As the leaves start to change colors and the air grows crisp, our thoughts turn to warm, comforting dishes that evoke the cozy feelings of fall. And what better way to capture those flavors than with a creamy butternut squash ravioli dish? The sweetness of the roasted squash pairs perfectly with the earthy flavor of sage and the nutty taste of brown butter, making for a truly unforgettable meal.
In this article, we’ll take you on a culinary journey through 18 different creamy butternut squash ravioli recipes that incorporate a variety of flavors and ingredients. From classic combinations like ricotta and brown butter to more adventurous pairings like truffle oil and arugula, there’s something for everyone in this roundup.
So grab your apron, put on your favorite fall playlist, and get ready to cozy up with these delicious ravioli recipes! In the next section, we’ll dive into our first recipe: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce.
Butternut Squash and Ricotta Ravioli with Brown Butter Sauce
This recipe combines the warmth of butternut squash with the creaminess of ricotta cheese, wrapped in a delicate pasta package and served with a nutty brown butter sauce. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup ricotta cheese
– 1 tsp salt
– Brown butter sauce (recipe below)
– Fresh parsley, chopped (optional)
Ravioli Filling and Assembly:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Scoop out the flesh and mix with ricotta cheese, salt, and a pinch of nutmeg.
4. In a separate bowl, whisk together flour and eggs to form a dough. Knead for 5-7 minutes.
5. Roll out the dough to a thickness of about 1/16 inch (1.5 mm).
6. Cut into squares, then place a spoonful of squash filling in the center of each square.
Brown Butter Sauce:
1. Melt 2 tbsp unsalted butter over medium heat until browned and nutty.
2. Add 1 tsp lemon juice and a pinch of salt to taste.
3. Stir to combine, then remove from heat.
Cooking Time:
– Ravioli: Boil for 3-5 minutes or until they float to the surface.
– Brown Butter Sauce: Serve immediately over cooked ravioli.
Roasted Butternut Squash Ravioli with Sage Cream Sauce
Roasted Butternut Squash Ravioli with Sage Cream Sauce Recipe
Transform the classic pasta dish into a seasonal delight by incorporating roasted butternut squash and a rich sage cream sauce.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups all-purpose flour
– 2 eggs
– 1 teaspoon salt
– 1/4 cup grated Parmesan cheese
– Fresh sage leaves for garnish
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss squash with olive oil, onion, salt, and black pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Make pasta dough: Combine flour, eggs, salt, and Parmesan cheese in a bowl. Knead for 5-7 minutes, then rest for 30 minutes.
4. Roll out the pasta to desired thickness and cut into ravioli shapes.
5. Cook ravioli in boiling water for 3-5 minutes or until they float. Drain and serve with sage cream sauce:
– Melt butter in a pan over medium heat.
– Add heavy cream, salt, and pepper. Bring to simmer and cook for 2-3 minutes.
– Stir in fresh sage leaves and remove from heat.
Cooking Time: 45 minutes
Butternut Squash Ravioli with Toasted Pecans and Cranberries
Experience the warmth of fall with this seasonal ravioli dish, featuring roasted butternut squash, toasted pecans, and tangy cranberries.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 package fresh wonton wrappers (about 20-24 wrappers)
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup toasted pecans, chopped
– 1/4 cup dried cranberries
– 1 tablespoon brown butter (see note)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with Parmesan cheese, parsley, salt, and pepper.
4. Lay a wonton wrapper on a clean surface. Place a tablespoon of the squash mixture in the center.
5. Fold the wrapper into a triangle and press edges together to seal.
6. Cook ravioli in boiling water for 3-5 minutes or until floats to the surface. Drain and top with toasted pecans, cranberries, and brown butter.
Cooking Time: About 1 hour
Brown Butter Butternut Squash Ravioli with Fried Sage
This recipe combines the warmth of brown butter and caramelized butternut squash with the crunch of fried sage, all wrapped up in a delicate homemade ravioli. Perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cooked through
– 1/4 cup brown butter
– 1 tablespoon olive oil
– 2 cups all-purpose flour
– 2 eggs
– Salt, to taste
– Fresh sage leaves, for frying
– Parmesan cheese, grated (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook butternut squash until tender, then mash and mix with brown butter.
3. In a separate bowl, combine flour, eggs, and salt to form ravioli dough.
4. Roll out the dough thinly and fill with the squash mixture.
5. Fry sage leaves in olive oil until crispy, then drain on paper towels.
6. Cook ravioli for 2-3 minutes or until they float to the surface. Serve with fried sage and Parmesan cheese, if desired.
Cooking Time: About 30 minutes
Creamy Butternut Squash Ravioli with Parmesan Cheese
Transform your taste buds with this delightful fall-inspired ravioli dish, featuring roasted butternut squash and creamy Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Freshly made or store-bought ravioli dough (about 12 oz)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with olive oil, onion, garlic, heavy cream, Parmesan cheese, egg, flour, salt, and pepper.
4. Roll out ravioli dough to a thickness of about 1/8 inch (3 mm).
5. Place a spoonful of the butternut squash mixture onto the dough, leaving a small border around each ravioli.
6. Fold the dough over the filling, pressing edges together to seal.
7. Cook the ravioli in boiling salted water for about 3-4 minutes, or until they float to the surface.
8. Serve with grated Parmesan cheese and chopped parsley (if desired).
Cooking Time: 45 minutes (roasting) + 15 minutes (cooking ravioli)
Butternut Squash Ravioli in a Garlic White Wine Sauce
Elevate your pasta game with this seasonal take on classic ravioli. Sweet butternut squash and fragrant sage are paired with a rich garlic white wine sauce, creating a dish that’s sure to become a fall favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 package fresh pasta sheets
– 2 cups all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt, to taste
– Garlic White Wine Sauce ingredients:
+ 3 cloves garlic, minced
+ 1/4 cup olive oil
+ 1/2 cup white wine
+ 1/2 cup chicken broth
+ 1 tablespoon butter
+ Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast butternut squash for 45 minutes, or until tender.
2. In a food processor, combine roasted squash, flour, Parmesan cheese, egg, and salt. Mix until a dough forms.
3. Roll out pasta sheets according to package instructions.
4. Roll out the squash dough to match pasta sheet thickness. Cut into squares.
5. Cook ravioli in boiling, salted water for 2-3 minutes, or until they float.
6. Prepare Garlic White Wine Sauce: sauté garlic in olive oil, then add white wine and chicken broth. Simmer until reduced by half. Stir in butter and season with salt.
7. Toss cooked ravioli with Garlic White Wine Sauce. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Spinach and Butternut Squash Ravioli with Lemon Zest
A seasonal twist on traditional ravioli, this recipe combines the earthy sweetness of butternut squash with the freshness of spinach and a hint of lemon zest.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tsp salt
– Freshly ground black pepper
– 1/4 cup all-purpose flour
– Lemon zest from 1 lemon (about 2 tbsp)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. In a food processor, combine cooked squash, spinach, Parmesan cheese, and egg. Season with salt and pepper.
4. Mix in flour to form a dough.
5. Roll out the dough to desired thickness.
6. Top each ravioli square with a spoonful of the spinach-squash mixture.
7. Fold the dough over the filling, forming triangles or squares. Seal edges by pressing gently with your fingers.
8. Cook the ravioli in boiling salted water for 3-5 minutes, or until they float to the surface.
Cooking Time: 20-30 minutes (including roasting time)
Butternut Squash Ravioli with Hazelnut Gremolata
Squash Ravioli with Hazelnut Gremolata: A Fall-Inspired Twist on Classic Pasta
This seasonal recipe combines the warmth of roasted butternut squash with the nutty flavor of hazelnuts, all wrapped up in tender homemade ravioli.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 package fresh wonton wrappers
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped hazelnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in its skin for about 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and blend with Parmesan cheese, hazelnuts, garlic, salt, and pepper.
4. Roll out wonton wrappers to desired thickness. Place a spoonful of squash mixture in center of each wrapper.
5. Fold the dough over filling, forming triangles or squares. Seal edges with a little water.
6. Bring a large pot of salted water to boil. Cook ravioli for 3-5 minutes, or until they float.
7. Serve with a drizzle of olive oil and garnish with parsley leaves.
Cooking Time: About 1 hour
Vegan Butternut Squash Ravioli with Cashew Cream
Elevate your pasta game with this seasonal and creamy vegan ravioli recipe, featuring roasted butternut squash and a rich cashew cream sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 package of vegan ravioli wrappers (about 20-24 wrappers)
– 1/4 cup cashews
– 1/2 cup water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. Allow the squash to cool, then scoop out the flesh and mash with a fork.
3. Cook ravioli wrappers according to package instructions. Drain and set aside.
4. Soak cashews in water for at least 30 minutes. Blend with remaining water, olive oil, onion, garlic, salt, and pepper until smooth.
5. Combine mashed squash with the cashew cream sauce. Stuff each ravioli wrapper with about 1 tablespoon of the squash mixture.
6. Serve immediately, garnished with fresh sage leaves if desired.
Cooking Time: 15-20 minutes (including ravioli cooking time)
Butternut Squash Ravioli with Crispy Pancetta and Thyme
Savor the flavors of fall with this seasonal take on classic ravioli. Tender butternut squash filling, wrapped in delicate pasta, is paired with crispy pancetta and fragrant thyme for a truly satisfying dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 package fresh wonton wrappers
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped pancetta, crisped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with Parmesan cheese, garlic, and thyme.
4. Place a wonton wrapper on a clean surface; place a small spoonful of the squash mixture in the center.
5. Fold the wrapper into a triangle, pressing edges to seal.
6. Cook ravioli in boiling salted water for 3-5 minutes or until tender.
7. Top with crisped pancetta and serve immediately.
Cooking Time: Approximately 1 hour
Rosemary-Infused Butternut Squash Ravioli with Pine Nuts
This recipe combines the comforting flavors of butternut squash and rosemary with the crunch of pine nuts, all wrapped up in a delicate ravioli package.
Ingredients:
– 1 large butternut squash (about 2 lbs), cooked and mashed
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 cup all-purpose flour
– 2 eggs
– Salt, to taste
– Freshly grated nutmeg, to taste
– Pine nuts, toasted (about 1/4 cup)
– Salted butter, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine mashed squash, olive oil, rosemary, onion, and garlic.
3. Roll out fresh pasta dough to about 1/16 inch thickness. Cut into squares, about 3 inches per side.
4. Place a tablespoon of the squash mixture in the center of each square. Fold the dough over to form a triangle or rectangle shape, pressing edges together to seal.
5. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface.
6. Serve with toasted pine nuts and a pat of salted butter.
Cooking Time: 20-25 minutes
Butternut Squash and Goat Cheese Ravioli with Balsamic Glaze
Experience the rich flavors of autumn in this comforting ravioli dish, featuring roasted butternut squash and creamy goat cheese wrapped in a delicate pasta sheet.
Ingredients:
– 1 medium butternut squash
– 8 oz fresh goat cheese
– 1 cup all-purpose flour
– 2 eggs
– Salt, to taste
– Balsamic glaze (store-bought or homemade)
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a blender or food processor, combine roasted squash, goat cheese, and a pinch of salt. Blend until smooth.
3. Combine flour, eggs, and a pinch of salt in a mixing bowl. Knead the dough for 5-7 minutes until smooth and elastic.
4. Roll out the pasta sheet to a thickness of about 1/16 inch (1.5 mm). Cut into squares or circles.
5. Place a small spoonful of squash mixture onto each pasta piece, leaving a 1-inch border around the filling.
6. Fold the pasta in half to form a triangle, pressing edges together to seal.
7. Cook ravioli in boiling salted water for 3-4 minutes, or until they float to the surface.
8. Serve with balsamic glaze and garnish with fresh sage leaves.
Cooking Time: Approximately 1 hour 15 minutes (including roasting time)
Butternut Squash Ravioli with Caramelized Onion and Walnuts
This seasonal ravioli dish combines the natural sweetness of butternut squash with the savory flavors of caramelized onions and crunchy walnuts, creating a unique and satisfying pasta experience.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup chopped fresh sage
– 1/2 cup grated Parmesan cheese
– 1 package fresh ravioli wrappers (about 20-24 wrappers)
– Salt and pepper, to taste
– Freshly ground nutmeg, to taste
– Chopped walnuts, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for about 45 minutes, or until tender.
2. Caramelize the onions in a pan with olive oil over low heat for about 30 minutes, stirring occasionally.
3. In a mixing bowl, combine roasted squash, caramelized onions, sage, Parmesan cheese, salt, pepper, and nutmeg.
4. Place a spoonful of the filling onto a ravioli wrapper, leaving a small border around the edges. Fold and press to seal.
5. Cook the ravioli in boiling, salted water for about 3-5 minutes, or until they float to the surface.
6. Serve with additional caramelized onions and chopped walnuts on top.
Cooking Time: About 1 hour
Butternut Squash Ravioli in a Spiced Pumpkin Cream Sauce
This autumnal take on traditional ravioli combines the warmth of roasted butternut squash with a rich and creamy spiced pumpkin sauce, all wrapped up in delicate pasta sheets.
Ingredients:
– 1 large butternut squash
– 2 cups all-purpose flour
– 2 eggs
– 1 tsp salt
– 1/4 cup olive oil
– Spiced Pumpkin Cream Sauce (recipe below)
– Fresh sage leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast butternut squash for 45 minutes, or until tender.
3. Cook pasta sheets according to package instructions.
4. Fill cooked pasta sheets with roasted butternut squash mixture.
5. Simmer Spiced Pumpkin Cream Sauce over medium heat for 10-15 minutes.
6. Serve ravioli with warmed sauce and garnish with fresh sage leaves.
Spiced Pumpkin Cream Sauce:
– 1 can pumpkin puree
– 2 cups heavy cream
– 2 tbsp butter
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
Cook time: 30-40 minutes. Servings: 4-6.
Butternut Squash Ravioli with Truffle Oil and Arugula
This recipe celebrates the flavors of autumn, combining roasted butternut squash with fresh arugula and a hint of truffle oil in homemade ravioli. A perfect dish for a cozy evening or special occasion.
Ingredients:
– 1 medium butternut squash
– 2 cups all-purpose flour
– 2 eggs
– 1 tsp salt
– 1/4 cup truffle oil
– 8 oz arugula
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. Make the filling by mashing roasted squash with a fork. Add eggs, salt, and truffle oil; mix well.
4. Combine cooked pasta and squash mixture. Mix gently.
5. Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes or until they float to the surface.
6. Toss cooked ravioli with arugula, olive oil, and a pinch of salt.
Cooking Time: 1 hour 15 minutes
Honey Drizzled Butternut Squash Ravioli with Blue Cheese
This recipe combines the comforting flavors of butternut squash and blue cheese in a delicate ravioli package, elevated by the warmth of honey. Perfect for a cozy dinner party or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 package of fresh pasta dough
– 1/4 cup grated Parmesan cheese
– 1/4 cup crumbled blue cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Honey for drizzling
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Scoop out the flesh and blend with Parmesan cheese, salt, and pepper.
4. Roll out the pasta dough and cut into squares.
5. Place a spoonful of the squash mixture onto each square, leaving a 1/2-inch border.
6. Fold the pasta over the filling to form triangles or squares.
7. Cook the ravioli in boiling, salted water for 3-5 minutes.
8. Drain and top with blue cheese crumbles, drizzle with honey.
Cooking Time: 1 hour 15 minutes
Butternut Squash Ravioli with Sun-Dried Tomato Pesto
A creative twist on traditional ravioli, this recipe combines the comforting warmth of roasted butternut squash with the bright flavors of sun-dried tomato pesto.
Ingredients:
– 1 medium butternut squash
– 1 package fresh wonton wrappers (about 20-24 wrappers)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Sun-Dried Tomato Pesto (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Let the squash cool, then peel and mash it in a bowl.
4. Mix in chopped onion, minced garlic, sun-dried tomatoes, Parmesan cheese, salt, and pepper.
5. Lay out wonton wrappers on a clean surface.
6. Place a tablespoon of squash mixture onto each wrapper, leaving a 1/2-inch border around the edges.
7. Fold the dough over the filling to form a triangle or square shape.
8. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface.
Sun-Dried Tomato Pesto:
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine all ingredients in a bowl. Stir well to combine. Use immediately or store in an airtight container for up to 5 days.
Cooking Time: About 45 minutes (including roasting time)
Butternut Squash Ravioli with Roasted Garlic and Kale
This recipe combines the comforting flavors of roasted garlic and kale with the sweetness of butternut squash, all wrapped up in a delicate ravioli package. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 large butternut squash
– 2 cloves of garlic
– 2 cups kale leaves
– 1 cup fresh pasta dough (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash and garlic cloves in a single layer on a baking sheet, drizzled with olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
3. Meanwhile, cook pasta according to package instructions. Drain and set aside.
4. In a blender or food processor, combine roasted squash, garlic, and kale leaves. Blend until smooth.
5. Roll out pasta dough to desired thickness. Place spoonfuls of the squash mixture onto the dough, leaving space between each ravioli. Fold and press edges together to seal.
6. Cook ravioli in boiling water for 3-4 minutes or until they float. Serve with Parmesan cheese and a drizzle of olive oil.
Cooking Time: Approximately 1 hour and 15 minutes
Summary
Indulge in the flavors of fall with these 18 creamy butternut squash ravioli recipes, each paired with walnut sage brown butter. From classic combinations like ricotta and brown butter to more adventurous pairings like caramelized onion and walnuts, there’s a recipe for every taste. Whether you’re looking for a comforting vegetarian option or a rich and decadent treat, these recipes will guide you in creating the perfect dish. With flavors ranging from nutty sage to tangy goat cheese, there’s something for everyone to enjoy.
