There’s something undeniably comforting about fall flavors. When the leaves turn crisp and the air cools down, one dish I always find myself craving is butternut squash ravioli with brown butter. It’s cozy, elegant, and wildly satisfying — like wrapping yourself in a cashmere blanket, but for your taste buds.
Let’s walk through this indulgent pasta experience, from scratch-made vibes to shortcut-friendly versions, all drenched in golden, nutty brown butter. You ready?
Why Butternut Squash Makes the Perfect Ravioli Filling
Butternut squash has that natural sweetness and creamy texture that pairs beautifully with savory, rich flavors. Once roasted, it becomes soft, caramelized, and full of deep autumn notes. Add a little Parmesan, nutmeg, and garlic? You’re basically making ravioli magic.
The Flavor Combo That Wins Every Time:
- Sweet roasted squash
- Earthy sage
- Nutty browned butter
- Salty Parm
- Hints of spice from black pepper and nutmeg
It’s like fall decided to throw a dinner party — and this ravioli is the guest of honor.
How to Roast Butternut Squash Like a Pro
This is where the flavor starts. Don’t skip this step, even if you’re tempted to use canned puree.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F.
- Toss squash cubes in olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes or until fork-tender.
- Let cool slightly before blending.
🥄 Pro Tip: The darker the edges of the squash, the deeper the flavor. Caramelization = flavor gold.
Making the Filling: Sweet, Savory, Creamy
Once your squash is roasted and cooled, it’s time to turn it into that silky, flavorful filling.
🧀 Ravioli Filling Mix:
| Ingredient | Amount |
|---|---|
| Roasted squash | 2 cups mashed |
| Ricotta cheese | ½ cup |
| Grated Parmesan | ⅓ cup |
| Garlic (minced) | 1 clove |
| Nutmeg | A pinch |
| Salt & pepper | To taste |
Blend all ingredients until smooth. The mixture should be thick but pipeable. If it’s too wet, add more Parmesan.
🎯 Optional: Add a little lemon zest for brightness if your palate leans that way.
Let’s Talk Pasta Dough (And Shortcuts)
👩🍳 Homemade Pasta Dough (if you’re feeling ambitious):
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Eggs | 3 large |
| Salt | ½ tsp |
| Olive oil | 1 tbsp |
Make a well in the flour, crack in the eggs, sprinkle in the salt, and add the oil. Mix from center outward, then knead for 10 minutes. Let rest for 30 minutes covered.
Or…
🛒 Store-Bought Shortcuts:
- Use wonton wrappers for quick ravioli.
- Fresh pasta sheets from the grocery store work perfectly.
No shame in shortcut ravioli. We’ve all been there. The flavor’s in the filling and the sauce anyway.
Assembling the Ravioli
Steps:
- Roll out pasta dough into thin sheets (or lay out wonton wrappers).
- Spoon 1 tsp of filling every few inches.
- Cover with another pasta sheet, press around the filling, and cut into squares or circles.
- Seal with a fork or your fingers.
- Boil in salted water for 2–3 minutes or until they float.
🥚 Tip: Use a little water or egg wash to help seal the edges tightly.
The Brown Butter Sage Sauce — Pure Gold
If you’ve never made brown butter before, don’t be intimidated. It’s just butter + heat + attention. The result? A toasty, nutty aroma that makes anything taste 10x better.
🍂 Brown Butter Sage Sauce:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tbsp |
| Fresh sage leaves | 8–10 |
| Garlic (optional) | 1 clove, smashed |
- Melt butter in a skillet over medium heat.
- Add sage leaves and garlic.
- Stir constantly. Butter will foam, then brown. Once it smells nutty and the milk solids darken, it’s ready.
- Remove from heat immediately.
🌿 Pro Trick: Toss the cooked ravioli right into the brown butter sauce and gently coat.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 13g |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 38g |
| Fiber | 3g |
| Vitamin A | High |
Rich, satisfying, and full of fiber and antioxidants thanks to that gorgeous squash.
What to Serve with Butternut Squash Ravioli
This dish can absolutely stand on its own, but a few accompaniments make it feel complete.
🥗 Pairing Suggestions:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts
- Garlic green beans
- Crusty sourdough or focaccia
🍷 Wine Pairing Ideas:
- A light Pinot Grigio
- Chardonnay with buttery notes
- Sparkling white for a festive flair
Flavor Variations to Try
Once you’ve nailed the classic, feel free to play:
🧄 Additions:
- Toasted walnuts or pecans on top
- A drizzle of balsamic glaze
- Caramelized onions in the filling
🌱 Dietary Options:
| Diet Type | Swap Ideas |
|---|---|
| Vegan | Use cashew cheese + vegan butter |
| Gluten-Free | Use GF pasta sheets or dough |
| Dairy-Free | Use almond ricotta alternatives |
The brown butter can even be made with vegan butter — though it won’t brown exactly the same, the sage infusion still shines.
Storing and Reheating
❄️ Storage Tips:
- Uncooked ravioli: freeze in a single layer, then transfer to bag — lasts 1 month.
- Cooked ravioli: store in fridge for 2–3 days in an airtight container.
🔥 Reheating:
- Gently pan-fry leftovers in a little butter for a crispy bottom.
- Or reheat in microwave with a splash of water, covered.
Avoid boiling twice — it’ll break down the delicate pasta.
Common Questions
❓ Can I make these ahead?
Yes! Prepare the filling and dough up to 2 days in advance. Assemble ravioli and freeze uncooked.
❓ Can I use canned squash?
It’s okay in a pinch, but roasted fresh squash gives better flavor and texture.
❓ Is this kid-friendly?
Absolutely. You can skip the sage if they’re not into herbs and serve with plain butter or a light tomato sauce.
Tips for First-Time Ravioli Makers
- Don’t overfill — it makes sealing harder and can leak.
- Keep a towel over pasta sheets so they don’t dry out.
- Use a pastry cutter or ravioli stamp for pro-looking edges.
- Always taste the filling before assembling!
Final Note: Cozy, Elegant, and Surprisingly Easy
Butternut squash ravioli with brown butter isn’t just a recipe — it’s an experience. It’s that perfect balance of sweet, savory, and rich, wrapped up in delicate pasta and bathed in golden butter. Whether you’re a weekend chef or a Wednesday warrior, this dish is a showstopper that feels like fall in every bite.
So go ahead — roast, roll, and drizzle. Your kitchen’s about to smell amazing.
