Creamy Butternut Squash Ravioli Recipe Easy Homemade Cozy Autumn Dinner

Let me tell you, the scent of roasted butternut squash mingling with fresh sage and browned butter fills the kitchen with an irresistible, cozy warmth that instantly makes you feel at home. The first time I made this creamy butternut squash ravioli recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly autumn evening, and I was craving something comforting but a little fancy, something that brought out the best of fall’s flavors.

Years ago, when I was knee-high to a grasshopper, my grandma used to make her own ravioli from scratch, filling them with whatever seasonal veggies she had on hand. This recipe feels like a tribute to those old kitchen memories but with a creamy twist that’s dangerously easy to make. My family couldn’t stop sneaking these ravioli off the plate while I was trying to snap photos (and honestly, I can’t really blame them). It’s perfect for potlucks, cozy dinners, or as a sweet treat to brighten up your Pinterest recipe board.

You know what? I’ve tested this creamy butternut squash ravioli recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings and gifting during the fall season. If you’re looking for a dish that feels like a warm hug in pasta form, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this creamy butternut squash ravioli recipe hits all the right notes for a cozy autumn meal. After plenty of trials and tweaks, here’s why it stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dinner guests.
• Simple Ingredients: No fancy grocery trips needed—you probably already have most of these in your pantry or fridge.
• Perfect for Autumn: The warm, earthy flavors make it a great choice for fall dinners, holiday meals, or anytime you want a comforting dish.
• Crowd-Pleaser: Kids and adults alike rave about the creamy filling and perfectly tender pasta.
• Unbelievably Delicious: The silky butternut squash filling paired with a sage-infused brown butter sauce is next-level comfort food.

This isn’t just another ravioli recipe. The key is roasting the butternut squash until caramelized, then blending it with a touch of cream and nutmeg for that perfect balance of sweet and savory. The sage butter sauce adds a fragrant, slightly nutty finish that’s honestly addictive. It’s comfort food reimagined—rich and creamy, but still light enough to enjoy without feeling weighed down.

Whether you’re impressing guests or treating yourself to a quiet night in, this creamy butternut squash ravioli recipe will make you close your eyes after the first bite and sigh with contentment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh touches to bring out the best in fall flavors.

• For the Butternut Squash Filling:
• Butternut squash (about 2 lbs / 900 g), peeled and cubed (roasting brings out the sweetness)
• Ricotta cheese (1 cup / 240 ml, whole milk recommended for creaminess)
• Parmesan cheese, finely grated (1/3 cup / 35 g) (adds a salty, nutty depth)
• Heavy cream (2 tbsp / 30 ml) (optional but makes filling ultra creamy)
• Fresh sage leaves (about 8-10 leaves), finely chopped (earthy and aromatic)
• Nutmeg, freshly grated (1/4 tsp) (just a hint to warm up the flavor)
• Salt and freshly ground black pepper, to taste
• For the Pasta Dough:
• All-purpose flour (2 cups / 240 g) (can swap with 00 flour for a silkier texture)
• Large eggs (2), room temperature
• Olive oil (1 tbsp / 15 ml) (adds tenderness to the dough)
• Salt (a pinch)
• For the Sage Brown Butter Sauce:
• Unsalted butter (6 tbsp / 85 g)
• Fresh sage leaves (10-15 whole leaves)
• Freshly grated Parmesan cheese, for garnish
• Cracked black pepper, for finishing

Feel free to swap the ricotta with cottage cheese if you prefer a lighter filling, or use dairy-free alternatives if needed. For gluten-free pasta, almond or chickpea flour blends work well but may require a little tweaking on dough hydration.

Equipment Needed

• Pasta rolling pin or a pasta machine (helps get the dough thin and even – I swear by my old-fashioned hand-crank machine, but a rolling pin works just fine!)
• Baking sheet lined with parchment paper (for roasting the butternut squash)
• Mixing bowls (medium and large for dough and filling)
• Food processor or blender (to puree the squash filling smoothly)
• Large pot (for boiling ravioli)
• Slotted spoon or spider strainer (to gently remove ravioli from water)
• Skillet (for making the sage brown butter sauce)

If you don’t have a pasta machine, no worries—rolling the dough by hand takes a bit more elbow grease but totally doable. For the food processor, a blender or even vigorous mashing with a fork can work in a pinch, though you might lose a bit of the silky texture.

Preparation Method

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a drizzle of olive oil and a pinch of salt. Spread evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized on edges. Let cool slightly.
2. Make the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add olive oil and a pinch of salt. Gradually mix the flour into the eggs using a fork until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic (add a sprinkle of flour if sticky). Wrap in plastic and rest for 30 minutes.
3. Prepare the Filling: In a food processor, combine roasted butternut squash, ricotta, Parmesan, cream, chopped sage, nutmeg, salt, and pepper. Pulse until smooth and creamy but not watery. Taste and adjust seasoning.
4. Roll Out the Dough: Divide rested dough into two balls. On a floured surface, roll one ball into a thin sheet (about 1/16 inch / 1.5 mm). If using a pasta machine, start at the thickest setting and gradually roll thinner.
5. Assemble the Ravioli: Place teaspoons of filling about 2 inches (5 cm) apart on the dough sheet. Lightly brush around filling with water. Lay the second dough sheet over the top, gently pressing around mounds to seal air out. Cut between mounds with a pastry cutter or knife to form individual ravioli. Press edges firmly to seal.
6. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with slotted spoon and drain.
7. Make the Sage Brown Butter Sauce: In a skillet over medium heat, melt butter. Add whole sage leaves and cook until butter turns golden brown and smells nutty (about 3-4 minutes). Be careful not to burn. Remove from heat.
8. Serve: Toss cooked ravioli gently in the sage brown butter sauce. Plate and garnish with extra Parmesan and cracked black pepper. Enjoy immediately!

Pro tip: When sealing the ravioli, make sure there are no air pockets—otherwise, they might burst during cooking. Also, don’t overcrowd the boiling water; give the ravioli room to float freely for perfect texture.

Cooking Tips & Techniques

Getting the creamy butternut squash ravioli just right takes a few tricks I’ve learned over time. First, roasting the squash until it’s caramelized is key—don’t rush this step or you’ll miss out on that deep, sweet flavor. Also, letting the dough rest properly makes it much easier to roll thin without tearing.

A common mistake is overfilling the ravioli, which can cause them to burst. Less really is more here—just a teaspoon or so of filling per pocket does the job. When cooking, keep the water at a gentle boil to prevent ravioli from bumping into each other and falling apart.

Making sage brown butter sauce is all about watching the butter closely. It can go from perfect to burnt in seconds, so stay by the stove and swirl the pan gently. The crispy sage leaves add texture and a punch of flavor, so don’t skip them!

Multitasking tip: While the squash roasts, prepare the dough. Resting dough while prepping the filling saves time and lets you get everything done smoothly. And remember, homemade pasta dough benefits from some patience—it’s forgiving if you knead well.

Variations & Adaptations

• Vegan Version: Swap ricotta and heavy cream for blended silken tofu or cashew cream. Use olive oil instead of butter for the sauce and skip the Parmesan or use a vegan alternative.
• Gluten-Free Option: Use a gluten-free flour blend designed for pasta making. You might need to add a bit more liquid and rest the dough longer for elasticity.
• Seasonal Twist: In winter, try swapping butternut squash for roasted sweet potatoes or pumpkin. Add a pinch of cinnamon to the filling for extra warmth.
• Flavor Boost: Add a handful of toasted pine nuts or chopped walnuts to the filling for crunch. Or mix in some caramelized onions for a sweeter, deeper flavor.

I once tried making this recipe with a sage and brown butter sauce infused with a splash of browned maple syrup—dangerous but delicious! It’s fun to experiment with little twists that keep the recipe fresh but still cozy.

Serving & Storage Suggestions

This creamy butternut squash ravioli shines best served hot, straight from the pan tossed in that fragrant sage brown butter. Plate it with a sprinkle of extra Parmesan and a few fresh sage leaves for a pretty, rustic look. A crisp green salad or roasted Brussels sprouts make excellent sides, and a glass of chilled white wine complements the richness beautifully.

If you have leftovers, store cooked ravioli in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a bit more butter or olive oil to prevent sticking. Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months—cook them straight from frozen, adding a minute or two to the boiling time.

Flavors actually deepen a bit after a day, so if you can resist, next-day ravioli warmed up is pretty magical too.

Nutritional Information & Benefits

Each serving (about 6 ravioli) provides roughly 350-400 calories, with a good balance of carbs, protein, and healthy fats. Butternut squash is a fantastic source of beta-carotene (vitamin A), fiber, and vitamin C, making this dish not just tasty but nourishing.

The use of fresh sage adds antioxidants and a lovely aromatic touch, while homemade pasta provides better control over ingredients compared to store-bought options. This recipe can be adapted for gluten-free or dairy-free diets, making it accessible to many.

From a wellness perspective, it’s a comforting dish that doesn’t rely on heavy creams or processed ingredients, so you get that cozy feeling without overdoing it.

Conclusion

All in all, this creamy butternut squash ravioli recipe is a winner for anyone craving a cozy, homemade autumn dinner. It’s approachable enough for home cooks of all levels but still feels like a special occasion meal. I love how it brings a touch of nostalgia and warmth into the kitchen, reminding me of family dinners and crisp fall evenings.

Feel free to tweak the filling, experiment with sauces, or swap out ingredients to make it your own. If you give this recipe a try, I’d love to hear how it turns out! Drop a comment, share your variations, or just tell me which part you liked best. Cooking is all about sharing joy—and this ravioli sure makes that easy.

So, fire up your oven and pasta roller—this one’s going to be a new favorite for your cozy autumn meals.

Frequently Asked Questions

Can I use store-bought pasta sheets instead of making dough from scratch?

Absolutely! Fresh or frozen pasta sheets work fine and save time. Just make sure they’re thawed and slightly floured before assembling the ravioli.

How do I prevent ravioli from sticking together?

Lightly dust ravioli with flour or semolina after assembling and avoid overcrowding them in the boiling water. Stir gently during cooking to keep them separate.

Can I prepare the filling ahead of time?

Yes! The filling can be made 1-2 days in advance and stored in the fridge. Just bring it back to room temperature before using.

What’s the best way to freeze uncooked ravioli?

Freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Cook from frozen, adding a minute or two to the boiling time.

Is it possible to make this recipe dairy-free?

Definitely! Use dairy-free ricotta alternatives like almond-based or tofu blends, swap heavy cream for coconut cream, and use olive oil instead of butter for the sauce.

Print