Butternut Squash Sage Ravioli: 1 Amazing Recipe

Butternut Squash Sage Ravioli has been my go-to for a truly comforting and elegant meal, especially as the leaves turn golden. I remember the first time I tried making it from scratch; the kitchen filled with the sweet, roasted aroma of squash mixed with the earthy scent of fresh sage. It felt so special, and the taste was even better – a perfect harmony of sweet, savory, and herbaceous notes. This butternut squash and sage ravioli recipe is simple enough for a weeknight but impressive enough for guests. Trust me, the effort for this homemade butternut squash sage ravioli is absolutely worth it. Let’s get cooking!

Why You’ll Love This Butternut Squash Sage Ravioli

You’ll adore this ravioli for so many reasons:

• The flavor is incredible – a perfect blend of sweet, nutty butternut squash and aromatic sage.
• It’s surprisingly quick to make for homemade pasta, making it an easy butternut squash and sage ravioli option.
• It’s a healthier pasta choice, packed with vegetables and good-for-you ingredients.
• It’s budget-friendly, using simple, accessible ingredients you likely already have.
• Kids love the sweet filling, making it a fantastic family-friendly meal.
• This recipe is a great way to impress guests without spending hours in the kitchen.
• You’ll find it’s an ideal culinary adventure, proving that making easy butternut squash and sage ravioli is totally achievable.

Ingredients for Butternut Squash Sage Ravioli

Gathering the right butternut squash sage ravioli ingredients is the first step to culinary success. You’ll need these items:

• 2 cups all-purpose flour – the base for our pasta dough
• 3 large eggs – for richness and structure in the dough
• 1 tablespoon olive oil – adds a little elasticity to the pasta
• 1/2 teaspoon salt – enhances all the flavors
• Water, as needed – to achieve the perfect dough consistency
• 2 cups butternut squash, peeled and diced – the star of our filling, providing sweetness
• 1 tablespoon olive oil – for roasting the squash
• Salt and pepper, to taste – essential seasonings
• 1/2 teaspoon nutmeg – complements the squash beautifully
• 1/3 cup ricotta cheese – for a creamy texture in the filling
• 1/4 cup grated Parmesan cheese – adds a salty, nutty depth
• 1 tablespoon fresh sage, finely chopped – the aromatic partner to our squash
• 1/2 cup unsalted butter – for the luscious sage butter sauce
• 6-8 fresh sage leaves – to infuse the butter with flavor
• Salt and pepper, to taste – for seasoning the sauce
• Extra Parmesan cheese, for serving – because more cheese is always better!

How to Make Butternut Squash Sage Ravioli

Making these beautiful ravioli is a rewarding process, and I’ll guide you through each step. Get ready for a truly delicious experience as we learn how to make butternut squash sage ravioli!

1. Step 1: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until the squash is wonderfully tender and slightly caramelized. You’ll know it’s ready when a fork easily pierces it.
2. Step 2: While the squash roasts, let’s make the pasta dough. On a clean surface, create a mound with the 2 cups of all-purpose flour. Make a well in the center and add the 3 large eggs, 1 tablespoon of olive oil, and 1/2 teaspoon of salt.
3. Step 3: Begin mixing the flour into the eggs using a fork, gradually incorporating the dry ingredients until a shaggy dough starts to form. Once it’s mostly combined, start kneading the dough for about 8-10 minutes. You’re looking for a smooth, elastic texture.
4. Step 4: Wrap the kneaded dough tightly in plastic wrap and let it rest for at least 15 minutes at room temperature. This resting period is crucial for relaxing the gluten, making it easier to roll out.
5. Step 5: Once the squash is cool enough to handle, mash it in a bowl. Stir in the 1/3 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon finely chopped fresh sage. Taste and adjust seasonings as needed – this is your chance to make the filling perfect!
6. Step 6: Divide the rested dough into two portions. Roll each portion out very thinly, about 1/16 inch thick, using a pasta machine for best results or a rolling pin. Dust with flour as needed to prevent sticking.
7. Step 7: Lay one sheet of pasta flat. Place small spoonfuls of the butternut squash filling about an inch apart. Brush the edges of the dough around the filling with a little water.
8. Step 8: Carefully place the second pasta sheet over the top. Press down firmly around each mound of filling to seal, ensuring there are no air pockets. Use a knife or ravioli cutter to cut out your ravioli. This is a key part of how to make butternut squash sage ravioli!
9. Step 9: Bring a large pot of salted water to a rolling boil. Gently add the ravioli in batches, being careful not to overcrowd the pot. Cook for 4-5 minutes, or until they float to the surface.
10. Step 10: While the ravioli cook, prepare the sage butter sauce. Melt the 1/2 cup unsalted butter in a separate skillet over medium heat. Add the 6-8 fresh sage leaves and cook until the butter is lightly browned and fragrant.
11. Step 11: Gently remove the cooked ravioli from the water with a slotted spoon and add them directly to the skillet with the sage butter. Toss gently to coat each raviolo in the delicious, aromatic sauce.

Pro Tips for the Best Butternut Squash Sage Ravioli

Want to elevate your ravioli game? Here are a few tricks I’ve picked up that make all the difference for this delicious butternut squash and sage ravioli recipe:

• Roast your squash until it’s really tender and slightly caramelized – this concentrates its sweetness.
• Don’t overwork the pasta dough; a gentle touch ensures a tender ravioli.
• Ensure your ravioli are sealed tightly to prevent any filling from escaping during cooking.
• Use fresh sage for the butter sauce; dried sage just doesn’t have the same vibrant aroma.

What’s the secret to perfect Butternut Squash Sage Ravioli?

The secret to truly perfect butternut squash sage ravioli lies in roasting the squash until deeply tender and slightly sweet, and then balancing that with fresh, aromatic sage. Getting the pasta dough just right also plays a huge role in the final texture. For more pasta inspiration, check out our recipes section.

Can I make Butternut Squash Sage Ravioli ahead of time?

Absolutely! You can prepare the ravioli up to 24 hours in advance. Store them in a single layer on a floured baking sheet, covered loosely with plastic wrap, and refrigerate. Just be sure they are well-sealed.

How do I avoid common mistakes with Butternut Squash Sage Ravioli?

A common pitfall is overfilling the ravioli, which makes them difficult to seal. Another is overcrowding the pot when boiling, which lowers the water temperature and can make them stick. Always cook in batches! If you’re looking for other comforting dishes, you might enjoy our fried meatballs.

Best Ways to Serve Butternut Squash Sage Ravioli

These delightful ravioli are so versatile! For a truly classic experience, simply toss them with the sage butter sauce and a sprinkle of extra Parmesan cheese. This highlights the natural flavors beautifully. I also love serving them with a light side salad dressed in a simple vinaigrette to cut through the richness. When considering butternut squash sage ravioli pairing suggestions, think about complementary flavors like toasted walnuts or a drizzle of balsamic glaze for an extra layer of complexity. These simple additions make for a restaurant-worthy meal right at home. For another delicious pasta option, try our zucchini noodle chicken alfredo.

Nutrition Facts for Butternut Squash Sage Ravioli

When you’re enjoying these delicious homemade ravioli, here’s a general idea of what you’re getting per serving (this recipe yields 4-6 servings):

• Calories: Approximately 450-550
• Fat: Varies, but typically around 20-25g
• Saturated Fat: Varies, often 8-12g
• Protein: Varies, usually 15-20g
• Carbohydrates: Varies, around 50-60g
• Fiber: Varies, typically 4-6g
• Sugar: Varies, mainly from the squash
• Sodium: Varies, depending on added salt

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. For more information on healthy eating, you can consult resources on nutrition.gov.

How to Store and Reheat Butternut Squash Sage Ravioli

Once your delicious ravioli are cooked, proper storage is key to enjoying them later. Allow any leftover ravioli to cool completely before transferring them to an airtight container. For refrigeration, they’ll stay fresh for about 3 to 4 days. If you have more than you can eat in that time, don’t worry! You can freeze uncooked or cooked ravioli for up to 3 months. To freeze uncooked ravioli, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag – this is a great way to ensure you have this tasty dish on hand whenever the craving strikes. This approach to storage-related secondary keyword use makes meal prep a breeze. You might also like our teriyaki chicken sheet pan supper for easy meal prep.

When it’s time to reheat, if they are refrigerated, you can gently warm them in the sage butter sauce over low heat. For frozen ravioli, cook them directly from frozen in boiling salted water for an extra minute or two until heated through, then toss with the warm sauce. Avoid microwaving, as it can make the pasta gummy.

Frequently Asked Questions About Butternut Squash Sage Ravioli

What is Butternut Squash Sage Ravioli?

What is butternut squash sage ravioli? It’s a delightful handmade pasta dish where tender pasta pockets are filled with a savory mixture of roasted butternut squash, creamy ricotta, Parmesan cheese, and aromatic sage. It’s then typically served with a simple, flavorful sage butter sauce. It’s a classic autumnal dish that perfectly balances sweet and savory notes. For more about our culinary philosophy, visit our about me page.

Can I use dried sage instead of fresh?

Yes, you can, but fresh sage truly makes a difference in both the filling and the sauce for this butternut squash and sage ravioli recipe. If you must use dried sage, start with about 1 teaspoon in the filling and 1/2 teaspoon in the sauce, and always taste and adjust. The aroma of fresh sage is irreplaceable, though! If you’re looking for other flavorful chicken dishes, consider our mediterranean chicken zucchini bake.

What kind of pasta dough works best for this recipe?

A classic egg pasta dough is ideal for this homemade butternut squash sage ravioli. The eggs provide richness and structure, which holds up beautifully to the filling and the cooking process. The recipe details provide a straightforward guide to making your own perfect pasta dough. For other pasta dishes, explore our chicken meatballs lemon orzo.

How do I ensure the ravioli filling doesn’t leak?

The key to preventing leaks is to ensure your ravioli are sealed very well. Don’t overfill them, and make sure to brush the edges of the pasta dough with a little water before pressing the second sheet on top. Press firmly around the filling to create a good seal and eliminate any air pockets, which is crucial for successful butternut squash sage ravioli.

Variations of Butternut Squash Sage Ravioli You Can Try

While this classic recipe is wonderful, there are so many fun ways to switch things up! For a delightful twist, consider adding a pinch of cinnamon or a touch of browned butter to the squash filling for a nuttier flavor. You can also experiment with different types of pasta dough; a whole wheat flour can add a lovely earthy note. If you’re looking for a vegan option, simply omit the ricotta and Parmesan from the filling and use a plant-based butter for the sauce. This approach makes for a fantastic vegetarian butternut squash sage ravioli option that everyone can enjoy. Another idea is to try different herbs like thyme or rosemary alongside the sage for a more complex flavor profile.

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