Butternut Squash Ravioli with Brown Butter Sage Sauce
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Butternut Squash Ravioli with Brown Butter Sage Sauce. The cozy and delicious bowl of pasta you’ll be wanting to reach for during this Fall! Homemade pasta, stuffed with an easy to make, silky smooth, and delicious butternut squash filling, and finished with the simplest two ingredient brown butter sage sauce. Every bite is sweet, nutty, buttery, and truly SO. GOOD. It’s perfect for any and every occasion, but especially when you’re in need of a really delicious bowl of pasta that’s made from SCRATCH! So much easier to make than you might think and perfect for the Fall season.
About The Recipe
We originally posted this recipe four years ago, but decided that it needed a little bit of re-vamping.
The original recipe was similar to this one, but with a balsamic reduction and butternut squash added to the actual pasta itself.
When we made the recipe to reshoot it, it was still a good recipe, but it was overly complicated with a lot of unnecessary steps. And the balsamic reduction was, in our opinion, now too strong and overpowered the delicateness of the squash.
So, we actually took the squash out of the pasta because it didn’t really add anything. It was a complicated step that wasn’t necessary.
Then, we developed a super simple brown butter and sage sauce to compliment the sweet, delicate flavors in the filling.
We honestly couldn’t be happier with how this turned and it is truly SO. GOOD. There is no better dinner to serve this Fall than this delicious Butternut Squash Ravioli!
Reasons You Will Love This Butternut Squash Ravioli
- Easier to make than you might think.
- The pasta is only THREE ingredients!
- Full of the best-ever Fall flavors.
- Perfect for dinner or lunch.
- Oh so impressive and crowd pleasing.
- Buttery, nutty, and perfectly sweet.
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Pasta:
- All-Purpose Flour
- Salt
- Large Eggs
For The Filling:
- Cubed Butternut Squash
- Extra Virgin Olive Oil
- Minced Garlic
- Ground Nutmeg
- Salt
- Grated Parmesan Cheese
For The Egg Wash:
- Large Egg
- Water
For The Sauce:
- Salted Butter
- Chopped Sage
How To Make Butternut Squash Ravioli
Step 1: Make the pasta
In a large bowl, combine flour, salt, eggs, and egg yolks. Mix well.
Turn out onto a lightly flour surface and knead dough until smooth and elastic, about 10-12 minutes, adding more flour to surface if necessary.
Wrap in plastic wrap and let rest for 20 minutes.
Step 2: Make the filling
Heat olive oil in a 6 quart stockpot. Add butternut squash. Sauté until starting to get tender, about 15 minutes.
Add garlic, nutmeg, and salt. Continue cooking for an additional 5 minutes, or until squash is completely tender.
Using a blender, purée the butternut squash until smooth.
Add parmesan cheese and blend until smooth. Set aside.
Step 3: Make the egg wash
In a small bowl, whisk together egg and water until well combined. Set aside.
Step 4: Roll out pasta
Unwrap dough and cut into quarters (or eighths, if you prefer to work with a smaller amount of dough).
Take one piece of dough and run it through a pasta roller set to 0.
Turn the dough horizontally. Fold the left side in toward the middle, making sure to line up the edges of the pasta. Repeat with right side. Run it back through the pasta roller set to 0. Repeat this process 3 or 4 times to straighten edges of dough. Change the setting to 1 and repeat. Repeat for each setting through 7.
Step 5: Fill
Lay dough out and trim ends, if necessary. Cut in half. Spoon or pipe 1 Tablespoon filling every 1½ inches down 1 piece of dough.
Use a pastry brush to brush egg wash on edges of dough and between mounds of filling. Place second piece of dough over top of filling. Gently press around filling to remove air. Press edges to seal.
Step 6: Cut
Use a pasta wheel to crimp and cut edges and between each mound of filling. Repeat until all pasta and filling have been used.
Step 7: Make the sauce
Place butter in a small skillet or saucepan. Turn on low heat. Allow butter to melt and brown, stirring occasionally. This should take about 20 minutes.
When butter has browned, turn off heat. Stir in the herbs.
Step 8: Cook pasta
Add ravioli to pot of generously salted boiling water and cook for 3 minutes. Drain.
Toss gently in sauce to coat, or drizzle sauce over the top of pasta.
What To Serve With Butternut Squash Ravioli
We absolutely love this ravioli by itself with the browned butter and sage sauce, but if you’re looking for a little but of extra, we’ve got you covered! Here are a few of our favorite things to serve with this ravioli.
- Topped with roasted and salted pepitas (pumpkin seeds)
- Finished with a little bit of grated parmesan cheese.
- Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette
How To Store
There are a few ways you can store this pasta! First, if you have leftovers after cooking, you can store the leftover ravioli in an airtight container and keep in the refrigerator overnight.
If you would like to make this ravioli ahead of time, it’s super simple to do! Make the pasta all the way through filling and cutting it. Instead of cooking it, place each ravioli on a parchment lined sheet pan and place in the freezer. Once the pasta is frozen solid (usually takes about 1-2 hours), place the ravioli in a freezer safe zip top bag and freeze for up to 3 months!
Looking for more recipes like this? Here are a few you may like: Tomato and Spinach Tortellini Soup, Homemade Tagliatelle with Herbed Brown Butter Mushroom Sauce, Lemon Garlic Shrimp Orzo
When you make this Butternut Squash Ravioli With Brown Butter Sage Sauce, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable
Butternut Squash Ravioli With Brown Butter Sage Sauce
Ingredients
Pasta
- 2¾ cups all purpose flour
- 1 teaspoon salt
- 4 large eggs, beaten
- 3 large egg yolks, beaten
Filling
- 2 medium butternut squash, peeled and cubed
- 3 cloves garlic, minced
- ¼ cup olive oil, for sautéing
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup grated parmesan cheese
Egg Wash
- 1 large egg
- 1 Tablespoon water
Sauce
- ½ cup salted butter
- 2 teaspoons chopped fresh sage
Instructions
Pasta
- In a large bowl, combine flour, salt, eggs, and egg yolks.
- Mix well.
- Turn out onto a lightly floured surface.
- Knead dough until smooth and elastic, about 10-12 minutes, adding more flour to surface if necessary.
- Form into a ball and flatten slightly.
- Wrap in plastic wrap.
- Rest for 20 minutes.
Filling
- Heat olive oil in a 6 quart stockpot.
- Add butternut squash.
- Sauté until starting to get tender, about 15 minutes.
- Add garlic, nutmeg, and salt.
- Continue cooking for an additional 5 minutes, or until squash is completely tender.
- Using a blender, food processor, or stick blender, purée.
- Add parmesan cheese.
- Blend.
Egg Wash
- In a small bowl, whisk together egg and water.
Sauce
- Place butter in a small skillet or saucepan.
- Turn on low heat.
- Allow butter to melt and brown, stirring occasionally. This should take about 20 minutes.
- When butter has browned, turn off heat.
- Stir in herbs.
Assembly
- Unwrap dough and cut into quarters (or eighths, if you prefer to work with a smaller amount of dough).
- Take one piece of dough and run it through a pasta roller set to 0.
- Turn it horizontally.
- Fold the left side in toward the middle, making sure to line up the edges of the pasta.
- Repeat with right side.
- Run it back through the pasta roller set to 0.
- Repeat this process 3 or 4 times to straighten edges of dough.
- Change setting to 1.
- Run dough through twice.
- Change dough setting to 2.
- Run dough through once.
- Repeat for each setting through 7.
- Lay dough out and trim ends, if necessary.
- Cut in half.
- Spoon or pipe 1 Tablespoon filling every 1½ inches down 1 piece of dough.
- Use a pastry brush to brush egg wash on edges of dough and between mounds of filling.
- Place second piece of dough over top of filling.
- Gently press around filling to remove air.
- Press edges to seal.
- Use a pasta wheel to crimp and cut edges and between each mound of filling.
- Repeat until all pasta and filling have been used.
- Make sauce.
- While butter is melting, bring a large pot of water to a boil.
- Salt generously.
- Add pasta.
- Cook for 3 minutes.
- Drain.
- Toss gently in sauce to coat, or drizzle sauce over the top of pasta.
Notes + Tips!
- When the dough is done kneading, it should be very smooth! Use the photos above as reference.
- Use a small piece of dough to clean the pasta machine before starting.
- Keep any dough you are not working with wrapped in plastic! You don’t want it to dry out.
- When rolling out the dough, flour the dough you’re working with generously to keep it from sticking to the pasta machine or itself!
- If you don’t have a pasta machine, the dough can be rolled out with a rolling pin to ⅛” thick.
- Raviolis can be sealed with your fingers and cut with a sharp knife if you don’t have a pastry wheel.
- When making the sauce, keep it stirred and keep an eye on it! Once the butter starts to brown, it can burn very quickly.
- Depending on your cooktop, you may need to brown the butter at a higher temperature!
- If the pasta starts to dry out before its cooked, the cook time may need to be adjusted.
- If you cook pasta in more than 1 batch, use a slotted spoon to remove raviolis from water.
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