Butternut Squash Ravioli with Sage Butter Recipe

I absolutely love how this Butternut Squash Ravioli with Sage Butter Recipe comes together—it’s like autumn wrapped up in a tender, delicate little pasta pocket. The natural sweetness of the roasted butternut squash paired with the herbal, nutty butter sauce makes it such a comforting dish, perfect for cozy dinners or special occasions when you want to impress without stress.

When I first tried making butternut squash ravioli at home, I was surprised by how approachable this recipe is, especially using wonton wrappers instead of making pasta from scratch. You’ll find that this recipe gives you restaurant-worthy flavor and texture without spending all day in the kitchen. Plus, the sage butter adds that warm, earthy note that my family goes crazy for every time.

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Ingredients You’ll Need

I’ve found that using fresh butternut squash and quality cheese really makes a difference in this Butternut Squash Ravioli with Sage Butter Recipe. Plus, simple additions like fresh sage and good butter elevate the flavors beautifully.

• Butternut Squash: Look for firm, unblemished squash for roasting to bring out the best sweetness.
• Oil: Use a neutral oil like avocado or canola oil to roast without overpowering flavors.
• Garlic: Smash it lightly for mellow flavor infusion during roasting.
• Ricotta: I prefer Polly-O ricotta for its creamy texture and mild flavor that blends perfectly.
• Pecorino Romano: Adds a nice salty tang; feel free to add extra on top when serving.
• Kosher Salt and Black Pepper: Essential for seasoning and to balance the sweetness of squash.
• Nutmeg: A pinch adds warmth and depth to the filling.
• Wonton Wrappers: These make the ravioli process quicker and easier; handle gently as they’re delicate.
• Egg: Used to seal the edges perfectly so the filling stays inside while cooking.
• Salted Butter: For the sage butter sauce—use good quality for rich flavor.
• Fresh Sage Leaves: Fresh is key here for that fragrant, earthy note in the butter sauce.

Variations

This Butternut Squash Ravioli with Sage Butter Recipe is quite versatile, and I love experimenting with small tweaks to make it my own or fit different dietary needs. Feel free to get creative—you’ll be surprised how flexible it is while still feeling pretty indulgent.

• Vegetarian Variation: This recipe is naturally vegetarian, but for vegan options, try a plant-based ricotta alternative and vegan butter for the sage sauce.
• Cheese Swap: If Pecorino Romano is hard to find, Parmesan cheese works great and is a little milder.
• Herb Twist: I’ve tried rosemary or thyme instead of sage, which give a lovely earthy pop if you want a change.
• Gluten-Free: Use gluten-free wonton wrappers or make your own gluten-free pasta dough if you prefer.

How to Make Butternut Squash Ravioli with Sage Butter Recipe

Step 1: Roast the Butternut Squash and Sage

Preheat your oven to 400°F. Toss diced butternut squash, four of the sage leaves, and smashed garlic cloves with a tablespoon of oil, salt, and pepper on a sheet pan. Pop it in the oven and roast for about 35 minutes until the squash is tender and caramelized around the edges. Once roasted, transfer to a bowl and mash really well with a fork or you can blitz it briefly in a blender for an ultra-smooth filling—this is the secret to that silky ravioli center.

Step 2: Prepare the Filling

Mix the mashed squash with ricotta and Pecorino Romano cheese. Season with nutmeg, additional salt, and black pepper to taste. You’ll want the filling flavorful but balanced, because the butter sauce adds richness that complements but doesn’t overpower.

Step 3: Assemble the Ravioli

Lay a wonton wrapper flat on your work surface. Lightly brush the edges with beaten egg—that’s your glue! Spoon about a tablespoon of filling right in the center. Fold the wrapper into a triangle and press edges firmly to seal, making sure no air pockets are trapped inside. I keep a damp towel over the assembled ravioli so they don’t dry out while I work on the rest. It’s worth the extra care here—it makes cooking easier later on.

Step 4: Make the Sage Butter Sauce

In a medium saucepan, melt the butter over low heat. Add the remaining sage leaves and gently let them infuse the butter, becoming crispy but not burnt. Keep the flame very low so the butter doesn’t brown too much before serving—the goal is a fragrant, silky sauce that clings to the ravioli.

Step 5: Cook and Toss the Ravioli

Bring a large pot of salted water to a boil. Drop half of the ravioli in at a time—remember, they’re delicate! They’re done when they float to the surface, about 2 minutes. Use a slotted spoon to remove them and gently transfer directly to the warm sage butter sauce. Toss carefully to coat them evenly. Repeat with the rest of the ravioli and keep warm until serving.

How to Serve Butternut Squash Ravioli with Sage Butter Recipe

Garnishes

I like to sprinkle extra Pecorino Romano on top for a salty, tangy finish, plus a few cracks of fresh black pepper. Sometimes, I add a small handful of toasted pine nuts for crunch or a light drizzle of good quality olive oil for extra richness. It’s all about layering textures and flavors to elevate the dish.

Side Dishes

This ravioli pairs wonderfully with a crisp, lightly dressed arugula salad or sautéed garlic spinach. For a heartier meal, roasted Brussels sprouts or a crusty baguette for sopping up any leftover sage butter is perfect. Keep sides simple since this is already a rich, flavorful main act!

Creative Ways to Present

For dinner parties, I like arranging the ravioli in concentric circles on warm plates and drizzling the sage butter artistically over them. Adding a few whole sage leaves fried crisp on top gives a beautiful pop of color and texture. You can even serve family-style on a large platter with some freshly grated cheese on the side for an interactive meal everyone enjoys.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though in my house they rarely last!), store them in an airtight container in the fridge for up to two days. I recommend adding the ravioli to the butter sauce just before serving rather than storing everything mixed to preserve texture and flavor.

Freezing

I freeze uncooked ravioli by placing them on a parchment-lined tray so they aren’t touching, freezing until firm, then transferring to a freezer bag. This way, you can make a batch ahead of time and cook fresh when ready—no soggy ravioli worries!

Reheating

For leftovers, gently reheat ravioli in a pan with fresh sage butter on low heat to avoid overcooking. Microwaving tends to dry them out, so stovetop reheating with a little added butter or olive oil keeps them tender and tasty.

FAQs

Final Thoughts

Making this Butternut Squash Ravioli with Sage Butter Recipe feels like a little kitchen celebration every time—there’s just something so satisfying about homemade ravioli filled with seasonal goodness. I hope you find the same joy and comfort making it as I do, whether you’re cooking for family, friends, or just treating yourself. Trust me, once you nail this recipe, it’ll become a cozy favorite you’ll want to make again and again!

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