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Creamy Sage Brown Butter Butternut Squash Ravioli Recipe with Toasted Walnuts

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A cozy and elegant ravioli dish featuring a sweet roasted butternut squash filling blended with ricotta and Parmesan, served with a nutty brown butter sage sauce and toasted walnuts for crunch.

Ingredients

Scale
  • 2 cups (300g) butternut squash, peeled and cubed
  • 1/2 cup (120g) ricotta cheese
  • 1/3 cup (35g) grated Parmesan cheese
  • 1 tablespoon fresh sage leaves, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 2 cups (250g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • 1/3 cup (40g) toasted walnuts, chopped
  • Freshly grated Parmesan for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and lightly caramelized.
  2. On a clean surface, mound the flour and make a well in the center. Crack in the eggs, add olive oil and a pinch of salt. Slowly incorporate the flour into the eggs with a fork, then knead by hand until smooth and elastic, about 8-10 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.
  3. Once squash is cool enough to handle, mash it roughly with ricotta, Parmesan, chopped sage, salt, pepper, and nutmeg if using. The texture should be creamy but still a little chunky.
  4. Divide dough into 4 pieces. Roll each piece into thin sheets about 1/16 inch (1.5 mm) thick using a rolling pin or pasta machine. Dust with flour as needed to prevent sticking.
  5. Lay one sheet flat and spoon teaspoon-sized dollops of filling about 1.5 inches apart. Moisten edges around filling with water, cover with another sheet of dough, press around filling to seal, then cut into individual ravioli pieces. Crimp edges if desired.
  6. Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook until they float and are tender, about 3-4 minutes. Remove with a slotted spoon.
  7. While ravioli cooks, melt butter in a skillet over medium heat. Swirl occasionally until butter turns golden brown and smells nutty, about 3-5 minutes. Add sage leaves and fry until crisp and fragrant, about 1 minute. Remove from heat.
  8. Plate the ravioli and drizzle with brown butter sage sauce. Sprinkle toasted walnuts and extra Parmesan on top. Serve immediately.

Notes

Keep a close eye on the butter when browning to avoid burning. Rest dough properly to make rolling easier. Toast walnuts lightly in a dry pan to enhance flavor. If dough tears, let it rest longer or knead in a splash of water. Avoid overcrowding ravioli in boiling water to prevent sticking.

Nutrition

Keywords: butternut squash ravioli, brown butter sage sauce, toasted walnuts, homemade pasta, cozy fall recipe, creamy ravioli, vegetarian pasta

Find it online: https://evabake.com/creamy-sage-brown-butter-butternut-squash-ravioli-recipe-with-toasted-walnuts/