Roasted butternut squash makes a naturally sweet, creamy filling for ravioli, complemented beautifully by fresh sage and a rich brown butter sauce.
This recipe works with store-bought or homemade ravioli for flexibility and ease, making it accessible for busy home cooks.
The brown butter sauce adds a nutty depth of flavor and crispy sage leaves add both texture and herbal brightness.
Why You’ll Love This Recipe
- Roasting the butternut squash concentrates its sweetness and softens the flesh for a silky ravioli filling.
- Brown butter adds a deep, nutty flavor that pairs perfectly with the sweet squash and aromatic sage.
- Using fresh sage and crisping it in the butter gives a pleasing texture contrast and herbal aroma.
- The recipe allows using store-bought ravioli to save time without sacrificing flavor or comfort.
Roasted Butternut Squash and Sage Ravioli with Brown Butter Sauce
This cozy pasta dish features tender ravioli filled with roasted butternut squash and herbs, finished with nutty brown butter and crispy sage leaves for a perfect fall meal.
- Prep time
- 30 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium butternut squash (about 2 lbs / 900 g), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese (about 20 g)
- 1 cup ricotta cheese (about 240 g)
- 1/4 cup finely chopped fresh sage leaves
- 1 package fresh or frozen ravioli (about 9 oz / 255 g), preferably filled with cheese or plain
- 6 tablespoons unsalted butter (about 85 g)
- 8-10 fresh sage leaves
- Additional grated Parmesan, for serving
Instructions
- Roast the Butternut Squash Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and nutmeg. Spread the squash on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized around the edges. Let cool slightly.
- Prepare the Ravioli Filling (if making your own) In a bowl, mash the roasted butternut squash with ricotta, Parmesan, and chopped sage until smooth but still slightly textured. Season with salt and pepper to taste. If using store-bought ravioli, skip to the cooking step.
- Cook the Ravioli Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until just tender, typically 3-4 minutes fresh or 6-7 minutes frozen. Drain carefully.
- Make the Brown Butter Sage Sauce In a large skillet over medium heat, melt the butter. Continue cooking, swirling frequently, until the butter turns golden brown and smells nutty, about 4-5 minutes. Add the sage leaves and cook until crisp, about 1-2 minutes. Remove the skillet from heat.
- Combine and Serve Add the cooked ravioli to the skillet with brown butter and crisped sage. Gently toss to coat the ravioli in the sauce. Serve immediately with extra grated Parmesan cheese.
Helpful Tips
- If making ravioli from scratch, ensure the filling cools to room temperature before assembling to prevent dough sogginess.
- Use unsalted butter for better control over seasoning and to prevent the brown butter from burning.
- To crisp sage leaves evenly, pat them dry before frying in the butter to avoid splattering.
- Serve the pasta hot since the brown butter sauce solidifies when cooled.
- Allergen note: This recipe contains dairy and wheat (gluten).
Storage and Make-Ahead
Store any leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water or butter if needed to keep moist.
Do not freeze cooked ravioli with sauce; freeze uncooked ravioli separately if needed.
Frequently Asked Questions
Can I make the butternut squash ravioli filling ahead of time?
Yes, you can prepare the filling up to 2 days in advance and store it covered in the refrigerator.
Is it necessary to use fresh sage?
Fresh sage is recommended for the best flavor and texture, but dried sage can be used sparingly if fresh is unavailable.
Can I substitute brown butter with olive oil?
You can use olive oil for a lighter sauce, but the nutty flavor of brown butter complements the squash and sage best.
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