Butternut squash ravioli topped with browned butter sauce and parmesan cheese.

Butternut Squash Ravioli

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Butternut Squash Ravioli made with homemade pasta dough with a creamy butternut squash filling. Then covered in a delicious brown butter sage sauce. This will become one of your favorite Italian dishes.

Homemade butternut squash ravioli in a white bowl and garnished with fresh sage.

Butternut Squash Ravioli Ingredients

Pasta

  • Flour- All-purpose flour.
  • Eggs- Will bind all the ingredients together.
  • Oil- Make sure you use olive oil. The better the quality the better the taste!

Butternut Squash Filling

  • Butternut Squash- A medium squash is the perfect size to get 5-6 cups.
  • Black pepper and Salt- For taste.
  • Sage Leaves- Make sure you use fresh sage, it tastes so much better.
  • Pine Nuts- Add the best flavor! They have a buttery texture and a sweet flavor.
  • Parmesan Cheese- Make sure it is fresh, it will have a better taste and texture.
  • Garlic- 6 large cloves.
  • Oil- Olive oil works best, and the better the quality the better the taste!

Browned Butter

  • Butter- Make sure you use real butter. Margarine will not work.
  • Thyme- Ground or crushed leaves will both work.
  • Sage- Use fresh sage, it tastes so much better.
All the ingredients needed to make butternut squash ravioli.

How To Make Butternut Squash Ravioli

Butternut Squash Filling

  • Line a baking pan with parchment paper and set it aside.
  • Peel the butternut squash and cut into 1-inch cubes.
  • In a large bowl add cubed squash, garlic cloves, and olive oil. Stir until evenly coated with olive oil.
  • Bake at 400° for 45 min.
  • Remove the baking sheet from the oven and sprinkle pine nuts, salt, pepper, and sage leaves over the top and place baking sheet back into the oven for an additional 10 mins.
  • Remove baking sheet from the oven and allow to cool for 20 min.
  • Scoop the squash mixture into a food processor and blend until there are no chunks.
  • Add in 1½ Cups of fresh grated Parmesan cheese, and mix well.
  • Cover and place in the refrigerator.

Pasta

  • In a large mixing bowl add flour.
  • Create a well in the center and add eggs and oil.
  • Using either the hook attachment or your hands mix all ingredients together until everything is mixed well.
  • Place dough on a flour lightly floured surface and kneed until dough is smooth and slightly firm. Be careful not to add too much flour, it will dry out the dough.
  • Form a ball with the dough and cover it with plastic wrap and place it in the refrigerator for at least 20 mins.

Rolling, Filling, and Cooking the Ravioli

  • Remove the dough and filling from the refrigerator. Remove the plastic wrap from the dough, and place it on a lightly floured surface. Cut the dough into 2 equal pieces ( the dough is easier to work with, in smaller pieces). Press dough into a flat disc and roll out until you can see through it, the thinner it is the better.
  • With a round cookie cutter (I used a small mason jar-ring) cut the dough into circles.
  • Using a spoon (I used a small cookie scoop) place the filling in the middle of a dough circle. Using your fingers rub water around the edge of the circle and place another circle on top and press the edges together (The water helps seal the edges together). Place the filled ravioli on a parchment paper-lined baking sheet.
  • Continue this process until all the dough is gone.
  • Bring a large pot of water to boil. Carefully place ravioli into the boiling water. Cook for 3-4 mins or until they are cooked to your liking.
  • Gently drain the water from the pot and drizzle a little olive oil over the ravioli to prevent sticking. DO NOT RINSE

Browned Butter with Thyme and Sage

  • In a small saucepan add butter and garlic.
  • Once the butter has melted add the thyme and chopped sage.
  • Once the butter begins to bubble stir it occasionally until the center reached a golden brown and immediately remove the saucepan from the heat.
  • Pour browned butter over plated ravioli and sprinkle remaining Parmesan cheese and serve!!

Do I Need a Pasta Maker to Make Ravioli?

NO!! You do not need a pasta maker to make this recipe. However, if you are planning on making this recipe a lot you might want to invest in one ( I have added one to my wish list). If you have a pasta maker follow the directions for the one you have. If you don’t have one, follow the directions below on how to roll the dough by hand.

Close up of the butternut squash ravioli filling.

Butternut Squash Ravioli Recipe Tips

I am going to be totally honest here. I have always wanted to make homemade pasta but it just seemed to complicated! Once I finally got up the confidence to make it, I realized it was not nearly as bad as I thought it would be. There are a couple of things that I learned from the couple times that I have made this recipe.

  • Roll the pasta out and this as you possibly can. I prefer to taste more of the filling and less of the pasta. One of the easiest ways to tell if the dough is thin enough is if you can see through it. This pasta is very stretchy, so as long as you don’t overfill the pasta you shouldn’t have any problems with the dough ripping or tearing.
  • I have tried forming the ravioli in several different ways. The way I think works best is to cut circles in the dough. Take one piece of dough and get the edges of one side wet. Place a scoop of filling in the center and place another circle on top. Gently press the edges together and place it on a parchment paper-lined, or greased baking sheet.
  • Make sure you don’t over flour the dough! Over flouring, the dough will take away the give and stretch in the dough. Make sure that there is enough flour on the counter so when you roll the dough out it will not stick. Cut the circles out as close together as possible. This will make it so you are not wasting dough and needing to roll the scraps out too many times, which can lead to over flouring.
  • Make sure that the butternut filling is completely ready before you start rolling out the dough. This will help prevent the dough from drying out. Also, make sure that you keep the dough covered when you are not using it.
  • I think it’s easier to roll out a smaller piece of dough, that’s why I separate it into two pieces. Just make sure you cover the dough you are not using.
  • This filling is amazing! If you have extra, save it and put it on top of the ravioli and the browned butter sauce.
  • This pasta is best served warm. SO make sure to have your sauce ready before you start cooking the pasta.
Butternut squash ravioli topped with browned butter sauce and parmesan cheese.

Butternut Squash Ravioli

Shanna
Butternut Squash Ravioli made with homemade pasta dough with a creamy butternut squash filling and covered in a delicious brown butter sage sauce. This will become one of your favorite Italian dishes.
5 from 6 votes
Prep Time 1 hr 30 mins
Cook Time 5 mins
Total Time 1 hr 35 mins
Course Main Course, pasta
Cuisine Italian
Servings 6

Ingredients
  

Pasta

  • Cups All-purpose flour
  • 4 Large Eggs
  • 1 Tbsp Olive oil

Butternut Squash Filling

  • 5-6 Cups Peeled and cubed butternut squash
  • ½ Tsp Black pepper
  • ½ Tsp Salt
  • 8-10 Fresh sage leaves
  • ½ Cup Pine nuts
  • 2 Cups Fresh grated Parmesan cheese Separated
  • 6 Cloves Fresh garlic
  • 3 Tsp Olive oil

Browned Butter

  • ½ Cup Salted butter
  • ½ Tsp Ground thyme or crushed thyme leaves
  • 4 Fresh sage leaves chopped

Instructions
 

Butternut Squash Filling

  • Line a baking pan with parchment paper and set aside.
  • Peel butternut squash and cut into 1 inch cubes.
  • In a large bowl add cubed squash, garlic cloves, and olive oil. Stir until evenly coated with olive oil.
  • Bake at 400° for 45 min.
  • Remove the baking sheet from the oven and sprinkle pine nut, salt, pepper and sage leaves over the top and place baking sheet back into the oven for an additional 10 mins.
  • Remove baking sheet from the oven and allow to cool for 20 min.
  • Scoop the squash mixture into a food processor and blend until there are no chunks.
  • Add in 1½ Cups of fresh grated Parmesan cheese, and mix well.
  • Cover and place in the refrigerator.

Pasta

  • In a large mixing bowl add flour.
  • Create a well in the center and add eggs and oil.
  • Using the either the hook attachment or your hands mix all ingredients together until everything is mixed well.
  • Place dough on a flour lightly floured surface and kneed until dough is smooth and slightly firm. Be careful not to add to much flour, it will dry out the dough.
  • Form a ball with the dough and cover with plastic wrap and place in the refrigerator for at least 20 mins.

Rolling, Filling, and Cooking the Ravioli

  • Remove the dough and filling from the refrigerator. Remove the plastic wrap from the dough, and Place on a lightly floured surface. Cut the dough into 2 equal pieces ( the dough is easier to work with in smaller pieces). Press dough into a flat disc and roll out until you can see through it, the thinner it is the better.
  • Using a round cookie cutter (I used a small mason jar ring) cut the dough into circles.
  • Using a spoon (I used a small cookie scoop) place the filling in the middle of a dough circle. Using your fingers rub water around the edge of the circle and place another circle on top and press the edges together (The water helps seal the edges together). Place the filled ravioli on a parchment paper lined baking sheet.
  • Continue this process until all the dough is gone.
  • Bring a large pot of water to boil. Carefully place raviolis into the boiling water. Cook for 3-4 mins or until they are cooked to your liking.
  • Gently drain the water from the pot and drizzle a little olive oil over the ravioli's to prevent sticking. DO NOT RINSE

Browned Butter with Thyme and Sage

  • In a small saucepan add butter and garlic.
  • Once the butter has melted add the thyme and chopped sage.
  • Once the butter begins to bubble stir it occasionally until the center reached a golden brown and immediately remove the saucepan from the heat.
  • Pour browned butter over plated ravioli and sprinkle remaining Parmesan cheese and serve!!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Keyword Butternut Squash Ravioli
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8 Comments

  1. 5 stars
    What a delicious recipe! I’ve always wanted to make my own pasta and this was the perfect dish to start with!

  2. 5 stars
    These butternut squash ravioli look so delicious! Just thinking of the brown butter sage sauce is making my mouth water! Will make sure to whip a batch soon!

  3. 5 stars
    This was my first time making pasta from scratch and boy do you taste the difference. This was so delicious and I looked like a rockstar in front of my family. Thank you!

  4. 5 stars
    My belly is smiling just thinking about homemade ravioli. My husband would absolutely love to find this on the table, he loves squash.

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