Butternut Squash Ravioli

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Delicately sweet, creamy, and packed with comforting fall flavor, Butternut Squash Ravioli is a dish that tastes like a cozy afternoon wrapped in a warm blanket. The roasted squash brings a caramelized depth, balanced beautifully with nutty brown butter, crispy sage, and toasted pine nuts. Whether you’re serving it as a dinner party highlight or a quiet weeknight indulgence, this ravioli is a true celebration of simple, seasonal ingredients.

Each bite of these tender pasta pillows reveals a velvety filling that combines butternut squash, Parmesan, and a hint of spice. When paired with golden butter and fried sage leaves, the result is rich and satisfying without being heavy. It’s the kind of dish that earns a spot in your autumn recipe rotation and impresses without needing much fuss.

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What Kind of Pasta Dough Should I Use?

For Butternut Squash Ravioli, fresh pasta dough works best. It should be soft but elastic enough to roll thinly without tearing. Homemade egg pasta, made with just flour and eggs, is ideal and brings a beautiful yellow hue that complements the squash filling. If you’re short on time, store-bought fresh pasta sheets from the refrigerated section can be a convenient substitute—just make sure they’re thin enough to seal and cook quickly.

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Ingredients for the Butternut Squash Ravioli

Butternut Squash – The star of the filling, roasted until caramelized to bring out its natural sweetness and creamy texture.

Parmesan Cheese – Adds a salty, umami depth that balances the squash’s sweetness and enriches the filling.

Ricotta Cheese – Lightens the filling and gives it a smooth, creamy consistency.

Nutmeg – Just a pinch enhances the warmth of the squash and cheese combination.

Salt and Black Pepper – Essential for seasoning both the filling and the final dish.

Fresh Pasta Dough – Whether homemade or store-bought, it serves as the perfect tender casing for the flavorful filling.

Butter – Used for browning and creating that luxurious sauce that coats the ravioli.

Fresh Sage Leaves – Crisped in brown butter for an aromatic crunch.

Pine Nuts – Toasted and scattered for texture and a nutty contrast.

Fresh Basil (optional) – For a pop of color and fresh herbal brightness.

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How To Make the Butternut Squash Ravioli

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 40–45 minutes, or until the flesh is tender and caramelized at the edges. Let it cool slightly, then scoop out the flesh and mash until smooth.

Step 2: Prepare the Filling

In a bowl, combine the mashed squash with ricotta cheese, grated Parmesan, a pinch of nutmeg, salt, and black pepper. Mix until the filling is creamy and well-seasoned. Taste and adjust seasoning if needed.

Step 3: Roll Out the Pasta Dough

Roll your pasta dough into thin sheets using a pasta machine or rolling pin. Aim for a thickness where you can see your hand through the dough—usually setting 6 or 7 on a pasta machine.

Step 4: Assemble the Ravioli

Spoon small mounds of filling about 1 inch apart over one sheet of pasta. Lightly brush the edges around the filling with water, then place a second sheet on top. Press around the mounds to seal, making sure to remove any air bubbles. Cut into ravioli shapes using a cutter or knife. Repeat with remaining dough and filling.

Step 5: Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 3–4 minutes or until they float to the surface. Remove gently with a slotted spoon.

Step 6: Make the Brown Butter Sauce

While the ravioli cook, melt butter in a skillet over medium heat. Add fresh sage leaves and cook until the butter turns golden and the leaves become crispy. Watch carefully to avoid burning.

Step 7: Plate and Garnish

Toss the cooked ravioli in the brown butter and sage. Plate and sprinkle with extra Parmesan, toasted pine nuts, and fresh basil if desired. Serve warm and enjoy immediately.

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Serving and Storing Butternut Squash Ravioli

Butternut Squash Ravioli is best served hot and fresh, straight from the pan, when the brown butter sauce is silky and aromatic. Garnish with extra Parmesan, a few fried sage leaves, and a sprinkle of pine nuts to enhance presentation and flavor. A crisp green salad or roasted Brussels sprouts make great accompaniments.

If you have leftovers, store the cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a bit of butter or olive oil. Uncooked ravioli can be frozen in a single layer, then transferred to a freezer-safe bag for up to 2 months. Boil from frozen when ready to serve.

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Frequently Asked Questions

Can I use canned butternut squash puree?

Yes, but roasting fresh squash gives a deeper flavor. If using canned, choose unsweetened and adjust seasoning accordingly.

What can I substitute for ricotta?

You can use mascarpone or cream cheese for a creamier texture, or cottage cheese for a lighter option.

Can I make the pasta dough ahead of time?

Absolutely. Wrap it tightly and refrigerate for up to 2 days. Let it come to room temperature before rolling.

How do I toast pine nuts without burning them?

Use a dry skillet over medium heat and stir constantly for about 2–3 minutes until golden and fragrant.

Is it possible to make this dish vegan?

Yes. Use a dairy-free ricotta substitute, skip the Parmesan, and swap the butter for vegan margarine or olive oil.

Do I need a pasta machine?

No, but it helps. You can roll the dough by hand—just ensure it’s thin enough for the ravioli to cook properly and seal well.

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Want More Pasta Ideas with a Twist?

If you loved this Butternut Squash Ravioli, explore more creative pasta dishes that bring something special to the table:

• Spinach and Ricotta Stuffed Shells for a classic creamy comfort.
• Lemon Ricotta Pasta for a zesty, refreshing dinner.
• Creamy Mushroom Tagliatelle when you’re craving earthy richness.
• Pumpkin Alfredo Pasta that leans into fall flavors even more.
• Baked Gnocchi with Tomato and Mozzarella for an irresistible cheesy bake.

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Let me know in the comments how yours turned out. Did you add a bit of chili for heat? Did you try a drizzle of honey or balsamic on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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