Butternut squash ravioli is a decadent dinner featuring fresh pasta and a creamy butternut squash filling, topped with a nutty brown butter sauce. It is an elevated dish that everyone will love.
Butternut squash is one of my favorite seasonal veggies to incorporate into my cooking this time of year. I love turning it into a butternut squash pasta sauce to serve over noodles, a creamy roasted butternut squash soup and this indulgent butternut squash ravioli. It really is a delicious fall staple in our house!
This ravioli is a family favorite. The creamy filling mixed with the butter sauce and fresh sage leaves is packed with flavor, and oh so craveble. It puts a fall twist on a classic pasta recipe that always leaves everyone asking for seconds. Plus, this is a great meal to sneak in veggies and extra nutrients in a way that the whole family will love! Serve it alongside a roasted chicken for an easy protein. Butternut squash ravioli makes a great companion to a fresh green salad with homemade poppy seed dressing, or a side of crispy skillet potatoes. I promise, this just may be your new favorite fall meal!
Why You’ll Love This Recipe
Scratch made – Everything from the ravioli filling, to the homemade pasta recipe used to make the noodles, is made from scratch. It’s a delicious way to impress guests at a dinner party!
Flavorful – The finished dish is the perfect balance of creamy, rich and fresh fall flavors that everyone will love.
Seasonal ingredients – I love using seasonal ingredients to not only save money at the grocery store, but also to enjoy and welcome the changing seasons into my kitchen.
Ingredients
Butternut squash – When selecting a butternut squash, check that the skin has a matte and dull surface, and that the weight feels heavy when compared to its size. Check for blemishes, bruising, and green streaks as well, and avoid those when possible.
Thyme – Dried thyme can be used if you don’t have any fresh thyme available.
Ricotta – Homemade ricotta is incredibly simple to make at home and is a great way to take this recipe to the next level.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Food processor
- Pasta machine
- Rolling pin
- Pasta cutter or pizza cutter
How to Make Butternut Squash Ravioli
Step 1: Preheat the oven to 425 degrees Fahrenheit. Spread the butternut squash onto a baking sheet and toss with the olive oil, garlic, thyme, salt, and pepper until evenly coated. Roast for 25-30 minutes or until the squash is fork tender. Remove from the oven and let cool. (Image 1)
Step 2: Add the squash, ricotta, and parmesan cheese to a food processor and pulse on high until smooth and creamy, about 1-2 minutes, scraping down the sides as needed. (Image 2)
Step 3: To prepare the pasta dough, lightly dust a clean surface with flour and cut the dough into 8 equal pieces. (Image 3)
Step 4: Use a rolling pin to roll each piece of dough into a 4-inch by 4-inch square. (Image 4)
Step 5: Place the pasta through the pasta maker on the thickest setting, catching it as it goes through. Continue running the dough through the pasta maker, changing the setting lower each time. Pass the dough through about 4 – 6 times or until the dough sheets are about 5 inches wide and 14 inches long. Repeat with all of the dough pieces and let the sheets dry for at least 30 minutes. (Image 5)
Step 6: To make the ravioli, dollop half a tablespoon of the butternut squash filling per ravioli on one of the pasta sheets. Space out each dollop about 1 inch apart from each other. You should have about 12 dollops per sheet of dough. Use your fingers or a pastry brush to brush water around the edges of the filling on the pasta sheet. (Image 6)
Step 7: After that, carefully lay another sheet of pasta over the top and use your fingers to gently press around each dollop of filling. (Image 7)
Step 8: Use a ravioli cutter or pizza cutter to cut the ravioli, removing any excess from the edges of the dough to form squares for each ravioli. Repeat with the remaining dough sheets. (Image 8)
Step 9: Bring a large pot of water to a boil. Working in batches, gently place the ravioli into the boiling water and cook for about 4 minutes. Remove from the pot with a slotted spoon and repeat with the remaining ravioli. (Image 9)
Step 10: Heat a large deep skillet over medium heat. Once hot, add the butter, and once the butter is melted, stir in the fresh sage leaves. (Image 10)
Step 11: Reduce the heat to medium-low and cook for about 10-15 minutes, stirring frequently until the butter is golden brown and smells nutty. (Image 11)
Step 12: Drizzle the browned butter over the cooked ravioli and gently toss to serve. As a final touch, finish the ravioli with more parmesan and freshly cracked black pepper. (Image 12)
Tips
- The quantity of raviolis that you end up with may vary depending on how big you make them.
- You can sub dried herbs for fresh ones if you have them on hand.
- Feel free to omit the brown butter sage sauce and toss with any favorite pasta sauce – homemade marinara, basil walnut pesto, etc.
Recipe FAQs
I love to serve this ravioli with a simple green salad dressed up with homemade salad dressing. Better yet, it is the perfect recipe to serve with a side dish of seasonal roasted veggies and a protein of your choice!
Pesto would be a great option to top your butternut squash ravioli. The fresh tangy flavor of the basil would pair beautifully with the the creamy, cheesy,45 butternut squash filling.
The filling in this homemade ravioli is made up of roasted butternut squash, garlic, thyme, ricotta and parmesan.
This dish would be delicious with almost any protein. Chicken, pork, sausage or even bacon would all be great options.
More Delicious Recipes from the Farmhouse
- Classic Dutch Oven Beef Stew Recipe
- Easy Cabbage Roll Soup
- Easy Stuffed Shells With Ricotta Cheese Recipe
- Easy Apple Cake With Caramel Glaze
- Pineapple Upside Down Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homemade Butternut Squash Ravioli Recipe
Equipment
- 1 Rolling Pin
- 1 Pizza Cutter
Ingredients
- 5 cups diced butternut squash, about 1 medium butternut squash
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced or minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup ricotta
- ¼ cup grated parmesan
- 1 batch sourdough pasta dough
- ½ cup salted butter
- 6 sage leaves
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spread the butternut squash onto a baking sheet and toss with the olive oil, garlic, thyme, salt, and pepper until evenly coated. Roast for 25-30 minutes or until the squash is fork tender. Remove from the oven and let cool.
- Add the squash, ricotta, and parmesan cheese to a food processor and pulse on high until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
- To prepare the pasta dough, lightly dust a clean surface with flour and cut the dough into 8 equal pieces.
- Use a rolling pin to roll each piece of dough into a 4-inch by 4-inch square.
- Place the pasta through the pasta maker on the thickest setting, catching it as it goes through. Continue running the dough through the pasta maker, changing the setting lower each time. Pass the dough through about 4-6 times or until the dough sheets are about 5 inches wide and 14 inches long. Repeat with all of the dough pieces and let the sheets dry for at least 30 minutes.
- To make the ravioli, dollop half a tablespoon of the butternut squash filling per ravioli on one of the pasta sheets. Space out each dollop about 1 inch apart from each other. You should have about 12 dollops per sheet of dough. Use your fingers or a pastry brush to brush water around the edges of the filling on the pasta sheet.
- Carefully lay another sheet of pasta over the top and use your fingers to gently press around each dollop of filling.
- Use a ravioli cutter or pizza cutter to cut the ravioli, removing any excess from the edges of the dough to form squares for each ravioli. Repeat with the remaining dough sheets.
- Bring a large pot of water to a boil. Working in batches, gently place the ravioli into the boiling water and cook for about 4 minutes. Remove from the pot with a slotted spoon and repeat with the remaining ravioli.
- Meanwhile, heat a large deep skillet over medium heat. Once hot, add the butter, and once the butter is melted, stir in the fresh sage leaves.
- Reduce the heat to medium-low and cook for about 10-15 minutes, stirring frequently until the butter is golden brown and smells nutty.
- Drizzle the browned butter over the cooked ravioli and gently toss to serve. Serve with more parmesan and freshly cracked black pepper if desired.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- The quantity of raviolis that you end up with may vary depending on how big you make them.
- You can sub fresh herbs for dried ones if you have them on hand.
- Feel free to omit the brown butter sage sauce and toss with any favorite pasta sauce – homemade marinara, basil walnut pesto, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
