Butternut Squash Ravioli is a comforting dish that combines creamy, sweet squash with rich, savory flavors in every bite. The tender pasta pillows, filled with velvety roasted squash and a hint of nutmeg, create a perfect balance of textures. Topped with a brown butter sage sauce, it’s a dish that feels indulgent yet wholesome, ideal for cozy dinners or special occasions.
With just two hours from start to finish, this recipe is surprisingly approachable for homemade pasta. The aroma of roasted squash and toasty sage will fill your kitchen, making the effort feel rewarding. Each forkful delivers a warm, autumnal flavor that’s both satisfying and elegant, proving that comfort food can also be a showstopper.
Ingredients for Butternut Squash Ravioli
- For the Ravioli:
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta (or store-bought pasta sheets)
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch of nutmeg
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- For Serving:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 2 tablespoons dry white wine (or substitute with vegetable broth)
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper
- 1 cup Roasted Butternut Squash cubes (optional)
- ½ bunch Sautéed Kale (optional)
- Grated pecorino cheese (optional, or substitute with Parmesan)
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the squash: Cut the squash in half vertically, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper, then place cut side-down on the baking sheet. Prick the skin with a fork and roast for 40 minutes, or until tender.
- Roast the aromatics: Wrap the shallot, garlic cloves, and sage in foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. Let everything cool for at least 30 minutes.
- Make the pasta dough: Prepare the dough according to the Homemade Pasta recipe. Wrap in plastic wrap and let it rest while you make the filling.
- Prepare the filling: Pulse the walnuts in a food processor until finely ground. Add the roasted shallot, garlic, sage, and 1½ packed cups of squash. Add vinegar, nutmeg, salt, and pepper, then pulse until smooth. Chill until ready to use.
- Roll out the pasta: Follow the pasta recipe instructions, stopping after rolling out the sheets (do not cut into strands). Spread 4 pasta sheets on a floured surface.
- Assemble the ravioli: Use a 1-tablespoon cookie scoop to portion the filling onto 2 pasta sheets. Place the remaining sheets over the filling, press gently to seal, and cut into ravioli shapes using a stamp or cutter.
- Cook the ravioli: Boil in salted water for 4 minutes, or until they float to the surface.
- Make the sauce: Heat olive oil in a skillet over medium heat. Add garlic and sage, cooking for 3 minutes. Stir in wine, thyme, and salt, and cook for 2 minutes.
- Serve: Spoon the sauce over the ravioli. Top with chopped walnuts, black pepper, and optional roasted squash, sautéed kale, and grated cheese.
Sauce and Topping Ideas to Elevate Your Dish
While the recipe includes a simple garlic and sage sauce, you can get creative with other options. Try a brown butter sauce with toasted pine nuts for a nutty, rich flavor. For a creamier twist, mix in a splash of heavy cream or mascarpone cheese. If you’re feeling adventurous, a drizzle of truffle oil or a sprinkle of crispy pancetta can add a gourmet touch. Don’t forget to garnish with fresh herbs like parsley or thyme for a pop of color and freshness.
Time-Saving Tips for Busy Cooks
To cut down on prep time, consider using pre-cut butternut squash from the grocery store. You can also roast the squash, shallots, garlic, and sage a day ahead and store them in the fridge. If making pasta dough from scratch feels daunting, opt for store-bought fresh pasta sheets—they work just as well for ravioli. Lastly, use a ravioli mold or cutter to speed up the shaping process and ensure even portions.
Storage and Reheating for Leftovers
If you have leftover ravioli, store them in an airtight container in the fridge for up to 2 days. To freeze, place the uncooked ravioli in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. When reheating, gently simmer the ravioli in boiling water for 2-3 minutes if frozen, or 1-2 minutes if refrigerated. Avoid microwaving to prevent the pasta from becoming rubbery.
Recipe Variations to Mix It Up
This recipe is versatile! Swap the butternut squash for sweet potato or pumpkin for a different flavor profile. For a nut-free version, replace the walnuts with breadcrumbs or omit them entirely. If you’re vegan, skip the pecorino cheese and use a plant-based alternative. You can also experiment with different herbs like rosemary or oregano in the filling for a unique twist.
Equipment Guidance for Perfect Ravioli
Having the right tools makes all the difference. A pasta roller ensures your dough is evenly thin, while a ravioli stamp or mold helps create uniform shapes. If you don’t have a food processor, finely chop the filling ingredients by hand or use a blender. A cookie scoop is handy for portioning the filling, but a tablespoon works too. Lastly, a large pot with plenty of salted water is essential for cooking the ravioli without sticking.
Butternut Squash Ravioli
Ingredients
For the ravioli
- 1 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1 medium shallot, roughly chopped (scant ½ cup)
- 3 garlic cloves, peeled
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
For serving
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 fresh sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- Freshly ground black pepper
- 1 cup Roasted Butternut Squash cubes, optional
- ½ bunch Sauteed Kale, optional
- Grated pecorino cheese, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper and place cut side-down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes.
- Make the pasta dough according to this recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling.
- Make the filling. Pulse the walnuts in a food processor until very finely ground. Add the cooked shallot, garlic, and sage to the food processor. Measure 1½ packed cups of the squash, and transfer to the food processor. Add the vinegar, nutmeg, salt, and several grinds of pepper and pulse until very smooth. Chill until ready to use.
- Roll out the pasta according to the instructions in this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; before they get cut into strands). Spread the 4 pasta sheets on a well-floured work surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets over the sheets that are dotted with filling. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes. Cook the ravioli in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I’m ready to start my sauce so that they’re done around the same time.
- Make the sauce. Heat the oil in a medium skillet over medium heat. Add the garlic and sage and cook for 3 minutes. Add the wine, thyme, and salt and cook, stirring, for 2 minutes.
- Spoon the sauce over the ravioli and top with the walnuts and freshly ground black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.