Handmade Butternut Squash Ravioli with Sage Browned Butter

If I committed a terrible crime and were on death row heading for the electric chair and the warden asked me what I wanted for my last meal, this would be it. That said, I would have to make it myself…I have yet to find a restaurant version of Butternut Squash Ravioli with Sage Brown Butter that is better than this one so I doubt a prison cook is going to do a good enough job. Look at this delicate pasta, filled with roasted butternut squash, garlic, pine nuts and Parmesan. Exquisite! (complete printable recipe below)
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Handmade Butternut Squash Ravioli with Sage Browned Butter

Just a Note:

I must say before we get started that this recipe is for the cook that loves a challenge! It is a little labor intensive…but I swear it is worth the time investment. Handmade pasta is so delicate and this filling is downright incredible. So put on some good music, clear a work space and if possible grab a friend. Pasta making is more fun with a partner!

Handmade Butternut Squash Ravioli with Sage Browned ButterMaking Handmade Pasta:

There will be a lot of photos in this post because a picture is worth a thousand words, it will far easier to follow the instructions if you see the process first. We start by making the pasta. Flour, eggs, and a little olive oil is all you need. Combine in a bowl, this may take a few minutes. Once combined turn out on a floured surface and begin kneading.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Knead until dough is smooth and elastic, it should feel like play dough. Kneading takes about 8 minutes. Cover and chill in the fridge for about an hour.

Homemade Butternut Squash Ravioli from The Organic Kitchen

While the Dough is a Chillin’ Make the Fillin’…

Working with butternut squash can be a challenge if you don’t have the correct tools. You need a ‘y’ peeler and a sharp knife. Of course you can always use a fresh, good quality, pre-cut butternut squash.

Homemade Butternut Squash Ravioli from The Organic Kitchen

I roast the butternut squash and garlic on a rimmed cookie sheet lined with parchment paper. It makes for easy clean up!

Homemade Butternut Squash Ravioli from The Organic Kitchen

Then I add fresh sage the last ten minutes of cooking. (your cookie sheet should be full, in this picture I was making a half batch)

Homemade Butternut Squash Ravioli from The Organic Kitchen

The filling goes in the food processor with pine nuts and parmesan.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Give it whirl…

IMG_4247 rscopy

Roll out the Pasta:

I use a pasta roller attachment for my kitchen aid, it’s perfect for making pasta alone.(To see more pasta attachments click here)  If this isn’t in your budget you can use a hand crank pasta maker , just know you need a friend to help. If you use the hand crank version someone needs to crank while the other feeds the pasta through the maker. Place rolled out pasta onto a well floured surface. I use a screen colander to sprinkle flour on my counter.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Place small spoonfuls (about 2 teaspoons) of filling just below the midline of pasta, spacing the filling about two finger widths apart.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Then dip your finger into water and make a ‘u’ with the water under each scoop of filling. The water will act as glue to hold the pasta together during cooking.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Fold pasta over so ends meet.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Then use two fingers to press the pasta together, starting on the sides of each scoop of filling and then seal underneath. This helps eliminate air bubbles.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Use a knife to gently cut ravioli into squares. I roll on my Caesarstone  and have never scratched it doing this, but if you are worried use another surface. Place raviolis atop wax paper in a single layer, placing sheets of wax paper between layers as the sheet fills up. Make a 2nd, 3rd and possibly 4th batch of pasta.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Browning Butter:

Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will ‘fry’ in the hot butter and become crispy.

Homemade Butternut Squash Ravioli from The Organic Kitchen

Always grate Parmesan fresh using a microplane.

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The Recipe: Homemade Butternut Squash Ravioli with Sage Browned Butter

Tips and what you will need: always start with a clean organized space and take your time. Pasta making should be relaxing and fun! I use pasta roller attachment for my kitchen aid but you can use a hand crank pasta maker , just know you need a friend to help. If you are cutting your own squash you will need a ‘y’ peeler and a sharp knife. You will also need wax paper. (amazon affiliate links)

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Handmade Butternut Squash Ravioli with Sage Browned Butter

Prep

Total

Yield 6

I must say before we get started that this recipe is for the cook that loves a challenge! It is a little labor intensive...but I swear it is worth the time investment. Handmade pasta is so delicate and this filling is downright incredible. So put on some good music, clear a work space and if possible grab a friend. Pasta making is more fun with a partner!

Ingredients

Basic Pasta Recipe:

  • 1 1/2 cups all purpose flour
  • 2 whole eggs
  • 3 egg yolks
  • 1 tablespoon olive oil

Butternut Squash Filling:

  • 5 cups butternut squash, peeled and cubed (loosely fills cookie sheet)
  • 4-6 cloves garlic, peeled
  • 2-3 tablespoons olive oil (give or take)
  • 10 whole sage leaves (added the last ten minutes of cooking)
  • 2/3 cup of roasted pine nuts
  • 1 1/2 cups parmesan cheese, freshly grated (separated)
  • sea salt, pepper, to taste

Browned Butter with Sage:

  • 1 stick butter
  • 6 sage leaves, chopped

Instructions

Pasta Prep:

  1. Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil.
  2. Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour. 
  3. Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.

The Filling:

  1. Preheat oven to 400 degrees. Place rack in upper 1/3 of oven
  2. Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.
  3. When squash is done cooking remove from oven. Allow to cool for a few minutes.
  4. Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.
  5. Place a large stock pot filled with water and 1 Tablespoon salt to boil

Set up work area:

  1. Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)

Now You Are Ready To Roll:

  1. Pasta makers usually have 8 settings. You will start at the widest setting (on my pasta maker that setting is 1)
  2. Shape 1/4 portion of chilled dough into a flat disk (put the remaining dough back in the fridge)
  3. Run pasta through the pasta machine two times on the widest setting (usually 1) then roll it through twice again on setting 2, then twice on setting 3 etc...working your way up to 7. Stop at the second to last setting (usually 7) and only roll it only once on that setting. The thinnest setting (8) is too thin for ravioli.
  4. Place rolled pasta on floured surface. Place butternut mixture by small spoonfuls onto pasta just below the midline, leaving a space of two fingers between each scoop of filling. (see photos above)
  5. Dip finger in water and make a ‘U’ on pasta under each spoonful of filling.
  6. Fold pasta over and press firmly (using two fingers) in between spoonfuls of filling, then seal pasta under filling (sealing the sides first and then the bottom prevents bubbling).
  7. Use a knife to cut into ravioli shapes, placing each ravioli onto cookie sheet lined with wax paper in a  single layer, separating each layer with more wax paper.
  8. When all pasta and filling are used, set aside.

Prepare browned butter:

  1. Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.

Cook Ravioli:

  1. Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.
  2. Gently strain in colander, do not rinse.
  3. Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.

Look at this delectable free form pasta! And that browned butter…and that filling oh my goodness! Now you know why it would be my last request!

Homemade Butternut Squash Ravioli from The Organic Kitchen

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113 thoughts on “Handmade Butternut Squash Ravioli with Sage Browned Butter

  1. Love, love, love this! Thanks for the tutorial, I’ve always wanted to make ravioli anything but was intimidated by the ravioli. Butternut squash & browned butter ? Surely it doesn’t get any better than this, YUM!

  2. I love love love all your recipes. I am dying to try the butternut raviolis. I love “fried” sage. A great little Italian restaurant in Encino used to make the best raviolis topped with “fried” sage. Thanks for sharing all these mouth watering ideas!

  3. If I wanted to make this at Kristin’s, how can I make it nut free for her kids who are allergic to nuts? BTW, I pinned this. Butternut squash ravioli is my favorite dinner at my local italian restaurant. Can’t wait to try.

  4. I made this tonight! Only my 2nd time making pasta and my 1st attempt at ravioli. It looked nothing like the picture, but holy cow, was it good! I do wonder what setting should the pasta roller be on? I ended at 4, which is what the kitchenaid book said for ravioli but it seemed too papery. Is 3 too thick? I’m just learning the whole pasta machine thing, but it is fun!Thanks for an easy recipe to try. There isn’t much I love more than roasted butternut, except maybe sweet potatoes. Is there a filling recipe with that?

    • Hi Bonita! Glad it came out well. In the recipe I posted I instruct to run the pasta through the roller twice on each setting, starting at setting one and ending at 6. Then running it through just once on setting 7. It is a delicate pasta. Glad you took on such a challenge and had success!

  5. A few prep questions: can the filling be made ahead of time, before the pasta dough is made/ready? And can the uncooked ravioli be frozen?

    • Hi Amanda,
      Yes you could make the filling ahead of time but I would reheat it before filling the pasta. I have never frozen the uncooked ravioli but some of my students have and they say it works well!

  6. I made this recipe 3 (!) times this week and it is absolutely fabulous. I did not change anything in the recipe except….. I used wonton wrappers instead of making my own pastry. Thank you so much for this wonderful recipe!

      • Lovely recipie. Home made pasta, never go wrong & I am going to try your filling next time.
        In Italy, we use “Semola di grano duro” (flour of durum wheat or semolina). It’s a slight yellowish flower, but belive me it’s better than taste than the white flower & healthier too.

  7. This was easy, although obviously a bit time consuming, but truly delicious. I have made it once and we are now having people around for dinner and this is what I’m making. Thank you 🙂

    • Hi Pauline, yes you did. That information is included in the recipe but not the description. Scroll past the description to the actual recipe and you’ll see 400 degrees and 50 minutes:)

  8. Can any of this be made the day before, and reheated? I’m thinking of doing this as an appetizer for thanksgiving this year but it’s pretty time consuming when I’ll already have a lot of other cooking to be doing.

    • Hmmm I wouldn’t make it the day before. Fresh pasta does not last that long. What you could try, although I have never done it with this recipe, is make it ahead and freeze it. Then just boil it and serve:)

  9. This was the first pasta recipe I tried using my new Kitchenaid pasta attachment and it’s a keeper! My husband, a meat lover, even enjoyed this recipe and didn’t complain about the coating of flour left on the counter and floor. He even acknowledged the ravioli is tastier than what we’ve had at restaurants. It’s time consuming, but worth it. Thanks for the photos–it helped walk me through all the steps!

  10. I had a package of Costco butternut squash ravioli….and just couldn’t figure out what to do with it! I made the browned butter exactly as you instructed. It was SO YUMMY! Now I’m going to put a Kitchen-Aid pasta maker on my Christmas list, and make my own ravioli next time!

  11. I love this recipe! I was looking for a recipe for this after I had the evol. brand, and I’m so happy i found this one. Although, I was wondering, could I just use a rolling pin to roll out the pasta dough.

  12. I am interested in trying this recipe, but wondered about the ingredients listed for the squash filling. You list 10 sage leaves, 2/3 cup pine nuts and 1 cup parmesan, but I only saw using 8 sage leaves,1/3 cup pine nuts and 1/2 cup parmesan in filling. Am I overlooking something?

    • Hi Bruce! Yes, you must have missed the instruction to garnish with the remaining cheese and pine nuts:) Note: The amount of sage used is up to personal preference. Some like less, some like more. Honestly, I never even count. I just throw in however much I feel like. It’s more of a guideline than an exact amount. Hope you love it!

  13. These are absolutely delicious! They turned out great 🙂 One little conundrum I had though, was the paper towel bit when laying the raviolis on the cookie sheet. The wet paper towel works like a charm, but if it’s your first time making ravioli & you’re not as fast as one might hope, the paper towel dries and sticks. Needless to say some of my raviolis became dumplings. Beginner tip: wax paper works better between the layers!
    But, awesome recipe! Thanks 🙂

  14. I’m making this for guests today. The squash tastes fantastic! I assume you use salted butter?

    I expect this to be a huge hit, thanks for the recipie!

  15. This is one of my dream dishes, too! I made it over the weekend, and hubby and I both swooned over it. Thank you for the recipe; so glad I’ve found your lovely website!

  16. Hi Linda! How long did it take you, in total, to make the recipe (all of the ravioli and the sauce), as I’m thinking of using this recipe for a competition, and would like to know if i can finish within the time. 🙂

    • Hi Ben. Hmmmm let’s see…15 minutes to make the pasta, and then an hour to let it rest while squash cooks, 30 minutes to roll and fill, sage sauce 5 minutes…so an hour and 45 minutes to 2 hours start to finish! Practice first and it could go faster. Good luck!

  17. Made your roasted butternut ravioli this afternoon with a squash I picked from my garden this morning , followed your recipe it was fantastic!! My family loved it, the pasta was lovely and tender and the filling was delish?

  18. Wow! I can die now. I have the Kitchenaid pasta maker and am always looking to use it, so when I found your recipe, with my fave veggie, I was super excited! I made it today and had two leftover. They’re hidden in the fridge for me, only me! You’re right about the labor intensive part but I will not shy away from doing these again! So, so yummy! My new favorite. Lucky for me our grocer has butternut squash year round! Thank you so much!!

  19. I WANT SOME!!!! Seriously making me so hungry right now. I’ve never made my own ravioli, but filling it with butternut and sage sounds divine!

  20. Butternut squash ravioli is a favorite of mine (or used to be before going completely gluten free) but this sure is bringing up a lot of happy memories.

  21. Excellent. I used Italian 00 pizza flour, eggs from our chickens, sage from the herb garden and butternut squash from last summer’s veggie garden. Beautiful outcome. Thanks!

  22. Just made fried #Gluten-Free #ButternutSquash #Ravioli #Appetizers with my Arnco Ravioli Roller and Cookie Cutter. They didn’t last long enough to get a photo. Modified your Recipe, and would like to share it and post on our website,Facebook and Twitter pages.

  23. When we have roasted butternut squash, we cut it in half, clean it and then roast. When done, we just scoop it out. Any reason to go through process of skinning and cutting into pieces?

    • I suppose you could try it. In my experience the squash is much more “mushy” that way so your filling might not be as solid. Also I like the caramelization that takes place when you cut the squash into cubes and then roast. I am curious to know of it would work though. If you do it please let me know how it goes!

  24. thanks for the recipe – it was great – but placing the ravioli on a moist paper towel ruined them all and they all stuck to the paper – very disappointed, but i will try again and adjust to not let this happen.

    • Interesting. In all the years I have made this recipe that has never happened to me! And it was the method I was taught in cooking school. Now I am very curious why it happened to you. I hope you don’t mind if I ask a couple of questions so I can try to figure it out. I am wondering if it was a pasta problem or a wet paper towel problem. Was the pasta sticky at all before setting it on the damp towel? Was it sticking to your hands or the counter as you stuffed it, folded it, cut it etc? Or was it dry and coated with flour? Did you squeeze out almost all the water so the paper towels were just damp or were they more wet? If they were too wet I could see them sticking a bit. And I almost wonder if the kind of paper towel might make a difference??? Hmmmm. I am surprised as I taught this recipe for years in cooking classes and that never happened. So sorry it happened to you. Hopefully we can figure it out.

  25. My husband made these for my birthday dinner. We got the pasta made and ravioli assembled with no problems at all. We thought it sounded strange to put moist paper towels between layers instead of wax paper, but did it anyways since that’s what the recipe said. We layered everything and then wrapped the sheet they were on in cling wrap as we weren’t cooking them for a couple hours. When it was time to make them, we found that the paper towel had stuck to ALL of the raviolis, and when we tried to get them off it just tore the pasta and the filling came out everywhere. We tried repairing them but the vast majority are unsalvageable. Very disappointing as the filling is delicious. Lots of work for no reward!! Next time we will follow our gut and use wax paper, especially if not boiling them right away.

    • That is very disappointing and I am sorry that happened to you. I have never left them sitting on the paper towels for longer than a few minutes. I have never tried wax paper, and honestly I have only had one other comment saying paper towels were a problem in the four years this recipe has been on my blog. And in the ten years I have been making this recipe, I personally have never had a problem. I will try the wax paper, if it works well I will add it as an option. Thanks for letting me know and again, so that happened to you.

  26. Finally, a butternut squash ravioli recipe that does t have goat cheese in it. I want to make this very soon! Plan to make it for Christmas. As my nephew is a vegetarian teenager and finding something new for him to eat is a challenge. You show making the pasta by hand, rather than using your Kitchenaid. I have the Kitchenaid and pasta roller attachment and wonder why or if you can knead it/mix it, in the Kitchenaid with the dough hook?

    Again, thanks for this beautiful recipe! I think I am going to use my InstantPot to cook the squash.

    • Hi Karen, you know I tried the hook once and the texture just wasn’t the same and the pasta tore a little when rolled, and since I learned to do it by hand that’s how I am most comfortable. You could use the hook and see how it goes for you. I am all for easier and saving time!

  27. Hi! I found your recipe, as I’ve bought a lovely butternut squash and was hoping to make ravioli out of it. Question: do you usually get five cups of squash cubes out of one medium-sized butternut squash? I was trying to gauge.

  28. Hi there! Just made the filling and grabbed a handful of my fresh sage off the plant. The leaves are small, as it is growing in a pot outside and I am lucky if I still have usable sage for thanksgiving lol. But got lucky this year. Thus, I used more sage, since the leaves are smaller. Also, I didn’t have any pine nuts so I took some walnut halves I had in the fridge and toasted them in the cast iron pan. Whizzed up all ingredients in the food processor, expecting to have to add salt. But surprisingly it doesn’t NEED salt! Will be putting these together after my pasta dough rests and I get it rolled out. But I must say again, the filling IS AMAZING and it will be on my Christmas dinner menu for the vegetarians whom are coming. Thank you so much!

  29. This is an awesome dish!
    Just wondering how many pieces of ravioli is recommended per person and any other serving suggestions pls (ie what to serve the ravioli with)? TIA

    • Thanks! I usually give people about 6-7 raviolis if serving as a main course, 3-4 if serving as a side dish. I usually serve it with my “house salad” because it’s so simple. If you put ‘house salad’ into the search bar on my blog it should pop right up.

  30. This would be a fantastic weekend cooking project, and so worth the effort! I love butternut squash ravioli anyway, but THIS. I think that my pre-electric-chair meal may have just changed.

  31. I’ve been cranking pasta by hand for years and I’ve never needed a friend to help – in fact, it never occurred to me that two people would be better than one.

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