Butternut Squash Ravioli with Brown Butter Sage Sauce

Yummy!  Make ravioli ahead and lightly flour each piece so it won’t stick to pan.  Can be refrigerated for use same day or frozen individually on trays.


  • Ravioli Filling
  • 2 1/2 lbs of butternut squash, usually 1 medium squash
  • 8 cloves of garlic
  • 1 -2 tbsp of chopped shallot
  • 1/4 c olive oil (or more)
  • 1/2 c parmesan cheese, grated
  • 1/2 tsp dry sage
  • 1 tsp spicy pepper medley or to taste
  • Brown Butter Sauce
  • 1/2 c butter
  • 10 whole sage leaves
  • Greens (asparagus or green beans)
  • Toppings
  • 1/4 c roasted pine or pecan nuts
  • Lots of freshly grated parmesan cheese



  • For ravioli filling: Cut open butternut squash and remove seeds.  Set on a baking tray and drizzle olive oil over cut pieces.  Bake at 350 degrees until fork tender…about 45 min to 1 hr.
  • Cool the squash.  Remove skins and cut into pieces.  Put in a blender.
  • Put the garlic and seasonings into blender.
  • Turn on the blender and drizzle in olive oil until the mixture is smooth but remains thick.
  • Use 1 tsp for each ravioli pocket.
  • For sauce:  melt butter on low heat with fresh sage leaves for about 15 min so that flavours mingle.
  • Increase heat to medium and add the greens.  Saute’ stirring frequently so butter browns but doesn’t burn.
  • Spoon sauce over ravioli and arrange greens on the side.
  • Some tips for making the ravioli:
    • lightly flour the silicone mat to hold the pasta after it has come through the rollers.  Cover with a light dry towel and then put a damp towel on top of the dry one.  Pasta can stay like this until ready to use.
    • use olive oil on the ravioli frame to make it easier to get the pockets out
    • rather than using the press to make the indentations, use your knuckle.  Go down the row in one direction and then change your knuckle orientation and do it again.  Makes a better pocket then using the press.
    • once the top pasta is in place, use your fingers to lightly press down the edges of the ravioli to seal the pockets
    • using a sharp knife, trim away the excess pasta around the edges.  The excess pasta can be put under a lightly damp towel and re-run through the pasta roller. Use a sharp knife to cut the pockets apart.
    • place ravioli on a floured cookie sheet and let dry for 1 hour then use fresh or freeze overnight.

Thanks to https://selfproclaimedfoodie.com


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