Butternut Squash Ravioli

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!

4 Quick Tips For This Butternut Squash Ravioli

01 The dough should be very smooth when done kneading.

02 Keep the dough covered when not using.

03 This dough can be rolled out by hand, if you do not have a pasta machine.

04 Keep an eye on the butter. You don't want it to burn!

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Mix flour, eggs, and salt. Knead until smooth, about 10 minutes.


Heat olive oil in a 6 quart stockpot. Add butternut squash. Sauté for 10 mins. Add garlic, nutmeg, and salt. Cook for 5 mins.


Transfer to blender and blend until smooth. Add parmesan cheese. Blend.


Cut pasta into 4ths. Run one piece of dough at a time through pasta machine until 7th setting.


Cut in half. Spoon 1 Tablespoon filling every 1½ inches down 1 piece of dough. Brush with egg wash.


Top with other half of dough. Seal. Use a pasta wheel to crimp and cut edges and between each mound of filling.


Bring a large pot of water to a boil. Salt generously. Add pasta. Cook for 3 minutes. Drain.


Place butter in a small skillet or saucepan. Turn on low heat. Allow butter to melt and brown, stirring occasionally.


When butter has browned, turn off heat. Stir in herbs. Add pasta. Toss gently to coat.


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