18 Creamy Butternut Squash Ravioli Recipes with Walnut Sage Brown Butter

Get ready to fall in love with autumn’s coziest comfort food! These 18 creamy butternut squash ravioli recipes with walnut sage brown butter will transform your dinner routine into something truly special. Whether you’re craving quick weeknight meals or impressive dishes for guests, we’ve gathered the most delicious variations to inspire your next kitchen adventure. Let’s dive into these mouthwatering recipes that celebrate the best of fall flavors!

Butternut Squash and Ricotta Ravioli with Brown Butter Sauce

As autumn leaves begin to fall, this elegant pasta dish captures the essence of the season in every delicate bite. Assembling homemade ravioli might seem intimidating, but with careful preparation and attention to detail, you’ll create restaurant-quality results that will impress even the most discerning palates.

Ingredients

• 1 medium butternut squash, halved lengthwise and seeded
• 1 cup whole-milk ricotta cheese, drained
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 2 pasture-raised eggs, lightly beaten
• 2 cups tipo “00” flour
• 1/2 cup unsalted butter
• 8 fresh sage leaves
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and place the butternut squash halves cut-side down on a parchment-lined baking sheet.
2. Roast the squash for 45 minutes until the flesh yields easily to a fork and develops caramelized edges.
3. Scrape the roasted squash flesh into a medium bowl, discarding the skin, and mash until smooth with a potato ricer.
4. Combine the squash puree with ricotta, Parmigiano-Reggiano, nutmeg, and 1 beaten egg in a medium mixing bowl.
5. Create a well in the center of the tipo “00” flour on a clean work surface and pour in the remaining beaten egg.
6. Incorporate the flour into the egg mixture gradually using a fork until a shaggy dough forms, then knead by hand for 8 minutes until smooth and elastic.
7. Rest the pasta dough under an inverted bowl for 30 minutes to allow the gluten to relax, making it easier to roll out thinly.
8. Divide the dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
9. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet, brush around the filling with water, and top with a second sheet.
10. Press firmly around each filling mound to seal, eliminating air pockets that could cause ravioli to burst during cooking.
11. Cut the ravioli with a fluted pastry wheel, creating distinct squares with decorative edges that help the sauce cling to the pasta.
12. Bring a large pot of generously salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
13. Melt the unsalted butter in a large skillet over medium heat, swirling constantly until it turns amber-brown and develops nutty aromas.
14. Add the fresh sage leaves to the brown butter and fry for 30 seconds until crisp but not burned.
15. Gently transfer the cooked ravioli to the skillet using a spider strainer, allowing some cooking water to accompany them.
16. Toss the ravioli in the brown butter sauce for 1 minute until evenly coated and glistening.

What makes this dish truly exceptional is the contrast between the silken pasta pillows and their creamy, subtly sweet filling, all enhanced by the nutty complexity of the brown butter sauce. The crispy sage leaves provide textural counterpoint and earthy fragrance that elevates the entire composition. For an elegant presentation, consider serving individual portions on warmed plates garnished with additional Parmigiano-Reggiano shavings and a drizzle of high-quality extra virgin olive oil.

Roasted Butternut Squash Ravioli with Sage Cream Sauce

Fulfilling autumn cravings calls for this elegant pasta dish that transforms humble ingredients into restaurant-worthy comfort food. Following these precise steps will yield delicate ravioli parcels bathed in a velvety herb-infused sauce, perfect for impressing dinner guests or elevating weeknight meals with minimal fuss.

Ingredients

• 1 medium butternut squash, halved lengthwise and seeded
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 24 fresh pasta sheets, 3-inch squares
• 1 pasture-raised egg, lightly beaten
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/2 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon white pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh pierces easily with a fork and develops caramelized edges.
4. Cool the squash completely to room temperature, about 30 minutes, to prevent steaming in the filling.
5. Scoop 1 cup of roasted squash flesh into a medium bowl, discarding the skin.
6. Combine the squash with ricotta, Parmigiano-Reggiano, nutmeg, salt, and white pepper until smooth.
7. Lay 12 pasta sheets on a floured surface and brush the edges with beaten egg.
8. Place 1 tablespoon of filling in the center of each brushed pasta sheet.
9. Top each with remaining pasta sheets, pressing firmly from the center outward to eliminate air pockets.
10. Use a fluted pastry wheel to trim and seal the ravioli edges, creating decorative borders.
11. Bring a large pot of salted water to a rolling boil and cook ravioli for 3 minutes until they float.
12. Meanwhile, melt butter in a skillet over medium heat until it foams and develops nutty aroma.
13. Add sage leaves and cook for 1 minute until crisp but not browned.
14. Pour in heavy cream and simmer for 2 minutes until the sauce thickens slightly.
15. Drain the cooked ravioli gently and transfer directly to the sauce.
16. Toss the ravioli in the sauce for 30 seconds until evenly coated.

Delicate pasta envelopes give way to sweet, earthy squash filling that contrasts beautifully with the rich, herbaceous cream sauce. The crisp sage leaves provide textural interest and aromatic depth, while the white pepper adds subtle warmth without overwhelming the delicate squash flavor. For an elegant presentation, garnish with additional shaved Parmigiano-Reggiano and serve alongside roasted Brussels sprouts to complement the autumnal notes.

Butternut Squash Ravioli with Toasted Pecans and Cranberries

Just as the crisp autumn air settles in, this elegant pasta dish captures the essence of seasonal comfort with its harmonious blend of sweet, nutty, and savory elements. Join me in creating these delicate parcels filled with roasted squash and wrapped in tender pasta dough, then finished with a sophisticated topping of toasted nuts and tart berries. We’ll approach this recipe methodically, building flavors layer by layer to achieve restaurant-quality results in your own kitchen.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 cups 00 flour
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup unsalted butter
• 1/2 cup raw pecans
• 1/4 cup dried cranberries
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 6 fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon of fine sea salt.
3. Roast the squash cut-side down for 45 minutes until the flesh yields easily to pressure from a fork.
4. Cool the squash completely to room temperature, about 30 minutes, then scoop 1 1/2 cups of flesh into a mixing bowl.
5. Combine the squash flesh with ricotta cheese, Parmigiano-Reggiano, nutmeg, and remaining 1/4 teaspoon of fine sea salt.
6. Create a well in the center of the 00 flour on a clean work surface and pour in the lightly beaten eggs.
7. Incorporate the flour into the eggs using a fork until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
8. Rest the dough under an inverted bowl for 30 minutes to relax the gluten.
9. Divide the dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
10. Place teaspoon-sized mounds of squash filling 2 inches apart on one sheet of pasta dough.
11. Brush around the filling with water and carefully place another sheet of pasta dough on top.
12. Press firmly around each mound to seal, then cut into individual ravioli using a fluted pastry wheel.
13. Bring a large pot of generously salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
14. Melt the unsalted butter in a large skillet over medium heat until it begins to foam, about 3 minutes.
15. Add the pecans and toast for 2 minutes until fragrant and lightly browned.
16. Stir in the dried cranberries and fresh sage leaves, cooking for 1 minute until the sage becomes crisp.
17. Gently transfer the cooked ravioli to the skillet using a slotted spoon and toss to coat in the butter sauce.
18. Divide the ravioli among warm plates and spoon the toasted pecan and cranberry mixture over the top.

The tender pasta parcels yield to reveal a velvety squash filling that contrasts beautifully with the crunchy pecans and chewy cranberries. For an elegant presentation, garnish with additional Parmigiano-Reggiano shavings and serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Brown Butter Butternut Squash Ravioli with Fried Sage

Savoring the perfect fall dish requires patience and precision, especially when working with delicate pasta and rich brown butter. Start by preparing your ingredients methodically, as proper mise en place ensures smooth execution throughout this elegant recipe. Follow each step carefully to achieve restaurant-quality results in your own kitchen.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra virgin olive oil
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 package (9 ounces) fresh wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup unsalted European-style butter
– 12 fresh sage leaves
– Fine sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and season generously with salt and pepper.
3. Roast the squash cut-side down for 45-50 minutes until the flesh yields easily to a fork.
4. Scoop the roasted squash flesh into a food processor, discarding the skins.
5. Add ricotta, Parmigiano-Reggiano, nutmeg, and cinnamon to the food processor.
6. Pulse the mixture until completely smooth, about 1 minute, scraping down the sides as needed.
7. Lay 12 wonton wrappers on a clean work surface and brush the edges with beaten egg.
8. Place 1 tablespoon of squash filling in the center of each wrapper.
9. Top each filled wrapper with another wonton wrapper, pressing firmly to seal edges and remove air pockets.
10. Use a fork to crimp the edges completely, creating a tight seal.
11. Bring a large pot of heavily salted water to a rolling boil over high heat.
12. Carefully drop ravioli into the boiling water and cook for 2-3 minutes until they float to the surface.
13. Meanwhile, melt butter in a large skillet over medium heat, swirling constantly.
14. Continue cooking the butter for 3-4 minutes until it turns amber-brown and develops nutty aromas.
15. Immediately add sage leaves to the brown butter and fry for 30 seconds until crisp.
16. Use a slotted spoon to transfer cooked ravioli directly from the boiling water to the brown butter sauce.
17. Gently toss the ravioli in the sauce for 1 minute to coat thoroughly.
18. Divide the ravioli among four warmed plates and spoon the remaining brown butter sauce over top.
19. Garnish each serving with fried sage leaves and additional Parmigiano-Reggiano.

Each ravioli delivers a creamy, subtly spiced interior that contrasts beautifully with the delicate pasta wrapper. The nutty brown butter and crispy sage create an aromatic sauce that elevates this dish beyond typical pasta preparations. Experiment with adding toasted pine nuts or a drizzle of aged balsamic vinegar for additional texture and complexity.

Creamy Butternut Squash Ravioli with Parmesan Cheese

Deliciously comforting and surprisingly simple to prepare, this creamy butternut squash ravioli brings autumn’s finest flavors to your table with elegant simplicity. During these cooler months, nothing satisfies quite like handmade pasta filled with sweet, roasted squash and topped with nutty Parmesan cheese.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup whole milk ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 pasture-raised egg, lightly beaten
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 24 wonton wrappers
• 4 tablespoons unsalted butter
• 6 fresh sage leaves
• 1/4 cup heavy cream
• 1/4 cup reserved pasta cooking water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45-50 minutes until the flesh yields easily to a fork and develops caramelized edges.
4. Cool the squash completely, then scoop the flesh into a medium mixing bowl, discarding the skin.
5. Add ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper to the squash, mashing with a fork until smooth.
6. Place 1 tablespoon of filling in the center of each wonton wrapper, keeping the remaining wrappers covered with a damp cloth to prevent drying.
7. Brush the edges of each wrapper with beaten egg using a pastry brush for even coverage.
8. Fold each wrapper diagonally to form triangles, pressing firmly to seal edges and remove air pockets.
9. Bring a large pot of salted water to a rolling boil while you prepare the sauce.
10. Melt butter in a large skillet over medium heat until it foams and develops golden brown specks, about 3-4 minutes.
11. Add sage leaves to the browned butter and cook until crisp, approximately 1 minute.
12. Stir in heavy cream and simmer until the sauce thickens slightly, about 2 minutes.
13. Cook ravioli in boiling water for 2-3 minutes until they float to the surface and the edges become translucent.
14. Reserve 1/4 cup of pasta water before draining the ravioli.
15. Transfer cooked ravioli directly to the skillet with the sauce.
16. Add reserved pasta water to the skillet and toss gently to coat the ravioli, creating an emulsified sauce.
17. Divide ravioli among four warmed plates and garnish with additional grated Parmigiano-Reggiano.

Silky smooth filling contrasts beautifully with the delicate pasta wrapper, while the browned butter sauce adds nutty complexity that enhances the squash’s natural sweetness. Serve immediately alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or top with toasted pine nuts for added texture and visual appeal.

Butternut Squash Ravioli in a Garlic White Wine Sauce

Preparing homemade butternut squash ravioli might seem ambitious, but breaking it down into manageable steps makes this elegant pasta dish surprisingly approachable. We’ll create delicate pasta pockets filled with sweet roasted squash, then bathe them in a sophisticated garlic white wine sauce that elevates the entire experience.

Ingredients

• 2 cups all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 1 medium butternut squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons unsalted European-style butter
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon fresh sage leaves

Instructions

1. Preheat your oven to 400°F and place the butternut squash halves cut-side down on a baking sheet.
2. Roast the squash for 45 minutes until the flesh yields easily to a fork and develops caramelized edges.
3. Scoop the roasted squash flesh into a bowl, discarding the skin, and mash until smooth.
4. Stir the nutmeg into the squash puree and season with a precise pinch of salt.
5. Create a well in the center of the flour on a clean work surface and pour in the beaten eggs.
6. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
7. Knead the dough for 8-10 minutes until it becomes smooth and elastic, then wrap in plastic and rest for 30 minutes.
8. Roll the pasta dough through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
9. Place teaspoon-sized mounds of squash filling 2 inches apart on one pasta sheet.
10. Brush water around each filling mound and lay another pasta sheet on top, pressing to seal.
11. Use a ravioli cutter to separate individual ravioli, ensuring all edges are firmly sealed.
12. Bring a large pot of heavily salted water to a rolling boil and cook ravioli for 3-4 minutes until they float.
13. Melt the butter in a large skillet over medium heat until it foams and develops nutty aromas.
14. Add the minced garlic and cook for 1 minute until fragrant but not browned.
15. Pour in the white wine and simmer for 2 minutes until reduced by half.
16. Stir in the heavy cream and simmer for 3 minutes until the sauce lightly coats the back of a spoon.
17. Gently transfer the cooked ravioli to the sauce using a slotted spoon.
18. Toss the ravioli in the sauce for 1 minute to coat thoroughly.
19. Crisp the sage leaves in the remaining tablespoon of hot butter until translucent, about 45 seconds.

Here, the tender pasta gives way to a velvety squash filling that contrasts beautifully with the rich, garlic-infused sauce. Consider serving these ravioli atop a pool of the white wine sauce garnished with the crispy sage and an extra snowfall of Parmigiano-Reggiano for textural contrast.

Spinach and Butternut Squash Ravioli with Lemon Zest

Delightfully simple yet sophisticated, this homemade ravioli combines seasonal flavors in an elegant package perfect for autumn entertaining. During the cooler months, butternut squash develops a natural sweetness that pairs beautifully with earthy spinach and bright citrus notes. Follow these precise steps to create restaurant-quality pasta that will impress even the most discerning dinner guests.

Ingredients

– 2 cups all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 small butternut squash, peeled and cubed (approximately 2 cups)
– 2 cups fresh spinach leaves, stems removed
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano
– 1 teaspoon fresh lemon zest
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons clarified butter
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Create a well with the all-purpose flour on a clean work surface and pour the lightly beaten pasture-raised eggs into the center.
2. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.
3. Wrap the pasta dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
4. Meanwhile, toss the cubed butternut squash with extra virgin olive oil and roast at 400°F for 25-30 minutes until tender and lightly caramelized.
5. Blanch the fresh spinach leaves in boiling water for 30 seconds, then immediately transfer to an ice bath to preserve the vibrant green color.
6. Squeeze all excess moisture from the cooled spinach using a clean kitchen towel, then finely chop.
7. Combine the roasted butternut squash, chopped spinach, ricotta cheese, grated Parmigiano-Reggiano, fresh lemon zest, and freshly grated nutmeg in a medium bowl.
8. Season the filling mixture with fine sea salt and freshly ground black pepper, then mash with a fork until smooth but still textured.
9. Divide the rested pasta dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
10. Place teaspoon-sized mounds of filling 2 inches apart on one sheet of pasta, brush around the filling with water, and top with a second sheet of pasta.
11. Press firmly around each filling mound to seal, ensuring no air pockets remain, then cut into individual ravioli using a fluted pastry wheel.
12. Bring a large pot of salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
13. Melt clarified butter in a large skillet over medium heat until it just begins to foam, then add the cooked ravioli.
14. Gently toss the ravioli in the clarified butter for 1-2 minutes until lightly coated and heated through.
Generously filled pasta pockets yield a satisfying bite with creamy squash contrasting against the delicate spinach flecks. The clarified butter glaze allows the lemon zest to shine through with bright citrus notes that cut through the richness. For an elegant presentation, garnish with additional Parmigiano-Reggiano shavings and serve alongside roasted autumn vegetables.

Butternut Squash Ravioli with Hazelnut Gremolata

Heralding the arrival of autumn, this butternut squash ravioli brings comforting warmth to your table with its rich filling and nutty topping. Here’s how to create this seasonal masterpiece from scratch, ensuring perfect pasta every time. We’ll walk through each stage methodically, from roasting the squash to assembling the delicate parcels.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra virgin olive oil
– 1/4 cup whole milk ricotta cheese
– 2 tablespoons grated Parmigiano-Reggiano cheese
– 1/8 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
– 24 fresh pasta sheets (3-inch squares)
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup unsalted butter
– 1/3 cup toasted hazelnuts, finely chopped
– 2 tablespoons fresh flat-leaf parsley, minced
– 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45-50 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop the warm squash flesh into a medium bowl, discarding the skins.
5. Mash the squash thoroughly with a potato masher until smooth.
6. Stir in the ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper until fully combined.
7. Lay out 12 pasta sheets on a lightly floured surface.
8. Brush the edges of each pasta sheet with the beaten egg using a pastry brush.
9. Place 1 tablespoon of the squash mixture in the center of each pasta sheet.
10. Top each filled sheet with another pasta sheet, pressing firmly around the edges to seal.
11. Use a fluted pasta cutter to trim the edges, creating decorative ravioli.
12. Bring a large pot of salted water to a rolling boil over high heat.
13. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.
14. While the ravioli cook, melt the butter in a large skillet over medium heat until it turns light brown and smells nutty.
15. Combine the chopped hazelnuts, parsley, and lemon zest in a small bowl to create the gremolata.
16. Use a slotted spoon to transfer the cooked ravioli directly from the water to the skillet with browned butter.
17. Gently toss the ravioli in the browned butter for 30 seconds to coat evenly.
18. Divide the ravioli among four warmed plates using tongs.
19. Sprinkle the hazelnut gremolata evenly over each portion.

What makes this dish exceptional is the contrast between the silky, sweet squash filling and the crisp, aromatic hazelnut topping. The browned butter adds a deep nuttiness that complements both elements beautifully. For an elegant presentation, serve alongside roasted Brussels sprouts or a simple arugula salad to balance the richness.

Vegan Butternut Squash Ravioli with Cashew Cream

Ravioli-making might seem intimidating, but this vegan butternut squash version with cashew cream is surprisingly approachable when broken down into manageable steps. Let’s walk through the process methodically to create delicate pasta parcels filled with sweet, spiced squash and draped in a luxurious dairy-free sauce.

Ingredients

– 2 cups all-purpose flour
– 3/4 cup aquafaba (chickpea brine)
– 2 cups roasted butternut squash purée
– 1/4 cup nutritional yeast
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon smoked paprika
– 1 cup raw cashews, soaked overnight
– 1/2 cup unsweetened almond milk
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh sage leaves, finely chopped
– 1/4 teaspoon fine sea salt

Instructions

1. Combine 2 cups all-purpose flour and 1/4 teaspoon fine sea salt in a large mixing bowl, creating a well in the center.
2. Pour 3/4 cup aquafaba into the flour well, gradually incorporating the flour until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
4. Mix 2 cups roasted butternut squash purée with 1/4 cup nutritional yeast, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon smoked paprika until fully combined.
5. Roll the rested dough through a pasta machine, starting at the widest setting and progressing to setting 6 for thin, pliable sheets.
6. Place teaspoon-sized mounds of squash filling 2 inches apart on one pasta sheet, then brush around fillings with water using a pastry brush.
7. Lay a second pasta sheet over the fillings, pressing firmly around each mound to seal and remove air pockets.
8. Cut between fillings with a ravioli cutter or sharp knife, creating individual square parcels.
9. Drain 1 cup soaked raw cashews and blend with 1/2 cup unsweetened almond milk until completely smooth and creamy.
10. Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat, then fry 1 tablespoon finely chopped fresh sage leaves until crisp, about 2 minutes.
11. Stir the cashew cream into the sage oil, heating gently until warmed through but not boiling.
12. Cook ravioli in salted boiling water for 3-4 minutes until they float to the surface and the pasta is tender.
13. Drain cooked ravioli thoroughly and arrange on serving plates.
14. Spoon the warm cashew cream sauce over the ravioli, garnishing with additional fried sage if desired. Gently creamy cashew sauce clings to each delicate ravioli pouch, while the sweet squash filling provides subtle warmth from nutmeg and smoked paprika. For an elegant presentation, drizzle with truffle oil and serve alongside roasted Brussels sprouts to complement the earthy flavors.

Butternut Squash Ravioli with Crispy Pancetta and Thyme

Gathering the perfect balance of sweet, savory, and earthy notes makes this butternut squash ravioli an unforgettable autumn dish. We’ll walk through each stage methodically, from preparing the filling to achieving that golden-brown pasta finish. Follow these precise steps to create restaurant-quality ravioli in your own kitchen.

Ingredients

– 1 medium butternut squash, halved and seeded
– 4 ounces pancetta, diced into ¼-inch cubes
– 2 tablespoons clarified butter
– ½ cup whole milk ricotta cheese
– ¼ cup freshly grated Parmigiano-Reggiano
– 1 teaspoon fresh thyme leaves
– ⅛ teaspoon freshly grated nutmeg
– 24 fresh pasta sheets (3-inch squares)
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter
– Fresh thyme sprigs for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh yields easily to a fork.
4. Scoop the cooked squash flesh into a fine-mesh strainer set over a bowl.
5. Let the squash drain for 20 minutes to remove excess moisture.
6. Heat a skillet over medium heat and add the diced pancetta.
7. Cook the pancetta for 6-8 minutes until crispy and golden brown.
8. Transfer the crispy pancetta to a paper towel-lined plate using a slotted spoon.
9. Combine the drained squash, ricotta, Parmigiano-Reggiano, thyme leaves, and nutmeg in a mixing bowl.
10. Season the filling mixture with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
11. Lay out 12 pasta sheets on a lightly floured surface.
12. Brush the edges of each pasta sheet with the beaten egg using a pastry brush.
13. Place 1 tablespoon of the squash filling in the center of each pasta sheet.
14. Top each filled sheet with another pasta sheet, pressing firmly around the edges.
15. Use a fluted pasta cutter to trim and seal the ravioli edges.
16. Bring a large pot of salted water to a rolling boil.
17. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes.
18. Melt the unsalted butter in a large skillet over medium heat until it begins to foam.
19. Add the clarified butter to the skillet and swirl to combine.
20. Using a spider strainer, transfer the cooked ravioli directly to the butter skillet.
21. Sauté the ravioli for 1-2 minutes until lightly golden on both sides.
22. Divide the ravioli among warm serving plates.
23. Sprinkle the crispy pancetta over the plated ravioli.
24. Garnish with fresh thyme sprigs.

Delicate pasta pockets give way to a velvety, sweet squash filling that contrasts beautifully with the salty crunch of pancetta. The clarified butter creates a nutty foundation that enhances the earthy thyme notes without overwhelming the delicate flavors. For an elegant presentation, arrange three ravioli per plate in a triangular pattern and drizzle with a balsamic reduction just before serving.

Rosemary-Infused Butternut Squash Ravioli with Pine Nuts

You’ve likely encountered butternut squash ravioli before, but this rosemary-infused version with toasted pine nuts elevates the classic to new heights of autumnal comfort. Let’s walk through creating these delicate pasta parcels from scratch, focusing on technique and timing for perfect results every time.

Ingredients

– 2 cups all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra virgin olive oil
– 2 fresh rosemary sprigs
– 1/4 cup pine nuts
– 4 tablespoons clarified butter
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side up on the baking sheet and drizzle with 1 tablespoon olive oil.
3. Roast the squash for 45 minutes until the flesh is completely tender when pierced with a fork.
4. While the squash roasts, combine the flour and beaten eggs in a large bowl, mixing until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
6. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown, then immediately transfer to a plate to prevent burning.
7. Scoop the roasted squash flesh into a bowl, discarding the skins, and mash until smooth.
8. Strip the rosemary leaves from their stems and finely chop, then mix into the squash puree along with nutmeg, salt, and pepper.
9. Roll the rested pasta dough through a pasta machine, working from the widest setting to number 6 for thin, pliable sheets.
10. Place teaspoon-sized mounds of squash filling 2 inches apart on one pasta sheet, then brush around the filling with water.
11. Lay a second pasta sheet over the first, pressing firmly around each filling mound to seal and remove air pockets.
12. Use a ravioli cutter or sharp knife to cut individual ravioli, ensuring clean edges for proper sealing.
13. Bring a large pot of salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
14. Meanwhile, heat the clarified butter in a large skillet over medium heat until fragrant and lightly bubbling.
15. Drain the cooked ravioli gently and transfer to the skillet, tossing to coat in the clarified butter.
16. Divide the ravioli among warm plates and garnish with the toasted pine nuts.
Just marvel at how the tender pasta gives way to the velvety squash filling, with the pine nuts providing crucial textural contrast against the silkiness. The clarified butter allows the rosemary’s aromatic quality to shine without competing flavors, making this dish sophisticated enough for dinner parties yet comforting for weeknight meals.

Butternut Squash and Goat Cheese Ravioli with Balsamic Glaze

Just imagine the perfect autumn evening: golden squash, tangy cheese, and sweet-tart glaze coming together in delicate pasta pockets. This butternut squash and goat cheese ravioli transforms simple ingredients into restaurant-quality elegance through careful technique and attention to detail.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 4 ounces fresh goat cheese, crumbled
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon freshly grated nutmeg
– 24 fresh pasta sheets (3-inch squares)
– 2 tablespoons clarified butter
– 1/4 cup high-quality balsamic vinegar
– 1 tablespoon honey
– 1 tablespoon extra virgin olive oil
– Fine sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and season generously with sea salt and black pepper.
3. Roast the squash cut-side down for 45-50 minutes until the flesh yields easily to a fork and develops caramelized edges.
4. Scoop the warm squash flesh into a mixing bowl, discarding the skin.
5. Mash the squash with a potato ricer or fork until completely smooth and free of lumps.
6. Fold in the crumbled goat cheese, Parmigiano-Reggiano, beaten egg, and nutmeg until fully incorporated.
7. Lay out 12 pasta sheets on a lightly floured surface and place 1 tablespoon of filling in the center of each.
8. Brush the edges of each pasta square with water using a pastry brush.
9. Top each filled square with another pasta sheet, pressing firmly around the edges to seal and remove air pockets.
10. Use a ravioli cutter or sharp knife to trim the edges, creating perfectly sealed parcels.
11. Bring a large pot of heavily salted water to a rolling boil over high heat.
12. Cook the ravioli in batches for 2-3 minutes until they float to the surface and the pasta is al dente.
13. Meanwhile, heat the balsamic vinegar and honey in a small saucepan over medium heat.
14. Simmer the vinegar mixture for 4-5 minutes until reduced by half and syrupy enough to coat the back of a spoon.
15. Drain the cooked ravioli gently and toss with clarified butter in a warm serving bowl.
16. Drizzle the balsamic glaze over the ravioli in a decorative pattern.
17. Garnish with additional Parmigiano-Reggiano and cracked black pepper.
Always test one ravioli first to ensure proper sealing—this prevents filling leakage during cooking. For perfectly al dente pasta, maintain a vigorous boil and don’t overcrowd the pot. When reducing balsamic, watch carefully as it can burn quickly once thickened. A final pro tip: keep your work surface lightly floured to prevent sticking without making the pasta tough.
Accompanying these delicate parcels, the sweet squash filling contrasts beautifully with the tangy goat cheese, while the balsamic glaze provides an acidic counterpoint that cuts through the richness. For an elegant presentation, arrange three ravioli per plate in a triangular pattern and garnish with fresh sage leaves fried in the clarified butter until crisp.

Butternut Squash Ravioli with Caramelized Onion and Walnuts

For those seeking an elegant yet approachable autumn dish, this butternut squash ravioli combines seasonal sweetness with earthy complexity in a format perfect for home cooks mastering pasta techniques. Following these methodical steps will yield restaurant-quality results with foolproof precision.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 1/2 cup toasted walnuts, finely chopped
– 1/4 cup unsalted butter
– 2 tablespoons fresh sage leaves
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano
– 1 pasture-raised egg, lightly beaten
– 24 wonton wrappers
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and season generously with kosher salt.
3. Roast the squash cut-side down for 45 minutes until the flesh yields easily to a fork.
4. Scoop the roasted squash flesh into a medium bowl, discarding the skin.
5. Heat the remaining olive oil in a large skillet over medium-low heat.
6. Add the sliced onion and cook for 25 minutes, stirring occasionally, until deeply caramelized and golden brown.
7. Combine the roasted squash, caramelized onion, ricotta, Parmigiano-Reggiano, nutmeg, and beaten egg in a bowl.
8. Season the filling mixture with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
9. Lay 12 wonton wrappers on a clean work surface and brush the edges with water.
10. Place 1 tablespoon of filling in the center of each wrapper.
11. Top with remaining wrappers, pressing firmly to seal edges and remove air pockets.
12. Bring a large pot of salted water to a rolling boil.
13. Melt the butter in a clean skillet over medium heat until foaming subsides.
14. Add the sage leaves and cook for 2 minutes until crisp and fragrant.
15. Carefully lower the ravioli into the boiling water and cook for 3 minutes until they float to the surface.
16. Use a slotted spoon to transfer the ravioli directly to the sage butter.
17. Gently toss the ravioli in the butter sauce for 1 minute to coat thoroughly.
18. Divide the ravioli among four warmed plates and sprinkle with chopped walnuts.

What makes this dish exceptional is the contrast between the silky squash filling and the crunchy walnut garnish, while the browned butter adds a nutty richness that complements the sweet caramelized onions. For an elegant presentation, drizzle with aged balsamic reduction and serve alongside bitter greens tossed in lemon vinaigrette to cut through the richness.

Butternut Squash Ravioli in a Spiced Pumpkin Cream Sauce

Preparing homemade butternut squash ravioli with a spiced pumpkin cream sauce transforms simple seasonal ingredients into an elegant autumnal dish that feels both comforting and sophisticated. This methodical approach ensures even novice cooks can achieve restaurant-quality results by focusing on precise techniques and careful layering of flavors.

Ingredients

• 1 medium butternut squash, halved lengthwise and seeded
• 2 cups 00 flour
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/8 teaspoon freshly grated nutmeg
• 1 cup heavy cream
• 1/2 cup pumpkin purée
• 2 tablespoons clarified butter
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 tablespoon pure maple syrup
• 2 tablespoons unsalted butter
• 6 fresh sage leaves
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side down on the prepared baking sheet and roast for 45 minutes, or until the flesh yields easily to a fork.
3. Allow the squash to cool completely, then scoop 1 cup of flesh into a medium bowl, discarding the skin.
4. Combine the roasted squash with ricotta, Parmigiano-Reggiano, nutmeg, sea salt, and black pepper, mixing until smooth.
5. Create a well in the center of the 00 flour on a clean work surface and pour in the beaten eggs.
6. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.
7. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
8. Divide the dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
9. Place teaspoon-sized mounds of the squash filling 2 inches apart along one pasta sheet, brush the edges with water, and top with a second sheet.
10. Press firmly around each filling mound to seal, then use a ravioli cutter to create individual squares, ensuring all edges are completely sealed.
11. Bring a large pot of salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
12. While the ravioli cooks, melt the clarified butter in a large skillet over medium heat and fry the sage leaves for 45 seconds until crisp, then remove and set aside.
13. Add the unsalted butter to the same skillet and whisk in the pumpkin purée, heavy cream, maple syrup, cinnamon, and cardamom.
14. Simmer the sauce for 5 minutes until slightly thickened, stirring constantly to prevent scorching.
15. Drain the cooked ravioli and gently toss them in the pumpkin cream sauce until evenly coated.

Creating delicate pasta pockets filled with sweet, earthy squash contrasts beautifully with the velvety spiced sauce that clings to each ridge. The crisp sage leaves provide textural variation and an herbal counterpoint to the rich cream base, while the cardamom adds unexpected warmth that makes this dish particularly memorable when served alongside a bitter greens salad.

Butternut Squash Ravioli with Truffle Oil and Arugula

Savoring homemade pasta becomes an autumnal delight with this elegant butternut squash ravioli, where earthy sweetness meets luxurious truffle notes against peppery greens. Mastering these delicate parcels requires patience and precision, but each step builds toward a restaurant-quality dish you can proudly serve. Follow this methodical approach to create perfectly filled ravioli with balanced flavors and textures.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 cups “00” flour
– 3 pasture-raised eggs, lightly beaten
– ½ cup whole-milk ricotta cheese
– ¼ cup freshly grated Parmigiano-Reggiano
– ⅛ teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
– 1 tablespoon white truffle oil
– 2 cups baby arugula
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon Maldon sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side down on the prepared baking sheet.
3. Roast for 45 minutes until the flesh yields easily to a fork and develops caramelized edges.
4. Scoop 1 cup of roasted squash flesh into a fine-mesh sieve, pressing out excess liquid with a wooden spoon.
5. Combine the drained squash, ricotta, Parmigiano-Reggiano, and nutmeg in a medium bowl.
6. Create a well in the center of the flour on a clean work surface and pour in the beaten eggs.
7. Incorporate the flour into the eggs using a fork until a shaggy dough forms.
8. Knead the dough for 8-10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
9. Roll the dough through a pasta machine, progressing to the second-thinnest setting.
10. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet.
11. Brush water around each filling mound and lay a second pasta sheet over top.
12. Press firmly around each mound to seal, eliminating air pockets.
13. Cut individual ravioli with a fluted pastry wheel, creating 2-inch squares.
14. Bring a large pot of salted water to a rolling boil and cook ravioli for 3-4 minutes until they float.
15. Melt butter in a large skillet over medium heat until it foams and develops nutty aromas.
16. Toss the drained ravioli in the browned butter for 1 minute until lightly coated.
17. Drizzle truffle oil over the ravioli and gently toss to distribute.
18. Arrange arugula on serving plates and drizzle with extra-virgin olive oil.
19. Place hot ravioli over the arugula and finish with Maldon sea salt.
Just-cooked ravioli should have tender pasta that yields to the tooth, revealing a velvety squash filling that contrasts with the crisp, peppery arugula beneath. The truffle oil’s earthy perfume elevates the squash’s natural sweetness while the browned butter adds depth without overwhelming. For an elegant presentation, shave additional Parmigiano-Reggiano over top and serve immediately while the pasta retains its delicate texture.

Honey Drizzled Butternut Squash Ravioli with Blue Cheese

Every home cook deserves to master this elegant yet approachable autumn dish that balances sweet, savory, and creamy elements in perfect harmony. Let’s walk through creating honey drizzled butternut squash ravioli with blue cheese, focusing on precise techniques that guarantee restaurant-quality results right in your own kitchen.

Ingredients

– 2 cups roasted butternut squash purée
– 1/4 cup crumbled artisanal blue cheese
– 1/2 cup whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 24 fresh pasta sheets (3-inch squares)
– 2 tablespoons clarified butter
– 2 tablespoons wildflower honey
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon extra virgin olive oil
– 2 quarts heavily salted boiling water
– Fresh thyme sprigs for garnish

Instructions

1. Combine 2 cups roasted butternut squash purée, 1/4 cup crumbled artisanal blue cheese, and 1/2 cup whole milk ricotta cheese in a medium mixing bowl. 2. Whisk in 1 large pasture-raised egg until the filling achieves a smooth, homogeneous consistency. 3. Season the mixture with 1/4 teaspoon freshly grated nutmeg, 1 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper. 4. Lay 12 fresh pasta sheets on a lightly floured surface and place 1 tablespoon of filling in the center of each sheet. 5. Brush the edges of each pasta sheet with water using a pastry brush. 6. Carefully place another pasta sheet over each filled sheet, pressing firmly around the edges to seal completely. 7. Bring 2 quarts heavily salted boiling water to a rolling boil in a large stockpot. 8. Gently lower 6 ravioli into the boiling water using a slotted spoon and cook for exactly 3 minutes until they float to the surface. 9. Remove cooked ravioli with a spider strainer and transfer to a baking sheet coated with 1 tablespoon extra virgin olive oil. 10. Repeat the cooking process with remaining ravioli in batches of 6. 11. Heat 2 tablespoons clarified butter in a large skillet over medium heat until it shimmers and releases a nutty aroma. 12. Sauté the cooked ravioli for 2 minutes per side until golden brown spots appear. 13. Drizzle 2 tablespoons wildflower honey over the hot ravioli in a zigzag pattern. 14. Garnish with fresh thyme sprigs before serving immediately. You’ll marvel at how the tender pasta pockets yield to reveal the velvety squash filling, while the blue cheese provides sharp contrast against the honey’s floral sweetness. Consider serving these atop a bed of wilted bitter greens to cut through the richness, or pair with a crisp apple salad for contrasting textures that elevate the entire dining experience.

Butternut Squash Ravioli with Sun-Dried Tomato Pesto

Crafting homemade butternut squash ravioli with sun-dried tomato pesto transforms simple ingredients into an elegant, restaurant-quality dish that’s surprisingly approachable for home cooks. Carefully roasting the squash deepens its natural sweetness, while the vibrant pesto adds a tangy counterpoint that elevates the entire composition. Following these methodical steps ensures perfectly tender pasta parcels bursting with autumnal flavor.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 cup whole-milk ricotta cheese
– 2 tablespoons grated Parmigiano-Reggiano
– 1/8 teaspoon freshly grated nutmeg
– 48 fresh pasta sheets (3.5-inch squares)
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup sun-dried tomatoes in oil, drained
– 1/4 cup toasted pine nuts
– 1 small garlic clove, peeled
– 1/4 cup clarified butter
– 8 fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and place cut-side down on the prepared baking sheet.
3. Roast for 45 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop the roasted squash flesh into a fine-mesh strainer and let drain for 15 minutes to remove excess moisture.
5. Transfer the drained squash to a medium bowl and mash with a fork until smooth.
6. Fold in ricotta, Parmigiano-Reggiano, and nutmeg until fully incorporated.
7. Lay 24 pasta sheets on a lightly floured surface and brush the edges with beaten egg.
8. Place 1 tablespoon of squash filling in the center of each brushed pasta sheet.
9. Top each with remaining pasta sheets, pressing firmly around the edges to seal.
10. Use a fluted pastry wheel to trim the ravioli into perfect squares, removing any air pockets.
11. Combine sun-dried tomatoes, pine nuts, garlic, and remaining 1 tablespoon olive oil in a food processor.
12. Pulse until a coarse paste forms, scraping down the sides as needed.
13. Bring a large pot of salted water to a rolling boil over high heat.
14. Carefully drop ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.
15. Meanwhile, heat clarified butter in a large skillet over medium heat until it foams.
16. Add sage leaves and fry for 30 seconds until crisp but not browned.
17. Use a slotted spoon to transfer cooked ravioli directly into the skillet with sage butter.
18. Gently toss ravioli in the butter for 1 minute until lightly coated.
19. Divide ravioli among warmed plates and dollop with sun-dried tomato pesto.

Each ravioli delivers a delicate pasta shell giving way to velvety squash filling, while the sun-dried tomato pesto provides concentrated umami notes that cut through the richness. Experiment with garnishing with crispy fried sage leaves or additional toasted pine nuts for contrasting textures that make this dish visually stunning and deeply satisfying.

Butternut Squash Ravioli with Roasted Garlic and Kale

Understanding the perfect balance of sweet, savory, and earthy flavors begins with mastering this butternut squash ravioli. Using roasted garlic and kale creates a sophisticated filling that elevates this classic pasta dish. Follow these precise steps to achieve restaurant-quality results in your own kitchen.

Ingredients

– 1 medium butternut squash, halved and seeded
– 4 large garlic cloves, unpeeled
– 2 tablespoons extra virgin olive oil
– 1 cup lacinato kale, stems removed and finely chopped
– 1/4 cup whole milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano
– 1/8 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 24 wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 4 tablespoons clarified butter
– 8 fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the butternut squash halves cut-side up on the prepared baking sheet.
3. Place the unpeeled garlic cloves in a small piece of foil, drizzle with 1 teaspoon olive oil, and wrap tightly.
4. Roast both the squash and garlic packet for 45 minutes, or until the squash flesh is easily pierced with a fork.
5. Tip: Roasting garlic unpeeled prevents burning and creates a creamy, mellow flavor.
6. Let the squash and garlic cool completely, about 20 minutes.
7. Scoop the squash flesh into a medium bowl, discarding the skins.
8. Squeeze the roasted garlic from its skins into the bowl with the squash.
9. Add the chopped kale, ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper to the squash mixture.
10. Mash everything together with a fork until well combined but slightly textured.
11. Lay 12 wonton wrappers on a clean work surface and brush the edges with the beaten egg.
12. Place 1 tablespoon of the squash mixture in the center of each wrapper.
13. Top each with another wonton wrapper and press the edges firmly to seal, removing any air pockets.
14. Tip: Use your fingers to press out air bubbles before final sealing to prevent ravioli from bursting during cooking.
15. Bring a large pot of salted water to a rolling boil over high heat.
16. Carefully add the ravioli in batches and cook for 3-4 minutes, until they float to the surface.
17. Meanwhile, heat the clarified butter in a large skillet over medium heat until it shimmers.
18. Add the sage leaves and cook for 1 minute, until crisp and fragrant.
19. Tip: Clarified butter has a higher smoke point, allowing you to achieve perfectly crisp sage without burning.
20. Use a slotted spoon to transfer the cooked ravioli directly into the sage butter.
21. Gently toss the ravioli in the butter for 30 seconds to coat evenly.
22. Serve immediately on warmed plates, garnished with the crispy sage leaves. Outstanding texture comes from the tender pasta contrasting with the creamy filling and crisp sage garnish. The roasted garlic adds subtle sweetness that complements the earthy kale, while the clarified butter provides a rich, nutty foundation that ties all elements together beautifully.

Summary

Absolutely delightful! These 18 creamy butternut squash ravioli recipes with walnut sage brown butter offer endless inspiration for cozy fall meals. I hope you found your perfect pasta match! Which recipe caught your eye? Share your favorite in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!

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