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Perfect Brown Butter Sage Butternut Squash Ravioli

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A cozy and elegant homemade pasta dish featuring tender butternut squash filling and a rich brown butter sage sauce. Quick enough for weeknights yet special enough to impress.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), spooned and leveled
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled, seeded, and cubed
  • ¾ cup ricotta cheese (180 ml), whole milk preferred
  • ¼ cup Parmesan cheese (25 g), finely grated
  • 6 large fresh sage leaves, finely chopped
  • Pinch of nutmeg, freshly grated if possible
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter (85 g)
  • 10–12 whole fresh sage leaves
  • Pinch of salt
  • Freshly ground black pepper to taste
  • Toasted pine nuts or walnuts (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Toss peeled and cubed butternut squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through, until tender and slightly caramelized. Let cool.
  2. On a clean surface, mound the flour and create a well in the center. Crack eggs into the well, add salt and olive oil. Gradually mix eggs incorporating flour from edges until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  3. In a bowl, mash the cooled roasted squash with ricotta, Parmesan, chopped sage, nutmeg, salt, and pepper until creamy but still textured. Adjust seasoning to taste.
  4. Divide dough into two equal portions. Roll each portion out on a floured surface or pasta machine to about 1/16-inch (1.5 mm) thickness. Keep covered to prevent drying.
  5. Place small spoonfuls (~1 teaspoon / 5 ml) of filling about 1 inch (2.5 cm) apart on one dough sheet. Brush around filling with water or egg wash. Lay second sheet over, gently pressing around filling to seal and remove air pockets. Cut into squares or circles using a knife or ravioli cutter. Press edges firmly to seal completely.
  6. Bring a large pot of salted water to a gentle boil. Add ravioli in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface and are tender but not mushy. Remove with a slotted spoon.
  7. While ravioli cooks, melt butter in a skillet over medium heat. Swirl occasionally until golden brown and nutty (about 4-5 minutes). Add sage leaves and cook for 30 seconds until crisp but not burnt. Season with salt and pepper.
  8. Toss cooked ravioli gently in the brown butter sage sauce. Plate and garnish with toasted pine nuts or walnuts if desired, plus extra Parmesan.

Notes

Rest dough for at least 30 minutes to relax gluten for easier rolling. Roast squash thoroughly to avoid watery filling. Seal ravioli edges well using water or egg wash to prevent leaks. Cook ravioli gently in simmering water to avoid breaking. Watch brown butter carefully to prevent burning. Prepare sauce while ravioli cooks to serve hot. Dust ravioli with flour or semolina to prevent sticking.

Nutrition

Keywords: butternut squash ravioli, brown butter sage sauce, homemade pasta, fall recipe, easy ravioli, cozy dinner, vegetarian pasta

Find it online: https://juliamadeit.com/perfect-brown-butter-sage-butternut-squash-ravioli-recipe-easy-homemade-pasta-delight/