Butternut Squash Ravioli: Ravioli with a sweet Herb, Butternut Squash, & Ricotta filling. Easy step-by-step recipe for this gorgeous Ravioli with delicious Sage & Brown Butter drizzle.
Butternut Squash Ravioli with a Brown Butter Sage Drizzle
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**Full recipe and detailed instructions found toward the bottom of this post.**
Home-made pasta dough cut into ravioli pasta with a sweet filling made of butternut squash that’s been roasted and cooked with herbs, then mixed with ricotta cheese. Butternut Squash Ravioli cooked to a perfect al dente and topped with a Brown Butter Sage drizzle. This pasta is so mouthwatering good! Even the kids go crazy over it. Plus it’s fun to make.
When I was a teenager I stayed with a family friend in Las Vegas for a bit while I did some vocal training (a totally different era of my life! haha! Can barely carry a tune in a bucket these days…).
The night before I left to go back home, these friends took me to dinner at a restaurant at the Bellagio. I do not know the name of this restaurant, but I will NEVER forgot what I ate that night…
Not knowing what to order, I told them to surprise me. When Butternut Squash Ravioli with a Sage and Brown Butter sauce was brought to the table, I could not believe how incredibly delicious it was!
I have literally thought of that delicious ravioli regularly ever since. Which is why I decided I needed to figure out how to duplicate that recipe to the best of my abilities. Any y’all, I more than succeeded. You’re going to LOVE this!
About the Pasta Dough:
I only started making my own pasta a couple months back. Home made pasta is so much fun and surprisingly easy to make to make. It’s time consuming and messy, and totally worth it! One thing you should be aware of is that the dough has to rest. So this isn’t a last second kind of a dish. If you are looking for a quick delicious meal, check out my recipe for Rotisserie Chicken and Vegetables Soup. However, this amazing recipe for Butternut Squash Ravioli takes fore-planning. We like to make our dough and filling on Saturday night, and then assemble, cook and eat this gorgeous bit of delicious for Sunday night dinner.
To make the pasta dough-
(Full instructions found on the printable recipe toward the end of this post)
To make the pasta dough I mix all the ingredients in my KitchenAid mixer. Then I turn the dough out on a floured surface and knead the dough for a bit. Once it starts to feel silky and smooth on the dough surface, I shape it into a ball and wrap it in plastic wrap. Then it’s time to refrigerate.
To make the Butternut Squash filling-
(Full instructions found on the printable recipe toward the end of this post)
To make the Butternut Squash filling, I roast a butternut squash with herbs. When it’s finished roasting, I sauté onions and garlic together, then add honey, herbs, the roasted squash, and chicken stock. I let it cook down for a bit, which allows the flavors to meld. Moreover, it’s reduces the liquid, because we want strong flavors, but not a runny filling. Then it’s time to blend everything together and refrigerate until it’s cool. Once cool, we mix it with Ricotta cheese and we are ready to assemble our Butternut Squash Ravioli.
To assemble your Butternut Squash Ravioli-
(Full instructions found on the printable recipe toward the end of this post)
To assemble the ravioli you need to roll the dough out super thin. I use my KitchenAid pasta roller attachment. You do not need to have one of these to roll out your dough. It just makes the process that much easier. Besides rolling the dough by hand, you could also use a hand crank pasta roller like this one that I found in a quick Amazon search. No matter how you choose to roll out your dough, you will need to roll it into thin sheets.
Then place the filling, cover it with a second sheet of rolled out dough, and cut your Butternut Squash Ravioli. To cut mine I use a Ravioli Stamp. Some people like to use the KitchenAid Ravioli attachment (which is fun because it makes bite-sized ravioli) or another machine form Ravioli maker. It’s totally a preference thing! I love the hand stamp because then my kiddos can help in the process which guarantees they are excited for and willing to eat dinner.
Butterflies in your Stomach moment-
At this point, we are literally just a couple minutes away from eating! All that’s left to do is to throw our assembled Ravioli in salted boiling water for a couple minutes. Then drain and drizzle with a brown butter sage sauce, and you are ready to go! ENJOY!!!
Save RecipeIngredients
- This recipe serves 8 people
- 4.5 C Flour
- (plus more for dusting)
- 6 Large Eggs
- 12 Large Egg Yolks
- 1 Butternut Squash
- Salt
- 2TBS Butter
- 1/2 c Onions, diced
- 2 TBS Garlic, minced
- 2 Sage Leaves
- 2 Thyme Sprigs
- 1 Bay leaf
- 2TBS Honey
- 2 c Chicken or Vegetable stock
- Dash of red pepper flakes
- 15-16oz Container Ricotta Cheese
- 8 TBS Butter
- 8 Sage Leaves
Instructions
- Put the flour, eggs, egg yolks, and salt in the bowl of a standing mixer that has a bread hook. Let it mix for a while, until it turns into a big ball of stuck together dough.
- Turn the dough out onto a floured surface and knead it by hand for 7-10 minutes until the dough feels smooth and silky. Shape it into a ball.
- Wrap dough ball in plastic wrap and refrigerate for at least one hour, up to a full day.
- *You should note that if the dough is refrigerated for longer than a day it will change color and look inedible, HOWEVER it actually will still work beautifully and taste great up to a week after being made.
- Cut Butternut squash in half lengthwise, remove seeds, and sprinkle flesh generously with salt. Put 1/2 TBS of butter in the cavity of each half and 1 sage leaf in each cavity.
- Roast at 350 degrees Fahrenheit for 45 minutes.
- When the squash has about 10 minutes of roasting time left; in a pot, sauté onion and garlic together at med heat for 5 minutes.
- Add Herbs, Stock, and honey, to the pot. Turn heat to high and Bring to a boil.
- Scrape flesh from the skin of the roasted Butternut squash and add it to your pot.
- Reduce heat to Med-Med-Low. Let all ingredients cook together until almost all the liquid has evaporated. Approximately 25 minutes.
- Transfer to a blender or food processor and blend mixture well together.
- Let cool to at least room temperature.
- Stir Butternut squash mixture together with Ricotta Cheese.
- Roll your dough out into one of the thin settings on your pasta sheeter (I use a number 4 or 5 on my KitchenAid attachment).
- Lay rolled out sheets on a flat, flour dusted surface.
- Using your Ravioli stamp, lightly mark where each ravioli will be, then place 1 TBS of filling inside each marked spot.
- Lightly brush water around the edges of the filling (To make the top pasta sheet stick when you apply it).
- Cover the filling placed pasta sheet with another rolled out sheet of pasta dough.
- Use your Ravioli stamp to cut out each Raviolo.
- Bring a pot of salted water to a boil. Add a TBS of oil. Gently drop your Ravioli into the water. You can cook 6-8 at a time without overcrowding the pot. Cook the Ravioli in boiling water for 5 minutes.
- Using a slotted spoon, remove Ravioli for the pot and place on a dish towel or paper towel to drain.
- Repeat with remaining Ravioli.
- While the water for your Ravioli is coming to a boil, make your brown butter sauce.
- In a sauce pan, cook your butter and sage leaves over medium heat for 3-5 minutes. Swirl the pan about occasionally so that it cooks evenly, but don't stir it.
- When the butter has turned a hazelnut brown and has a rich toasty nutty smell, it is ready.
- Drizzle Brown Butter over your cooked Ravioli and Top with one of the Crisped Sage Leaves. MMMM! Enjoy!!!!
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