There’s a gentle rhythm that fills my kitchen when I cook Butternut Squash Ravioli with Sage Butter—a melody of sizzling butter, earthy sage, and the sweet, nutty aroma of roasted butternut squash wafting through the air. I remember the first time I made this dish, standing at my beloved wooden counter in Asheville while the golden autumn leaves danced outside my window. My grandmother’s spirit lingered around me, guiding my hands as I rolled out the dough, its silky texture reminding me of warm hugs and laughter shared over steaming pots.

With each step—mixing the tender butternut squash with ricotta and Parmesan, folding the delicate pockets of love, and finally bathing them in a luscious sage butter—a sense of joy blossomed within me. This dish truly encapsulates the essence of comfort food, one that invites family and friends to gather ‘round the table. It’s more than just a meal; it’s a heartfelt invitation to share during those crisp fall evenings, transporting you to a cozy spot on the sofa, surrounded by the warmth of loved ones. Butternut Squash Ravioli with Sage Butter has a way of making the ordinary feel magical, making it a cherished recipe that dances across generations.

Flavor and Popularity
The Unique Flavor Profile of Butternut Squash Ravioli with Sage Butter
The beauty of Butternut Squash Ravioli with Sage Butter lies in its harmonious blend of flavors. The sweet, velvety butternut squash creates a luxurious filling that is perfectly balanced by the nutty richness of the ricotta and Parmesan. When you indulge in these delightful pasta pockets, each bite bursts with the sweet essence of autumn, enveloped in a buttery, herbaceous sauce that adds depth without overpowering the dish. The gently sautéed sage leaves lend an earthy aroma and a crisp texture, transforming a simple bowl of pasta into an extraordinary meal.

This combination isn’t just delicious; it reflects the hearty yet refined cooking style that many of us gravitate toward during the fall months. The savory notes mingle beautifully with the creamy filling, and the entire dish feels like a warm embrace, inviting us to savor each moment around the dinner table. It’s no wonder that Butternut Squash Ravioli with Sage Butter has found its way into the hearts of many!

Why This Recipe Is a Family Favorite and Crowd-Pleaser
What makes this recipe a family favorite is its ability to bring everyone together. It has a way of sparking joy at every occasion, creating a special bonding moment over every plate. Imagine the laughter and connection as family members eagerly help assemble the ravioli, their hands dusted with flour, excitedly sharing stories and enjoying the company. This dish creates not just an exquisite dining experience but lifelong memories.

Moreover, Butternut Squash Ravioli with Sage Butter is versatile enough to feature on various occasions—from intimate family dinners to festive gatherings. It showcases comfort and delight while maintaining an air of elegance. The vibrant hues of the butternut squash remind us of the seasonal harvest while inviting us to explore the comforting flavors that define this beloved dish.

Ingredients and Preparation
Essential Ingredients and Possible Substitutions
To craft the perfect Butternut Squash Ravioli with Sage Butter, you’ll want to gather a few essential ingredients:

Butternut Squash: Fresh is best! Sweet, nutty, and creamy when cooked.
Ricotta Cheese: This enriches the filling with creaminess. If you’re seeking a lighter option, try goat cheese for a tangy twist.
Parmesan Cheese: An earthy, salty flavor that enhances the overall dish. Nutritional yeast can be a great substitute for a vegan version.
Egg: Necessary for binding the dough. A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works well for a vegan alternative.
Flour: All-purpose flour is typically used to craft the pasta dough, but whole wheat flour can add an extra layer of flavor.
Sage: Fresh sage leaves are the star of the show in the buttery sauce, giving it that fragrant aroma. If fresh isn’t available, try a dried sage—just use less, as it’s more concentrated.
Butter: Unsalted butter allows for better control over the saltiness. Vegan butter or olive oil can serve perfectly as substitutes.
Salt and Pepper: Essential for seasoning and enhancing the flavors.

Step-by-Step Recipe Instructions with Tips
Creating this delightful dish is a labor of love that requires a few simple steps. Each step deepens your understanding of the flavors and builds your connection to the ingredients.

Prepare the Butternut Squash Filling:
Begin by peeling and dicing your butternut squash into small cubes. Toss them in a drizzle of olive oil, and roast in a preheated oven until tender, around 25-30 minutes. Once cooked, allow the squash to cool slightly before mashing it in a bowl. Mix in ricotta cheese, grated Parmesan, and season with salt and pepper to taste.
Make the Pasta Dough:
In a large bowl, combine flour and a pinch of salt. Create a well in the center and crack in your egg (or flax egg). Gradually mix the flour into the egg until a dough forms. Knead for about 5 minutes until smooth and elastic, then wrap in plastic wrap and let it rest for at least 30 minutes.
Roll Out the Dough:
Divide the rested dough into smaller sections. Using a rolling pin or pasta machine, roll each section as thin as possible. Flour your surface to prevent sticking.
Fill the Ravioli:
Place small mounds of the butternut squash filling over half of the rolled-out pasta sheet, leaving space in between. Brush around the mounds with water to help seal the ravioli. Fold the dough over and press down to create pockets. Cut with a knife or ravioli cutter to separate. Pinch the edges to seal the ravioli, ensuring they’re well closed.
Cook the Ravioli:
Bring a large pot of salted water to a gentle boil and add the ravioli. Cook for around 3-4 minutes, or until they float. Fresh pasta cooks quickly.
Prepare the Sage Butter Sauce:
While cooking, melt butter in a skillet over medium heat. Add fresh sage leaves and sauté until the butter turns golden and the sage crisps, releasing its fragrant aroma.
Combine:
Once the ravioli are cooked, carefully transfer them into the skillet with the sage butter. Toss gently to coat, adding a splash of pasta water to create a beautiful sauce.
Serve:
Plate the ravioli with a sprinkle of additional Parmesan and perhaps a few extra sage leaves.

See also Cajun Potato Soup with Sausage

Cooking Techniques and Tips
How to Cook Butternut Squash Ravioli with Sage Butter Perfectly
The nuances lie in the details! The perfect ravioli should be tender yet hold their shape. Here are a few tips:

Don’t Overstuff: A small spoonful of filling is all that’s needed for each ravioli. Too much can make sealing difficult and lead to bursting during cooking.
Taste Before You Serve: Always taste your filling and sauce to ensure seasoning is just right. Adjust as necessary.
Flour Liberally: Use flour to keep the dough from sticking while rolling and shaping. It’s a small step that eases the cooking process.

Common Mistakes to Avoid
Making ravioli can be simple, but there are a few mistakes to steer clear of:

Skipping the Rest Time: Letting your dough rest is crucial for elasticity. Skipping this step can lead to tough pasta.
Using Cold Filling: Warm filling allows for easier sealing and prevents the dough from becoming soggy.
Crowding the Pot: Avoid cooking too many ravioli at once in boiling water. This can lower the temperature and result in uneven cooking.

Health Benefits and Serving Suggestions
Nutritional Value of Butternut Squash Ravioli with Sage Butter
Butternut squash is packed with vitamins A and C, offering a bounty of nutritional benefits. It’s a wonderful source of fiber, which aids in digestion, while the whole wheat flour can enhance the fiber content of the dish. The proteins from ricotta and Parmesan contribute to a balanced meal, making this ravioli not only delicious but nourishing as well.

Best Ways to Serve and Pair This Dish
You can enjoy Butternut Squash Ravioli with Sage Butter in a few delightful ways. Pair it with a simple green salad drizzled with a tangy vinaigrette to complement the richness of the ravioli. A glass of crisp Sauvignon Blanc elevates the meal beautifully, harmonizing with the buttery flavors and accentuating the sweet notes of squash.

For an extra layer of flavor, consider toasting pine nuts to sprinkle over the top—crunchy and sweet, they add another delightful dimension to this dish. Freshly grated nutmeg over the buttery sauce can create an aromatic twist that warms the soul.

FAQ Section
What type of mushrooms are best for Butternut Squash Ravioli with Sage Butter?
While this dish doesn’t typically include mushrooms, sautéed shiitake or cremini mushrooms would complement the flavors beautifully if added. Their earthy notes work well with the sweetness of the butternut squash.

Can I use dried garlic instead of fresh?
Yes, you can substitute dried garlic for fresh if necessary! One clove of garlic typically equals about 1/8 teaspoon of dried garlic. Just be mindful that dried garlic is more concentrated, so adjust according to your taste preference.

How do I store leftover Butternut Squash Ravioli with Sage Butter?
Any leftover ravioli can be stored in the fridge in an airtight container for up to 3 days. If you want to keep a little longer, store them uncooked in the freezer between layers of parchment paper.

Can I freeze Butternut Squash Ravioli with Sage Butter?
Absolutely! If you prepare and freeze them uncooked, lay them on a baking sheet until frozen solid, then transfer them to a freezer bag. Cook directly from frozen, just adding a couple of extra minutes to the boiling time.

Closing Paragraph
If you’re like me, celebrating the cozy autumn vibes with family over a hearty meal is one of the greatest joys in life. There’s something comforting about crafting Butternut Squash Ravioli with Sage Butter—the way it fills your kitchen with enticing aromas, the laughter shared while you work, and the satisfaction of savoring what you’ve created together. Trust me, you’ll want to make this again and again, as each bite is a reminder of love, tradition, and the joy of gathering around the table. So roll up your sleeves, grab some loved ones, and let this ravioli take center stage at your next family gathering!

Butternut Squash Ravioli with Sage Butter

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Print Recipe

A comforting dish of homemade ravioli filled with roasted butternut squash and ricotta, served in a fragrant sage butter sauce.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

1 medium Butternut Squash
1 cup Ricotta Cheese
½ cup Grated Parmesan Cheese
1 Egg (or flax egg for a vegan option)
2 cups All-Purpose Flour (or whole wheat flour)
½ cup Fresh Sage Leaves
4 tablespoons Unsalted Butter (or vegan butter)
Salt and Pepper to taste

Instructions

Preheat oven and roast diced butternut squash until tender, about 25-30 minutes. Mash and mix with ricotta, Parmesan, salt, and pepper.
In a bowl, combine flour and a pinch of salt. Make a well, add the egg, and mix until a dough forms. Knead until smooth, then let it rest for 30 minutes.
Roll out the rested dough thinly, fill with mounds of butternut squash mixture, seal, and cut into ravioli.
Cook ravioli in boiling salted water for 3-4 minutes until they float.
Melt butter in a skillet, sauté sage leaves until crisp, then toss cooked ravioli in the sage butter.
Serve with extra Parmesan and sage.