Butternut Squash Ravioli Recipe

ByAnne Carter
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This Butternut Squash Ravioli Recipe is a delicious homemade Italian-inspired dish featuring tender pasta pockets filled with sweet roasted butternut squash, roasted garlic, Parmesan cheese, and fragrant herbs. Served with a rich brown butter sage sauce, every bite delivers a perfect balance of nutty, savory, and comforting flavors.

Making homemade ravioli may feel like a special occasion recipe, but the process is surprisingly rewarding. Fresh pasta dough, creamy squash filling, and a simple sage butter sauce come together to create a restaurant-quality meal that is perfect for fall dinners, holidays, or cozy family gatherings.

Why You’ll Love This Butternut Squash Ravioli

  • Restaurant-Quality Flavor: Homemade pasta and brown butter sauce create an unforgettable dish.
  • Perfect Fall Recipe: Sweet roasted squash and sage capture the best seasonal flavors.
  • Comforting and Elegant: Great for both weeknight dinners and special occasions.
  • Fresh Homemade Pasta: The tender ravioli dough makes every bite extra satisfying.
  • Balanced Flavors: Sweet squash, salty Parmesan, and nutty butter work beautifully together.
  • Impressive Meal: A beautiful dish that looks and tastes special.

Ingredient Notes & Substitutions

  1. Butternut Squash:
    Butternut squash creates a naturally sweet and creamy filling. You can substitute acorn squash or pumpkin for a similar seasonal flavor.
  2. Pasta Flour:
    Semolina flour gives the pasta a firm texture and classic Italian bite. All-purpose flour can be used if semolina is unavailable.
  3. Garlic:
    Roasted garlic adds a sweet, mellow flavor that blends perfectly with the squash filling.
  4. Parmesan Cheese:
    Parmesan adds saltiness and depth. Freshly grated Parmesan provides the best flavor and texture.
  5. Fresh Sage:
    Sage is the perfect herb pairing for butternut squash. Its earthy flavor complements the sweetness of the filling.
  6. Brown Butter Sauce:
    Brown butter creates a rich, nutty sauce that coats the ravioli beautifully. Watch carefully while browning to avoid burning.

Chef’s Tip: Roast the squash until lightly caramelized around the edges. Those golden spots add extra sweetness and depth to the ravioli filling.

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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Course: Main Course
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Calories: 348kcal
Author: Anne Carter

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.
    Roasted Butternut Squash and Garlic Ready for Filling Preparation
  • 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.
    Pasta Dough Wrapped and Resting Before Rolling for Ravioli
  • Roll Out the Dough: Divide the dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets.
    Thin Sheets of Pasta Dough for Butternut Squash Ravioli
  • 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.
    Butternut Squash Ravioli Being Assembled with Fresh Dough
  • Cook the Ravioli: Boil a large pot of salted water. Drop in the ravioli and cook for 3-4 minutes, until they float.
    Fresh Butternut Squash Ravioli Cooking in a Pot of Boiling Water
  • Prepare the Sauce: Melt butter in a pan with fresh sage leaves over medium heat, stirring until the butter browns slightly.
    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.
    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.
    Butternut Squash Ravioli Recipe
  • 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

Common Mistakes to Avoid

  • Not Roasting the Squash Properly: Roasting creates deeper flavor than simply boiling the squash.
  • Overfilling the Ravioli: Too much filling makes the pasta difficult to seal.
  • Not Sealing the Edges: Proper sealing prevents the filling from leaking while cooking.
  • Rolling Pasta Too Thick: Thick dough can make ravioli heavy and chewy.
  • Overcooking Ravioli: Fresh ravioli cooks quickly, so avoid boiling too long.
  • Burning Brown Butter: Remove it from heat once it turns golden and smells nutty.

Easy Ways to Customize It

  • Creamy Filling: Add ricotta cheese for a softer, richer filling.
  • Nutty Version: Replace pine nuts with toasted walnuts or pecans.
  • Extra Herbs: Add rosemary, thyme, or fresh parsley.
  • Spicy Twist: Add a pinch of red pepper flakes to the butter sauce.
  • Pumpkin Ravioli: Replace butternut squash with pumpkin puree.
  • Cheesy Ravioli: Add mozzarella or extra Parmesan to the filling.

What Goes Well With Butternut Squash Ravioli?

How to Store Butternut Squash Ravioli

  • Refrigerate: Store cooked ravioli in an airtight container for up to 3 days.
  • Freeze: Freeze uncooked ravioli on a tray, then transfer to freezer bags for up to 2 months.
  • Reheat: Warm gently with extra sauce to prevent drying.
  • Make Ahead: Prepare the filling and pasta dough ahead of time for easier assembly.

Frequently Asked Questions

  1. Can I use store-bought pasta sheets?
    Yes. Fresh pasta sheets can save time while still creating delicious ravioli.
  2. Can I freeze homemade ravioli?
    Yes. Freeze uncooked ravioli in a single layer before transferring to storage bags.
  3. Can I use pumpkin instead of butternut squash?
    Yes. Pumpkin works well and creates a similar seasonal flavor.
  4. Why is my ravioli opening while cooking?
    The edges may not have been sealed properly or there may be too much filling inside.
  5. Can I make this recipe without eggs?
    Yes. Egg-free pasta dough can be used, though the texture may vary.
  6. What sauce goes best with butternut squash ravioli?
    Brown butter sage sauce is classic, but cream sauce and garlic butter also work well.
  7. Can I prepare ravioli ahead of time?
    Yes. Assemble the ravioli and refrigerate briefly before cooking.
  8. How do I know when fresh ravioli is cooked?
    Fresh ravioli is ready when it floats to the top and the pasta is tender.
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