Butternut Squash Ravioli with Brown Butter Sage Sauce
Prep time: 
Cook time: 
Total time: 
  • For the pasta see Egg Noodle Recipe
  • For the Filling:
  • 2 shallots diced
  • 1 butternut squash cut into ½" cubes
  • ½ cup ricotta
  • ½ cup grated parmesan
  • ½ tsp nutmeg
  • 1 tsp salt (to taste)
  • For the Sauce:
  • 8 tbsp butter
  • 6-8 fresh sage leaves chopped
  • Salt & Pepper to taste
  1. First you'll need to preheat your oven to 350, toss the butternut squash in a little bit of oil and place on baking sheet. Let roast in oven for about 30 minutes until soft and a little brown.
  2. While squash is roasting saute your shallots in a little bit of oil over medium heat until translucent. Remove from heat until squash has finished.
  3. Once squash is done roasting place in a food processor (or blender) add your shallots and puree until smooth.
  4. Pour your pureed mixture into a medium size bowl, add your parmesan and ricotta. Mix together. Add your nutmeg & salt. Add more salt if you need.
  5. Place in a piping bag and store in the fridge until pasta is rolled and ready. See notes for piping.
  6. Filling Ravioli:
  7. Once your ball of dough has rested, divide it into four parts. And begin to roll out dough to the thinnest setting.
  8. Once you have your sheets, pipe your filling about 1" from the end of the sheet (see pictures) so you can fold dough over and seal. Before you do this take a little bit of water and brush the outer area of dough sheet which will work as a sealant.
  9. Once filling is piped, fold dough over and seal with your fingers. Pressing down making sure to get all air bubbles out that are forming around closed filling. This will help prevent ravioli leaks when boiling.
  10. Take your ravioli roller/cutter/stamp and cut ravioli shapes out. Place on a well floured sheet if making right away, or cover with a damp cloth if it is going to take you some time in order to prevent the dough from drying out.
  11. Boil water and add ravioli. Cooking time is only about 1-2 minutes, Remove with a slotted spoon (to prevent breaking ravioli) and place on a plate. Do this until all ravioli are removed.
  12. Begin your sauce, over high heat add your butter and wait for butter to brown (will only take a couple of minutes).
  13. Once butter is browned add your sage leaves and a little bit of salt & pepper.
  14. Turn heat off. Add ravioli to butter pan making sure to cover both sides of ravioli and then remove and place on serving plate. Add a little bit of fresh parmesan on top and serve.
You don't need a piping bag for this part! You can either skip the piping all together or if you have a ziplock bag handy fill a ziplock bag, twist and then cut the end off when ready to fill your ravioli. Just makes it less messy.
Recipe by My Lavender Blues at https://mylavenderblues.com/easy-homemade-butternut-squash-ravioli-with-brown-butter-sage-sauce/