Looking for a stunning appetizer or main course? This luscious butternut squash ravioli with sage in a brown butter sauce is as beautiful as it is delicious!
When it comes to flavor combinations, butternut squash and sage are a classic pair. The earthy sage and creamy squash are simply delightful together.
But this butternut squash ravioli with sage in a brown butter sauce takes the flavor pairing to a whole new level! It’s so rich, so luscious, and out-of-this-world delicious.
And best of all, even though it’s made from scratch, it’s much easier to make than you might think!
The secret to quick homemade ravioli? Rather than making your own pasta, simply use wonton wrappers instead!
This is the kind of dish that’s always a huge hit with dinner guests. I’ve never met anyone that didn’t love this flavor combination, and the meal itself looks so impressive.
You truly can’t go wrong making this recipe.
How to make butternut squash ravioli with sage
The process for this recipe is very straightforward. It involves baking and pureeing the squash, combining the filling ingredients in a skillet, assembling and cooking the ravioli, then combining the oil and butter with sage to make the sauce.
And the result is well worth the effort! Here are the step-by-step instructions to making squash ravioli from scratch:
Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Step 2: Halve the squash and remove the seeds. Season the squash with salt and pepper, then place on the prepared baking sheet with the flesh side down.
Step 3: Bake until tender, about 45 minutes, then remove from the oven and allow to cool.
Step 4: When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor or blender. Purée until smooth.
Step 5: Heat 1 tablespoon of olive oil in a skillet. Once hot, add the shallots and cook until tender, about 3 minutes.
Step 6: Add the finely-chopped sage, squash purée, ricotta, and Parmigiano-Reggiano. Season with salt, pepper, and nutmeg. Cook for another minute or so, then remove from heat and allow to cool completely.
Step 7: Cover a stack of wonton wrappers with a damp paper towel.
Step 8: Transfer 1 wrapper to a flat surface, brush with water, then place about 1 teaspoon of the squash mixture in the center. Add another wrapper on top and press the edges to seal, trying to remove as many of the air bubbles as you can. Use a 3-inch round cookie to cut ravioli into a circle, if desired.
Step 9: Transfer the ravioli to a covered plate, then repeat with the remaining wrappers and filling.
Step 10: Bring a large pot of water to a boil. Add the ravioli, stirring gently so they don’t stick together.
Step 11: Cook for about 4 minutes, then drain carefully.
Step 12: While the ravioli is cooking, heat the remaining 4 tablespoons of olive oil and all of the butter in a small skillet over low heat.
Step 13: When the butter has melted, add the sliced sage leaves. Cook until the butter has browned, about 4 minutes, then remove from heat.
Step 14: Divide the ravioli between 8 plates and top with the browned butter sauce. Garnish with additional Parmigiano-Reggiano, turkey bacon, and whole sage leaves.
Take a moment to appreciate the wonderfully fragrant smell of your homemade winter squash ravioli, then serve immediately!
Variations for this recipe
It’s fun to experiment with this recipe and make small tweaks. I’ve never tried a version that wasn’t delicious!
If you want to make your dish even richer, replace the olive oil with more butter. You could also add a tiny bit of cream to the sauce.
Looking for a meat-free dish? Simply skip the turkey bacon. On the other hand, if you’re looking for a bolder meat flavor, use pancetta in place of the turkey bacon.
Finally, if you can’t find butternut squash, you can swap it out for any variation of winter squash instead.
Storage
The finished version of this dish is definitely best served immediately. However, if you don’t think you’ll eat all the servings at once, you can prep most of the recipe and then have quick ravioli ready for future meals!
Simply follow the steps until you’ve stuffed the ravioli, but do not cook them yet. Instead, place them in a single layer on a baking sheet and then put them in the freezer. Once frozen, transfer the ravioli to a gallon bag.
When you’re ready to enjoy, bring a pot of water to a boil and then add the frozen ravioli. Add a minute or two to the cooking time to make sure they cook through.
Then simply make the sauce and follow the rest of the steps of the recipe!
Other delicious pasta recipes
Because pasta is high in carbs, I don’t eat it very often. But every now and again, when the craving strikes, I like to indulge! Here are a few of my favorite pasta recipes to enjoy on occasion:
- Angel Hair Pasta with Chicken, Sun-Dried Tomatoes, and Pine Nuts
- Chicken Scallopini
- Zucchini Orzo Salad with Mint
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Butternut Squash Ravioli with Sage
Ingredients
- 1 pound butternut squash
- Kosher salt
- Freshly ground black pepper
- 5 tablespoons olive oil (divided)
- ⅓ cup shallots (finely chopped)
- 1 teaspoon fresh sage (finely chopped, plus 2 tablespoons thinly sliced leaves plus 8 whole leaves)
- ¼ cup ricotta cheese (part-skim)
- ¼ cup grated Parmigiano-Reggiano cheese (plus more for serving)
- pinch of freshly grated nutmeg
- 48 wonton wrappers
- 3 tablespoons butter
- 4 slices turkey bacon (sliced into matchsticks and cooked)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Halve the squash and remove the seeds. Season the squash with salt and pepper, then place on the prepared baking sheet with the flesh side down.
- Bake until tender, about 45 minutes, then remove from the oven and allow to cool.
- When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor or blender. Purée until smooth.
- Heat 1 tablespoon of olive oil in skillet. Once hot, add the shallots and cook until tender, about 3 minutes.
- Add the finely-chopped sage, squash purée, ricotta, and Parmigiano-Reggiano. Season with salt, pepper, and nutmeg. Cook for another minute or so, then remove from heat and allow to cool completely.
- Cover a stack of wonton wrappers with a damp paper towel.
- Transfer 1 wrapper to a flat surface, brush with water, then place about 1 teaspoon of the squash mixture in the center. Add another wrapper on top and press the edges to seal, trying to remove as many of the air bubbles as you can. Use a 3-inch round cookie to cut ravioli into a circle, if desired.
- Transfer the ravioli to a covered plate, then repeat with the remaining wrappers and filling.
- Bring a large pot of water to a boil. Add the ravioli, stirring gently so they don’t stick together.
- Cook for about 4 minutes, then drain carefully.
- While the ravioli is cooking, heat the remaining 4 tablespoons of olive oil and all of the butter in a small skillet over low heat.
- When the butter has melted, add the sliced sage leaves. Cook until the butter has browned, about 4 minutes, then remove from heat.
- Divide the ravioli between 8 plates and top with the browned butter sauce. Garnish with additional Parmigiano-Reggiano, turkey bacon, and whole sage leaves.
one of my all-time favorite flavor combos. great recipe!
I love butternut squash, it is rich in flavor, and sooo delicious!!! Your recipe looks wonderful, Hugs, Terra
I want to try this, I’ve never had anything like it, but it sounds fantastic!
I would so love to try this, but I am so lazy! I will bookmark it and hopefully try, thanks it looks amazing.