It may not feel like Fall just yet in Texas, but we’re gonna start making our favorite Fall inspired recipes regardless! This recipe for homemade butternut squash ravioli with brown butter and sage is the ultimate fall-inspired dish. It’s a perfect recipe to make on a leisurely Sunday afternoon, plus the raviolis freeze amazingly well. Make extra and enjoy them throughout the fall and winter seasons.
We use our Kitchenaid Stand Mixer to make the pasta dough and the pasta attachment to roll the dough out and it saves us SO much time! If you are going to make homemade pasta a few times a year, we highly recommend investing in these kitchen gadgets! A stand alone pasta maker is significantly cheaper and also works really well. You can attempt to roll the dough out all by hand, but this can be a real arm workout, so beware! For the ravioli, we use a simple ravioli mold that we found while we were in Modena, Italy last year. Here’s a similar one.
Once you have all of your equipment, the recipe process is lengthy but straightforward. Step one – roast the butternut squash. Step two – make the pasta dough and let it rest while the butternut squash roasts. Step three – Make the filling while the dough rests. Step four – Roll out the dough and stuff the ravioli. Step five – Cook the ravioli and toss in brown butter and sage sauce. We recommend planning out about one and a half to two hours total to make this dish. Take your time and have fun with it!
We topped off our homemade butternut squash ravioli with some crispy prosciutto for a little crunch. This can be omitted if you want to keep things vegetarian. A little fresh parmesan cheese and grated black pepper finish it off.
There’s something special about homemade pasta. It takes a lot of time and work, but the efforts are so worth it when you taste the final product. It’s one of our favorite ways to bond and spend time together in the kitchen. If you want more, check out our homemade pappardelle with beef ragu recipe! Hope you enjoy these delicious butternut squash ravioli as an ode to the upcoming Fall season!
Homemade Butternut Squash Ravioli with Brown Butter and Sage
Ingredients
Pasta Dough
- 300 grams All Purpose Flour About 2½ cups
- 4 Eggs 3 whole eggs plus 1 egg yolk
Butternut Squash Filling
- 1 Pound Butternut Squash Deseeded, and sliced into rounds
- 1 Tablespoon Olive Oil
- 1 Cup Whole Milk Ricotta
- ½ Cup Parmesan Cheese Grated
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Nutmeg
- 1 Egg Whisked; for closing the ravioli
Brown Butter Sage Sauce
- ¾ Cup Unsalted Butter
- 4 Cloves Garlic Minced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 1 Handful Fresh Sage Leaves
- ¼ Cup Parmesan Cheese For Topping
Instructions
- Preheat the oven 450F
- Toss the sliced butternut squash in olive oil and place onto large baking sheet. Roast for about 30 minutes or until easily pierced with a fork.
- While the squash roasts, prepare the pasta dough. Combine the flour, eggs, and egg yolk into a stand mixer and knead using the dough hook. Alternatively, can knead by hand. Knead until dough comes together into a ball.
- Divide the ball in half, wrap in plastic wrap and allow to rest at room temperature for about 30 minutes. Pasta dough can be made ahead of time and refrigerated for up to 3 days.
- Remove butternut squash from the oven and peel any remaining skin. Mash with a fork in a large mixing bowl.
- Add in the ricotta cheese, parmesan, salt, pepper, and nutmeg and mix well using a wooden spoon (can also be done with paddle attachment on stand mixer). Set aside.
- Remove dough from the plastic wrap and roll it out. We prefer doing this with the pasta attachment on our stand mixer (we use the #6 setting on our Kitchenaid attachment). The dough but can be rolled out by hand using a rolling pin as well, you just want to make sure you try to get it very thin.
- Flour your ravioli mold, then lay the pasta sheet on top of the mold. Fill each ravioli with about 1 teaspoon of filling (depending on size of your ravioli mold). Brush edges of the sheet with the whisked egg. Lay a second pasta sheet on top and press using a rolling pin to close. Remove ravioli from the mold and place onto floured baking sheet. Repeat until you've used all of the filling.
- In a large pot, heat up some lightly salted water to boil. Once the water boils, add in the ravioli and cook for 3-4 minutes.
- While the water heats up, melt the butter in a large saucepan or skillet over medium heat. Allow butter to bubble and slowly brown.
- Once the color changes, add garlic and cook for 2 minutes. Then, add salt, pepper, and fresh sage. Stir for about 1 minute, then toss in the cooked ravioli.
- Toss the ravioli for 1-2 minutes until covered with brown butter. Serve with additional parmesan cheese.