What the heck is this?
Okay, so you know that moment when you make something so gorgeous and delicious that you actually take a picture before eating it? This is that dish. We’re talking pillowy butternut squash ravioli swimming in the most incredible brown butter sage sauce that smells like autumn had a baby with heaven. The ravioli are stuffed with sweet, creamy butternut squash filling that’s been kissed with nutmeg and parmesan, then topped with butter that’s been cooked until it’s nutty and golden, fresh sage leaves that get all crispy and perfect, and a generous shower of parmesan. My mom literally asked if I ordered this from a fancy restaurant. Nope, just me being a pasta wizard in my own kitchen. This is the kind of dish that makes you feel sophisticated AF while wearing sweatpants.
Why This Will Be Your New Fancy-Night Staple
Restaurant-quality vibes at home — impress literally everyone, including yourself
Fall comfort food perfection — like a warm hug in pasta form
Surprisingly approachable — looks fancy but totally doable
Make-ahead friendly — prep the ravioli earlier and sauce them when ready
Vegetarian but nobody will miss the meat — that butternut squash is the star
Perfect for date nights or dinner parties — guaranteed to get compliments
Customizable richness level — add cream if you’re feeling extra
The Good Stuff You’ll Need
For the Butternut Squash Filling:
2 lbs butternut squash, halved and seeded
1/2 cup ricotta cheese
1/2 cup freshly grated parmesan, plus more for serving
1 large egg yolk
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp white pepper
1 tbsp brown butter (optional but recommended)
For the Pasta Dough:
2 cups all-purpose flour, plus more for dusting
3 large eggs
1 tbsp olive oil
1/2 tsp salt
Water as needed
Or the Shortcut:
1 package fresh pasta sheets or wonton wrappers (totally valid!)
For the Brown Butter Sage Sauce:
6 tbsp unsalted butter
12-15 fresh sage leaves
2 cloves garlic, minced
1/4 cup toasted pine nuts (optional)
Freshly grated parmesan for serving
Freshly cracked black pepper
Salt to taste
Let’s Create Pasta Perfection
Step 1: Roast That Squash
Preheat oven to 400°F. Place butternut squash halves cut-side down on a baking sheet. Roast for 45-60 minutes until super tender. Let cool, then scoop out the flesh and mash until smooth. You want about 2 cups of puree.
Step 2: Make the Filling
Mix the squash puree with ricotta, parmesan, egg yolk, nutmeg, salt, and white pepper. If you’re feeling extra, add that tablespoon of brown butter for deeper flavor. The mixture should hold together but not be too wet.
Step 3: Pasta Dough (or Cheat)
If making from scratch: combine flour and salt, make a well, add eggs and oil. Mix until a dough forms, then knead for 8-10 minutes until smooth. Wrap and rest for 30 minutes. Roll through a pasta machine until thin.
If using store-bought: pat yourself on the back for being practical. Life’s too short for unnecessary stress.
Step 4: Ravioli Assembly
Place spoonfuls of filling on pasta sheets, leaving space between each. Brush edges with water, top with another sheet, and press around each mound to seal. Cut into squares with a knife or ravioli cutter. Make sure they’re well-sealed or you’ll have filling floating in your pasta water.
Step 5: The Magic Sauce
In a large skillet, melt butter over medium heat. Let it cook until it turns golden brown and smells nutty (about 3-4 minutes). Add sage leaves and let them get crispy. Add garlic for the last 30 seconds. Remove from heat.
Step 6: Cook and Combine
Boil the ravioli in salted water until they float (about 3-4 minutes for fresh). Using a slotted spoon, transfer them directly to the brown butter sauce. Add a splash of pasta water and gently toss. The starch will help create a silky sauce.
Step 7: Serve Like the Pasta Boss You Are
Plate immediately, spooning extra brown butter over the top. Shower with parmesan, crack some black pepper, and maybe add those toasted pine nuts if you’re feeling fancy.
Serving Suggestions
This is rich enough to be the star, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Serve with crusty bread and a glass of Pinot Grigio or Chardonnay for the full Italian restaurant experience.
Switch It Up
Creamy Version: Add a splash of heavy cream to the brown butter sauce
Protein Power: Top with crispy pancetta or prosciutto
Vegan Vibes: Use cashew ricotta and nutritional yeast, brown some vegan butter
Spice It Up: Add a pinch of red pepper flakes to the sauce
Nutty Situation: Swap pine nuts for toasted walnuts or hazelnuts
Make-Ahead Tips
The ravioli can be made up to a day ahead and stored covered in the fridge, or frozen for up to 3 months. Freeze them on a baking sheet first, then transfer to bags.
The butternut squash puree keeps for days in the fridge and actually gets better as the flavors meld. The brown butter sauce is best made fresh, but you can brown the butter ahead and just reheat gently.
Questions People Actually Ask
Q: Can I use frozen butternut squash?
A: Absolutely! Just make sure to thaw and drain it really well. Frozen squash can be watery, so you might need to cook it down a bit.
Q: My ravioli keep bursting. Help!
A: Don’t overfill them, make sure the edges are well-sealed with water, and don’t boil too aggressively. A gentle simmer is your friend.
Q: Can I make this without a pasta machine?
A: Yes! Roll the dough as thin as possible with a rolling pin. It takes more elbow grease but totally works.
Q: What if I can’t find fresh sage?
A: Dried sage works, but use way less (like 1 teaspoon). Fresh is really worth seeking out for this dish though.
Q: Can I stuff these with something else?
A: This brown butter sauce is incredible with cheese ravioli, mushroom ravioli, or really any filled pasta. It’s that good.
Butternut Squash Ravioli with Brown Butter Sage Sauce: The Dish That Made Me Feel Like a Real Adult
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
Description
Okay, so you know that moment when you make something so gorgeous and delicious that you actually take a picture before eating it? This is that dish. We’re talking pillowy butternut squash ravioli swimming in the most incredible brown butter sage sauce that smells like autumn had a baby with heaven. The ravioli are stuffed with sweet, creamy butternut squash filling that’s been kissed with nutmeg and parmesan, then topped with butter that’s been cooked until it’s nutty and golden, fresh sage leaves that get all crispy and perfect, and a generous shower of parmesan. My mom literally asked if I ordered this from a fancy restaurant. Nope, just me being a pasta wizard in my own kitchen. This is the kind of dish that makes you feel sophisticated AF while wearing sweatpants.
Ingredients
For the Butternut Squash Filling:
- 2 lbs butternut squash, halved and seeded
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated parmesan, plus more for serving
- 1 large egg yolk
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp brown butter (optional but recommended)
For the Pasta Dough:
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- Water as needed
Or the Shortcut:
- 1 package fresh pasta sheets or wonton wrappers (totally valid!)
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts (optional)
- Freshly grated parmesan for serving
- Freshly cracked black pepper
- Salt to taste
Instructions
Step 1: Roast That Squash Preheat oven to 400°F. Place butternut squash halves cut-side down on a baking sheet. Roast for 45-60 minutes until super tender. Let cool, then scoop out the flesh and mash until smooth. You want about 2 cups of puree.
Step 2: Make the Filling Mix the squash puree with ricotta, parmesan, egg yolk, nutmeg, salt, and white pepper. If you’re feeling extra, add that tablespoon of brown butter for deeper flavor. The mixture should hold together but not be too wet.
Step 3: Pasta Dough (or Cheat) If making from scratch: combine flour and salt, make a well, add eggs and oil. Mix until a dough forms, then knead for 8-10 minutes until smooth. Wrap and rest for 30 minutes. Roll through a pasta machine until thin.
If using store-bought: pat yourself on the back for being practical. Life’s too short for unnecessary stress.
Step 4: Ravioli Assembly Place spoonfuls of filling on pasta sheets, leaving space between each. Brush edges with water, top with another sheet, and press around each mound to seal. Cut into squares with a knife or ravioli cutter. Make sure they’re well-sealed or you’ll have filling floating in your pasta water.
Step 5: The Magic Sauce In a large skillet, melt butter over medium heat. Let it cook until it turns golden brown and smells nutty (about 3-4 minutes). Add sage leaves and let them get crispy. Add garlic for the last 30 seconds. Remove from heat.
Step 6: Cook and Combine Boil the ravioli in salted water until they float (about 3-4 minutes for fresh). Using a slotted spoon, transfer them directly to the brown butter sauce. Add a splash of pasta water and gently toss. The starch will help create a silky sauce.
Step 7: Serve Like the Pasta Boss You Are Plate immediately, spooning extra brown butter over the top. Shower with parmesan, crack some black pepper, and maybe add those toasted pine nuts if you’re feeling fancy.
Notes
This is rich enough to be the star, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Serve with crusty bread and a glass of Pinot Grigio or Chardonnay for the full Italian restaurant experience.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~450 kcal per serving
- Protein: ~30g