The Technique Behind Perfect Butternut Squash Ravioli

Brown butter and sage with butternut squash is a perfect balance — sweet, savory, and nutty. Simple and elegant.

In this video, I’ll show you how to make butternut squash ravioli completely from scratch, from a tender pasta dough to a smooth, well-balanced squash filling, finished with a classic brown butter and sage sauce. This is a comforting, seasonal dish that looks impressive but relies on just a few good ingredients and careful technique.

Whether you’re making pasta for a special occasion or just want to slow down and cook something thoughtfully, this is a recipe worth coming back to.

🧈 Butternut Squash Ravioli with Brown Butter & Sage

Ingredients
Butternut Squash Filling
1 medium butternut squash
Olive oil
Salt and black pepper
½ cup ricotta cheese
½ cup Pecorino Romano, finely grated
1 tsp black pepper
½ tsp freshly grated nutmeg
Pinch of cinnamon
Crushed red pepper flakes (optional)
Pasta Dough
2 cups 00 flour (or all-purpose flour)
3 large eggs
Brown Butter Sage Sauce
10 tbsp unsalted butter
Fresh sage leaves

Instructions
Roast the Squash
Heat oven to 400°F.
Split the butternut squash in half and remove the seeds.
Drizzle with olive oil and season with salt.
Place cut-side down on a parchment-lined baking sheet.
Roast for about 45 minutes, until completely tender.
Flip cut-side up and allow to steam and cool slightly.
Make the Filling
Scoop the squash flesh into a large bowl.
Mash until smooth using a potato masher.
Add ricotta, Pecorino Romano, black pepper, nutmeg, cinnamon, and red pepper flakes if using.
Mix well and taste — add salt only if needed.
Make the Pasta Dough
Form a well in the flour.
Crack the eggs into the center.
Whisk the eggs with a fork, gradually pulling in the flour.
Once combined, knead by hand for about 10 minutes until smooth and elastic.
If too dry, add water a teaspoon at a time.
If too wet, add flour a tablespoon at a time.
Wrap and rest for 30 minutes.
Form the Ravioli
Roll the dough to the thinnest setting on a pasta roller.
Lay one sheet over a ravioli tray or flat surface.
Spoon about 1 teaspoon of filling into each pocket.
Cover with a second sheet and press to seal.
Cut and gently release the ravioli.
Brown Butter Sage Sauce
Melt butter over medium-low heat.
Cook until bubbling and lightly golden.
Add sage leaves and remove from heat.
Let the sage crisp in the residual heat, then remove and set aside.
Cook and Serve
Boil ravioli in well-salted water in small batches.
Cook 3–5 minutes, until they float.
Plate, spoon brown butter over the top, and finish with crispy sage leaves.

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