Recipes Butternut Squash Ravioli With Sage Butter Sauce

Butternut Squash Ravioli with Sage Butter Sauce: A Culinary Symphony

In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that captivates the senses and leaves an enduring impression on the palate: Butternut Squash Ravioli with Sage Butter Sauce. This exquisite creation is a testament to the artistry of Italian cuisine, where simplicity and sophistication converge in perfect harmony.

A Symphony of Autumn Flavors

The centerpiece of this dish is the butternut squash, a vibrant vegetable that embodies the essence of autumn. Its sweet, nutty flavor and velvety texture provide a rich and comforting foundation for the ravioli. The squash is roasted to perfection, caramelizing its natural sugars and intensifying its inherent sweetness.

Pillowy Pasta Envelopes

Encasing the velvety squash filling are delicate pasta envelopes made from scratch. The dough, a blend of flour, eggs, and a touch of olive oil, is rolled out into thin sheets and meticulously filled with the roasted squash mixture. Each ravioli is then carefully sealed, creating plump and inviting pockets of flavor.

Aromatic Sage Butter Sauce

The ravioli are adorned with a luscious sage butter sauce that elevates the dish to new heights. Fresh sage leaves, known for their earthy and slightly peppery notes, are sautéed in melted butter until fragrant. The resulting sauce is infused with the aromatic essence of sage, creating a symphony of flavors that perfectly complements the sweet squash filling.

A Culinary Masterpiece

When the ravioli are gently boiled and tossed in the sage butter sauce, they transform into culinary masterpieces. The tender pasta yields to the touch, revealing the vibrant orange filling within. The velvety squash melts in the mouth, releasing a burst of sweet and savory flavors. The aromatic sage butter sauce envelops the ravioli, adding a layer of richness and complexity.

A Feast for the Senses

Butternut Squash Ravioli with Sage Butter Sauce is a dish that tantalizes all the senses. The vibrant orange hue of the ravioli, the earthy aroma of the sage, the velvety texture of the filling, and the harmonious blend of flavors create an unforgettable culinary experience.

A Versatile Culinary Canvas

While the classic combination of butternut squash and sage butter sauce is a culinary masterpiece in its own right, this dish offers endless possibilities for customization. The roasted squash filling can be substituted with other seasonal vegetables, such as pumpkin, sweet potatoes, or even spinach. The sage butter sauce can be enhanced with additional herbs, such as thyme or rosemary, or even a touch of white wine.

A Culinary Journey

Preparing Butternut Squash Ravioli with Sage Butter Sauce is a culinary journey that rewards patience and attention to detail. The roasting of the squash, the crafting of the pasta dough, and the simmering of the sauce are all steps that require care and precision. However, the end result is a dish that is not only visually stunning but also a testament to the art of home cooking.

A Culinary Legacy

Butternut Squash Ravioli with Sage Butter Sauce is a dish that has been passed down through generations, a culinary legacy that continues to inspire and delight. It is a dish that embodies the warmth and comfort of home, a dish that is perfect for special occasions or simply for a cozy evening meal.

A Culinary Adventure

Whether you are an experienced chef or a novice in the kitchen, we encourage you to embark on the culinary adventure of creating Butternut Squash Ravioli with Sage Butter Sauce. With careful preparation and a touch of culinary passion, you too can create a dish that will captivate the senses and leave a lasting impression on your palate.


For the Butternut Squash Filling:

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta Dough:

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon olive oil

For the Sage Butter Sauce:

  • 1/2 cup unsalted butter
  • 10-12 fresh sage leaves
  • 1/4 cup grated Parmesan cheese (optional)


To Make the Butternut Squash Filling:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, olive oil, salt, and pepper. Toss to coat.
  3. Spread the squash mixture on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  4. Allow the squash to cool slightly before mashing it with a fork or potato masher.

To Make the Pasta Dough:

  1. In a large bowl, whisk together the flour and salt.
  2. Make a well in the center of the flour and add the eggs and olive oil.
  3. Using a fork, gradually whisk the eggs into the flour, starting from the center and working your way outward.
  4. Once the dough comes together, turn it out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
  5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes before rolling it out.

To Assemble the Ravioli:

  1. Divide the pasta dough into two equal portions.
  2. On a lightly floured surface, roll out one portion of dough into a thin sheet, about 1/16-inch thick.
  3. Place spoonfuls of the butternut squash filling onto the pasta sheet, spacing them about 1 inch apart.
  4. Brush the edges of the pasta sheet with water.
  5. Roll out the remaining portion of dough into a thin sheet and place it over the filling.
  6. Press down around the filling to seal the ravioli.
  7. Use a ravioli cutter or a sharp knife to cut the ravioli into squares or circles.

To Make the Sage Butter Sauce:

  1. In a large skillet, melt the butter over medium heat.
  2. Add the sage leaves and cook for 1-2 minutes, or until fragrant.
  3. Remove the sage leaves from the skillet and set aside.
  4. Add the ravioli to the skillet and cook for 2-3 minutes per side, or until golden brown.
  5. Add the grated Parmesan cheese, if desired, and toss to coat.

To Serve:

  1. Arrange the ravioli on a serving platter and drizzle with the sage butter sauce.
  2. Garnish with fresh sage leaves and serve immediately.


  • For a richer flavor, roast the butternut squash with a drizzle of honey or maple syrup.
  • If you don’t have a ravioli cutter, you can use a sharp knife to cut the ravioli into squares or circles.
  • The ravioli can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, cook the ravioli in boiling water for 2-3 minutes, or until heated through.
  • Serve the ravioli with a side of your favorite salad or roasted vegetables.

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