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