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Butternut Squash Ravioli with Sage
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5 from 1 vote

Butternut Squash Ravioli with Sage

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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipes, easy pasta recipes, squash ravioli
Servings: 8 servings
Calories: 342kcal
Author: Diabetic Foodie


  • 1 pound butternut squash
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil (divided)
  • 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)


  • 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.


This recipe is for 8 servings.
For a vegetarian option, omit the turkey bacon.
Any winter squash can be used in place of the butternut.
To prep this dish in advance, follow the recipe until you've stuffed the ravioli, but do not cook them. Instead, place on a baking sheet and put them in the freezer. Once frozen, transfer to a gallon bag. 
When you're ready to enjoy, boil the frozen ravioli for an extra minute or two, then follow the rest of the recipe like usual.


Serving: 1serving | Calories: 342kcal | Carbohydrates: 37g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 468mg | Potassium: 0mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 35g