydia Spencer

Last updated on 2026-01-10T01:31:24.155Z

Creating Butternut Squash Ravioli has become a delightful tradition in my kitchen. I enjoy roasting the squash until it caramelizes, intensifying its natural sweetness. This technique not only enhances the flavor but also gives a rich, deep color to the filling, making each ravioli beautifully golden. I always recommend using fresh pasta, as it elevates the dish to a whole new level.

The brown butter sauce is where the magic really happens. As the butter melts, it forms little nutty flecks that add depth to the flavor. I add fresh sage leaves, which infuse the sauce with a fragrant aroma and balance the sweetness of the squash. It's the perfect harmony of flavors that leaves everyone asking for more!

        Why You'll Love This Recipe
        Rich, sweet flavor of roasted butternut squash
Delicate, homemade pasta that elevates the dish
Nutty, aromatic brown butter sauce that ties everything together
Perfect for fall gatherings and festive occasions

      

Mastering the Pasta Dough

Making the pasta dough is a crucial step in crafting delicious ravioli. When combining the flour and eggs, ensure that the eggs are at room temperature, as this helps create a smoother dough. After mixing, knead the dough for about 8-10 minutes until it becomes elastic and smooth. If the dough feels too sticky, you can incorporate a bit more flour gradually—just be careful not to add too much, or the pasta will become tough.

Resting the dough for 30 minutes is essential; it allows the gluten to relax, making it easier to roll out later. When you’re ready, divide it into quarters and keep the unused portions covered with a damp cloth to prevent drying. If you're using a pasta machine for rolling, start with the widest setting and gradually work your way to thinner settings for a perfect finish.

Making the Filling Shine

The filling is where the natural sweetness of butternut squash becomes the star. By roasting the squash first, you enhance its flavor and caramelization. Make sure to cool the puree before mixing it with ricotta and Parmesan to prevent the cheese from melting. Additionally, adjust the seasoning with salt and pepper carefully; under-seasoning is a common mistake that can dull the overall flavor of the filling.

If you're looking for a shortcut, using store-bought butternut squash puree can save you time, but the flavor may not match that of freshly roasted squash. I also encourage experimentation: try adding a pinch of nutmeg or a drizzle of maple syrup for an added depth of flavor that beautifully complements the brown butter sauce.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1 1/2 cups roasted butternut squash puree
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste

For the Brown Butter Sauce

1/2 cup unsalted butter
6 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Prepare the Dough

In a large mixing bowl, combine the flour and eggs. Mix until a dough forms, then knead on a floured surface until smooth. Wrap in plastic and let it rest for 30 minutes.

Make the Filling

In a bowl, mix the butternut squash puree, ricotta cheese, Parmesan cheese, salt, and pepper until well combined.

Roll out the Dough

Divide the dough into quarters. Roll each piece thinly using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.

Form the Ravioli

Place small mounds of filling onto one sheet of dough. Brush around the filling with water, then lay another sheet of dough on top. Press to seal and cut into squares.

Cook the Ravioli

Bring a pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the top. Drain and set aside.

Make the Brown Butter Sauce

In a large skillet over medium heat, melt the butter. Add sage leaves and cook until the butter is golden brown and nutty in aroma, about 3-4 minutes.

Combine and Serve

Add the cooked ravioli to the skillet and toss gently in the brown butter sauce. Season with salt and pepper. Serve hot with grated Parmesan cheese.

Pro Tips

Make sure to seal the ravioli well to prevent them from opening during cooking. Experiment with adding different herbs or spices to the filling for variety.

Serving Suggestions

When plating your Butternut Squash Ravioli, consider a simple garnish of crispy sage leaves from the brown butter sauce for added texture and flavor. You can also sprinkle a bit of extra grated Parmesan cheese on top or a few toasted pine nuts for a delightful crunch. Serving this dish with a side of fresh arugula salad drizzled with lemon vinaigrette balances the richness and adds a refreshing note.

For a festive touch, serve your ravioli with a splash of balsamic reduction on the plate. The tartness of the balsamic will enhance the sweet notes of the squash beautifully and provide a professional-looking presentation that impresses guests.

Storage and Make-Ahead Tips

If you’re planning to make this dish in advance, you can assemble the ravioli and freeze them uncooked. Lay the uncooked ravioli in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They’re best used within three months; there's no need to thaw before cooking—just add a couple of extra minutes to the boiling time when cooking from frozen.

The brown butter sauce can also be prepared ahead of time. Just reheat gently in a skillet until it becomes warm again; be careful not to overheat it, as the butter can burn easily at higher temperatures. Drizzle over freshly cooked ravioli for a quick yet gourmet meal any night of the week.

Questions About Recipes

→ Can I use store-bought pasta instead of making my own?

Yes, you can use store-bought fresh pasta, but homemade pasta gives the best texture and flavor.

→ How do I store leftover ravioli?

Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

→ Can I freeze the ravioli?

Absolutely! Freeze them in a single layer on a baking sheet, then store in a freezer bag for up to 3 months.

→ What can I substitute for sage?

You can substitute sage with fresh thyme or parsley for a different flavor profile.