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Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

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Average Rating:

Total Reviews: 57

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  • on April 11, 2013

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    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.

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  • on March 14, 2013

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    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!!!!

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  • on March 09, 2013

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    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!

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  • on February 28, 2013

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    Add double the sage if you want it savory. Quick recipe if you microwave the squash and use wonton skins.

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  • on January 01, 2013

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    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.

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  • on December 13, 2012

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    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!

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  • on November 08, 2012

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    I used ricotta cheese instead of parmesan (by accident-don't know what I was thinking and loved it! So did the family.

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  • on October 26, 2012

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    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.

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  • on October 07, 2012

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    We have made these a few times, and they are a good deal of work until you get the hang of make the dough and ravioli. But once you get the knack of it, they are worth the effort! The sage brown butter sauce is all sorts of amazing with the sweetness of the squash!

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  • on October 01, 2012

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    I also used wonton wrappers which was really easy, I added walnuts when browning the butter & sage, this will be in our dinner rotation.

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