There’s something about Brown Butter Sage Butternut Squash Ravioli that feels like a warm hug on a chilly evening. It’s one of those dishes that’s as comforting as it is impressive—perfect for a cozy dinner at home or a special occasion. I fell in love with this recipe years ago when I was looking for a vegetarian dish that could still wow a crowd, and let me tell you, this one delivers every single time.
The combination of sweet roasted butternut squash, creamy ricotta, and nutty Parmesan tucked into delicate ravioli is already a winner, but it’s the brown butter sage sauce that takes it over the top. That rich, nutty butter paired with crispy sage leaves? It’s pure magic. Plus, it’s rooted in Italian tradition, so you know it’s got that timeless appeal. Whether you’re a seasoned home cook or just starting out, this recipe is surprisingly approachable. Trust me, once you’ve tried it, it’ll become a regular in your rotation—especially during fall and winter when butternut squash is at its best.
Ingredients for Brown Butter Sage Butternut Squash Ravioli
Let’s talk ingredients—this dish is all about simplicity and quality, so you don’t need a long list of fancy items. Here’s what you’ll need to make the most delicious Brown Butter Sage Butternut Squash Ravioli:
- 1 medium butternut squash – peeled, seeded, and cubed (about 3 cups total). Pro tip: If you’re short on time, grab pre-cubed squash from the store or even use canned puree (just make sure it’s unsweetened).
- 1 package of wonton wrappers – these are your shortcut to homemade ravioli without all the fuss. If you’re going gluten-free, there are plenty of gluten-free wonton wrappers available now!
- 1/2 cup ricotta cheese – full-fat is my go-to for that creamy richness, but part-skim works too if you’re watching calories.
- 1/4 cup grated Parmesan cheese – freshly grated, please! It makes all the difference in flavor.
- 1/2 teaspoon nutmeg – just a pinch to bring out the sweetness of the squash. Trust me, it’s a game-changer.
- Salt and pepper to taste – season as you go, but don’t skimp. The filling needs a good amount of seasoning to shine.
- 1/2 cup unsalted butter – unsalted is key here because it lets you control the saltiness of the sauce.
- 10 fresh sage leaves – fresh is non-negotiable for that crisp, earthy flavor. Dried sage just won’t cut it.
That’s it! Simple, right? Now, let’s get cooking.
How to Make Brown Butter Sage Butternut Squash Ravioli
Alright, let’s get into the fun part—making these gorgeous ravioli! Don’t let homemade pasta intimidate you; using wonton wrappers makes this recipe foolproof. Just follow these steps, and you’ll have restaurant-worthy ravioli in no time.
Preparing the Butternut Squash Filling
First things first: roast that squash! Preheat your oven to 400°F and toss your cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet—don’t overcrowd it, or it’ll steam instead of roast. Pop it in the oven for 25-30 minutes until it’s fork-tender and starts caramelizing around the edges. That natural sweetness? That’s what makes this filling irresistible.
Once the squash cools slightly, mash it up with a fork or potato masher—you want it smooth but still a little rustic. Now, stir in the ricotta, Parmesan, nutmeg, salt, and pepper. Taste it! Adjust the seasoning if needed. The mixture should be creamy but not runny—if it’s too wet, add a sprinkle of breadcrumbs or extra Parmesan to firm it up.
Assembling the Ravioli
Here’s where the magic happens! Lay out your wonton wrappers on a clean surface and keep a small bowl of water nearby. Spoon about a teaspoon of filling onto each wrapper—don’t go overboard, or you’ll have trouble sealing them. Dip your finger in water and run it around the edges of the wrapper, then fold it over into a triangle and press firmly to seal. Pro tip: Gently press out any air bubbles before sealing to avoid exploding ravioli!
If you’re feeling fancy, crimp the edges with a fork for that classic ravioli look. Just don’t stress about perfection—homemade means charmingly rustic, right?
Cooking and Saucing
Bring a large pot of salted water to a gentle boil—think ocean water salty—and cook the ravioli in batches so they don’t stick together. They’ll float to the top in 2-3 minutes when they’re done. Scoop them out with a slotted spoon and let them drain briefly.
While the ravioli cook, melt your butter in a skillet over medium heat. Add the sage leaves and let them sizzle until crispy (about 30 seconds), then keep cooking until the butter turns amber-brown and smells nutty—watch closely, because it goes from golden to burnt in seconds! Remove the sage leaves and set them aside for garnish.
Toss the cooked ravioli gently in the brown butter sauce, making sure each piece gets coated. Serve immediately with crispy sage on top and maybe an extra sprinkle of Parmesan. And there you have it—Brown Butter Sage Butternut Squash Ravioli that’ll make everyone think you slaved away all day!
Tips for Perfect Brown Butter Sage Butternut Squash Ravioli
Want to take your Brown Butter Sage Butternut Squash Ravioli from good to *chef’s kiss* perfection? Here are my tried-and-true tips to make sure every bite is absolutely divine:
- Use fresh sage, always. Dried sage just doesn’t bring the same earthy, aromatic punch. Fresh leaves crisp up beautifully in the butter and add that signature flavor.
- Watch the butter like a hawk. Brown butter goes from nutty perfection to burnt disaster in seconds. As soon as it turns amber and smells toasty, pull it off the heat. Trust your nose—it’ll tell you when it’s ready.
- Don’t overstuff the ravioli. A teaspoon of filling is plenty. Too much, and they’ll burst open while cooking. Plus, you want a good balance of pasta and filling in every bite.
- Salt the water generously. Your pasta water should taste like the sea. This is your chance to season the ravioli from the inside out—don’t skip it!
- Drain gently. Use a slotted spoon to scoop the ravioli out of the water instead of dumping them into a colander. This keeps them from breaking apart or sticking together.
- Work in batches. Don’t cook all the ravioli at once—overcrowding the pot makes them stick together. Cook a few at a time for the best results.
- Grate your own Parmesan. Pre-grated cheese often has anti-caking agents that can make it grainy. Freshly grated Parmesan melts beautifully and tastes so much better.
- Test one ravioli first. Before cooking the whole batch, boil one ravioli to check the seasoning and texture. It’s easier to adjust the filling before you’ve cooked them all!
Follow these tips, and you’ll have a dish that’s as beautiful as it is delicious. Trust me, it’s worth the extra care!
Variations for Brown Butter Sage Butternut Squash Ravioli
One of the best things about this recipe? It’s so easy to make it your own! Here are some of my favorite twists on Brown Butter Sage Butternut Squash Ravioli—whether you’re catering to dietary needs or just feeling adventurous.
- Gluten-free? No problem! Swap regular wonton wrappers for gluten-free ones (I find the rice flour versions work great). Just be extra gentle when sealing them—they can be a bit more delicate.
- Try goat cheese instead of ricotta. If you love that tangy kick, swap in goat cheese for half (or all!) of the ricotta. It adds a lovely depth to the filling.
- Add some crunch. Toasted walnuts or pecans sprinkled on top add the perfect contrast to the creamy ravioli. Just chop them roughly and toast in a dry pan until fragrant.
- Spice it up. A pinch of red pepper flakes in the brown butter sauce gives a nice little heat that plays beautifully with the sweet squash.
- Swap the herb. Out of sage? Fresh thyme leaves are fantastic here too—just skip the crisping step and stir them right into the browned butter.
- Make it vegan. Use plant-based butter, skip the cheese (or use vegan alternatives), and add a spoonful of nutritional yeast to the filling for that cheesy flavor.
The beauty of this dish is how forgiving it is—so don’t be afraid to play around and find your perfect version!
Serving Suggestions
Now, let’s talk about how to serve these gorgeous Brown Butter Sage Butternut Squash Ravioli so they really shine. First rule? Don’t skimp on the garnishes! A generous shower of freshly grated Parmesan is non-negotiable in my book—it adds that salty, umami punch that ties everything together. A few cracks of black pepper on top? Perfect for a little heat and contrast.
If you really want to wow your guests (or just treat yourself), drizzle a tiny bit of high-quality olive oil over the plated ravioli right before serving. It adds this beautiful sheen and a touch of fruitiness that plays so well with the brown butter. And those crispy sage leaves you set aside earlier? Scatter them over the top like little edible confetti—they’re not just pretty, they pack a flavor punch too!
For sides, keep it simple. A bright, lemony arugula salad cuts through the richness of the dish beautifully. Or if you’re going full comfort food mode (no judgment here!), warm crusty bread is perfect for sopping up every last drop of that brown butter sauce. Pro tip: Toast the bread with a garlic clove rubbed over it for extra flavor. And if it’s a special occasion? A glass of crisp white wine like Pinot Grigio or even a light Chardonnay makes the whole meal feel like a restaurant experience.
Storage and Reheating
Okay, let’s be real—this Brown Butter Sage Butternut Squash Ravioli is so good, you might not have leftovers. But if you do (or if you’re smart and made extra), here’s how to keep them tasting fresh and delicious!
Fridge Storage
Cooked ravioli will keep in the fridge for 2-3 days, but here’s the trick: store them separately from the sauce. Toss them with just a tiny bit of olive oil to prevent sticking, then pop them in an airtight container. The brown butter sage sauce? Keep that in its own little container—reheating them together right before serving keeps everything tasting fresh.
Freezing Uncooked Ravioli
This is my favorite meal prep hack! Lay uncooked ravioli in a single layer on a parchment-lined baking sheet and freeze until solid (about an hour). Then transfer them to a freezer bag—they’ll keep for up to 2 months. No need to thaw before cooking—just drop them straight into boiling water, adding an extra minute or two to the cooking time. Game changer for busy nights!
Reheating Like a Pro
Microwaving? Not if you want that perfect texture! Instead, reheat ravioli in a skillet with a splash of water or broth over medium-low heat, covered, for 2-3 minutes until warmed through. Then drizzle with reheated brown butter sauce (gently warmed on the stove—microwaving can make it separate). The result? Ravioli that taste almost as good as fresh!
One last tip: If you froze the cooked ravioli, let them thaw in the fridge overnight before reheating. And whatever you do, don’t refreeze previously frozen ravioli—trust me, the texture just won’t be the same.
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each serving of this Brown Butter Sage Butternut Squash Ravioli. Keep in mind these are rough estimates—your exact numbers might vary depending on ingredient brands and how generous you are with that Parmesan sprinkle!
- Calories: Around 450 per serving (hey, it’s comfort food!)
- Fat: 25g (that rich brown butter and cheese do their thing)
- Saturated Fat: 15g
- Carbohydrates: 45g (hello, wonton wrappers and sweet squash)
- Fiber: 4g (thank you, butternut!)
- Protein: 12g (cheese and eggs in the wrappers pack a punch)
- Sodium: 300mg (adjust to taste with your salt)
- Sugar: 6g (all natural from the squash)
Remember: This isn’t health food, but it’s made with real ingredients—no weird additives or processed stuff. And let’s be honest, sometimes your soul needs nourishment just as much as your body does. Everything in moderation, right? Now go enjoy every delicious bite without guilt!
Frequently Asked Questions
Got questions about making Brown Butter Sage Butternut Squash Ravioli? I’ve got answers! Here are the most common things people ask me about this recipe—saved you the trouble of figuring them out the hard way.
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen cubed squash works great—just roast it straight from frozen (add 5-10 extra minutes to the cooking time). I’ve even used canned pumpkin puree in a pinch, though the flavor will be slightly different. Just make sure whatever you use isn’t pre-seasoned or sweetened.
How do I keep my ravioli from sticking together?
Two tricks: First, don’t overcrowd the pot—cook them in batches. Second, after draining, toss them with just a tiny bit of olive oil or lay them in a single layer on a baking sheet. That butter sauce will coat them soon enough anyway!
Why did my brown butter burn?
Been there! Brown butter is finicky—it goes from perfect to burnt in seconds. Use medium-low heat, stay nearby, and pull it off the heat the moment it turns amber and smells nutty. If you see black specks? That’s burnt—start over (sorry!).
Can I make the ravioli ahead of time?
You bet! Assemble them up to a day before—just keep them covered with a damp towel in the fridge so the wrappers don’t dry out. Or freeze them (uncooked) for up to 2 months—no thawing needed before boiling.
What if my filling is too runny?
Easy fix! Stir in some breadcrumbs, extra Parmesan, or even a tablespoon of flour to thicken it. The mixture should hold its shape when scooped—if it slides right off a spoon, it’s too wet.
Still stuck? Don’t hesitate to ask—I’ve made every mistake possible with this recipe so you don’t have to!
For more delicious recipes and cooking inspiration, check out our news feed.
If you’re looking for other comforting pasta dishes, you might enjoy our creamy Cajun shrimp alfredo pasta or our chicken alfredo lasagna.
For a hearty vegetarian option, consider our eggplant parmesan.
You can also find more inspiration on our Pinterest page.
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Butternut Squash Ravioli with Brown Butter Sage
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting dish featuring homemade butternut squash ravioli tossed in a rich brown butter sage sauce.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 package of wonton wrappers
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 10 fresh sage leaves
Instructions
- Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until soft.
- Mash the roasted butternut squash and mix it with ricotta, Parmesan, nutmeg, salt, and pepper.
- Place a teaspoon of the filling in the center of a wonton wrapper, wet the edges with water, and fold it over to form a triangle. Press the edges to seal.
- Bring a large pot of salted water to a boil. Cook the ravioli for 2-3 minutes until they float to the top.
- While the ravioli are cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns brown and the sage is crispy.
- Toss the cooked ravioli in the brown butter sage sauce and serve immediately.
Notes
- You can use pre-made butternut squash puree to save time.
- For a gluten-free version, use gluten-free wonton wrappers.
- Add a sprinkle of extra Parmesan on top before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Brown Butter Sage Butternut Squash Ravioli, Italian, Vegetarian, Comfort Food