Butternut Squash Ravioli with Sage Brown Butter

Indulge in the rich, earthy flavors of autumn with this exquisite Butternut Squash Ravioli with Sage Brown Butter. A harmonious blend of sweet roasted squash, nutty Parmesan, aromatic herbs, and delicate homemade pasta drizzled with golden, fragrant brown butter infused with fresh sage. This dish is more than just a meal—it’s a celebration of seasonal ingredients transformed into a gourmet culinary experience perfect for intimate dinners, holiday gatherings, or when you simply want to treat yourself to something truly special.

The History of Butternut Squash Ravioli

Ravioli, originating from Northern Italy during the Middle Ages, has long been a staple of Italian home cooking and regional cuisine. The word “ravioli” likely comes from the Italian verb ravolgere, meaning “to wrap” or “to fold,” which perfectly describes its construction—two layers of pasta enclosing a savory filling. Traditionally, ravioli fillings varied by region: ricotta and spinach in Tuscany, meat in Emilia-Romagna, and pumpkin or squash in Lombardy and Veneto.

Butternut squash, though native to North America, found a natural home in Italian kitchens due to its creamy texture and subtle sweetness, making it ideal for stuffed pastas. In regions like Mantua, pumpkin ravioli (especially with amaretti cookies and nutmeg) are iconic. Over time, as global palates evolved and seasonal cooking gained popularity, butternut squash emerged as a favorite substitute for traditional pumpkin, especially outside Italy.

The use of brown butter (burro nocciola) in Italian cuisine dates back centuries. Its deep, nutty aroma enhances delicate flavors without overpowering them, making it an ideal sauce for refined dishes like filled pastas. When paired with fresh sage—a herb prized since ancient times for both culinary and medicinal uses—the combination becomes a hallmark of rustic elegance.

Today, Butternut Squash Ravioli with Sage Brown Butter represents a modern classic that bridges tradition and innovation, beloved by chefs and home cooks alike for its comforting warmth and sophisticated taste profile.

Ingredients Breakdown

To create a truly exceptional batch of Butternut Squash Ravioli with Sage Brown Butter, each ingredient plays a vital role in building flavor, texture, and balance. Let’s break them down:

Butternut Squash: The star of the filling. Roasting brings out its natural sugars and creates a velvety consistency.
Fresh Pasta Dough: Made from flour, eggs, olive oil, and a pinch of salt. Provides a tender yet sturdy wrapper that holds the filling and complements the sauce.
Parmigiano-Reggiano: Adds umami depth and a slightly salty tang that balances the sweetness of the squash.
Nutmeg: A warm, aromatic spice traditionally used in Italian squash dishes; just a pinch elevates the entire filling.
Egg Yolk: Acts as a binder for the filling while adding richness.
Fresh Sage: Earthy and slightly peppery, sage is essential in brown butter sauces and pairs beautifully with squash.
Unsalted Butter: High-fat European-style butter browns beautifully, creating a luxurious, nutty sauce base.
Garlic (optional): For added depth in the sauce, lightly sautéed before adding butter.
Salt & Black Pepper: To season every component properly.
All-Purpose Flour (for dusting): Prevents sticking during pasta rolling and shaping.
Vegetable or Olive Oil (for roasting): Helps caramelize the squash evenly.
Water (if needed for pasta): Adjusts dough hydration depending on climate and flour type.

Step-by-Step Recipe

Part 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C).
Peel one medium butternut squash (about 2 lbs), remove the seeds, and cut into 1-inch cubes.
Toss the cubes with 1 tablespoon olive oil, salt, and black pepper. Spread on a parchment-lined baking sheet.
Roast for 35–40 minutes, flipping halfway through, until deeply caramelized and fork-tender.
Remove from oven and let cool slightly. Transfer to a food processor and puree until smooth. Set aside to cool completely.

Part 2: Make the Pasta Dough

On a clean work surface, mound 2 cups all-purpose flour and make a well in the center.
Crack 3 large eggs into the well, add 1 teaspoon olive oil and a pinch of salt.
Using a fork, gently beat the eggs and gradually incorporate flour from the edges.
Once shaggy, knead by hand for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

Part 3: Prepare the Filling

In a bowl, combine 1 cup roasted butternut squash puree, ½ cup grated Parmigiano-Reggiano, 1 egg yolk, ¼ teaspoon ground nutmeg, salt, and freshly ground black pepper.
Mix until uniform. Taste and adjust seasoning. Chill for 15 minutes to firm up.

Part 4: Roll and Cut the Pasta

Divide rested dough into 4 portions. Keep unused pieces covered.
Flatten one portion and run through a pasta machine starting at the widest setting, reducing thickness gradually until you reach setting #6 or #7 (thin but not translucent).
Lay sheet flat on a floured surface.

Part 5: Fill and Shape the Ravioli

Place teaspoon-sized mounds of filling 2 inches apart along half of the pasta sheet.
Cover with second pasta sheet or fold over if using single sheet method.
Gently press around each mound to seal, expelling air bubbles.
Cut into squares using a knife, pastry wheel, or ravioli cutter.
Place finished ravioli on a floured tray, not touching, and cover loosely.
Repeat with remaining dough and filling.

Part 6: Cook the Ravioli

Bring a large pot of salted water to a gentle boil (add 1–2 tablespoons salt per quart).
Add ravioli in batches (don’t overcrowd) and cook for 3–4 minutes until they float and pasta is al dente.
Use a slotted spoon or spider strainer to transfer directly to serving plates or sauce.

Part 7: Make the Sage Brown Butter Sauce

In a skillet over medium heat, melt ½ cup (1 stick) unsalted butter.
Swirl occasionally; after 3–5 minutes, the butter will foam, then turn golden-brown with a nutty aroma.
Immediately add 8–10 fresh sage leaves and cook for 30 seconds until crisp and fragrant.
Optional: Add 1 minced garlic clove for extra depth (cook 15 seconds).
Remove from heat to prevent burning.

Part 8: Assemble and Serve

Drizzle brown butter sauce over freshly cooked ravioli.
Sprinkle with additional grated Parmigiano-Reggiano and cracked black pepper.
Garnish with extra crispy sage leaves for visual appeal and crunch.
Serve immediately while hot and fragrant.

Tips for Success

Dry Your Squash Puree: Excess moisture can make the filling leaky. After pureeing, spread it on a paper towel-lined plate and let sit for 15 minutes, then blot gently.
Don’t Overfill: Too much filling causes ravioli to burst during cooking. Stick to about 1 teaspoon per piece.
Seal Tightly: Press firmly around each mound to ensure no air pockets remain—this prevents unraveling in boiling water.
Use Cold Filling: Chilled filling is easier to handle and less likely to seep through the dough.
Don’t Boil Vigorously: A rapid boil can tear delicate ravioli. Simmer gently instead.
Make Ahead Option: Uncooked ravioli can be frozen on a tray, then transferred to bags. Cook straight from frozen—add 1 minute to cook time.
Brown Butter Watch: Stay attentive—it goes from perfect to burnt quickly. Remove from heat just as it turns amber.
Fresh Is Best: Use high-quality Parmigiano-Reggiano and farm-fresh eggs for optimal flavor and texture.

Variations and Customizations

This recipe is wonderfully adaptable to different tastes, dietary needs, and seasonal inspirations:

Vegan Version: Replace pasta eggs with ⅓ cup water + 1 tbsp olive oil; use cashew ricotta or tofu-based filling; substitute butter with vegan butter or toasted walnut oil.
Gluten-Free Ravioli: Use gluten-free pasta flour blend (like Caputo Fioreglut) for the dough. May require slight hydration adjustments.
Herb Variations: Swap sage for thyme, rosemary, or marjoram in the sauce. Add chopped parsley or chives to the filling for freshness.
Nutty Twist: Stir finely chopped toasted walnuts or pecans into the filling for added crunch and richness.
Creamy Upgrade: Finish the sauce with a splash of heavy cream or mascarpone for a silkier texture.
Protein Boost: Mix crumbled goat cheese, ricotta, or even shredded chicken into the filling.
Spice It Up: Add a pinch of red pepper flakes to the brown butter for subtle heat.
Alternative Shapes: Instead of square ravioli, try round agnolotti or tortellini shapes for variety.
Infused Oil Variation: If avoiding dairy, infuse olive oil with sage and garlic for a lighter, plant-based sauce.
Roasted Garlic Addition: Blend roasted garlic cloves into the squash puree for deeper umami flavor.

Health Considerations and Nutritional Value

While undeniably decadent, Butternut Squash Ravioli with Sage Brown Butter offers several nutritional benefits when enjoyed in moderation:

Butternut Squash: Rich in vitamin A (from beta-carotene), vitamin C, potassium, and fiber. Supports immune function, eye health, and digestion.
Whole Eggs: Provide high-quality protein, choline (important for brain health), and essential amino acids.
Parmigiano-Reggiano: Packed with calcium, protein, and beneficial fatty acids. Also contains conjugated linoleic acid (CLA), which may support metabolic health.
Butter (in moderation): Contains vitamins A, D, E, and K2. Grass-fed butter has higher levels of omega-3s and CLA.
Sage: Has antioxidant and anti-inflammatory properties. Traditionally used to aid digestion and cognitive function.

Nutritional Estimate (per serving, approx. 4 ravioli + sauce):

Nutrient	Amount
Calories	~450 kcal
Total Fat	28g
Saturated Fat	15g
Cholesterol	130mg
Sodium	480mg
Total Carbohydrates	38g
Dietary Fiber	4g
Sugars	6g (natural from squash)
Protein	14g
Vitamin A	210% DV
Vitamin C	35% DV
Calcium	20% DV
Iron	15% DV

Note: Values vary based on ingredient brands, portion size, and exact preparation methods. For lower-calorie versions, reduce butter amount or use light alternatives, increase vegetable content, and serve with a side salad.

Ingredients

For the Roasted Butternut Squash:

1 medium butternut squash (2 lbs), peeled, seeded, cubed
1 tbsp olive oil
Salt and black pepper, to taste

For the Pasta Dough:

2 cups (250g) all-purpose flour, plus more for dusting
3 large eggs
1 tsp olive oil
Pinch of salt
1–2 tbsp water (if needed)

For the Filling:

1 cup roasted butternut squash puree (cooled)
½ cup freshly grated Parmigiano-Reggiano
1 egg yolk
¼ tsp ground nutmeg
Salt and freshly ground black pepper, to taste

For the Sage Brown Butter Sauce:

½ cup (1 stick / 113g) unsalted butter
8–10 fresh sage leaves
1 small garlic clove, minced (optional)
Salt, to taste

For Serving:

Extra grated Parmigiano-Reggiano
Freshly cracked black pepper
Additional sage leaves, fried (optional)

Directions

Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast 35–40 minutes until tender and caramelized. Cool, then puree until smooth. Drain excess liquid and chill.
Make pasta dough: Mound flour on a clean surface, create a well, add eggs, oil, and salt. Gradually mix and knead into a smooth ball. Rest 30 minutes wrapped in plastic.
Prepare filling: Combine cooled squash puree, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well and refrigerate 15 minutes.
Roll out dough: Divide dough into 4 parts. Using a pasta machine or rolling pin, roll each portion into thin sheets (~1/16 inch thick).
Fill and shape ravioli: Place teaspoon-sized filling mounds on one half of the sheet. Fold over or top with another sheet. Press around filling to seal, then cut into individual ravioli. Place on floured tray.
Cook ravioli: Bring salted water to a simmer. Cook ravioli in batches for 3–4 minutes until they float and are al dente. Remove with slotted spoon.
Make sage brown butter: In a skillet, melt butter over medium heat. Swirl until golden brown and nutty-smelling (~4 mins). Add sage leaves and optional garlic; cook 30 sec. Season with salt.
Assemble: Place cooked ravioli on plates. Drizzle generously with warm sage brown butter. Garnish with extra cheese, black pepper, and crispy sage.
Serve immediately while hot and aromatic.

FAQ

Can I make this ravioli ahead of time?

Yes! Uncooked ravioli can be assembled and frozen on a baking sheet, then stored in freezer bags for up to 3 months. Cook directly from frozen—no need to thaw.

Can I use store-bought pasta or pre-made squash puree?

Absolutely. Use fresh lasagna sheets or wonton wrappers for shortcuts. Just ensure the squash puree is thick and not watery. Avoid canned pie fillings—they contain added sugar and stabilizers.

Why did my ravioli fall apart during cooking?

This usually happens due to poor sealing, trapped air, or overcooking. Make sure to press out air bubbles and avoid vigorous boiling. Also, ensure the filling isn’t too wet.

Is brown butter necessary?

It’s highly recommended! Brown butter adds a unique depth that regular butter can’t match. However, melted butter with sage is still delicious in a pinch.

Can I bake these instead of boiling?

Traditional ravioli are boiled, but you can assemble them in a baking dish with sauce and bake like a casserole—ideal for larger batches or meal prep.

What wine pairs well with this dish?

A medium-bodied white like Pinot Grigio, Viognier, or oaked Chardonnay complements the richness. For red lovers, a light Pinot Noir works beautifully.

How do I store leftovers?

Cooked ravioli don’t reheat well due to texture changes. Best to enjoy fresh. Uncooked ravioli freeze exceptionally well for future meals.

Can I make the dough without a machine?

Yes, though it takes more effort. Use a rolling pin and patience—roll until thin enough to see your hand through the dough.

Summary

Butternut Squash Ravioli with Sage Brown Butter is a luxurious yet approachable dish that captures the essence of fall with creamy roasted squash, delicate homemade pasta, and a nutty, aromatic sage-infused sauce. Perfect for impressing guests or enjoying a cozy night in, this recipe blends tradition, flavor, and seasonal beauty in every bite.

0 Shares