Butternut Squash Ravioli with Sage Butter Recipe

I absolutely love how this Butternut Squash Ravioli with Sage Butter Recipe turns out—it’s like a cozy hug on a plate. The sweet, velvety roasted squash filling perfectly balances the nutty pecorino and creamy ricotta, all wrapped up in delicate wonton wrappers. When you top it with that fragrant sage butter, you’ll find every bite bursting with fall-inspired warmth and comfort.

This recipe works beautifully for a special weeknight dinner or when you want to impress friends without too much fuss. Plus, it’s surprisingly straightforward once you get the hang of folding the ravioli, and I’ll share my best tips so you won’t struggle like I did the first time. Trust me, the effort is worth it—you’ll have your family begging for seconds!

this …

Ingredients You’ll Need

Each ingredient here plays a role in creating balance—a mix of sweetness, savory depth, and herbal freshness that you can actually assemble without hunting for bizarre specialty items.

• Butternut squash: I recommend choosing a smaller, fresher one; it’s sweeter and less watery, which makes the filling creamy without extra moisture issues.
• Oil: A neutral oil like vegetable or canola works best for roasting without overpowering flavors.
• Garlic: I use smashed cloves for roasting because it mellows the garlic flavor while adding richness.
• Ricotta cheese: I prefer Polly-O ricotta for its creamy, mild taste that blends perfectly into the filling.
• Pecorino Romano cheese: Adds a salty, sharp kick—feel free to sprinkle more on top when serving for extra flavor.
• Kosher salt and black pepper: To season and enhance all the flavors naturally.
• Nutmeg: Just a pinch adds warm complexity to the filling without being overpowering.
• Wonton wrappers: These are a fantastic shortcut to homemade pasta dough—thin, tender, and easy to fill.
• Egg: Used for sealing the ravioli edges to keep them intact while cooking.
• Salted butter: For that luscious sage butter sauce that ties everything together.
• Fresh sage leaves: Divided between roasting with the squash and infusing the butter sauce—freshness really makes a difference here.

Variations

I like to tweak this recipe based on what I have on hand or to fit different occasions—there’s room to play here, so please feel free to make it your own!

• Vegetarian Variation: This recipe is naturally vegetarian, but you can add toasted pine nuts or crushed walnuts on top for extra texture, which my family goes wild for.
• Cheese Alternatives: If you don’t have pecorino, Parmesan works beautifully; it’s what I switched to the first time and I honestly didn’t miss the pecorino much.
• Gluten-Free Option: Try swapping wonton wrappers for gluten-free pasta sheets if you’re comfortable making your own dough, or use gluten-free wonton wrappers available at specialty stores.
• Herb Substitutions: If you’re out of sage, try rosemary or thyme in the butter for a different but still delicious twist—I’ve done this when I was fresh out of sage and it was still fantastic.

How to Make Butternut Squash Ravioli with Sage Butter Recipe

Step 1: Roast the Butternut Squash and Infuse Flavor

Start by preheating your oven to 400°F. Toss the diced butternut squash with oil, 4 sage leaves, and smashed garlic cloves right on a sheet pan. Season generously with salt and black pepper. Roasting the squash alongside sage and garlic brings out a deep, caramelized sweetness and amplifies the herbal aroma. Roast for about 35 minutes until tender—you’ll know it’s ready when you can easily pierce the squash with a fork.

Step 2: Prepare the Filling

Once roasted, transfer the butternut squash, sage leaves, and garlic to a bowl. Mash everything together until very smooth—using a blender or food processor works really well if you want an ultra-silky filling, but a fork does the trick too. Stir in ricotta and pecorino cheese, then season with nutmeg, salt, and pepper. This filling is the star of your Butternut Squash Ravioli with Sage Butter Recipe, so taste and adjust seasoning now to your liking.

Step 3: Assemble the Ravioli

Lay out the wonton wrappers on a dry surface. Lightly brush the edges with beaten egg to help them seal. Place about one tablespoon of the filling in the center of each wrapper. Fold over into a triangle shape and press edges firmly to seal—make sure there are no air pockets to prevent bursting during cooking. I like to cover the finished ravioli with a damp cloth as I go to keep them from drying out.

Step 4: Make the Sage Butter Sauce

Chop your remaining fresh sage leaves. Melt the butter gently in a small saucepan over low heat and add the sage. Let the butter infuse with sage flavor for a few minutes, then keep it warm on the lowest setting. This fragrant sauce is what will elevate your Butternut Squash Ravioli with Sage Butter Recipe to next-level deliciousness.

Step 5: Cook the Ravioli

Bring a large pot of salted water to a boil. Drop in half of the ravioli gently (they’re delicate!) and cook until they float to the surface, about 2 minutes. Remove them carefully with a slotted spoon and transfer directly into the warm sage butter sauce. Repeat with the remaining ravioli. Toss gently in the butter to coat without breaking them apart. Serve immediately with some freshly cracked black pepper and extra grated Pecorino Romano.

How to Serve Butternut Squash Ravioli with Sage Butter Recipe

Garnishes

I love topping these ravioli with extra grated Pecorino Romano and a sprinkle of freshly cracked black pepper—it adds a salty, sharp finish that cuts through the richness. Sometimes I add a few toasted pine nuts for crunch or a light drizzle of a good-quality aged balsamic to bring a hint of sweetness and acidity.

Side Dishes

To keep the meal balanced, I usually serve this with a bright arugula salad tossed in lemon vinaigrette or roasted Brussels sprouts. A simple garlic bread or crispy crostini is perfect for soaking up extra sage butter sauce—you won’t want to waste a drop!

Creative Ways to Present

For special occasions, I arrange the ravioli on warm plates and drizzle the sage butter in a swirl around them, garnishing with whole sage leaves fried until crisp. It looks elegant and guests love the surprise crunch and aroma. You can even sprinkle edible flowers or microgreens for a pop of color if you’re feeling fancy!

Make Ahead and Storage

Storing Leftovers

Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days. I recommend separating them so they don’t stick together—placing a little butter or oil over them helps keep the edges from drying out.

Freezing

I discovered freezing the uncooked butternut squash ravioli on a parchment-lined tray works great. Once frozen solid, transfer them to a freezer bag. This way, they won’t stick together, and you can cook them straight from frozen—just add an extra 30 seconds to cooking time.

Reheating

Reheat leftover cooked ravioli gently in a pan with a little butter or olive oil over low heat, stirring carefully until warmed through. Microwaving tends to make them a bit rubbery, so stovetop is my preferred method for maintaining texture and flavor.

FAQs

Final Thoughts

This Butternut Squash Ravioli with Sage Butter Recipe holds a special place in my kitchen—it’s simple enough to make without stress but elegant enough to impress anyone who sits down at your table. Every time I whip it up, it brings back memories of cozy family dinners and lazy weekends. I encourage you to try it out soon; once you taste that silky filling and fragrant sage butter, I promise you’ll want to make it over and over.

Print