Name: Butternut Squash Ravioli Recipe: Silky and Autumnal
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: Roasted butternut squash; Ricotta + Parmesan filling; Fresh pasta dough; Brown butter + sage; Toasted hazelnuts

Introduction

Table of Contents

Butternut Squash Ravioli is pure fall elegance—silky pasta pockets filled with sweet-savory roasted squash, nutty brown butter, and crispy sage that make every bite feel like a celebration. This restaurant-quality dish is surprisingly doable at home. Presented on a white ceramic plate, optionally garnished with amaretti crumbs or toasted hazelnuts, this Butternut Squash Ravioli offers a golden-orange glow and refined aesthetic that elevates any autumn dinner or holiday table.

Ingredients

For the Filling (makes ~40 ravioli):

1 medium butternut squash (2–2½ lbs)
2 tbsp olive oil
½ cup grated Parmesan or Pecorino
½ cup ricotta cheese (whole milk)
¼ tsp nutmeg (freshly grated)
1 tsp kosher salt
½ tsp black pepper
Optional: ¼ tsp cinnamon, pinch cayenne

For the Pasta Dough:

2 cups “00” flour or all-purpose
2 large eggs + 2 egg yolks
1 tbsp olive oil
Pinch salt

Brown Butter Sage Sauce:

8 tbsp (1 stick) unsalted butter
10–12 fresh sage leaves
¼ cup toasted hazelnuts or walnuts, chopped
Parmesan for shaving

For Serving:

Amaretti cookie crumbs (classic Italian touch)
Suggested Aesthetic: Serve on warm white ceramic plates

Step-by-Step Process

Roast squash: halve, scoop seeds, rub with oil, roast cut-side down at 400°F for 45–60 min until caramelized and tender. Cool slightly.
Make dough: mound flour, create a well, add eggs + oil + salt. Mix and knead for 8–10 minutes until smooth. Wrap and rest 30 min.
Scoop roasted squash flesh (≈2 cups); mash with Parmesan, ricotta, nutmeg, salt, pepper. Taste—should be sweet and savory.
Roll pasta dough through the machine to setting 6 or 7 (very thin). Cut into sheets.
Fill ravioli: place 1 tsp filling every 2 inches on one sheet. Brush edges with water, top with the second sheet, press out air, and cut with a cutter or knife.
Cook fresh ravioli in boiling salted water for 2–3 minutes until they float.
Meanwhile, brown butter: melt butter over medium, add sage, cook until butter is nutty brown and sage is crisp.
Toss cooked ravioli gently in brown butter. Plate with hazelnuts and Parmesan shavings.

Tips for Better Butternut Squash Ravioli

Roast squash cut-side down—caramelizes the natural sugars.
Let filling cool completely—warm filling tears the dough.
Don’t overfill—1 level teaspoon max keeps seals intact.
Rest the dough 30 min—makes rolling easier.
Freeze extra ravioli on a tray, then bag—cook from frozen +1 min.
Brown butter until deep golden—flavor peaks right before burning.

Variations and Customization

Classic Amaretti Finish: Crush 2–3 amaretti cookies over plated ravioli.
Spicy Honey Butter: Add chili flakes + drizzle hot honey.
Healthier Baked Version: Brush ravioli with oil and bake 15 min at 400°F.
Vegetarian Creamy Sauce: Skip butter; toss with browned mushrooms + cream.
Kid-Friendly Mild: Serve with simple butter + Parmesan.
Luxe Truffle: Add shaved black truffle or truffle oil.

Storage and Serving Tips

Uncooked ravioli freeze up to 2 months.
Cooked ravioli is best eaten immediately.
Fridge cooked up to 2 days (reheat gently in butter).
Best reheating method: sauté in fresh butter 1–2 min.
Refresh trick: quick pan-fry for crispy edges.
Ideal serving temperature: hot with sizzling butter.
Pair with crisp Pinot Grigio, lightly oaked Chardonnay, or sparkling cider; serve on warm white ceramic plates.

Nutritional Information

Based on 8 servings (5 ravioli each):

Calories: 420 kcal
Total Fat: 22g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 135mg
Sodium: 580mg
Total Carbohydrates: 46g
Dietary Fiber: 4g
Sugars: 4g
Protein: 13g
Vitamin A: 200% Daily Value
Vitamin C: 30% Daily Value
Calcium: 20% Daily Value
Iron: 15% Daily Value

Note: Naturally vegetarian.

Conclusion

These butternut squash ravioli are the dish that makes people go quiet at the table—then start talking all at once about how good they are. Sweet roasted squash, silky pasta, and that nutty brown butter sage perfume create pure autumn magic. Make them once and they’ll become your signature fall dinner, the one everyone begs you to make every year.