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    Home » Recipes » Pasta

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

    Published: November 4, 2019 · Updated: December 5, 2020 · By: Krissy · 61 Comments
    This post may contain affiliate links. Please read my disclosure policy.

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    how to make homemade butternut squash ravioli
    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce on plate

    Why this recipe works:

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce - it's like fall perfection on a plate. In fact, it's one of my favorite pasta recipes.

    • Roasting butternut squash is so easy to make. Once you roast butternut squash with whole cloves of garlic, you'll never go back. Pure heaven, I tell you!
    • Homemade pasta is actually super simply to make and the taste and texture can't be beat. My pasta recipe works perfectly for this ravioli.
    • And let's not forget the brown butter sage sauce. You know I love my brown butter, and it is perfect for savory dishes like this butternut squash ravioli too. This homemade ravioli has so much flavor, but it requires the perfect sauce to compliment it rather than over power it.

    How to make homemade ravioli:

    In my opinion, there are three necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller, and a ravioli maker. These are amazon links to the exact products I use. Now, you certainly don't need all of this equipment and people have been making pasta by hand for centuries, but if you have them, making pasta is a breeze.

    1. Prepare the filling. This is done by coating butternut squash and garlic cloves in olive oil and roasting on a baking sheet (photo 1). This gets pureed in a food processor with additional olive oil, parmesan cheese, dried sage, and salt and pepper (photo 2).
    2. Make the sauce. Butter and fresh sage are cooked over low heat until the butter is browned and the sage is infused (photo 3). This is to be done just prior to serving.
    3. Make the pasta. Equal parts of all-purpose and semolina flour are combined with eggs, olive oil, water and salt, then kneaded until elastic. After a period of rest, the dough gets rolled into sheets.
    4. Assemble the ravioli. Cover the ravioli mold with the pasta dough, create a well for the filling, and add about a heaping teaspoon of roasted garlic butternut squash filling to each well (photo 4). Cover with the second sheet of dough (photo 5) and gently roll the dough together to cut the pieces. Then, all you have to do is turn it over, give it a tap, and they all fall out (photo 6). Easy!
    step by step photos of how to make Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

    Cooking tips:

    • To cook: toss the ravioli in salted boiling water for just a few minutes until they float.
    • To freeze: line a baking sheet with parchment paper and add a single layer of the homemade ravioli. Set in freezer and once completely frozen, they can be added to a resealable plastic bag. Be sure to squeeze out as much air as possible to prevent freezer burn.
    • Making the pasta: I prefer an even mix of semolina flour to all-purpose flour. It gives the pasta great texture and chew, plus it's insanely easy to work with. The addition of olive oil to the dough can be tasted in the final pasta - YUM! You must kneed your pasta dough for a solid ten minutes. If you want to do this by hand, more power to you, but pasta dough is not a soft dough like bread dough, so you're in for a workout. I highly recommend using your Kitchenaid mixer. You have to be sure to cover the dough and allow it to rest. This process allows the gluten to do whatever gluten does to make pasta wonderful.
    • To roll out the sheets of pasta dough to make your homemade ravioli, you can roll it on the counter by hand, but I highly recommend using a pasta roller. I've used the KitchenAid pasta attachments before, and while they certainly are easy to use, there is something so satisfying about rolling pasta dough in a quality made in Italy pasta roller. Just be sure you use enough flour to avoid any sticking in your pasta machine.
    • When forming the ravioli, be sure to have floured all of your dough generously so that it releases easily from the mold.
    homemade butternut squash ravioli on counter with ravioli press

    Related recipes:

    Once you make your own homemade pasta, you'll want to find every recipe that you can that uses it. Here are some of my favorites!

    • Four Cheese Ravioli
    • Meat and Cheese Ravioli
    • The BEST Classic Homemade Lasagna Recipe
    • Butternut Squash Lasagna
    • Roasted Vegetable Lasagna
    • Green Chile Chicken Lasagna
    • Cajun Shrimp Pasta
    • Ham and Pea Pasta Carbonara
    • Homemade Alfredo Sauce Recipe
    • Easy Bolognese Sauce
    • Roasted Red Pepper Sauce
    • Chicken Alfredo Lasagna
    butternut squash ravioli cut in half to show filling
    close up of homemade butternut squash ravioli with sage butter sauce

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce

    Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.
    5 from 65 votes
    Print Pin Rate SaveSaved!

    CLICK TO PLAY RECIPE VIDEO

    Course: Main Course
    Cuisine: Italian
    Prep Time: 1 hour
    Cook Time: 45 minutes
    Total Time: 1 hour 45 minutes
    Scale: 12 servings
    Recipe Created By: Krissy Allori

    Ingredients

    Pasta

    • 1 ½ cups Semolina Pasta Flour
    • 1 ½ cups all-purpose Flour
    • 4 whole eggs
    • 4 tablespoons olive oil
    • 4 tablespoons water
    • 1 teaspoon kosher salt

    Filling

    • 2 ½ lbs butternut squash (peeled and roughly chopped)
    • 8 whole garlic cloves
    • ¼ cup olive oil
    • ½ cup parmesan cheese
    • ½ teaspoon dried sage
    • salt and pepper (to taste)

    Sauce & garnish (see notes below)

    • 4 tablespoons butter ((½ stick))
    • 10 whole fresh sage leaves
    • ¼ cup toasted pine nuts
    • freshly grated parmesan cheese

    Instructions

    To make the pasta dough:

    • Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

    To make the filling:

    • Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.

    To make the sauce:

    • Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp. 

    To prepare:

    • Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
    • Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

    Notes

     recipe makes 6 dozen ravioli
    • To cook: toss the ravioli in salted boiling water for just a few minutes until they float.
    • To freeze: line a baking sheet with parchment paper and add a single layer of the homemade ravioli. Set in freezer and once completely frozen, they can be added to a resealable plastic bag. Be sure to squeeze out as much air as possible to prevent freezer burn.
    • Making the pasta: I prefer an even mix of semolina flour to all-purpose flour. It gives the pasta great texture and chew, plus it's insanely easy to work with. The addition of olive oil to the dough can be tasted in the final pasta - YUM! You must kneed your pasta dough for a solid ten minutes. If you want to do this by hand, more power to you, but pasta dough is not a soft dough like bread dough, so you're in for a workout. I highly recommend using your Kitchenaid mixer. You have to be sure to cover the dough and allow it to rest. This process allows the gluten to do whatever gluten does to make pasta wonderful.
    • To roll out the sheets of pasta dough to make your homemade ravioli, you can roll it on the counter by hand, but I highly recommend using a pasta roller. I've used the KitchenAid pasta attachments before, and while they certainly are easy to use, there is something so satisfying about rolling pasta dough in a quality made in Italy pasta roller. Just be sure you use enough flour to avoid any sticking in your pasta machine.
    • When forming the ravioli, be sure to have floured all of your dough generously so that it releases easily from the mold.
    • Sauce amount - Since I typically don't cook all of these ravioli (I cook some and freeze the rest), the amount of sauce in this recipe is perfect for my family of four. If you're planning on cooking ALL of the ravioli at the same time, you may want to double or triple the sauce amount.

    NUTRITION INFORMATION

    Calories: 348kcal | Carbohydrates: 39g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 319mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10275IU | Vitamin C: 20.5mg | Calcium: 114mg | Iron: 2.8mg
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    This recipe was originally published in July 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!

    Reader Interactions

    Comments

    1. Vickie

      March 09, 2023 at 12:44 pm

      This recipe is amazing. I made Agnolotti instead of Ravioli and used chopped pistachios instead of pine nuts. The texture is deliciously creamy, the addition of sage in the filling is genius. It's an elegant dish that will be hard to beat!

      Reply
    2. Hillary

      December 19, 2022 at 11:23 am

      I make this every Christmas! But now I can't recall - the recipe is 12 servings, but roughly how many raviolis is that per person? Thank you!

      Reply
      • Krissy

        December 20, 2022 at 6:56 am

        Oh gosh. I really can't remember. I think it was based on a smallish serving just because of how rich they are. I'm guessing 6-8? If you make this recipe, will you let me know how many total raviolis you get? I wish I had written that down!

        Reply
    3. Sydney

      September 22, 2022 at 7:47 am

      I froze mine before the boiling stage and plan to let them thaw slightly before boiling. Is there a better way to freeze them?

      Reply
      • Krissy

        September 25, 2022 at 4:07 am

        Nope. Your plan was perfect!

        Reply
        • Linda adkins

          February 18, 2023 at 3:34 pm

          Can I let the dough stay at room temp for longer than 20 minutes or should i put in the fridge until ready to roll out?

          Reply
          • Krissy

            February 23, 2023 at 1:24 pm

            it should be fine at room temp

            Reply
      • Kara

        November 08, 2022 at 6:35 am

        5 stars
        I really enjoyed this recipe and the final result! I blocked off my entire afternoon thinking this would be an arduous process but it was quick and easy. I especially enjoyed how the recipe is written!! I had some mushrooms I needed to use up so I cooked them down in the brown butter and it was a wonderful and beautiful accompaniment to the final dish.

        Reply
    4. Yvette W

      June 14, 2022 at 12:22 pm

      5 stars
      I will be trying this recipe this evening! I roasted the butternut squash earlier in the day while I was working in my garden. I know it will be delicious - I’ll report back. Thank you so much for this recipe.

      Reply
    5. Kathy Faber

      December 22, 2021 at 7:05 am

      5 stars
      Just delicious and not that hard to make. The ravioli are sweet tasting and the brown butter sage is a delicious compliment.

      Reply
    6. Lois Watford

      October 06, 2021 at 10:25 am

      5 stars
      I had purchased my ravioli from the store so I used the brown butter sage sauce. It was excellent! Maybe one day I will try to do the full recipe but for a quick sauce with store bought ravioli it is fantastic!

      Reply
    7. Tanya

      February 26, 2021 at 7:37 am

      If I don't have semolina flour, can I use just all purpose?

      Reply
      • Krissy

        March 03, 2021 at 5:48 am

        You totally can, but I personally don't like pasta that is only made with all purpose flour. I've made it before in a cooking class and found it to taste doughy. I love the bite semolina adds. I always have it on hand because I use it when I make pizza and English muffins as well.

        Reply
        • Anita

          December 11, 2022 at 10:15 am

          When I visited Italy a few years back my cousin told me to use Farina (Caputo, Chef’s Flour, Tipo “00”) instead of semolina. If I have it I use it. If not semolina works fine. I don’t use any All purpose flour.

          Reply
    8. Carrie

      February 26, 2021 at 6:35 am

      I don't have sage leaves. How much ground sage would I use in place of the leaves?

      Reply
      • Krissy

        March 03, 2021 at 5:48 am

        Start with small amounts, like 1/4 teaspoon, and taste the filling. Increase until it tastes good to you.

        Reply
    9. Jenny

      January 05, 2021 at 8:01 am

      Absolutely fantastic! We made it theee times in one week.

      Reply
    10. Robyn

      December 06, 2020 at 5:05 am

      Is the brown butter sauce here enough for all 6 dozen ravioli or is it for a certain number of servings?

      Reply
      • Krissy

        December 06, 2020 at 7:52 am

        Great question and I'll update the recipe... This makes so many ravioli that I usually freeze at least half. The sauce makes enough for my family of four so if you want to make enough for ALL of the ravioli, you'll probably have to make more sauce. It also depends on how much brown butter you want to coat them. Hope that helps!

        Reply
    11. Graham

      November 29, 2020 at 8:36 pm

      Hi,
      Why did my filling stay kind of water, not thick enough?
      Thanks
      G

      Reply
      • Krissy

        December 03, 2020 at 4:58 am

        Perhaps it didn't roast long enough?

        Reply
    12. Teresa

      November 09, 2020 at 11:19 am

      This is the first time I made ravioli and it was a hit! I made extra of the stuffing mixture because I had extra butternut squash I needed to use. I froze the filling and then just this week I made dough and thawed the filling and it worked perfectly!

      Reply
    13. Camerin

      October 29, 2020 at 11:21 am

      Hello,
      Do I have to cube up the butternut squash or can I roast it whole?

      Reply
      • Krissy

        October 30, 2020 at 5:47 am

        You can roast it whole. You just want it to be very soft.

        Reply
    14. Lynn Davis

      July 05, 2020 at 11:35 am

      5 stars
      I made it with whole wheat flour and a bit of sour dough starter instead of water. I loved it even though my pasta was a little unconventional. I am sure it would be amazing too with all purpose and made as she suggested. I also just baked my butternut squash whole then scooped out the seeds. It was easy!

      Reply
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