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Creamy Butternut Squash Ravioli

creamy butternut squash ravioli - featured image
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A cozy autumn dinner recipe featuring homemade ravioli filled with roasted butternut squash and ricotta, served with a fragrant sage brown butter sauce. Perfect for comforting fall meals with a creamy, flavorful twist.

Ingredients

Scale
  • 2 lbs butternut squash, peeled and cubed
  • 1 cup ricotta cheese (whole milk recommended)
  • 1/3 cup Parmesan cheese, finely grated
  • 2 tbsp heavy cream (optional)
  • 8–10 fresh sage leaves, finely chopped
  • 1/4 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 cups all-purpose flour
  • 2 large eggs, room temperature
  • 1 tbsp olive oil
  • Pinch of salt
  • 6 tbsp unsalted butter
  • 10–15 whole fresh sage leaves
  • Freshly grated Parmesan cheese, for garnish
  • Cracked black pepper, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil and a pinch of salt. Spread on parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  2. On a clean surface, mound flour and create a well in the center. Crack in eggs, add olive oil and a pinch of salt. Gradually mix flour into eggs using a fork until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  3. In a food processor, combine roasted butternut squash, ricotta, Parmesan, heavy cream, chopped sage, nutmeg, salt, and pepper. Pulse until smooth and creamy but not watery. Adjust seasoning to taste.
  4. Divide rested dough into two balls. On a floured surface, roll one ball into a thin sheet about 1/16 inch (1.5 mm) thick. If using a pasta machine, start at the thickest setting and roll thinner gradually.
  5. Place teaspoons of filling about 2 inches apart on the dough sheet. Lightly brush around filling with water. Lay second dough sheet over 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. 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. 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. Toss cooked ravioli gently in sage brown butter sauce. Plate and garnish with extra Parmesan and cracked black pepper. Serve immediately.

Notes

Ensure no air pockets when sealing ravioli to prevent bursting during cooking. Roast butternut squash until caramelized for best flavor. Rest dough properly before rolling to avoid tearing. Cook ravioli in gently boiling water and avoid overcrowding. Watch butter closely when making sage brown butter sauce to prevent burning.

Nutrition

Keywords: butternut squash ravioli, homemade ravioli, autumn dinner, cozy pasta recipe, sage brown butter sauce, fall recipes, creamy ravioli

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