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Butternut Squash Ravioli with Sage Brown Butter

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian / Fall-inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Filling (if making homemade ravioli):
  • 1 small butternut squash (about 2 cups roasted and mashed)
  • ½ cup ricotta cheese
  • ¼ teaspoon nutmeg
  • Salt and pepper, to taste
  • For the Ravioli:
  • 12–16 fresh or store-bought butternut squash ravioli
  • 2 tablespoons butter
  • 2 tablespoons olive oil (optional, for browning)
  • 8–10 fresh sage leaves
  • Salt and pepper, to taste
  • Optional garnish: grated Parmesan cheese, toasted pine nuts

Instructions
 

  • For Homemade Filling (Optional): Preheat oven to 400°F (200°C). Cut butternut squash in half, remove seeds, drizzle with olive oil, and roast cut-side down for 25–30 minutes until tender. Scoop out roasted squash and mash until smooth. Mix mashed squash with ricotta, nutmeg, salt, and pepper.
  • Cooking the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions or until they float (3–5 minutes for fresh ravioli). Drain gently and set aside.
  • Preparing Sage Brown Butter Sauce:
  • In a large skillet, melt butter over medium heat.
  • Add sage leaves and cook 2–3 minutes until butter turns golden brown and develops a nutty aroma. Remove from heat and season with salt and pepper.
  • Combining: Gently toss cooked ravioli in the sage brown butter, coating each piece evenly. Transfer to plates, drizzle with any remaining butter, and garnish with Parmesan or pine nuts if desired.