Name: Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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; 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; Pinch of nutmeg; 1/2 cup ricotta cheese; 4 tablespoons butter (1/2 stick); 10 whole fresh sage leaves; 1/4 cup toasted pine nuts; Freshly grated parmesan cheese; Optional: cracked black pepper for garnish

If you’re looking to impress friends and family with a truly elegant dish, this Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe is like a little slice of Italian heaven on your plate. It’s creamy, comforting, and imbued with the warm, nutty flavors of roasted butternut squash paired with a buttery, fragrant sage sauce. Making these tender pockets of fresh pasta from scratch might sound ambitious, but trust me, once you taste that sweet squash filling wrapped inside delicate ravioli sheets, you’ll be hooked for life. This recipe is a fantastic way to celebrate seasonal produce while crafting something that tastes far fancier than it actually is.

Ingredients You’ll Need

A black frying pan sitting on a stove with small golden-yellow cubes of cooked food inside, each cube showing a slightly browned, crispy texture on the outside. Steam rises softly from the pan, giving a fresh, hot look to the dish. The frying pan has a long black handle pointing to the right, and the surface below is a white marbled texture. In the background, there is a bright window letting in soft natural light, and blurred kitchen utensils in a holder. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here is simple yet incredibly important in shaping the flavors and textures of your homemade ravioli. From the flour for that perfect dough elasticity to the fresh sage that elevates the sauce with its aromatic punch, each plays a vital role in bringing this dish to life.

1 1/2 cups Semolina Pasta Flour: Provides the ideal grip and texture for a sturdy yet tender homemade pasta.
1 1/2 cups All-Purpose Flour: Balances the semolina for a smooth and workable dough.
4 whole eggs: Binds the dough and adds richness.
4 tablespoons olive oil: Gives the dough elasticity and a subtle fruity note.
4 tablespoons water: Helps bring the dough together perfectly.
1 teaspoon kosher salt: Enhances all the flavors in both dough and filling.
2 1/2 lbs butternut squash: The star ingredient, roasted for a naturally sweet and silky filling.
8 whole garlic cloves: Roasted alongside the squash for mellowed, caramelized depth.
1/4 cup olive oil: Used to coat the squash and garlic, encouraging even roasting.
1/2 cup parmesan cheese: Adds salty umami to the filling and garnish.
1/2 teaspoon dried sage: Infuses the filling with that classic autumnal herbal warmth.
Salt and pepper to taste: Essential seasonings to perfectly balance the filling.
4 tablespoons butter (1/2 stick): Key for browning and creating the luscious brown butter sage sauce.
10 whole fresh sage leaves: Steeped in butter to release their fragrant oils.
1/4 cup toasted pine nuts: Optional garnish for a delightful crunch contrast.
Freshly grated parmesan cheese: To sprinkle over the finished dish for an extra cheese kick.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

Step 1: Prepare the Butternut Squash Filling

Start by roasting your butternut squash cubes and whole garlic cloves tossed in olive oil, salt, and pepper on a baking sheet at 400°F (200°C) for about 25-30 minutes until they’re beautifully tender. The roasting elevates the natural sweetness and adds depth. Once cooled, mash or blend the roasted squash and garlic with parmesan cheese, a pinch of dried sage, salt, and pepper until you have a silky, flavorful filling that’s ready to cozy up inside your ravioli dough. This step is crucial for building that irresistible filling flavor.

Step 2: Make the Fresh Pasta Dough

Mix 1 1/2 cups semolina flour and 1 1/2 cups all-purpose flour in a bowl, then create a well in the center. Add 4 whole eggs, 4 tablespoons olive oil, 4 tablespoons of water, and 1 teaspoon kosher salt. Using your hands or a stand mixer fitted with a dough hook, combine the ingredients and knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Wrap in plastic wrap and allow it to rest for 30 minutes to relax the gluten, making it easier to roll out thin sheets.

Step 3: Roll Out the Dough

Divide the rested dough into four equal portions. Using either a pasta roller or a rolling pin, roll each piece into long, thin sheets roughly 1/16-inch thick. The thinner the sheets, the more delicate your ravioli will feel—just take care not to make them so thin they tear.

Step 4: Assemble the Ravioli

Lay one pasta sheet flat on your work surface and spoon small dollops of the squash filling about 1-2 inches apart. Lightly brush the dough around each dollop with water to act as glue, then carefully place a second pasta sheet over the top. Press gently around each filling mound to seal, making sure to push out any air pockets, then cut between the pillows with a ravioli cutter or knife to create individual ravioli. Don’t worry if your shapes are not perfect—homemade charm counts!

Step 5: Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop your ravioli into the water and cook for 3-4 minutes or until they start to float, which means they’re perfectly al dente and cooked through. Use a slotted spoon to transfer them to your serving dish, being careful not to break the delicate parcels.

Step 6: Prepare the Brown Butter Sage Sauce

While the ravioli cooks, melt 4 tablespoons of butter in a skillet over medium heat. Add 10 whole fresh sage leaves and cook until the butter foams and then turns a golden brown, releasing that signature nutty aroma. This sauce is the perfect complement, providing rich depth that beautifully uplifts the subtle sweetness of the butternut squash filling.

Step 7: Toss and Serve

Toss the freshly cooked ravioli gently in the warm brown butter sage sauce, making sure each piece is coated in that luscious glow. Plate immediately and sprinkle toasted pine nuts and freshly grated parmesan cheese on top for a little crunch and extra flavor punch. Voilà—your Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe is ready to be devoured!

How to Serve Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

A black pan filled with water is boiling on a stove with eight creamy yellow round ravioli pasta pieces floating on the surface. Some ravioli edges are crimped while others appear smooth, and steam rises gently from the water. A silver spoon is lifting one ravioli on the right side of the pan. In the background, there is a blurred white marbled countertop with a potted green plant, a bottle with a light yellow liquid, and some sliced white mushrooms. The scene is softly lit with natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like toasted pine nuts gives a contrasting crunch that elevates the soft, creamy ravioli. Freshly grated parmesan cheese adds a salty finishing touch that melts slightly when sprinkled on the hot pasta, while a few extra sage leaves crisped in butter offer both texture and flavor. Don’t hesitate to add a pinch of black pepper for a slight kick that balances the richness.

Side Dishes

This elegant dish pairs beautifully with simple, light sides. A crisp arugula salad dressed with lemon vinaigrette cuts through the butteriness perfectly. Roasted vegetables or a crusty baguette with olive oil serve as fantastic companions that won’t overshadow the delicate ravioli flavors.

Creative Ways to Present

For a wow factor, serve the ravioli on warm plates, drizzle extra brown butter sage sauce artistically around them, and add a few edible flowers or microgreens for a pop of color. Individual servings in shallow bowls with a sprinkle of chili flakes or a drizzle of truffle oil also bring an elevated, restaurant-worthy touch to your meal.

Make Ahead and Storage

Storing Leftovers

If you have any leftover ravioli, store them in an airtight container in the refrigerator for up to 2 days. Make sure to separate layers with parchment paper so they don’t stick together. The flavor might even deepen overnight!

Freezing

Freezing homemade butternut squash ravioli is a great way to enjoy this recipe anytime. Lay the uncooked ravioli on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer-safe bag. They can last up to 2 months frozen. When you’re ready, cook them straight from frozen in boiling water, adding a minute or two to the cooking time.

Reheating

To reheat, gently warm the cooked ravioli by tossing them in the brown butter sage sauce over low heat. Avoid microwaving as it can alter the delicate texture. Reheating this way preserves that fresh-from-the-stove taste.

FAQs

Can I use store-bought pasta dough?

Absolutely! While making your own dough is rewarding, store-bought fresh pasta sheets can save time and still yield delicious results. Just make sure they are fresh and not dried sheets for the best texture.

What can I substitute if I don’t have fresh sage?

If fresh sage isn’t available, dried sage can work in the filling, but for the sauce, fresh leaves fried in butter provide that essential aroma and flavor, so try to find fresh if you can. Alternatively, a small amount of fresh thyme can add a nice herbal layer.

How do I know when ravioli are cooked perfectly?

Ravioli are done when they float to the surface of the boiling water and have an al dente bite—tender but still slightly firm. They usually take 3-4 minutes, so keep a close eye once they start rising.

Can I make the filling ahead of time?

Yes! The butternut squash filling can be made a day ahead and stored in the refrigerator. This lets the flavors meld beautifully and makes assembling the ravioli quicker on cooking day.

Any tips for sealing ravioli without them opening during cooking?

Brushing the edges with water before sealing is key to ensuring a good seal. Press the edges firmly together and remove as much air as possible around the filling. A ravioli mold or cutter helps achieve even sealing and shapes.

Final Thoughts

I can’t encourage you enough to dive into this Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe. It’s one of those dishes that looks impressive but offers so much warmth and comfort with every bite. The journey from rolling out fresh dough to tasting those buttery, savory ravioli is so satisfying. Whether you’re cooking for a special occasion or just treating yourself, this recipe will surely become a treasured favorite in your kitchen. Enjoy creating magic from scratch!