Butternut Squash Ravioli with Sage Brown Butter Sauce
Homemade butternut squash ravioli with a creamy squash-ricotta filling, tossed in nutty brown butter with crispy sage and walnuts. A cozy, restaurant-style pasta dinner made from scratch.
Equipment
- Baking sheet
- Large mixing bowl
- Fork or whisk
- Clean work surface or cutting board
- Bench scraper (optional)
- Pasta machine or rolling pin
- Ravioli cutter or sharp knife
- Ravioli stamp or fork (for sealing)
- Large pot
- Slotted spoon or spider strainer
- Skillet or sauté pan
- Baking sheet dusted with flour (for holding ravioli)
- Clean kitchen towels
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 pinch salt plus more for boiling water
- 1 medium butternut squash roasted, to yield about 2 cups mashed/puréed
- 1 cup ricotta cheese homemade or store-bought
- 1/2 cup Parmesan cheese grated, plus more for serving
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon ground nutmeg
- black pepper to taste
- 6 tablespoons unsalted butter
- 8-10 leaves fresh sage
- 1/4 cup walnuts toasted and chopped
- 2 tablespoons Parmesan cheese for garnish
Instructions
- Roast the squash: Heat the oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast until very tender and lightly caramelized, about 45 minutes. Cool until easy to handle, then scoop out the flesh and mash or purée until smooth.
- Make the filling: In a bowl, combine 2 cups mashed roasted squash, ricotta, 1/2 cup grated Parmesan, thyme, nutmeg, salt, and pepper. Mix until smooth. Chill the filling while you make the dough (it’s easier to portion when cool).
- Make the pasta dough: Mound the flour on a clean work surface and make a wide well in the center. Add eggs, olive oil, and a pinch of salt. Use a fork to whisk the eggs, gradually pulling flour into the center until a shaggy dough forms.
- Knead and rest: Knead the dough 8–10 minutes until smooth and elastic (add a tiny bit of flour if sticky). Cover with a damp towel or wrap and rest 30 minutes at room temperature.
- Roll the pasta: Divide dough into 2–4 pieces. Keep unused pieces covered. Roll with a pasta machine (or rolling pin) into thin sheets—you should almost see your hand through the dough. Cut sheets into long strips about 4 inches (10 cm) wide.
- Fill and seal: Spoon small mounds of filling (about 1 teaspoon to 1 tablespoon, depending on size) onto one strip, spacing them about 2 inches apart. Lightly brush water around each mound. Lay a second strip on top and press around the filling to remove air and seal.
- Cut ravioli: Use a ravioli cutter, stamp, or sharp knife to cut individual ravioli. Press edges firmly (use a fork if needed). Transfer to a flour-dusted baking sheet and keep covered with a towel.
- Cook: Bring a large pot of well-salted water to a gentle boil. Add ravioli and cook 3–4 minutes, or until they float and the pasta is tender. Remove with a slotted spoon or spider.
- Make the brown butter sauce: While the ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden-brown and smells nutty and the sage is crisp. Stir in toasted walnuts.
- Toss and serve: Add drained ravioli to the skillet and gently toss to coat (add a splash of pasta water if needed). Serve immediately with Parmesan on top.
Notes
Make the filling up to 1 day ahead and refrigerate; it should be completely cool before filling the pasta.
To freeze: Arrange uncooked ravioli in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1–2 minutes.
Seal edges firmly to prevent leaking—press out air pockets and crimp with a fork if needed.
Cook ravioli at a gentle boil and don’t overcook. They only need about 3–4 minutes; when they float, they’re done.
Shortcut option: Wonton wrappers can stand in for fresh pasta sheets in a pinch (texture will be different, but still tasty).
Nutrition
Calories: 620kcal | Protein: 22g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 620mg