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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 March 27, 2011

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    It was sooooo good. The sage shocked me how good it was. It wasn't that easy for me, so it wasn't pretty, but really good. Next time will it be easier. I used an egg-less pasta made with semolina flour and it was really good.

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  • on March 23, 2011

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    This was a really great suggestion for the Sage Butter. I needed a quick meal and already had Butternut Squash Ravioli so I skipped the pasta portion. I steamed some baby portabello and asparagus, threw everything in a bowl and tossed with the Sage Sauce. I only used about half the sauce so the pasta wasn't dry. The meal was perfect and everyone wanted seconds! I also left some of the Ravioli out of the sauce to feed my 13 month-old son -- he loved it.

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  • on March 19, 2011

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    Delicious! My whole family loved them. However I used a Yam instead (because I had it leftover. I followed the recipe exactly and it was wonderful. And the Sage Butter was the cherry on top! I will make this regularly.

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  • on March 11, 2011

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    I. am. speechless. The sweetness of the roasted butternut squash (prepared 1 day ahead and pureed with immersion blender on stovetop paired with the rich, sweet sage brown butter nearly sent me over the top. This was my first ravioli attempt and I opted for the quick and easy method of wonton wrappers - 1 1/2 t filling in center of wonton wrapper, moistened edges, covered with another square, and pressed together; moistened again. Huge hit and will do over and over and over again.

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  • on February 04, 2011

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    I made them and everyone loved them. I used my own ravioli pasta recipe...so easy and tasty and cut them into triangles. This recipe is so good and tasty and above all easy!! Would make it again in a heartbeat!

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  • on February 01, 2011

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    I loved this recipe. SO GOOD! I used roasted fresh butternut squash seasoned with a little olive oil, salt and pepper and after cooling ran it through a food processor. I used your amounts but did kick up the brown butter with a little extra sage. Wonton wrappers are a great shortcut and brushed with a little egg wash on the edges and crimped with a fork they make a very elegant ravioli (if a ravioli can be elegant. We had this as a main course and my son loved it!

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  • on January 08, 2011

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    This recipe is OUTSTANDING!!!!!! It's SOOOOOOOO GOOD!!!!!!!!! Used wonton wrappers and added toasted walnuts before serving. Roasted the squash first in oven with olive oil and S&P, cooled, and put into food processor. puree is about 1 1/2 cups. A little time consuming, but worth it. Enough for 4 people as a main course with a nice salad

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  • on December 20, 2010

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    Loved it! Easy, and so tasty. Will make again for new year's eve, as part of our get together menu. I had some roased butternut squash in the fridge left over form a pasta dish I made. It was easy and quick and delicious.

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  • on October 06, 2010

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    Wow! I been wanting to make this recipe for a long time and I am so happy I finally made it! It is a great recipe, I has so many flavors and so tasty! I would defenetly make it again! SOON! My husband loved it too!

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  • on April 29, 2010

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    Is there a separate recipe for making the roasted butternut squash puree?

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