Butternut Squash Ravioli with Brown Butter Sage Sauce

Delicate, golden pillows of handmade ravioli filled with sweet, velvety butternut squash and kissed with nutmeg, all cloaked in a rich, nutty brown butter sage sauce—it’s the kind of dish that feels like autumn on a plate. Butternut Squash Ravioli with Brown Butter Sage Sauce is a labor of love, but every single bite is worth it. Elegant, aromatic, and deeply satisfying, this recipe brings comfort and celebration together in perfect harmony.

Behind the Recipe

This dish came to life one fall afternoon when the aroma of roasting squash filled the kitchen, and a little craving for pasta turned into a full-on culinary adventure. Making pasta from scratch might sound intimidating, but with just a handful of ingredients and some patience, it transforms into one of the most soul-satisfying kitchen experiences. The combination of creamy squash, aromatic shallots, and warm nutmeg tucked inside silky pasta and finished with golden sage butter is pure magic.

Recipe Origin or Trivia

Ravioli has long been a staple in Italian cuisine, believed to date back to the 14th century. Traditionally filled with cheese or meats, the butternut squash variation hails from northern Italy, particularly around Lombardy and Emilia-Romagna, where pumpkin or squash-filled pastas are common. The brown butter sage sauce is a classic pairing that enhances the earthy sweetness of the filling with a toasty, herbaceous finish.

Why You’ll Love Butternut Squash Ravioli with Brown Butter Sage Sauce

This recipe has a little bit of everything—cozy, refined, and absolutely craveable.

Versatile: Perfect for dinner parties, romantic nights in, or Sunday family meals.

Budget-Friendly: Uses seasonal produce and pantry basics for a gourmet feel.

Quick and Easy: While the pasta is homemade, the process is surprisingly simple and meditative.

Customizable: You can swap the filling or sauce to fit your taste.

Crowd-Pleasing: It’s elegant enough to impress yet comforting enough to feel familiar.

Make-Ahead Friendly: Fill and freeze the ravioli in advance.

Great for Leftovers: Cooked ravioli reheat well with a drizzle of brown butter.

Chef’s Pro Tips for Perfect Results

This dish is all about balance and texture. Here’s how to get it just right:

• Roast the squash until caramelized: This intensifies its flavor and makes it easier to mash.
• Don’t overfill the ravioli: Less is more to avoid bursting during cooking.
• Use a light hand when rolling pasta: Aim for thin but not fragile dough.
• Brown the butter gently: Let it go golden and nutty, but not burnt.
• Fry some sage leaves: They make the perfect crispy garnish and flavor pop.

Kitchen Tools You’ll Need

The right tools will make this recipe both manageable and fun.

Rolling Pin or Pasta Machine: To roll the dough thin and even.

Mixing Bowls: For preparing the dough and filling.

Knife and Cutting Board: For prepping the shallot and squash.

Skillet: To make the brown butter sauce.

Fork or Ravioli Stamp: For sealing the pasta.

Slotted Spoon: For gently lifting the ravioli from boiling water.

Ingredients in Butternut Squash Ravioli with Brown Butter Sage Sauce

Each ingredient is carefully chosen to bring warmth and flavor to the dish:

Pasta Dough:

1. Flour: ¾ cup. Provides the structure for the ravioli dough.
2. Salt: ¼ teaspoon. Balances the flavor of the dough.
3. Egg: 1 large. Adds richness and binding to the dough.
4. Olive Oil: ½ teaspoon. Makes the dough smoother and more pliable.

Pasta Filling:

5. Butternut Squash: 1 medium. Roasted and mashed into a sweet, velvety base.
6. Butter: 1 tablespoon. Used to sauté the shallots for added depth.
7. Shallot: 1, finely chopped. Adds subtle sweetness and complexity.
8. Nutmeg: Freshly grated to taste. Warms up the flavor and complements the squash.
9. Salt and Pepper: To taste. Essential for balancing flavors.
10. Pecorino Cheese: 2 tablespoons. Brings a salty, tangy edge to the filling.
11. Cream: ½ cup. Makes the filling luscious and smooth.

Brown Butter Sage Sauce:

12. Salted Butter: ½ cup. The star of the sauce, turning golden and nutty.
13. Fresh Sage Leaves: About 8–10. Infuses the butter and adds crispy garnish.

Garnish:

14. Fresh Sage Leaves: Fried until crisp for topping.
15. Red Peppercorns: A beautiful, subtle heat and visual contrast.
16. Pecorino: Shaved over the finished dish for salty finish.

Ingredient Substitutions

If you need to make adjustments, here are a few ideas:

Butternut Squash: Use roasted pumpkin or sweet potato.

Pecorino Cheese: Try Parmesan or Grana Padano.

Shallot: Substitute with a small onion or leek.

Cream: Use mascarpone or ricotta for a slightly different texture.

All-purpose flour: Can be subbed with 00 flour for a silkier dough.

Ingredient Spotlight

Butternut Squash: Its natural sweetness and creamy texture make it ideal for ravioli filling. When roasted, it caramelizes beautifully and enhances the dish’s depth.

Brown Butter: Melting butter until it turns golden and nutty creates an incredibly flavorful base. When paired with sage, it becomes a timeless Italian classic.

Instructions for Making Butternut Squash Ravioli with Brown Butter Sage Sauce

Making this dish is part art, part meditation. Take your time and enjoy the process.

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C). Line a baking tray for roasting the squash.
2. Combine Ingredients:
   Slice the squash in half, remove seeds, and roast cut side down for 40–45 minutes until fork tender. Meanwhile, sauté chopped shallot in butter until translucent. Scoop out squash flesh and mash with shallots, nutmeg, salt, pepper, Pecorino, and cream. Mix well.
3. Prepare Your Cooking Vessel:
   On a clean surface, combine flour and salt. Make a well, add egg and olive oil. Mix and knead until smooth. Wrap and let rest for 30 minutes.
4. Assemble the Dish:
   Roll dough into thin sheets. Place small spoonfuls of filling onto one sheet, top with another, and seal with a fork or ravioli cutter. Set aside on a floured tray.
5. Cook to Perfection:
   Boil salted water and cook ravioli in batches for 3–4 minutes or until they float. Remove gently with a slotted spoon.
6. Finishing Touches:
   In a skillet, melt butter over medium heat. Add sage and cook until butter turns golden brown and sage crisps. Drizzle over hot ravioli.
7. Serve and Enjoy:
   Plate the ravioli, spoon over brown butter sage sauce, and garnish with fried sage, red peppercorns, and shaved Pecorino.

Texture & Flavor Secrets

What sets this dish apart is the soft, creamy filling against the slightly firm pasta, wrapped in the rich nuttiness of brown butter. Crispy sage adds crunch, and red peppercorns lend a gentle zing. It’s layered, balanced, and melts in your mouth.

Cooking Tips & Tricks

A few helpful tricks make all the difference:

• Roast the squash ahead of time to save prep.
• Use a pasta machine for even thickness.
• Don’t overfill the ravioli—just a teaspoon is enough.
• Let brown butter go golden, not dark.

What to Avoid

Watch out for these common pitfalls:

• Overcrowding the pot: Ravioli need space to float freely.
• Too much filling: Leads to burst ravioli.
• Undercooking butter: You’ll miss the nutty flavor.
• Skipping rest time for dough: It’ll be tough to roll.

Nutrition Facts

Servings: 4
Calories per serving: 480
Note: These are approximate values.

Preparation Time

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can make the ravioli ahead and freeze them on a tray, then transfer to a bag for up to 2 months. When ready, cook from frozen—just add a minute or two. The sauce can also be made ahead and gently reheated. Store leftovers in an airtight container for 2 days.

How to Serve Butternut Squash Ravioli with Brown Butter Sage Sauce

Serve in shallow bowls with extra sauce spooned over. Add a crisp green salad with lemon vinaigrette and a glass of sparkling water or cider for the perfect fall meal. For a fancy touch, top with edible flowers or microgreens.

Creative Leftover Transformations

Leftover ravioli can be turned into something new and delicious:

• Crispy Ravioli Bites: Pan-fry with a bit of oil until golden.
• Ravioli Gratin: Layer in a dish with béchamel and bake with cheese on top.
• Soup Addition: Add cooked ravioli to a bowl of clear broth for a cozy meal.

Additional Tips

• Try mixing in a little lemon zest for brightness.
• Use a bench scraper to manage the dough easily.
• Keep the pasta covered with a damp towel while you work.

Make It a Showstopper

Arrange the ravioli in a circular pattern, drizzle sauce generously, and top with fried sage, red peppercorns, and shaved Pecorino. Serve on warm, white plates for a restaurant-worthy presentation.

Variations to Try

• Ricotta & Squash Mix: Lighten the filling by adding ricotta.
• Truffle Butter Sauce: Replace brown butter with truffle-infused butter.
• Vegan Version: Use eggless pasta and swap cream with coconut cream.
• Add Chestnuts: Blend roasted chestnuts into the filling for a nutty touch.
• Herbed Dough: Add chopped fresh herbs into the pasta for color and flavor.

FAQ’s

Q1: Can I use canned butternut squash?

Yes, but roast it slightly to improve texture and flavor.

Q2: Can I use store-bought pasta sheets?

Absolutely! It’ll save time and still taste great.

Q3: Can I freeze the ravioli?

Yes, freeze them in a single layer before bagging.

Q4: What cheese can replace Pecorino?

Parmesan, Asiago, or Grana Padano work well.

Q5: How do I reheat leftovers?

Pan-fry gently or steam with a splash of water.

Q6: Can I make the sauce ahead?

Yes, refrigerate and reheat gently before serving.

Q7: Is the dough hard to make?

Not at all—just knead well and let it rest.

Q8: Can I use dried sage?

Fresh is best for crisping, but dried can flavor the butter.

Q9: What wine pairs well?

A crisp white like Pinot Grigio or a light red like Chianti.

Q10: Can kids help make this?

Yes! They’ll love pressing and cutting the ravioli.

Conclusion

Butternut Squash Ravioli with Brown Butter Sage Sauce is the kind of dish that turns an ordinary evening into something special. Whether you’re cooking for loved ones or treating yourself, every step of this homemade journey leads to a plate full of joy. Trust me, it’s worth every moment in the kitchen.

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