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

Butternut Squash Ravioli

April King
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



  • 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


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.


  • 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!!


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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