Butternut Squash Ravioli Sage (Printable)

Delicate pasta pockets filled with sweet squash and ricotta, tossed in aromatic sage butter.

# What You Need:

→ Pasta Dough

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 medium butternut squash (about 1.5 lbs), peeled and cubed
05 - 1 tablespoon olive oil
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sage Butter Sauce

11 - 1/2 cup unsalted butter
12 - 12 fresh sage leaves
13 - Salt and black pepper, to taste

→ For Serving

14 - Extra grated Parmesan cheese
15 - Freshly ground black pepper

# How To Make It:

01 - Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast until caramelized and tender, 25 to 30 minutes. Allow to cool slightly.
02 - On a clean surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour into eggs with a fork, then knead for 8 to 10 minutes until dough is smooth. Wrap in plastic wrap and rest at room temperature for 30 minutes.
03 - Mash roasted squash until smooth. Stir in ricotta, Parmesan, nutmeg, salt, and black pepper until fully combined and creamy. Set aside.
04 - Roll dough on a floured surface into thin sheets about 1/16 inch thick. Place 1 teaspoon mounds of filling 1.5 inches apart on one sheet. Brush surrounding dough with water, cover with a second sheet, and press to seal. Cut into ravioli shapes. Arrange on floured surface and cover with towel.
05 - Melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden brown and leaves crisp, about 3 to 4 minutes. Remove from heat.
06 - Boil salted water in a large pot. Cook ravioli in batches until they float, about 2 to 3 minutes. Remove with slotted spoon and transfer directly to sage butter. Gently toss to coat evenly.
07 - Plate ravioli warm with extra grated Parmesan and freshly ground black pepper.

# Expert Suggestions:

01 -
  • Homemade ravioli feels like magic until you realize it's just patience and a little flour.
  • The sage butter sauce tastes like a restaurant kitchen but lives in your own.
  • Sweet squash and nutmeg create this unexpected comfort that nobody forgets.
  • Vegetarian enough for anyone, impressive enough for guests who thought you were ordering takeout.
02 -
  • Overstuffing ravioli is the fastest path to them bursting open in the water; one teaspoon of filling is enough and it won't burst.
  • If your dough feels sticky while rolling, it's not ruined—dust with flour and keep going, but don't knead flour back into it or the dough becomes tough.
  • The butter has to be truly golden brown and nutty; pale butter tastes like nothing and the whole dish falls flat.
03 -
  • If ravioli are sticking to each other while you work, dust generously with flour and don't second-guess yourself—it's actually helping.
  • The moment you see the butter turn golden and smell that sage, remove it from heat immediately or it tips from nutty to burnt in about 10 seconds.

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