Butternut Squash Ravioli Recipe in Brown Butter

This butternut squash ravioli recipe pairs pillowy homemade pasta with a rich, nutty brown butter sauce and crispy sage for the ultimate cozy fall dish. Each bite combines creamy roasted squash, ricotta, and Parmesan, finished with toasted pepitas for crunch. You may see it on Italian restaurant menus as “zucca”, the Italian word for “squash.” I love making fresh pasta for ravioli, as there’s really nothing like the texture and taste! They’re cut into a simple square shape with ruffled edges (thanks to a handy pasta cutter). For more comforting seasonal pasta ideas, try elote-style sweet corn ravioli or butternut squash lasagna next.

butternut squash ravioli with brown butter sage sauce.

	Why You’ll Love This Recipe
	Perfect Fall Flavors. Butternut squash, brown butter, and sage come together in a warm, nutty combination that feels like autumn in every bite.
Restaurant-Worthy at Home. Homemade pasta makes this dish feel special, yet it’s simple enough for an impressive weekend meal.
Rich but Balanced. The creamy filling is beautifully offset by crisp fried sage and toasted pepitas for texture and contrast.

Key Ingredients in This Recipe

Pasta dough – I use a basic pasta dough as the base of this butternut squash ravioli recipe made with a combination of 00 and semolina flours, egg, olive oil and salt to make the ravioli.
Butternut squash – Butternut squash is a dense squash with a sweet nutty taste similar to pumpkin. Available year round but technically in season from fall to winter, it’s great roasted as a side dish or pureed as a filling. In this recipe it’s roasted, then combined with ricotta cheese to create the filling for the ravioli.
Ricotta – Ricotta is a mild, soft and creamy Italian cheese made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery. I also recommend draining the ricotta before use.
Pepitas – While the pumpkin seeds you remove from the pumpkin are white and thin, pepitas are green and small. Both are pumpkin seeds, but pepitas don’t require shelling and only come from certain pumpkins. Rather than trying to make your own I recommend grabbing a bag from the nut section of the grocery store.
Unsalted butter – Because it is a one ingredient sauce, I prefer to use high-quality butter. I recommend using unsalted European butter (it has a higher fat content) so the salt content can be controlled easily.
Sage – Frying the fresh sage leaves in the butter helps to flavor the sauce while giving the sage a crisp texture.

A full ingredient list with exact amounts can be found in the recipe card below.

More About Brown Butter

Brown butter is not only a flavorful, nutty and slightly sweet sauce for pasta, it’s extremely easy to make and comes together quickly. Better yet? The sauce is only made with one ingredient. To create the brown butter or “beurre noisette” the water cooks out and the milk solids toast and turn golden brown. When making brown butter use a light-bottomed pan if possible. That way you can see the shade of brown the mixture is turning. As the butter cooks it will foam, crackle and pop. When it’s ready, remove it from the pan immediately to prevent burning.

Tips for Making Ravioli

If making your own pasta dough, make sure it rests at room temperature for 30 minutes to allow the gluten to relax before rolling it.
Make sure the ravioli are sealed without trapped air, this keeps them from breaking apart as they are cooked.
Slightly over-season the filling. This will bring out the best flavor as the pasta cooks.
Ensure the dough is thin enough. This allows the ravioli to cook evenly with the best texture.

Pro Tip

Use a light-colored pan to make brown butter—this lets you clearly see when the milk solids have toasted to the perfect golden brown without burning.

Swaps and Substitutions

Use store-bought pasta dough or wonton wrappers if you don’t have a pasta maker.
Swap butternut squash for pumpkin or sweet potato for a similar texture and sweetness.
All-purpose flour can replace 00 and semolina flour if needed.
If you don’t have a food processor, blend the filling in a stand mixer or blender instead.

Special Equipment

Looking to channel your inner Italian grandma? Consider snagging this pasta roller attachment or hand crank, which makes it that much easier to DIY. Or consider this handy pasta cutter makes shaping ravioli quick and effortless, giving you clean, professional edges every time.

How to Make Butternut Squash Ravioli (Step-by-Step)

Roasted butternut squash cubes on baking sheet, — **Step 1: Roast the squash.**
Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.

butternut squash and ricotta ravioli filling in food processor. — **Step 2: Add ingredients to food processor.**
Let the squash cool completely then add the squash, ricotta and Parmesan, egg and nutmeg to the bowl of a food processor. Puree until smooth.

butternut squash and ricotta ravioli filling in food processor combined. — **Step 3: Add the filling to a pastry bag.**
Add the filling to a pastry bag fitted with a ¼” (6mm) round tip (or use a large resealable plastic bag and cut a small opening in one corner).

ravioli pasta dough. — **Step 4: Flatten the pasta.**
Cut the pasta dough into 4 equal pieces and cover with plastic wrap. Dust a clean surface with semolina flour (or cornmeal) and work one piece at a time. Flatten the dough into a 5” (12cm) by 4” (10cm) oval.

rolled out ravioli pasta dough through stand mixer pasta attachment. — **Step 5: Roll out the pasta dough into sheets.**
Roll the dough through a pasta roller at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine again. Continue to roll the dough through the machine, reducing the setting to narrower settings each time until it is 1/16” (1.5mm) thick. You should be able to see your hand through the dough.

butternut squash and ricotta ravioli filling on pasta dough. — **Step 6: Pipe the filling for the ravioli.**
Cut the sheet in half crosswise. Starting 1” (2.5cm) from the short edge, spoon about 1 tablespoon (15g) of the butternut squash filling down the length of the dough, spacing them about 1” (1.5cm) apart. In a small bowl whisk together the egg with 1 tablespoon of water (15g).

butternut squash and ricotta ravioli. — **Step 7: Fill the ravioli.**
Brush the filling with the egg wash and cover with the second piece of the dough, pressing around each round so no extra air remains. Use a serrated pasta wheel, sharp knife, or ravioli mold to cut the ravioli into 2” inch (5cm) squares. Cover with plastic wrap until ready to use. Repeat with the remaining dough and filling.

brown butter sage sauce in pan. — **Step 8: Melt the butter.**
To make the brown butter sauce, heat a large sauté pan over medium-low heat, add the butter and allow to melt.

**Step 9: Fry the sage.**
Add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma, about 5 minutes. Once this happens, immediately remove the brown butter to a small bowl. Set the sage aside on a plate.

boiled butternut squash and ricotta ravioli. — **Step 10: Cook the ravioli.**
Bring a large pot of salted water to a boil. Add the ravioli and cook until the ravioli rise to the top and are al dente, about 3 minutes.

homemade butternut squash ravioli. — **Step 11: Assemble and serve.**
Use a slotted spoon to remove the ravioli to serving bowls. Drizzle with the brown butter then top with the sage, pepitas and additional shaved Parmesan cheese. Serve immediately.

How to Serve Butternut Squash Ravioli

Drizzle ravioli with warm brown butter and top with crispy sage and toasted pepitas.
Finish with shaved Parmesan and a sprinkle of black pepper for extra depth.
Pair with a simple arugula salad or garlic bread to complete the meal.

How to Store Butternut Squash Ravioli

Uncooked ravioli: Arrange in a single layer on a baking sheet and freeze for 1 hour, then transfer to a resealable bag for up to 2 months.
Cooked ravioli: Store in an airtight container in the refrigerator for up to 2 days; reheat gently in butter or olive oil.
Brown butter sauce: Can be made ahead and stored in the fridge for up to 1 week; rewarm over low heat before serving.

FAQ – Frequently Asked Questions

What’s the best way to keep ravioli from bursting?

Make sure to press out all the air pockets and seal the edges firmly with egg wash before cooking.

How do I know when the brown butter is ready?

It should turn a deep golden color and smell nutty. Once it does, remove it from the heat immediately to prevent burning.

Can I bake the ravioli instead of boiling?

For best texture, stick with boiling—baking can dry out the delicate pasta.

What can I use instead of pepitas for garnish?

Try toasted walnuts, hazelnuts, or even crushed amaretti cookies for a sweet-savory crunch.

Can I make the filling ahead of time?

Yes! The butternut squash filling can be made up to 2 days ahead and refrigerated, or frozen for up to a month.

Other Recipes to Try

If you enjoy this butternut squash ravioli recipe, I recommend giving these a try:

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Why You’ll Love This Recipe