Butternut Squash Ravioli in a Creamy Sage Butter Sauce

November 13, 2020
Blog post

I love homemade pasta! I think you can 1000% taste the difference between store bought and homemade. Plus, I love that I know exactly what is going into the food that I’m about to eat. Also, there is something so soothing and therapeutic about making pasta. This is the perfect Sunday afternoon recipe to make with your partner or family. Ravioli might sound intimidating, but it is basically as easy as making pasta, just with a couple extra steps. You can use ravioli makers and ravioli stamps if you want to get fancy, but I just kept it simple and used kitchen scissors and a fork. At this time of year, butternut squash ravioli is the absolute best and it pairs perfectly with my creamy sage butter sauce. It is quite rich so I serve it with some greens like a simple garden salad and Roasted Asparagus.

      Serves 6



  • 2 cups flour
  • 3 eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil


  • 1 large butternut squash, peeled, seeded and cut into 1 inch cubes (about 6 cups)
  • 1/2 cup parmesan cheese
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 1 tbsp brown sugar
  • Salt and pepper to taste


  • 6 tbsp butter
  • 2 tbsp sage, chopped
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup candied walnuts, chopped


Preheat the oven to 425 degrees.

Place the butternut squash cubes on a baking sheet. Drizzle with olive oil, sprinkle with salt and toss to coat. Bake for about 30 minutes until the squash is fork tender. Remove from oven and allow to cool slightly. Transfer the squash to a food processor and puree until smooth. Then add the olive oil, sugar, milk and cheese and blend again until smooth. Then set aside the filling.

To make the pasta, pour 2 cups of flour onto your countertop (or a a large marble board) and form it into a mound. Use your fingers to create a well in the middle of the flour. Pour the eggs into the hole and pour in the salt and olive oil. Using a fork, whisk the eggs together and then slowly start to incorporate the surrounding flour into the egg mixture. This takes a little time but don’t feel like you need to rush it. Eventually, it will start to form a dough. Once this happens, use your hands to fold the dough until all of the ingredients are fully combined. (If the dough feels too dry, then you can add a little ice water, a teaspoon at a time). Then knead the dough until it forms a smooth ball (about 5 – 10 minutes). You can let the dough rest for about an hour at this point. (I never wait the hour but it is up to you!)

Cut the ball into four equal parts. Then use your hands to shape each piece into an oval disk. Next, feed the disk through your pasta maker on the thickest setting. Continue this while slowly decreasing the setting until the pasta sheet is nice and thin. Then lay it onto your floured countertop. Next, scoop a tablespoon of filling onto the sheet (I use a cookie dough scooper for this). Leave a couple inches in between each scoop. Then make another sheet of pasta dough and drape it over the filling. Use your fingers to press out the air from around each portion of filling. Then, cut into individual ravioli using kitchen scissors or a pizza cutter. Seal the edges using a fork.

Bring a large pot of water to a boil.

Meanwhile, make the sauce. Add the butter to a large pan over medium heat and allow it to melt and become golden brown. Then add the sage and cook for a minute. Next, pour in the cream and stir. Allow the sauce to thicken for a few minutes. Add the ravioli to the boiling water and cook for just a few minutes, until the ravioli float to the top of the pot. Then add the cooked ravioli directly into the pan with the sauce. Top with the parmesan cheese and stir to coat all the ravioli. Sprinkle with candied walnuts and serve.

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