Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe
This Homemade Butternut Squash Ravioli recipe features fresh pasta dough filled with roasted butternut squash, garlic, and Parmesan, served with a nutty brown butter sage sauce. It’s a comforting Italian main course perfect for showcasing seasonal squash with a balance of creamy, savory, and buttery flavors.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
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
- Pinch of nutmeg
- 1/2 cup ricotta cheese
Sauce & Garnish
- 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
Instructions
- Prepare the Butternut Squash Filling: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender. Allow to cool slightly, then mash or blend it together with a pinch of nutmeg, parmesan cheese, ricotta, and roasted garlic until smooth and well combined.
- Make the Pasta Dough: In a large mixing bowl or with a KitchenAid stand mixer, combine 2 cups all-purpose flour, semolina pasta flour, and kosher salt. Add whole eggs, olive oil, and water. Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll Out the Dough: Divide the rested dough into four equal pieces. Using a pasta roller or rolling pin, roll each piece into thin sheets suitable for ravioli assembly, about 1/16 inch thick.
- Assemble the Ravioli: Lay one sheet of pasta on a clean surface or ravioli maker. Place small spoonfuls of filling 1-2 inches apart. Lightly brush around the filling with water to help seal, then place a second sheet of pasta over the top. Press firmly around each mound to seal and cut into individual ravioli squares or circles using a ravioli cutter.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain well.
- Prepare the Sauce: In a saucepan over medium heat, melt the butter with fresh sage leaves. Stir frequently and cook until the butter begins to brown lightly and develops a nutty aroma, about 3-5 minutes. Remove the sage leaves if desired.
- Toss the Ravioli: Gently toss the cooked ravioli in the brown butter sage sauce to fully coat each piece.
- Serve: Plate the ravioli and drizzle with any remaining sauce. Garnish with freshly grated parmesan cheese, toasted pine nuts, and a pinch of cracked black pepper if using. Serve immediately for best flavor and texture.
Notes
- Resting the pasta dough is crucial for extensibility and easier rolling.
- Use a food processor to speed up the filling preparation if preferred.
- Fresh sage leaves add a wonderful aroma but can be omitted if unavailable.
- Toasted pine nuts add a nice crunch and complement the butter sauce.
- You may substitute ricotta with mascarpone for a creamier filling.
- Ensure the ravioli are tightly sealed to prevent filling from leaking during cooking.
- Leftover ravioli can be frozen before cooking; separate with parchment paper to prevent sticking.
