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There's something magical about the way autumn flavors come together in this restaurant-quality pasta. I first served these tender pillows of roasted butternut squash and fresh sage on a crisp October evening, when the leaves were just starting to turn and the air carried that unmistakable scent of change. My dinner guests—friends who swear they "don't like squash"—were speechless after the first bite. The nutty, caramel notes of brown butter dance with earthy sage and sweet roasted squash, creating a symphony of flavors that tastes like fall on a plate. Whether you're planning a cozy date night, impressing dinner guests, or simply treating yourself to something extraordinary, this recipe delivers pure comfort in every bite.
Why This Recipe Works
- Perfect Pasta Texture: The homemade pasta dough uses 00 flour and semolina for the ideal tender-yet-chewy texture that holds the filling beautifully.
- Flavor-Intensive Filling: Roasting concentrates the butternut's natural sweetness, while sage, nutmeg, and Parmigiano-Reggiano create depth and complexity.
- Restaurant-Quality Sauce: Brown butter (beurre noisette) adds nutty complexity, while fresh sage leaves crisp in the butter for textural contrast.
- Make-Ahead Friendly: Ravioli can be frozen for up to 3 months, making this an impressive yet practical entertaining option.
- Balanced Nutrition: Each serving provides 12g protein and 6g fiber, making this indulgent dish surprisingly nourishing.
- Seasonal Star: Showcases autumn's best produce in an elegant, memorable way that's perfect for holiday entertaining.
Ingredients You'll Need
Quality ingredients make all the difference in this elegant dish. Here's what to look for and why each component matters:
For the Pasta Dough:
00 Flour (2 cups): This finely milled Italian flour creates silk-smooth pasta with the perfect texture. If unavailable, use all-purpose flour sifted three times, but the results won't be quite as tender. Look for brands like Caputo or King Arthur's Italian-Style Flour.
Semolina Flour (1/2 cup): Adds structure and that authentic Italian bite to your pasta. The coarse texture helps the dough hold together during rolling and cooking. Bob's Red Mill makes a reliable version found in most supermarkets.
Large Eggs (3 whole + 2 yolks): Room temperature eggs incorporate more easily and create a more pliable dough. The extra yolks add richness and help achieve that gorgeous golden color.
Olive Oil (1 tablespoon): Adds suppleness to the dough, making it easier to roll thin without tearing. Use a good quality extra virgin variety for the best flavor.
For the Butternut Filling:
Butternut Squash (2 pounds): Choose squash with matte, tan skin that's heavy for its size. Avoid any with green patches or soft spots. The neck should feel solid, indicating dense, sweet flesh.
Ricotta Cheese (3/4 cup): Whole milk ricotta creates the creamiest texture. If yours seems watery, drain it in cheesecloth for 30 minutes before using. Calabro and BelGioioso brands offer excellent quality.
Parmigiano-Reggiano (1/2 cup grated): Authentic DOP cheese provides umami depth that pre-grated versions simply can't match. Grate it fresh for the best melting and flavor distribution.
Fresh Sage (2 tablespoons minced): Look for perky, silver-green leaves without brown spots. The aroma should be pungent and earthy. If your sage seems mild, use a bit more to ensure it shines through.
Ground Nutmeg (1/4 teaspoon): Freshly grated nutmeg makes an enormous difference here. Whole nutmeg keeps for years and grates easily with a microplane.
For the Brown Butter Sauce:
Unsalted Butter (1 cup / 2 sticks): European-style butter with higher fat content (82-84%) creates the most luxurious sauce. Kerrygold, Plugrá, or Vermont Creamery are excellent choices.
Fresh Sage Leaves (20-25 leaves): These will crisp in the butter, creating sage "chips" that add wonderful texture and concentrated flavor.
Fresh Lemon Juice (1 tablespoon): Brightens the rich sauce and balances the sweetness of the squash. Meyer lemons add a particularly lovely floral note.
How to Make Butternut Sage Ravioli with Brown Butter Sauce
Roast the Butternut Squash
Preheat your oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with olive oil and place cut-side down on a parchment-lined baking sheet. Roast for 40-45 minutes until the flesh is very tender and caramelized around the edges. The squash is ready when a knife slides in with no resistance. Let cool slightly, then scoop out the flesh (you should have about 2 cups). Reduce oven temperature to 375°F (190°C) for later sage crisping.
Make the Filling
In a large bowl, combine the roasted squash flesh with ricotta, grated Parmigiano-Reggiano, minced sage, nutmeg, salt, and pepper. Mash with a fork until mostly smooth but still slightly textured. Taste and adjust seasoning—the filling should be well-seasoned since it will be mellowed by the pasta. Cover and refrigerate for at least 30 minutes to firm up, making it easier to work with.
Prepare the Pasta Dough
Mound the 00 flour and semolina on a clean work surface, creating a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls. Once a shaggy dough forms, use your hands to bring it together. Knead for 10-12 minutes until smooth and elastic—it should feel like a baby's cheek. Wrap tightly in plastic wrap and let rest at room temperature for 30-60 minutes. This relaxes the gluten, making the dough easier to roll thin.
Roll the Pasta
Divide the dough into 4 pieces, keeping unused portions covered. Flatten one piece slightly and set your pasta machine to the widest setting. Feed through, fold in thirds like a letter, and repeat 3-4 times until smooth. Gradually decrease the thickness, rolling each setting twice, until you reach the second-thinnest setting. The pasta should be thin enough to read a newspaper through but still sturdy enough to hold filling. Dust with semolina and cover with a kitchen towel while rolling remaining dough.
Fill and Form Ravioli
Lay one pasta sheet on a lightly floured surface. Place 1-tablespoon mounds of filling 2 inches apart in rows. Brush around filling with water, top with second pasta sheet, pressing gently around each mound to seal. Use a fluted cutter or sharp knife to cut into individual ravioli, ensuring edges are well-sealed. Place on a semolina-dusted baking sheet. Repeat with remaining dough and filling.
Make the Brown Butter Sauce
In a large skillet over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty—about 5-7 minutes. Watch carefully as it can burn quickly. Add sage leaves and cook 30-45 seconds until crispy. Remove from heat and stir in lemon juice. Keep warm while cooking pasta.
Cook the Ravioli
Bring a large pot of well-salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float and feel tender. Remove with a slotted spoon, transferring directly to the brown butter sauce. Gently toss to coat, adding a splash of pasta water if needed to create a silky sauce that clings to each ravioli.
Serve and Garnish
Arrange 4-5 ravioli per plate, spooning extra brown butter sauce over top. Garnish with crispy sage leaves, additional grated Parmigiano-Reggiano, and freshly cracked black pepper. For an elegant touch, add a few toasted hazelnuts or a drizzle of aged balsamic.
Expert Tips
Temperature Matters
Ensure your eggs and ricotta are at room temperature before beginning. Cold ingredients don't incorporate as smoothly, leading to tough pasta and lumpy filling.
Moisture Control
If your roasted squash seems watery, spread it on a baking sheet and return to a 300°F oven for 15-20 minutes to concentrate the flavors and evaporate excess moisture.
Make-Ahead Magic
Freeze ravioli on a baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding 2-3 extra minutes to the cooking time. They'll keep for up to 3 months.
Perfect Portioning
Use a small ice cream scoop or tablespoon measure for uniform filling portions. This ensures even cooking and professional presentation.
Pasta Water Power
Save a cup of pasta cooking water before draining. The starch helps create an emulsified sauce that clings beautifully to each ravioli.
Brown Butter Balance
Remove butter from heat just before it reaches your desired color—it will continue cooking from residual heat. Better slightly underdone than burnt.
Variations to Try
Pumpkin Amaretti Ravioli
Substitute roasted pumpkin for butternut and add 2 crushed amaretti cookies to the filling. The almond flavor pairs beautifully with brown butter.
Sweet Potato & Goat Cheese
Replace butternut with roasted sweet potato and add 2 ounces of crumbled goat cheese to the filling for tangy contrast.
Mushroom Medley Version
Sauté 8 ounces mixed mushrooms with garlic and thyme, chop finely, and mix into the filling for an umami boost.
Walnut Brown Butter
Add 1/2 cup toasted chopped walnuts to the finished brown butter sauce for extra crunch and nuttiness.
Storage Tips
Freezing Ravioli
Flash-freeze uncooked ravioli on a parchment-lined baking sheet for 2 hours, then transfer to freezer bags with parchment between layers. They'll keep for up to 3 months. Cook from frozen, adding 2-3 minutes to the cooking time.
Pro tip: Don't thaw before cooking—this can make the pasta mushy and cause filling to leak.
Refrigerating Fresh Ravioli
Store uncooked ravioli in a single layer on a semolina-dusted tray, covered tightly with plastic wrap, for up to 24 hours. For longer storage (2-3 days), freeze as directed above.
Cooked ravioli with sauce can be refrigerated for 2 days, though the texture is best when freshly made.
Reviving Leftovers
Reheat refrigerated ravioli in a skillet with a splash of water and butter over medium heat. Cover for 2-3 minutes, then uncover to let the sauce re-emulsify. Avoid microwaving, which makes pasta rubbery.
Frequently Asked Questions
Yes, though the texture will be different. Use round gyoza wrappers (they're thinner than square wonton wrappers) and work quickly as they dry out fast. Moisten edges with water, add filling, fold into half-moons, and press edges firmly to seal. Cook for just 2-3 minutes in simmering water. The result won't be as delicate as homemade pasta, but it's a solid shortcut for weeknight cooking.
Brown butter requires constant attention. Use a light-colored pan so you can see the color change, and keep the heat at medium (not medium-high). Swirl the pan every 30 seconds. Once you see amber-colored milk solids and smell nuttiness, immediately remove from heat and pour into a cool bowl to stop cooking. The process continues from residual heat, so err on the side of removing it early.
Substitute the ricotta with firm tofu blended with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Replace Parmigiano with a vegan hard cheese or additional nutritional yeast. For the sauce, use plant-based butter (Miyoko's cultured vegan butter works wonderfully) or make a sage-infused olive oil by gently heating 1/2 cup olive oil with sage leaves and a crushed garlic clove.
You should be able to read newsprint through the pasta, but it shouldn't tear when you pick it up. On most pasta machines, this is the second-thinnest setting (usually #7). If rolling by hand, aim for 1/16-inch thickness. Thinner pasta creates more delicate ravioli, but too thin and they'll burst during cooking. When in doubt, err on the side of slightly thicker.
Brush water around each filling mound using a pastry brush—this is your "glue." After placing the top pasta sheet, press gently from the center out, pushing air bubbles toward the edges. Use your fingertips first, then seal firmly with the side of your hand or a bench scraper. For extra security, crimp edges with a fork. Any air pockets will expand during cooking and could cause bursting.
Absolutely! The filling keeps for 3 days refrigerated. You can roll pasta sheets, layer between parchment, wrap tightly, and refrigerate for 24 hours. Assembled ravioli freeze beautifully for 3 months. The brown butter can be made 3 days ahead and refrigerated—just reheat gently. For stress-free entertaining, have everything ready and simply cook the ravioli while guests enjoy appetizers.
Butternut Sage Ravioli with Brown Butter Sauce
Ingredients
Instructions
- Roast squash: Halve, seed, and roast butternut at 425°F for 40-45 minutes until tender. Scoop flesh when cool enough to handle.
- Make filling: Combine 2 cups roasted squash with ricotta, Parmigiano, minced sage, nutmeg, salt, and pepper. Chill 30 minutes.
- Prepare pasta: Make well with flours, add eggs, oil, and salt. Knead 10-12 minutes until smooth. Rest 30-60 minutes.
- Roll dough: Roll pasta to second-thinnest setting, dusting with semolina between sheets.
- Fill ravioli: Place 1-tablespoon mounds of filling 2 inches apart on pasta sheet. Brush with water, top with second sheet, press to seal, and cut.
- Brown butter: Melt butter over medium heat, swirling until golden and nutty. Add sage leaves, cook 30 seconds. Stir in lemon juice.
- Cook and serve: Boil ravioli 3-4 minutes until they float. Toss with brown butter sauce and serve immediately with extra cheese.
Recipe Notes
Ravioli can be frozen for up to 3 months. Cook from frozen, adding 2-3 extra minutes. If your ricotta seems watery, drain in cheesecloth for 30 minutes before using.
