Butternut Squash Ravioli with Brown Butter and Sage
Homemade egg pasta filled with roasted butternut squash, ricotta, and parmesan, tossed in nutty brown butter with crisp sage and hazelnuts.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published June 27, 2026
- Prep
- 1 hr 15 min
- Cook
- 55 min
- Total
- 2 hrs 10 min
- Servings
- 6
- Level
- Advanced
Nothing says autumn quite like these ravioli. Roasting the squash concentrates its sweetness and dries it out, which gives you a thick, flavorful filling that will not make the pasta soggy. Ricotta and parmesan add creaminess and a savory edge, while nutmeg adds warmth.
The sauce could not be simpler: butter cooked until it smells like toasted hazelnuts, with sage leaves fried right in the pan until crisp. A squeeze of lemon keeps it from feeling heavy, and chopped hazelnuts add crunch.
Making fresh pasta takes some time, but it is relaxing work and the ravioli freeze perfectly. Serve as a cozy dinner-party first course, or with a bitter greens salad as a main.
- Roasted squash ricotta filling
- Nutty brown butter sauce
- Freezer-friendly homemade pasta
Ingredients
Directions
Heat the oven to 400 degrees F. Brush the cut sides of the squash with 2 tbsp of the olive oil, season with salt, and roast cut side down on a sheet pan for 45 to 50 minutes, until very tender.
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