Butternut Squash Ravioli with Sage Butter

Butternut Squash Ravioli with Sage Butter is a timeless Italian-inspired dish that perfectly blends earthy sweetness, nutty warmth, and buttery richness. Tender ravioli are filled with a creamy butternut squash purée, delicately seasoned with herbs and Parmesan, then tossed in a golden sage-infused butter sauce that’s nutty, aromatic, and absolutely heavenly.

This dish represents everything beautiful about fall cooking — comforting, rustic, and indulgent without being heavy. The natural sweetness of roasted squash, combined with the depth of brown butter and the crisp, fragrant sage, creates a flavor experience that feels both elegant and soulful.

Why I Love This Recipe

I love this recipe because it’s pure magic in its simplicity. The butternut squash filling is naturally creamy and sweet, which balances perfectly with the savory nuttiness of the sage butter sauce.

The aroma that fills the kitchen — butter sizzling with fresh sage — is simply irresistible.

Why It’s a Must-Try Dish

This recipe is a must-try because it captures the essence of Italian simplicity — using a few fresh, high-quality ingredients to create something exceptional.

It’s an impressive dish that looks and tastes gourmet, yet is surprisingly easy to make at home.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

Servings

• Serves 4 people

Calories (per serving)

• Approximately 520–550 kcal

Cuisine

• Italian

Course

• Main Course / Dinner

Ingredients

For the Butternut Squash Filling:

• 1 medium (about 2 lbs / 900 g) butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese
• ¼ cup ricotta cheese (optional, for extra creaminess)
• ¼ tsp nutmeg (optional, adds warmth)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

For the Ravioli:

• 1 package fresh pasta sheets (or 1 lb wonton wrappers for shortcut version)
• 1 egg, lightly beaten (for sealing edges)

For the Sage Butter Sauce:

• 6 tbsp unsalted butter
• 8–10 fresh sage leaves
• Salt and black pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)
• ¼ cup grated Parmesan cheese, for serving

Simple Cooking Directions

Roast the butternut squash, prepare the creamy filling, make or fill ravioli, cook until tender, and toss with fragrant sage butter for a luxurious finish.

Step-by-Step Recipe Preparation Method

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Place cubed butternut squash on a baking sheet.
3. Drizzle with olive oil, season with salt, pepper, and thyme, then toss to coat.
4. Roast for 25–30 minutes, or until tender and caramelized.
5. Let cool slightly.

Step 2: Make the Filling

1. Transfer the roasted squash to a food processor.
2. Add Parmesan, ricotta (if using), and a pinch of nutmeg.
3. Blend until smooth and creamy.
4. Taste and adjust seasoning with salt and pepper.
5. Set aside to cool slightly before assembling the ravioli.

Step 3: Assemble the Ravioli

1. Lay one sheet of pasta (or wonton wrappers) on a lightly floured surface.
2. Spoon 1 tsp of filling onto the dough, spacing evenly.
3. Brush around each mound with beaten egg (to seal).
4. Lay another pasta sheet on top and press around the filling to remove air pockets.
5. Cut into individual ravioli with a knife or pasta cutter.
6. Press the edges firmly with a fork to seal.

(Tip: Keep the ravioli covered with a damp towel while working so they don’t dry out.)

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a gentle boil.
2. Add the ravioli in batches and cook for 3–4 minutes, or until they float to the surface.
3. Gently remove with a slotted spoon and transfer to a plate.

Step 5: Make the Sage Butter Sauce

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and cook until the butter turns golden brown and fragrant (about 3–4 minutes).
3. Remove sage leaves (they’ll be crispy) and set aside.
4. Season the butter with salt, pepper, and lemon juice if desired.

Step 6: Combine and Serve

1. Add the cooked ravioli to the skillet with sage butter.
2. Toss gently to coat.
3. Serve warm, topped with crispy sage leaves and grated Parmesan.

How to Serve

Serve the Butternut Squash Ravioli with Sage Butter immediately while hot, on warm plates.

Pair it with:

• A crisp white wine (like Pinot Grigio or Chardonnay)
• A side of roasted vegetables or mixed greens
• A sprinkle of toasted pine nuts for texture

This dish is perfect for fall dinners, holiday feasts, or any occasion that calls for something elegant and comforting.

Additional Recipe Tips

• Roast the squash until golden brown for maximum flavor.
• Don’t overfill the ravioli — a small amount of filling goes a long way.
• Let the butter brown slowly; that’s where the nutty flavor comes from.
• Always serve the ravioli right after cooking for the best texture.
• Add a drizzle of truffle oil for a luxurious twist.

Variations

1. Brown Butter Walnut Ravioli: Add chopped toasted walnuts for crunch.
2. Goat Cheese Filling: Replace ricotta with creamy goat cheese for a tangy flavor.
3. Spinach Squash Ravioli: Add sautéed spinach to the filling for color and depth.
4. Vegan Option: Use vegan butter and a cashew cream filling.
5. Mushroom Sage Butter: Add sautéed mushrooms to the butter sauce for an earthy touch.

Freezing and Storage

Storage:

• Store cooked ravioli in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet with a bit of butter or water.

Freezing:

• Lay uncooked ravioli in a single layer on a baking sheet and freeze until solid.
• Transfer to a freezer bag and store for up to 2 months.
• Cook directly from frozen — just add 1–2 minutes to the boiling time.

Special Equipment Needed

• Baking sheet (for roasting squash)
• Food processor or blender
• Rolling pin or pasta machine (if making fresh pasta)
• Pastry brush (for sealing ravioli)
• Large pot and slotted spoon
• Skillet for sauce

FAQ

Q1: Can I use store-bought ravioli?
Yes! Simply buy butternut squash–filled ravioli and make the sage butter sauce from this recipe — it’s a fantastic shortcut.

Q2: Can I substitute another squash or pumpkin?
Absolutely. You can use acorn squash, kabocha, or even pumpkin puree for a similar taste.

Q3: Why did my ravioli burst while boiling?
They may have been overfilled or not sealed tightly. Make sure to press edges well and remove any trapped air.

Q4: What’s the best butter for the sauce?
Use unsalted butter so you can control the saltiness and achieve the perfect browned flavor.

Q5: Can I make this gluten-free?
Yes — use gluten-free pasta dough or wonton wrappers.

Conclusion

Butternut Squash Ravioli with Sage Butter is a dish that captures the cozy essence of autumn and the refined simplicity of Italian cuisine. Every element — the sweet, silky squash, the nutty brown butter, and the fragrant sage — works in harmony to create a truly unforgettable meal.

It’s elegant enough for a dinner party but comforting enough for a quiet night in. Whether made from scratch or with shortcuts, the result is the same: pure, melt-in-your-mouth perfection.