Butternut Squash Ravioli with Brown Butter

Name: Butternut Squash Ravioli with Brown Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1/2 cup unsalted butter; 1/4 cup sage leaves, chopped; Salt and pepper to taste; Grated Parmesan for serving

Highlighted under: Comfort Food

I absolutely love making Butternut Squash Ravioli with Brown Butter because it's the perfect combination of flavors and textures that truly celebrate fall. The first time I made this dish, I was amazed by how the rich sweetness of the roasted butternut squash complemented the nutty brown butter sauce. It feels like a warm hug on a plate! Since then, I’ve tweaked the recipe a bit for extra flavor and easier preparation, making it a go-to for impressing guests or enjoying a cozy night in.

Created by

Piper Andrews

Last updated on 2026-01-07T13:55:18.704Z

When I first prepared Butternut Squash Ravioli, I discovered how incredibly satisfying and comforting this dish can be. The nutty flavor of brown butter enhances the sweetness of the squash, creating a harmony that makes every bite a delight. I recommend roasting the squash until slightly caramelized for added depth; it elevates the flavors in an unexpected way.

One valuable tip I’ve learned is to use fresh pasta instead of dried. The texture is unmatched and it absorbs the brown butter perfectly. I typically finish the dish with a sprinkle of sage for an earthy note, which really brings it all together!

        Why You'll Love This Recipe
        The nutty aroma of brown butter perfectly complements the sweet butternut squash.
Each ravioli bursts with flavor, creating an unforgettable dining experience.
It's a show-stopping dish that's surprisingly easy to make at home.

      

Mastering the Dough

The key to a great ravioli is mastering the dough. When combining flour and eggs, the texture is crucial; it should feel slightly tacky but not overly sticky. If your dough is too dry, you can add a tiny bit of water—just a teaspoon at a time—to reach the desired consistency. After kneading, let it rest, as this relaxes the gluten and makes the dough easier to roll out. If you plan to make the dough ahead of time, wrap it tightly in plastic and refrigerate for up to 24 hours.

When rolling out the dough, aim for a thickness of about 1/16 inch. If it’s too thick, the ravioli won’t cook evenly, and they might also lose that delicate mouthfeel. An inexpensive pasta machine can help you achieve this consistency. Make sure to flour your work surface and the dough lightly to prevent sticking, and remember—inexperience can lead to tears, so gently handle the dough as you roll it out.

Choosing the Right Squash

Butternut squash is the star of this recipe, but picking the right one is essential. Look for a squash that feels heavy for its size, with a smooth, unblemished skin. The flesh should be a deep yellow-orange, indicating ripeness. If you want to save time, you can also look for pre-cubed butternut squash in grocery stores. Just skip the peeling and cubing! However, roasting fresh squash will yield a deeper flavor, which is key in this recipe.

To enhance the flavor of the filling, consider adding a pinch of nutmeg or cinnamon to the blended butternut squash. This complements the natural sweetness and adds warmth to the dish. Additionally, if you’re vegan or vegetarian, you can substitute the eggs in the dough with a mixture of water and flaxseed meal—1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg—allowing for a delicious alternative without sacrificing texture.

Perfecting the Sauce

Brown butter is a game-changer in this dish. To achieve the perfect nutty aroma, keep an eye on the butter as it melts. It can quickly go from brown to burnt, so swirling the pan regularly helps prevent this. Once it reaches a golden brown color with a fragrant, nutty scent, add the sage. Fresh sage has a vibrant flavor that contrasts beautifully with the ravioli, but you can also use dried sage—just reduce the quantity to about half, as dried herbs are more concentrated.

As a finishing touch, add some reserved pasta water—about a tablespoon at a time—if the sauce seems too thick. This will help the sauce cling to the ravioli better and enhance the overall texture. When serving, don't skimp on the freshly grated Parmesan; its saltiness elevates the sweetness of the squash and the nuttiness of the brown butter, creating a beautiful balance of flavors.

Ingredients

Gather all your ingredients before getting started!

For the Ravioli

1 medium butternut squash, peeled and cubed
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

For the Sauce

1/2 cup unsalted butter
1/4 cup sage leaves, chopped
Salt and pepper to taste
Grated Parmesan for serving

Ensure you have everything at hand to make this cooking process smooth!

Instructions

Follow these steps carefully for the best outcome!

Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly caramelized.

Let cool slightly before blending.

Make the Ravioli Dough

In a bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough begins to form.

Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic and let it rest for 20 minutes.

Fill the Ravioli

Blend the roasted squash until smooth, then spoon small amounts onto one half of the rolled-out dough, leaving space in between. Moisten the edges with water, fold over, and seal tightly. Repeat with the remaining dough.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli in and cook for about 4-5 minutes until they float. Remove with a slotted spoon.

Prepare the Brown Butter Sauce

In a skillet over medium heat, melt the butter until it begins to brown and smell nutty. Add the sage and sauté for about 1 minute. Season with salt and pepper.

Combine and Serve

Toss the cooked ravioli in the brown butter sauce, ensuring they are well-coated. Serve with freshly grated Parmesan and enjoy!

Enjoy your homemade ravioli!

Pro Tips

For an added touch, consider tossing in some toasted walnuts for crunch or a sprinkle of nutmeg for warmth.

Make-Ahead Tips

This butternut squash ravioli is perfect for meal prep! You can prepare the ravioli a day in advance. Once filled, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top freezer bag for up to 3 months. When you're ready to cook them, there's no need to thaw—simply drop them directly into boiling water and cook for an extra minute or two.

You can also prep the brown butter sauce ahead of time. Just remember that the butter will solidify when cooled, so reheat gently over low heat when ready to use. Feel free to fry up some fresh sage leaves right before serving to enhance the aroma—this extra step is sure to impress your guests.

Serving Suggestions

For a beautiful presentation, consider garnishing the dish with toasted pine nuts or crispy sage leaves, adding a delightful crunch and an extra layer of flavor. A drizzle of high-quality extra virgin olive oil can also elevate the dish, adding depth and richness to each bite. Pair this ravioli with a simple arugula salad dressed with lemon vinaigrette to balance the hearty richness of the dish.

Wine pairing is essential for a meal like this. A crisp Sauvignon Blanc or a lightly oaked Chardonnay complements the sweetness of the butternut squash and the nuttiness of the brown butter beautifully. A light red like Pinot Noir can also work wonders, enhancing the dish without overpowering it. Enjoy this comforting dish with friends and family for a cozy night in!

Questions About Recipes

→ Can I use frozen butternut squash?

Yes, frozen butternut squash works well; just be sure to thaw and drain excess moisture before blending.

→ How long can I store leftover ravioli?

Cooked ravioli can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make the dough in advance?

Absolutely! You can make the dough a day ahead and keep it wrapped in the refrigerator.

→ What can I substitute for sage?

Thyme or rosemary can be great alternatives if you're not a fan of sage.