Cozy Butternut Squash Ravioli with Crispy Sage & Brown Butter 🍂🧈
Silky, sweet butternut squash tucked into fresh pasta and drenched in nutty brown butter with crispy sage – this cozy ravioli is fall comfort on a plate. Whether you’re serving a special dinner or indulging midweek, it’s pure elegance with minimal effort.
Why You’ll Love This Recipe 💚
- ✅ Rich fall flavors: Butternut, nutmeg, and browned butter = magic.
- ✅ Restaurant-quality at home: Impressive presentation, minimal ingredients.
- ✅ Ready in 30 minutes: Especially quick with pre-made or store-bought ravioli.
🛒 Ingredients
For the Filling (if homemade):
- 1 ½ cups roasted butternut squash purée
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt & black pepper to taste
For the Ravioli & Sauce:
- 1 batch homemade pasta dough (or 18 oz store-bought butternut squash ravioli)
- 6 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 2 tablespoons grated Parmesan, plus more for serving
- Salt, to taste
👩🍳 Instructions
- Prepare the filling: If making homemade ravioli, mix together squash purée, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl. Set aside.
- Make the ravioli: Roll out your pasta dough and place small scoops of filling on one sheet. Cover with another sheet, seal edges with water, and cut into squares or rounds.
- Boil the ravioli: Bring salted water to a gentle boil. Cook ravioli for 2–4 minutes, or until they float. Drain carefully.
- Make brown butter sauce: In a skillet, melt butter over medium heat until foamy. Add sage leaves and cook until crisp and the butter is golden brown and nutty, about 4–5 minutes.
- Toss and serve: Gently add the cooked ravioli to the skillet, spooning brown butter over them. Plate and top with Parmesan and extra sage leaves.
💡 Pro Tips & Variations
- ✨ Use pre-made ravioli: For weeknights, grab high-quality store-bought butternut squash ravioli. Saves tons of time!
- ✨ Nutty twist: Add a sprinkle of toasted chopped walnuts or pine nuts on top for extra texture.
- ✨ Balance the richness: A touch of lemon zest in the butter sauce brightens the dish.
- ✨ Cheese boost: Add crumbled goat cheese or blue cheese for a gourmet flavor.
🍽️ What to Serve With It
- 🥗 A simple arugula salad with lemon vinaigrette
- 🍷 A glass of white wine like Chardonnay or Pinot Grigio
- 🍞 Rustic bread for mopping up all that brown butter!
🥡 Make-Ahead & Storage Tips
- 🧊 Freezing homemade ravioli: Lay uncooked ravioli flat on a baking sheet and freeze. Once solid, transfer to a zip bag for up to 2 months. Boil straight from frozen.
- 🥡 Leftovers: Store cooked ravioli and sauce separately if possible. Reheat gently with a splash of water or butter to revive texture.
- 📅 Make ahead: You can prep the filling up to 3 days in advance and refrigerate.
❓ FAQ
- Can I use canned squash?
Yes, but make sure it’s not too watery. Drain excess moisture if needed. - What pasta dough should I use?
Use a simple egg-based dough – 2 cups flour, 3 eggs, and a pinch of salt. Knead well and rest before rolling. - Can I make it vegan?
Yes! Use dairy-free butter, plant-based ricotta, and eggless pasta dough.
Fall Dinner Goals 🎃🍴
This Butternut Squash Ravioli with Crispy Sage & Brown Butter brings cozy fall vibes with every bite. Whether it’s for a weekend dinner or a holiday starter, it’s simple, comforting, and sure to impress. Try it and tag us with your version!
