Homemade Butternut Squash Ravioli made with fresh egg pasta dough, a rich but simple butternut squash and ricotta filling, then tossed in a quick brown butter and sage sauce. This comforting pasta is perfect for autumn evenings.
When temperatures drop, I always reach for the classic pairing of butternut squash and sage. This ravioli recipe highlights those flavours: silky homemade pasta pockets filled with a creamy squash and ricotta blend, finished with fragrant brown butter and crisp sage.
Making ravioli by hand takes time, but the results are worth the effort. If you enjoy making fresh pasta, you’ll find the process rewarding and the flavour unbeatable. This recipe is accompanied by step-by-step photos and a video to guide you through each stage.
See the recipe below for ingredient notes, detailed instructions, useful tips, variations and a video tutorial. For the printable recipe, scroll to the bottom of the page.
Ravioli making tools
A few simple tools make ravioli assembly much easier. We use a ravioli maker to create evenly filled pockets and reduce leftover scrap. If you don’t have one, a ravioli stamp, pasta wheel or even a knife will work fine.
Ingredients
Below is a photo showing the main ingredients and some notes on substitutions and choices.
Ingredient notes and substitutions
- Butternut squash – swap for a similar squash or pumpkin if preferred.
- Ricotta – drain any excess liquid before using for a firmer filling.
- Parmigiano Reggiano – freshly grate Parmigiano or Pecorino for best flavour; avoid pre-grated cheese.
- Sage – use fresh leaves; thyme or rosemary are acceptable alternatives. Avoid dried herbs for this sauce.
- Unsalted butter – use unsalted so you can control seasoning in the sauce.
Step by step photos and instructions
Before you start
- The instructions are detailed to make the process clear. If you’ve made ravioli before it will feel easier the second time — it does require patience but is straightforward.
- This guide uses a ravioli maker; if you don’t have one, use a stamp, wheel or knife. Refer to the homemade ravioli guide if needed.
Make the pasta dough
Tip the flour onto a clean surface and form a wide well for the eggs (a bowl placed on top helps shape the well). If the well is too narrow the eggs can spill, so you can also mix in a large bowl or use a stand mixer.
Knead the dough for around 10 minutes until smooth and elastic to develop the gluten. Wrap and rest at room temperature for at least 30 minutes before rolling.
Make the filling
Peel and cube the squash, toss with olive oil, fresh thyme, salt and pepper, then roast until soft. Cool slightly, then process the roasted squash with ricotta, Parmigiano Reggiano and a pinch of nutmeg until smooth. Taste and adjust seasoning.
Roll out the pasta dough
Set your pasta machine to the widest setting. Divide the dough into quarters and work with one piece at a time. Dust the machine and surface with flour and pass each piece through, folding and repeating several times to develop structure.
Progressively reduce the machine setting until you reach a thin sheet suitable for ravioli (for many machines this is around setting 6). Keep the unused dough covered to prevent drying.
Assemble the butternut squash ravioli
Dust the ravioli maker or your surface with flour. Cut the long pasta sheet in two, place one sheet over the mould, add the filling into each indentation using a spoon or piping bag, then cover with the second sheet. Seal with a roller or small pin and remove the finished ravioli onto a floured board.
Transfer the ravioli to a clean, floured surface and repeat with the remaining dough. Work efficiently so the pasta doesn’t dry out.
Cook the ravioli and make the sauce
Bring a large pot of salted water to a boil. Cook the ravioli for about 4 minutes, stirring gently to keep them from sticking.
Meanwhile, melt unsalted butter in a skillet over medium heat with sage leaves and a small pinch of salt. Cook until the butter turns a light golden brown and the sage is crisp—watch closely to avoid burning.
Use a slotted spoon to transfer the cooked ravioli to the skillet and gently toss to coat in the brown butter. Serve immediately with extra grated Parmigiano Reggiano.
Top Tip – If you’ve cooked a large batch, you may not have a skillet big enough to toss them all. In that case, pour the brown butter and sage over individual bowls of ravioli.
How to store fresh homemade ravioli
Fresh filled ravioli will absorb moisture from the filling and can become sticky if left too long. The best method for storing is to blanch them briefly first.
Blanch in boiling salted water for about 1 minute, then remove with a slotted spoon and place on a clean towel over a cooling rack. Let them air dry for 20–30 minutes until tacky but not wet. Store in the fridge for up to 3 days or freeze.
Top Tip – Blanching before freezing makes the pasta more durable and helps prevent cracking or bursting when cooked from frozen.
Recipe tips
- Best flour – Italian 00 flour gives the best texture for fresh pasta.
- Kitchen scale vs cups – We recommend weighing flour for accuracy. If using cups, spoon and level the flour to avoid packing.
- Filling texture – A food processor yields a smooth filling that’s easy to pipe; if you don’t have one, mash the squash well.
- Dusting – Keep the work surface and pasta machine well floured to prevent sticking while rolling.
- Ravioli maker – Dust the mould liberally with flour so the ravioli release cleanly.
- Prep ahead – Make the filling a day or two in advance and refrigerate to save time on assembly day.
FAQs
Yes. Use the dough hook, add slightly beaten eggs to the flour, mix on low-medium until a dough forms, then knead for about 10 minutes on medium speed.
Yes. Roast 2–3 garlic cloves with the squash and blend into the filling, or add ½–1 clove of finely chopped or crushed garlic to the butter and sage sauce.
Blanch briefly, dry on a towel, then refrigerate up to 3 days or freeze in a single layer on a tray before transferring to bags. Cook from frozen; do not thaw.
Brown butter and sage is classic, but a parmesan cream sauce or a tomato vodka sauce are excellent alternatives if you prefer something richer or tomato-based.
More delicious recipes for Fall
Fresh Pasta
Mushroom Ravioli With Parmesan Cream Sauce
Risotto
Butternut Squash Risotto With Thyme
Fresh Pasta
Lobster Ravioli with Vodka Cream Sauce
Pasta
Creamy Butternut Squash Pasta
If you try this Butternut Squash Ravioli recipe, please rate it and leave a comment to share how it turned out — I love hearing from readers. Follow the blog on social media or sign up for the newsletter for more seasonal recipes and tips.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and video to help you get it right the first time.
Butternut Squash Ravioli with Brown Butter and Sage Sauce
By Emily
Equipment
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Food processor
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Pasta machine
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Ravioli maker or stamp
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Piping bag (optional)
Ingredients
For the pasta dough
- 3 cups Italian 00 flour (400g), plus extra for dusting
- 4 large eggs, at room temperature
- 1 egg yolk, at room temperature
For the filling
- 1–2 tablespoons olive oil
- 4 cups butternut squash (630g), cut into cubes
- 1 sprig fresh thyme
- 1.5 cups ricotta cheese (375g)
- ¾ cup Parmigiano Reggiano or Pecorino, freshly grated (30g)
- Salt and pepper, to taste
For the sauce
- 1 stick unsalted butter (100g)
- 8–10 sage leaves
Instructions
Make the pasta dough
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Tip the flour onto a large clean work surface and make a wide well. Add eggs and yolk, scramble lightly, then incorporate flour gradually until a rough dough forms.
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Knead by hand until smooth and elastic, about 10 minutes. Wrap and rest for at least 30 minutes.
Make the filling
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Preheat oven to 400°F (200°C). Peel and cube the squash.
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Toss squash with salt, pepper, thyme and olive oil, then roast until tender, about 30–40 minutes. Cool slightly.
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Process roasted squash with ricotta, Parmigiano and nutmeg until smooth. Season to taste. Transfer to a piping bag or bowl for filling.
Assemble the ravioli
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Roll pasta sheets to desired thinness using a pasta machine.
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Place one sheet over the ravioli mould, fill each cavity with the squash mixture, cover with the second sheet and seal with a roller. Remove ravioli to a floured tray.
Cooking the ravioli
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Bring a large pot of salted water to a boil. Cook ravioli for about 4 minutes, stirring gently.
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Meanwhile, melt butter with sage and a pinch of salt in a skillet until golden brown. Add cooked ravioli with a slotted spoon and toss to coat.
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Serve immediately with extra grated Parmigiano Reggiano.
Video
Notes
- Kitchen scale vs cups – weigh flour for accuracy; if using cups, spoon and level to avoid packing.
- Filling – processing the filling gives a smooth texture that’s easy to pipe; mash by hand if needed.
- Rolling – dust surface and machine generously with flour while rolling.
- Ravioli maker – flour the mould well to ensure the ravioli release cleanly.
- Make ahead – the filling can be prepared up to two days in advance and refrigerated.
- Storage & freezing – blanch ravioli for 1 minute, dry on a towel, then refrigerate up to 3 days or freeze in a single layer before bagging.
- Freezing note – you can freeze without blanching, but blanching improves durability. Cook frozen ravioli straight from the freezer for about 5 minutes.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an approximation and provided for guidance only.