Butternut Squash Ravioli

The richness of golden butter and the earthy aroma of sage pair flawlessly with the sweet creaminess of roasted butternut squash in this stunning fall pasta dish. Made completely from scratch, this Butternut Squash Ravioli brings elegance and soul-soothing comfort to your kitchen in one delicious plate. This dish is perfect for cozy nights or holiday tables, offering warmth, indulgence, and a true taste of seasonal simplicity. With delicate pasta cradling a creamy, nutmeg-scented filling and finished with crispy pancetta, this recipe is all about layers of flavor and texture. Prepare in advance and freeze, or make fresh for a wow-worthy dinner that’s as satisfying as it is beautiful.

Full recipe:

Ingredients:

For the Pasta Dough:

• 300g Tipo 00 flour

• 3 large eggs

• 1 large egg yolk (adjust to total 185g with the eggs)

• Olive oil, as needed

• Semolina flour (for dusting)

For the Filling:

• 400g roasted butternut squash (from a whole roasted squash)

• 3 tbsp (42g) salted butter

• Generous pinch of nutmeg

For the Sauce & Garnish:

• 8 tbsp (115g) salted butter

• 8 fresh sage leaves

• 4 oz (113g) pancetta, diced

• Freshly grated Parmesan cheese (for garnish)

Directions:

1. Roast the Butternut Squash:
   Roast a whole, unpeeled butternut squash at 400°F (200°C) for about 1 hour until fork-tender. Cool, peel, deseed, and puree until smooth. Use 400g for the filling.

2. Make Pasta Dough:
   In a food processor, combine flour, eggs, yolk, and olive oil (as needed). Process into a dough. Knead briefly, then rest covered for 30 minutes to 1 hour.

3. Make the Filling:
   In a saucepan, heat squash, butter, and nutmeg until warmed through. Chill for 1 hour to firm up.

4. Roll Out the Dough:
   Cut dough into 4 pieces. Roll each piece using a pasta roller from setting #1 to #5. Sheets should be about 1mm thick and translucent.

5. Assemble Ravioli:
   Place teaspoons of filling spaced along a pasta sheet. Top with another sheet. Smooth out air bubbles, seal edges, and cut into 2.5-3″ squares with a ravioli cutter.

6. Cook Ravioli:
   Bring salted water to a boil. Cook ravioli in batches for 3-6 minutes. Test one first for doneness. Use a slotted spoon to transfer to a dish.

7. Make Butter-Sage Sauce & Garnish:
   Cook pancetta until crisp. In a separate pan, melt butter with sage until golden and aromatic.

8. Serve:
   Spoon sauce over ravioli. Top with crispy pancetta, sage leaves, and a sprinkle of Parmesan.

Prep Time: 1 hour | Cooking Time: 20 minutes | Total Time: 1 hour 20 minutes
Kcal: ~360 kcal per serving | Servings: 4 servings

A Cozy Classic: Why Butternut Squash Ravioli Deserves a Spot in Your Recipe Box

There’s something undeniably comforting about a dish of freshly made pasta. When it’s filled with sweet, velvety butternut squash and finished with a luxurious sage-infused butter sauce, you’re not just serving food—you’re creating an experience. Butternut squash ravioli is a dish steeped in seasonal charm, ideal for fall and winter, yet so good that it deserves to be enjoyed year-round.

This recipe stands out for its simplicity, warmth, and depth of flavor. Whether you’re a pasta novice or a seasoned home cook, learning how to make butternut squash ravioli from scratch is a culinary milestone. This dish elevates everyday ingredients into something truly special.

A Brief History of Ravioli

Ravioli has been a cherished part of Italian cuisine since at least the 14th century. Traditionally made to use up leftovers, these little pasta parcels were filled with whatever was on hand—cheese, meat, vegetables, or herbs. Over time, ravioli evolved into a refined and celebrated dish across Italy and the world.

Butternut squash as a filling is believed to originate in Northern Italy, particularly in regions like Lombardy and Emilia-Romagna. Squash, often combined with amaretti biscuits and Parmesan, is a staple in stuffed pastas from that area. This recipe simplifies the idea, focusing on the natural sweetness and creaminess of roasted butternut squash while adding a luxurious golden butter sauce, sage, and pancetta to create balance and contrast.

Why This Butternut Squash Ravioli Recipe Is the Best

This isn’t your average pasta dish. The flavor profile is a beautiful blend of sweet, savory, and nutty, with crispy pancetta and fresh sage bringing everything into harmony.

Here are a few reasons why this specific recipe shines:

• No Fancy Equipment Needed: You don’t need a ravioli mold or pasta press. A rolling pin, fluted pastry wheel (or even a knife), and a bit of counter space are all it takes.
• Flexible for Make-Ahead Meals: Both the filling and the assembled ravioli can be prepped in advance. You can even freeze the ravioli, making it a great option for quick dinners.
• Minimal Ingredients, Maximum Flavor: With only a few core components—butternut squash, butter, nutmeg, and sage—each element gets to shine.
• Balanced Texture: The pasta is silky and toothsome, the filling is creamy and smooth, and the garnishes add crunch and richness. It’s a textural masterpiece.

Health Benefits of Butternut Squash Ravioli

Beyond its satisfying flavor, this dish offers some impressive nutritional perks:

• Rich in Vitamins and Minerals: Butternut squash is packed with vitamin A (from beta-carotene), vitamin C, magnesium, and potassium. It’s also a good source of fiber.
• Lower in Calories Than Cheese-Based Ravioli: This squash filling offers a naturally creamy texture without the heaviness of a cheese-dense filling.
• No Preservatives or Additives: Making ravioli at home means you’re using whole, fresh ingredients. Say goodbye to additives often found in store-bought pasta and fillings.

Pasta Dough Tips for Beginners

Making homemade pasta may sound intimidating, but this recipe simplifies it. The dough is made from Tipo 00 flour (very fine, perfect for silky pasta) and eggs. The secret? Letting it rest for at least 30 minutes so the gluten relaxes. This makes it easier to roll and prevents tears.

Don’t stress about perfect shapes. Rustic edges are part of the charm. And if you find your sheets getting sticky, a sprinkle of semolina flour works wonders.

If you don’t have a pasta machine, no problem—a rolling pin and some patience will get the job done. But if you fall in love with homemade pasta, investing in a hand-crank or stand-mixer attachment will make future batches a breeze.

The Secret to a Smooth and Flavorful Filling

Roasting the butternut squash whole is a game-changer. Not only does this hands-off method concentrate the squash’s sweetness, but it also eliminates the tedious peeling and chopping. Once roasted, you simply scoop, blend, and season.

Nutmeg is a must—it brings a warm, subtle depth that pairs beautifully with the squash. Using high-quality salted butter like Kerrygold enhances the overall flavor and texture, creating a whipped, creamy consistency without needing cheese or cream.

Letting the filling chill before assembling the ravioli is crucial. Warm filling will make the pasta sheets soggy and difficult to seal properly.

Building Flavor with the Butter and Sage Sauce

A well-crafted sauce ties everything together. In this case, the butter and sage sauce is gently browned to release its nutty notes, mimicking classic brown butter without the risk of burning. Fresh sage leaves infuse the butter with a piney, aromatic quality that complements the sweetness of the squash.

Add crispy pancetta for a salty, umami contrast. The textures—crunchy pancetta, silky sauce, and creamy filling—work together like a symphony.

Freezing and Storing Like a Pro

Fresh ravioli is best enjoyed the day it’s made, but you can prep it ahead for ease:

• Short-Term: Store covered at room temperature for up to 1 hour or refrigerate (covered) for up to 4 hours.
• Long-Term: Freeze uncooked ravioli on a parchment-lined sheet pan. Once solid, transfer to an airtight container. They’ll keep for up to a month.
• Cooking from Frozen: No need to thaw. Simply drop into boiling water and cook for an extra minute or two.

This flexibility makes butternut squash ravioli perfect for dinner parties, date nights, or even an elegant solo dinner after a busy workday.

Serving Suggestions to Elevate the Meal

Butternut squash ravioli pairs well with a range of sides and drinks. Consider serving with:

• A simple radicchio or arugula salad dressed in lemon vinaigrette
• Roasted Brussels sprouts or garlic green beans
• A crusty sourdough or rosemary focaccia
• A dry white wine like Pinot Grigio or Chardonnay
• Or go bold with a light red like Pinot Noir

Don’t forget to garnish with freshly shaved Parmesan and a drizzle of that golden sage butter.

Variations to Try

Once you master this base recipe, try mixing it up:

• Add Parmesan to the filling for a saltier, richer interior.
• Replace pancetta with mushrooms for a vegetarian twist.
• Incorporate a hint of cinnamon or maple syrup for a slightly sweet and festive version.
• Use a brown butter and walnut sauce instead of sage for extra nutty depth.

Each variation highlights the squash differently while keeping the dish fresh and exciting.

Conclusion

This butternut squash ravioli isn’t just a recipe—it’s a story of comfort, seasonal eating, and culinary joy. It’s the kind of dish that people remember and return to. It hits that rare balance between gourmet and accessible. Your readers can enjoy a hands-on cooking experience with restaurant-level results.

It also boosts your blog’s SEO potential with key terms like “homemade pasta,” “butternut squash recipes,” and “fall dinner ideas.” And visually, this dish is a stunner—ideal for Pinterest, Instagram, and midjourney image generation.

It’s a recipe that aligns beautifully with today’s food trends: simple ingredients, mindful cooking, and seasonal flavor. Plus, it’s versatile enough for meat-eaters and vegetarians alike (just skip the pancetta!).