I made this Butternut Squash Ravioli and loved how comforting, elegant, and cozy it turned out. The sweet roasted squash, nutty Parmesan, and sage-infused brown butter come together in a way that feels both rustic and gourmet.

Why You’ll Love This Recipe

I love this recipe because roasting the squash brings out natural sweetness, and pairing it with garlic, Parmesan, and sage creates a perfect balance of savory and sweet. The homemade pasta makes the dish feel fresh and special, and the brown butter sauce adds richness that ties everything together beautifully.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

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 pounds butternut squash, peeled and roughly chopped
8 whole garlic cloves
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried sage
Salt and pepper to taste

Sauce & Garnish

4 tablespoons butter (1/2 stick)
10 fresh sage leaves
1/4 cup toasted pine nuts
Extra grated Parmesan for serving

Directions

Preheat the oven to 400°F (200°C). Toss the chopped butternut squash and whole garlic cloves with olive oil and spread on a baking sheet. Roast for about 45 minutes, until soft and caramelized. Let cool slightly.
Prepare the pasta dough by combining the flours, eggs, olive oil, water, and salt. Knead for about 10 minutes until smooth and elastic. Wrap the dough and let it rest for at least 20 minutes.
Add the roasted squash and garlic to a food processor. Blend until smooth, then add Parmesan, dried sage, salt, and pepper. Drizzle in a little olive oil if needed to reach a silky consistency.
Roll the pasta dough into thin sheets using a pasta machine or rolling pin. Place one sheet over a ravioli mold or work by hand. Add about one heaping teaspoon of filling for each ravioli. Lightly moisten the edges with water and place a second sheet on top. Press firmly to seal and cut the ravioli apart. Dust with flour so they don’t stick.
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for a few minutes, just until they float. Remove gently with a slotted spoon.
In a small saucepan, melt the butter with the fresh sage leaves. Cook until the butter browns lightly and the sage crisps.
Plate the ravioli, spoon the brown butter sage sauce over the top, and garnish with toasted pine nuts and Parmesan.

Servings And Timing

Servings: About 12 servings (roughly 6 dozen ravioli)
Prep time: ~1 hour
Cook time: ~45 minutes
Total time: ~1 hour 45 minutes

Storage/Reheating

When I want to store extra ravioli, I arrange them in a single layer on a parchment-lined baking sheet and freeze them. Once frozen, I transfer them to a sealed bag. I cook them straight from the freezer without thawing, dropping them into boiling water just until they float. I reheat leftovers gently with a fresh drizzle of brown butter or a splash of olive oil to keep them from drying out.

FAQs

How do I keep the ravioli from opening while boiling?

I make sure the edges are well sealed and press out any air pockets before cooking. A light brush of water between the pasta layers helps them hold together.

Can I make the filling ahead of time?

Yes, I often prepare the squash filling a day in advance and store it covered in the refrigerator until I’m ready to assemble the ravioli.

What if I don’t have a pasta machine?

I roll out the dough by hand using a rolling pin. It takes a bit more effort, but I can still achieve thin, even pasta sheets.

How do I know when the butter is browned enough?

I watch for a golden color and a nutty aroma. As soon as the milk solids turn lightly brown, I remove the pan from the heat to prevent burning.

What can I use instead of pine nuts?

I sometimes swap pine nuts for toasted walnuts or hazelnuts when I want a similar crunch and nutty flavor.

Conclusion

Making Butternut Squash Ravioli from scratch feels rewarding and special. I enjoy the process of roasting the squash, preparing the homemade pasta, and finishing everything with fragrant brown butter and sage. It’s a cozy, flavorful dish perfect for autumn dinners or anytime I want something warm, elegant, and comforting.