Butternut Squash Ravioli Recipe

When autumn arrives, nothing feels cozier than homemade pasta filled with rich, seasonal flavors. This butternut squash ravioli captures the essence of fall with creamy roasted squash and fragrant sage tucked inside delicate pockets of fresh pasta. It’s a rewarding cooking project that fills your kitchen with inviting aromas and makes for an impressive, comforting dinner.

The process might take a couple of hours, but every step is simple and satisfying—from roasting the squash and aromatics to rolling and cutting the pasta. Paired with a lightly sautéed sage and garlic sauce, this dish is a memorable celebration of seasonal ingredients perfect for sharing with family or friends.

Ingredients

• Small butternut squash: Provides naturally sweet, creamy flesh ideal for the ravioli filling after roasting.
• Extra-virgin olive oil: Used for drizzling during roasting and making the sauce, adding richness and depth.
• Medium shallot: Adds mild sweetness and a subtle onion flavor to the filling once roasted.
• Garlic cloves: Roasted to mellow pungency, incorporated both inside the filling and in the sauce.
• Loose-packed fresh sage leaves: Imparts earthy, aromatic notes to both filling and sauce that complement the squash.
• Homemade pasta dough: The tender, fresh pasta sheets act as a delicate vessel for the flavorful filling.
• Chopped walnuts: Provide a pleasant nutty crunch inside the filling and as a garnish on the finished dish.
• Apple cider vinegar: Adds brightness and balances the sweetness of the squash in the filling.
• Pinch of nutmeg: Warms the filling with subtle spice, enhancing the autumnal flavor profile.
• Sea salt and freshly ground black pepper: Season the filling and sauce precisely to taste.
• Dry white wine: Added to the sauce for a delicate acidity and aromatic complexity.
• Fresh thyme leaves: Compliment the sage in the sauce with herbaceous undertones.

Instructions

Roast the Butternut Squash and Aromatics

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and roast cut-side down on a parchment-lined baking sheet for 40 minutes. Meanwhile, wrap the shallot, garlic cloves, and sage leaves in foil with olive oil and a pinch of salt, roasting them for 20 minutes alongside the squash. Roasting softens these ingredients and concentrates their natural sweetness and flavors.

Prepare the Pasta Dough

While the vegetables roast and cool, prepare fresh pasta dough following your favorite homemade pasta recipe. Wrapping and resting the dough allows the gluten to relax, making it easier to roll out thin sheets essential for delicate ravioli.

Make the Squash Filling

Finely pulse the walnuts in a food processor until ground, then add the roasted shallot, garlic, sage, 1½ packed cups of roasted squash, apple cider vinegar, nutmeg, salt, and pepper. Pulse until smooth and creamy. Chilling the filling helps it firm up for easy portioning onto the pasta sheets.

Roll and Assemble the Ravioli

Roll out the pasta dough into thin sheets, skipping the folding step in your base recipe. Lay four sheets on a floured surface. Use a small scoop to dot the filling evenly on two sheets, allowing enough space for cutting. Place the remaining two sheets on top and press gently around each mound to seal. Use a ravioli stamp or cutter to cut the individual ravioli. Press edges to ensure a tight seal and prevent filling leakage during cooking.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli in batches and cook for about 4 minutes or until they float to the surface and are tender. Cooking just before serving keeps the pasta fresh and avoids overcooking the delicate dough.

Prepare the Sage and Garlic Sauce

Heat olive oil over medium heat in a skillet. Add garlic slices and fresh sage leaves, cooking gently for 3 minutes to infuse the oil. Add dry white wine, fresh thyme leaves, and salt, simmering for 2 minutes to develop a fragrant, flavorful sauce that perfectly complements the ravioli.

Serve and Garnish

Drain the ravioli and plate them, spooning the warm sage and garlic sauce on top. Garnish with chopped walnuts and freshly ground black pepper. Optionally, add roasted butternut squash cubes, sautéed kale, and grated pecorino cheese for added texture and flavor complexity.

Storage Tips

Store any leftover uncooked ravioli in a single layer on a floured baking sheet, covered, and refrigerated for up to 24 hours. Cooked ravioli can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet or microwave.

Serving Suggestions

Serve this butternut squash ravioli with a crisp green salad or roasted seasonal vegetables for a balanced meal. A glass of dry white wine pairs beautifully with the dish’s earthy, nutty flavors.

FAQs

What sauce goes with butternut squash ravioli?

The best sauces are brown butter and sage, light cream sauce, or a simple olive oil and parmesan finish. Avoid heavy tomato sauces as they overpower the delicate squash flavor.

Brown butter sage sauce (most popular): Melt butter in a pan until golden and nutty, add fresh sage leaves until crispy, drizzle directly over ravioli and finish with toasted pine nuts and parmesan.

Other great sauce options:

• Light cream sauce with nutmeg and parmesan
• Simple olive oil, garlic, and white wine
• Gorgonzola cream sauce for a bolder flavor

How do I prevent ravioli from sticking together?

Dust individual ravioli with flour or semolina after cutting and arrange them in a single layer without overlapping until cooking.

Can I prepare the filling ahead of time?

Absolutely! The filling can be made and refrigerated up to two days in advance to save time on cooking day.

What if I don’t have a ravioli stamp?

You can use a knife or pastry wheel to cut squares, but ensure you press the edges firmly to seal each ravioli properly.

How do I store leftover cooked ravioli?

Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently in a pan or microwave to avoid breaking the pasta.

Can I freeze uncooked ravioli?

Yes, freeze on parchment-lined trays in a single layer, then transfer to airtight bags once frozen, for up to 1 month.

Butternut Squash Ravioli

Delight in homemade pasta pockets filled with creamy roasted butternut squash, sage, and walnuts. This comforting dish is perfect for fall, topped with a flavorful sage wine sauce and optional kale or pecorino.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course dinner, pasta

Cuisine Italian

Servings 4 people

Calories 520 kcal

Equipment

• 1 ravioli stamp 3-inch size recommended
• 1 baking sheet lined with parchment paper
• 1 foil to cook shallots, garlic, and sage
• 1 food processor
• 1 medium skillet
• 1 pot for boiling ravioli

Ingredients

  

• 1 small butternut squash
• Extra-virgin olive oil for drizzling and cooking
• 1 medium shallot roughly chopped (about ½ cup)
• 3 garlic cloves peeled
• ¼ cup fresh sage leaves loose-packed
• 1 recipe homemade pasta dough
• ⅓ cup chopped walnuts
• 1 teaspoon apple cider vinegar
• Pinch ground nutmeg
• ¾ teaspoon sea salt plus more for sprinkling
• Freshly ground black pepper to taste

• 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 to taste
• 1 cup roasted butternut squash cubes optional
• ½ bunch sautéed kale optional
• Grated pecorino cheese optional

Instructions

 

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Cut the butternut squash in half vertically and scoop out seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side-down on the baking sheet. Prick skin with a fork. Roast for 40 minutes.
• Wrap the shallot, garlic cloves, and sage in foil with a drizzle of olive oil and pinch of salt. Place in the oven and roast for 20 minutes.
• Allow the roasted squash, shallots, garlic, and sage to cool for at least 30 minutes.
• Prepare homemade pasta dough according to your recipe instructions. Wrap dough and let it rest.
• In a food processor, pulse walnuts until finely ground. Add the roasted shallots, garlic, sage, and 1½ packed cups of roasted squash. Add apple cider vinegar, nutmeg, sea salt, and black pepper. Pulse until smooth. Chill filling until ready to use.
• Roll out pasta sheets, skipping folding steps. Place four sheets on a floured surface. Spoon filling in tablespoon-sized portions spaced on two sheets.
• Lay the remaining two sheets over the filling. Press dough gently to seal around filling. Use ravioli stamp or cutter to cut shapes.
• Cook ravioli in salted boiling water for 4 minutes, adding them as you begin preparing the sauce.
• For the sauce, heat olive oil in a skillet over medium heat. Add sliced garlic and sage leaves; cook for 3 minutes.
• Add white wine, fresh thyme leaves, and sea salt; cook while stirring for 2 minutes.
• Serve ravioli topped with the sauce, chopped walnuts, freshly ground black pepper, and optional roasted squash cubes, sautéed kale, and grated pecorino.

Notes

• Use a 3-inch ravioli stamp for best shape.
• Filling can be prepared a day ahead and chilled.
• Optional toppings add texture and flavor.
• Leftover ravioli freeze well before cooking.