Butternut Squash Ravioli Recipe (Easy) Recipe
If you’ve ever dreamed of making impressive homemade pasta but felt a little intimidated, this Butternut Squash Ravioli Recipe (Easy) will sweep you off your feet. With maple-sweet butternut squash, nutty Parmesan, and a deep brown butter sage sauce, each bite tastes like fall on a plate. The best part? You’ll find the steps completely beginner-friendly and oh-so-rewarding—just the kind of meal you’ll want to share with loved ones, yet easy enough to treat yourself on any cozy night in.
Ingredients You’ll Need
You might be surprised at how few ingredients stand between you and platefuls of homemade ravioli. Each component is thoughtfully selected to bring out rich flavors, endless tenderness, and that gorgeous sunshiny hue on your plate. Here’s what makes this Butternut Squash Ravioli Recipe (Easy) truly special:
- Butternut squash (2 cups, peeled and chopped): This is the star of the filling, lending natural sweetness and creamy texture.
- Onion (1, chopped): Roasting onion with the squash gives the filling a soft, mellow background flavor.
- Garlic cloves (3, peeled): Roasted whole, these will add a gentle savory richness without overpowering the squash.
- Olive oil (1 tablespoon, plus 1 extra tablespoon for pasta dough): Essential for both roasting and enriching the pasta dough, adding both moisture and flavor.
- Salt (2 teaspoons for roasting, more to taste): Brings out all the beautiful flavors in the roasted filling, as well as in the finished dish.
- Pepper (1 teaspoon): Balances the sweetness of the squash with just a sprinkle of heat.
- Brown sugar (1 tablespoon): This tiny bit of sweetness creates irresistible caramel notes in the filling.
- Parmesan cheese (1 cup grated for filling, plus 1 oz grated for finishing): Adds salty, nutty depth that pairs perfectly with the squash.
- Flour (2 cups): The backbone of your fresh pasta dough—use all-purpose for easy handling.
- Eggs (4): These make the pasta dough silky and flexible.
- Unsalted butter (5 tablespoons): Browning the butter with sage creates a sauce that’s deeply aromatic and luscious.
- Fresh sage leaves (10): Sage crisps up in the hot butter, infusing your kitchen and ravioli with earthy, herbal notes.
- Lemon juice (from 1 lemon): Brightens up the butter sauce and balances the richness.
How to Make Butternut Squash Ravioli Recipe (Easy)
Step 1: Prepare the Squash Filling
Preheat your oven to 425°F (220°C). On a sturdy baking sheet, spread those cubes of butternut squash, layers of chopped onion, and whole garlic cloves in a single layer. Drizzle everything with olive oil, then sprinkle on your salt and pepper. After tossing until all those vibrant veggies are glistening and well-coated, it’s off to the oven for about 30 minutes. Roast until the squash is golden and fork-tender, and the onion is beautifully caramelized. Let these cool completely for the silkiest filling—an hour or two at room temperature does the trick.
Step 2: Blend and Chill the Filling
Transfer the cooled, roasted veggies to your food processor. Add the brown sugar and a full cup of grated Parmesan for depth and creaminess. Pulse everything together until the mixture is completely smooth and irresistibly fragrant. Don’t rush this step—the smoother the filling, the more luxurious your Butternut Squash Ravioli Recipe (Easy) will be. Pop the filling in the fridge to chill, which helps each spoonful stay put when you fill your pasta later.
Step 3: Make the Fresh Pasta Dough
Wipe out your food processor, then add flour, eggs, and a tablespoon of olive oil. Pulse until the dough just comes together in a ball that pulls away from the sides. Turn it out, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes—this ensures a supple, easy-to-roll dough. Once chilled, cut off a small chunk (about 2 ounces at a time) and roll it out on a floured surface until just thin enough to see your hand through it. Your sheets should be sized to drape easily over an ice cube tray or ravioli mold.
Step 4: Shape the Ravioli
Here’s where the restaurant magic happens in your own kitchen! Drape one sheet of your rolled-out dough over an empty (and clean) ice cube tray, pressing gently so it settles into each cavity. Drop a heaping tablespoon of your chilled squash filling into each little well. Lay a second sheet of dough right on top, pressing around each mound to seal tightly. Flip the tray over, give it a gentle tap, and watch as perfect ravioli squares pop out. Trim any excess dough and use a sharp knife or pasta cutter to separate individual raviolis.
Step 5: Cook the Ravioli
Bring a generous pot of salted water to a rolling boil. Gently slide a batch of ravioli in (don’t overcrowd the pot), and simmer for 2 to 3 minutes. You’ll know they’re ready when they start floating and look plump. Use a slotted spoon to transfer the cooked ravioli to a plate while you finish the rest—their golden hue will brighten any day!
Step 6: Make the Sage Brown Butter Sauce
In a roomy skillet, melt three tablespoons of unsalted butter over medium heat. Once it begins to foam, toss in your sage leaves. Let everything sizzle until the butter turns nutty brown and the sage becomes crisp and aromatic. Turn off the heat, splash in the lemon juice, and season with salt as needed. Swirl in the last two tablespoons of chilled butter for a silky finish. Now, tumble in the cooked ravioli and toss gently so they soak up every drop of that buttery, herbal sauce.
Step 7: Plate and Serve
Transfer those gorgeous ravioli to warm plates, spoon over the brown butter sage sauce, and add a generous snow of grated Parmesan. Serve immediately and get ready for rave reviews!
How to Serve Butternut Squash Ravioli Recipe (Easy)
Garnishes
For an extra wow factor, scatter your plated ravioli with additional crispy sage leaves and a fresh shower of Parmesan cheese. A crack of black pepper or a pinch of flaky sea salt can finish things off beautifully. You could even zest a little lemon over the top for bright color and zing.
Side Dishes
This Butternut Squash Ravioli Recipe (Easy) shines with a simple green salad tossed in a lemony vinaigrette or alongside roasted broccolini. Warm focaccia or crusty bread is a natural choice for soaking up any leftover brown butter sauce. For a heartier pairing, serve with a glass of crisp white wine or a light-bodied red for a truly elegant experience.
Creative Ways to Present
Hosting a dinner party? Try arranging the ravioli on a big platter and drizzle the sauce in decorative swirls. If you’re feeling festive, use seasonal pasta cutters or molds for unique shapes. For a personal touch, serve individual portions in shallow bowls with a dramatic sprinkle of Parmesan and a sage leaf perched on top.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that’s rare!), store them in an airtight container in the fridge for up to three days. Layer with parchment paper to prevent the ravioli from sticking together, and keep the sauce separate so you can reheat gently.
Freezing
The beauty of this Butternut Squash Ravioli Recipe (Easy) is how freezer-friendly it is. Place uncooked ravioli on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for a month or two, ready for easy, elegant meals with just a few minutes of boiling.
Reheating
To reheat cooked ravioli, gently warm them in a skillet with a splash of water and extra butter, covered, until heated through. If using frozen ravioli, cook them straight from the freezer in boiling water—no need to thaw first! Toss with fresh sauce just before serving.
FAQs
Can I use pre-cut butternut squash to save time?
Absolutely! Pre-cut squash from the produce section makes this Butternut Squash Ravioli Recipe (Easy) even more approachable. Just make sure the pieces are evenly sized so they roast uniformly.
Do I need a pasta machine for this recipe?
No pasta machine? No problem! A rolling pin does the job beautifully. Just roll the dough as thinly as possible for delicate, tender ravioli.
What if I don’t have an ice cube tray?
If you don’t have an ice cube tray, simply cut your rolled pasta sheets into squares or circles, spoon the filling in the center, and fold over to seal. Gentle pressure around the edges will keep the filling tucked inside.
Can I make the filling ahead of time?
Yes, preparing the filling up to 2 days in advance is a great way to save time. Store it airtight in the fridge until ready to assemble your ravioli.
Is this recipe vegetarian?
It is! Just double-check that your Parmesan is vegetarian (some brands use animal rennet), or opt for a vegetarian hard cheese as a substitute.
Final Thoughts
If you’re ready to impress your family and friends—or simply treat yourself—this Butternut Squash Ravioli Recipe (Easy) is the warm, flavorful dish you’ll turn to again and again. Each step brings a little magic, and the taste is always worth the effort. Roll up your sleeves and give it a go—homemade pasta glory awaits!
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Butternut Squash Ravioli Recipe (Easy) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the rich and comforting flavors of homemade Butternut Squash Ravioli with a decadent Sage Brown Butter Sauce. This easy recipe combines sweet roasted squash, savory Parmesan cheese, and crispy sage for a delicious dish that will impress any guest.
Ingredients
Squash Filling:
- 2 cups butternut squash (peeled and chopped)
- 1 onion (chopped)
- 3 garlic cloves (peeled)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 1 cup grated Parmesan cheese
Fresh Pasta Dough:
- 2 cups flour
- 4 eggs
- 1 tablespoon olive oil
Sage Brown Butter Sauce:
- 5 tablespoons unsalted butter
- 10 fresh sage leaves
- Juice of 1 lemon
- 1 oz grated Parmesan cheese
- Salt (to taste)
Instructions
- Prepare the Squash Filling: Preheat the oven to 425°F (220°C). Spread butternut squash, onion, and garlic on a baking sheet. Roast until tender. Blend with brown sugar and Parmesan. Chill.
- Make the Fresh Pasta Dough: Combine flour, eggs, and olive oil in a food processor. Chill the dough.
- Shape the Ravioli: Roll out dough, fill with squash mixture, seal, and cut into ravioli shapes.
- Cook the Ravioli: Boil ravioli until they float and firm up, then set aside.
- Make the Sage Brown Butter Sauce: Brown butter, add sage, lemon juice, and salt. Toss cooked ravioli in the sauce.
- Serve: Plate ravioli, drizzle with sauce, sprinkle with Parmesan, and enjoy!
Notes
- If making ghost-shaped ravioli, use a special cutter for a fun presentation.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Boiling, Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 145mg
Keywords: Butternut Squash Ravioli, Homemade Pasta, Sage Brown Butter Sauce, Italian Recipe
