Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Total Time:
35 min
25 min
10 min

4 appetizer servings


In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

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Pairs Well With

Rich, buttery white wine

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4.8 59
Wonderful! item not reviewed by moderator and published
Made this with canned pumpkin puree (didnt have squash)delish. Next time I will try squash. item not reviewed by moderator and published
Really...really...really good. Made this last week and my wife and I LOVED it. Did have to adjust from the sage brown butter sauce to a garlic and basil (couldn't find sage at the store I was at and didn't feel like driving to another one just for sage. Tomorrow I will be making the recipe to the letter (found fresh sage finally. Really really good. item not reviewed by moderator and published
So, I admit I cheated...I bought Rozzano brand Butternut Squash ravioli. I chopped and browned some Pancetta and steamed some fresh asparagus. Once the butter was browned I added asparagus for just a minute to coat then poured on top of ravioli then sprinkled on Pancetta (or plain bacon works too and Parmesan...OMG absolutely delicious!!!! item not reviewed by moderator and published
Delicious and so easy. I roasted my own squash and then puréed the mixture as it cooled to make it extra smooth. Used wonton wrappers to save time. Huge hit with my family! item not reviewed by moderator and published
Add double the sage if you want it savory. Quick recipe if you microwave the squash and use wonton skins. item not reviewed by moderator and published
My review applies to the brown butter sauce only - I didn't want to experiment on guests over the holidays so opted to buy the ravioli instead. We've used Bristol Farms, Trader Joes or Costco and all got rave reviews from our guests. The sauce can be prepared before guests arrive. I used Kerrygold butter for the sauce and added a little diced butternut squash or sweet potato - it really accentuated all the wonderful nutty-sweet flavors. Pre-cut butternut squash was available at Trader Joes. However having tried sweet potato we all thought that was as good or better. I roasted it at 400F in a little oil and added sea salt and ground pepper (about 20 mins for the squash or 45 mins for sweet potato. The sage should be the kind with velvety leaves. Some supermarkets sell very young/tender sage which has very little flavor. One minor detail - I tossed the ravioli gently in the sauce rather than spooning it over which ensured a more even coating. item not reviewed by moderator and published
This dish was amazing! I used my own pasta dough recipe, and we used a ravioli plate to form the raviolis. The balance of flavors was phenomenal! I never really thought of butternut squash in such a savory venue, but this works so well! None of the ingredients were overpowering, and best yet, it was cheap to make!!! This is going down in the Lent rotation, and for when the future Mrs comes over for dinner! item not reviewed by moderator and published
I used ricotta cheese instead of parmesan (by accident-don't know what I was thinking and loved it! So did the family. item not reviewed by moderator and published
I have not tried this recipe yet but can't wait. I do have one question that may seem stupid but do you eat the sage leaves? I wasn't sure if maybe they were only supposed to be used to flavor the butter. item not reviewed by moderator and published
I left the sage leaves in. They got a bit crispy and didn't have a ton of flavor left in them so they weren't overpowering. I don't think I would have noticed a big difference if they were left in our taken out. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Appetizers