Are you ready to level up your pasta game? Look no further! As the seasons change, our taste buds crave comforting, warm, and inviting dishes that evoke feelings of cozying up by the fireplace. And what better way to do so than with a plate of creamy butternut squash ravioli? In this article, we’ll be exploring 18 mouthwatering recipes that combine the sweetness of roasted butternut squash with the earthy flavor of sage.
From classic combinations like roasted butternut squash and ricotta ravioli to more innovative takes like maple glazed butternut squash ravioli with crispy prosciutto, these recipes will satisfy your taste buds and leave you wanting more. Whether you’re a seasoned chef or a culinary newbie, we’ve got you covered with step-by-step instructions and beautiful visuals to guide you through the cooking process.
So grab your apron, preheat your oven, and get ready to dive into the world of creamy butternut squash ravioli with sage!
Roasted Butternut Squash and Ricotta Ravioli
Roasted Butternut Squash and Ricotta Ravioli: A Delicate Fusion of Fall Flavors
This recipe brings together the warm, comforting flavors of roasted butternut squash and creamy ricotta cheese to create a unique and delicious ravioli filling.
Ingredients:
– 1 medium butternut squash
– 2 cups ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper, to taste
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
4. Roll out fresh pasta dough to your desired thickness.
5. Place small spoonfuls of the butternut squash mixture onto the pasta, leaving a 1/2-inch border around each filling.
6. Fold the pasta over the filling, pressing gently to seal.
7. Cook ravioli in boiling, salted water for about 3-4 minutes or until they float. Serve with your favorite sauce and garnish with chopped sage leaves, if desired.
Cooking Time: 1 hour (including squash roasting time)
Brown Butter Sage Butternut Squash Ravioli
Elevate your pasta game with this unique recipe combining the warmth of brown butter and sage with the sweetness of butternut squash. The perfect fall dish for a cozy dinner party or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups all-purpose flour
– 2 eggs
– 1 tsp salt
– 1/4 cup brown butter, softened
– 2 tbsp chopped fresh sage
– Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half and roast for 45-50 minutes, or until tender.
2. Let the squash cool, then scoop out the flesh and puree it with a fork until smooth.
3. In a mixing bowl, combine flour, eggs, and salt. Knead the dough until smooth and elastic.
4. Roll out the dough to desired thickness for ravioli. Place a spoonful of squash puree onto one half of the dough, then fold the other half over to form a triangle. Press edges together to seal.
5. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface. Drain and serve with brown butter and sage sauce (melt softened butter with chopped sage).
Cooking Time: 1 hour 15 minutes
Creamy Garlic Parmesan Butternut Squash Ravioli
Elevate your pasta game with this comforting and flavorful ravioli dish, perfect for a cozy night in. This recipe combines the sweetness of roasted butternut squash with the savory flavors of garlic, parmesan, and creamy sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cloves garlic, minced
– 1 cup grated parmesan cheese
– 1/2 cup all-purpose flour
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a blender, combine roasted squash, garlic, parmesan cheese, flour, and egg. Blend until smooth.
3. Roll out wonton wrappers or fresh pasta dough to desired thickness. Place small spoonfuls of squash mixture onto the dough, leaving a 1/4-inch border around each filling.
4. Fold the dough over the filling to form triangles or squares, pressing edges together to seal.
5. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface. Serve with your favorite pasta sauce and top with additional parmesan cheese.
Cooking Time: 45-50 minutes (roasting squash) + 10-15 minutes (cooking ravioli)
Spinach and Butternut Squash Stuffed Ravioli
This autumnal take on traditional ravioli combines the earthy sweetness of butternut squash with the nutty flavor of spinach. The result is a deliciously comforting dish perfect for cozying up on a chilly evening.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Ravioli wrappers (homemade or store-bought)
– Fresh sage leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine mashed squash, spinach, Parmesan cheese, and egg.
3. Season the mixture with salt and pepper.
4. Lay out ravioli wrappers and place a tablespoon of filling in the center of each wrapper.
5. Fold the dough over the filling to form a triangle or square shape.
6. Place the stuffed ravioli on a baking sheet lined with parchment paper, leaving some space between each piece.
7. Drizzle with olive oil and bake for 15-20 minutes or until golden brown.
8. Garnish with fresh sage leaves and serve.
Cooking Time: 15-20 minutes
Toasted Walnut Butternut Squash Ravioli with Sage Brown Butter
This autumnal ravioli dish combines the warmth of toasted walnuts and caramelized butternut squash with the earthiness of sage, all wrapped up in a delicate pasta package.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup walnut halves
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 12 oz fresh pasta dough
– Sage leaves, chopped (about 2 tbsp)
– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. Meanwhile, toast the walnut halves in a skillet over medium heat for 5-7 minutes, stirring frequently.
3. Cook pasta according to package instructions. Set aside.
4. In a large skillet, sauté the chopped onion and minced garlic until translucent. Add roasted squash and toasted walnuts. Season with salt and pepper.
5. To make the brown butter sauce, melt butter in a small saucepan over medium heat. Whisk in heavy cream and cook until slightly thickened.
6. Combine cooked pasta, squash mixture, and chopped sage. Drizzle with brown butter sauce.
Cooking Time: 45 minutes
Caramelized Onion and Butternut Squash Ravioli
This autumnal take on traditional ravioli combines the sweetness of caramelized onions and roasted butternut squash with a delicate pasta wrapper. The result is a comforting, flavorful dish perfect for a cozy evening in.
Ingredients:
– 2 large butternut squash (about 2 lbs)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup all-purpose flour
– 2 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large skillet, cook the onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Combine roasted squash and caramelized onions in a bowl.
4. In a separate mixing bowl, combine flour, eggs, and a pinch of salt to form the pasta dough.
5. Roll out the dough to desired thickness and use a cookie cutter or ravioli mold to create squares.
6. Place a tablespoon of the squash-onion mixture onto each square, fold to form triangles, and press edges to seal.
7. Cook ravioli in boiling, salted water for 3-5 minutes, or until they float. Serve with your favorite sauce.
Cooking Time: 1 hour 15 minutes
Rosemary Infused Butternut Squash Ravioli
Experience the warmth of autumn with this seasonal take on traditional ravioli, featuring roasted butternut squash and fragrant rosemary. This recipe yields a deliciously comforting dish perfect for cozying up on a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– 1 onion, finely chopped
– 1 clove of garlic, minced
– 1 cup all-purpose flour
– 1 egg
– Salt, to taste
– Ravioli filling (see below)
– Freshly grated Parmesan cheese, for serving
Ravioli Filling:
– 1/2 cup roasted butternut squash puree
– 1/4 cup ricotta cheese
– 1 tbsp chopped fresh rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until caramelized.
3. Combine cooked squash, rosemary, and cooking liquid in a blender or food processor. Blend until smooth.
4. Mix flour and egg to form the ravioli dough. Knead for 5-7 minutes, then rest for 30 minutes.
5. Roll out the dough to desired thickness. Place spoonfuls of filling onto half of the dough, leaving a 1/2-inch border. Fold the other half over to seal.
6. Cook ravioli in boiling water for 3-5 minutes, or until they float. Serve with Parmesan cheese and your favorite sauce.
Cooking Time: Approximately 45 minutes (including roasting time)
Maple Glazed Butternut Squash Ravioli with Crispy Prosciutto
Elevate your pasta game with this seasonal recipe that combines the warmth of butternut squash with the crunch of prosciutto. This sweet and savory dish is perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 package fresh wonton wrappers
– 1/4 cup maple syrup
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 6 slices prosciutto, thinly sliced
– Grated Parmesan cheese, for serving
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a blender or food processor, puree the roasted squash with maple syrup, salt, and pepper.
3. Place a wonton wrapper on a clean surface. Brush the edges with water, then place a tablespoon of the squash mixture in the center. Fold the wrapper into a triangle, pressing edges to seal.
4. Cook ravioli in boiling, salted water for 3-5 minutes, or until they float. Drain and serve with crispy prosciutto, Parmesan cheese, and fresh sage leaves.
Cooking Time: 45 minutes (including roasting time)
Goat Cheese and Butternut Squash Ravioli with Honey Drizzle
This seasonal recipe combines the comforting flavors of goat cheese, roasted butternut squash, and crispy sage leaves, topped with a drizzle of warm honey. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium butternut squash
– 1/2 cup goat cheese (chèvre), crumbled
– 1/4 cup all-purpose flour
– 1 egg
– Salt and pepper, to taste
– 6-8 sage leaves
– Honey, for drizzling
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with 2 tbsp olive oil, salt, and pepper for about 45 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a mixing bowl, combine crumbled goat cheese, cooked butternut squash, flour, egg, and seasonings. Mix well.
5. Roll out the mixture on a floured surface to desired thickness. Cut into squares or use a ravioli cutter.
6. Cook the ravioli in boiling salted water for 3-4 minutes, or until they float.
7. Toss cooked ravioli with chopped parsley and drizzle with warm honey. Garnish with crispy sage leaves.
Cooking Time: 1 hour
Creamy Mushroom and Butternut Squash Ravioli
A seasonal twist on traditional ravioli, this dish combines the earthy flavors of mushrooms and butternut squash with a rich and creamy sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup all-purpose flour
– 2 eggs
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Creamy sauce ingredients: 1/4 cup heavy cream, 2 tablespoons butter, 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 30-40 minutes, or until tender.
2. Cook the mushrooms and onion in olive oil until softened. Add garlic and cook for an additional minute.
3. In a large mixing bowl, combine cooked squash, mushroom mixture, Parmesan cheese, flour, eggs, salt, and pepper. Mix well.
4. Roll out pasta dough to desired thickness. Place spoonfuls of filling onto the dough, leaving space between each ravioli.
5. Cook ravioli in boiling water for 3-5 minutes, or until floating. Serve with creamy sauce made by combining heavy cream, butter, and thyme.
Cooking Time: Approximately 1 hour (including roasting time)
Pumpkin Seed Crusted Butternut Squash Ravioli
Elevate your pasta game with this seasonal delight! Roasted butternut squash and pumpkin seeds come together to create a crispy, nutty crust that complements the tender ravioli filling.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup pumpkin seeds
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt, to taste
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with 1 tablespoon olive oil, salt, and pepper until tender (about 45 minutes).
3. Scoop out the squash flesh and mix with Parmesan cheese.
4. Roll out fresh pasta dough to desired thickness.
5. Place spoonfuls of the squash mixture onto the pasta, leaving space between each ravioli.
6. Sprinkle pumpkin seeds on top of each ravioli, pressing gently.
7. Cook ravioli in boiling salted water for 3-4 minutes or until they float. Drain and serve with your favorite sauce.
Cooking Time: Approximately 1 hour (includes roasting time)
Balsamic Glazed Butternut Squash Ravioli with Arugula
Elevate your pasta game with this autumnal fusion of flavors, combining the sweetness of butternut squash with the tanginess of balsamic glaze and peppery arugula.
Ingredients:
– 1 large butternut squash
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ravioli dough (homemade or store-bought)
– Salt and pepper to taste
– 1/4 cup balsamic glaze
– 4 ounces arugula
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Sauté the onion and garlic in olive oil until softened.
4. Mix cooked squash with sautéed onion and garlic. Season with salt and pepper.
5. Roll out ravioli dough to desired thickness. Place spoonfuls of squash mixture onto the dough, leaving space between each ravioli.
6. Cook ravioli according to package instructions or boil for 3-4 minutes. Drain and serve with balsamic glaze and arugula.
Cooking Time: Approximately 1 hour
Crispy Sage Butternut Squash Ravioli with Lemon Zest
Elevate your pasta game with this autumn-inspired recipe, where crispy sage leaves add a savory dimension to tender butternut squash ravioli. The bright zing of lemon zest brings balance to the dish.
Ingredients:
– 2 large butternut squashes (about 2 lbs)
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt and black pepper, to taste
– 6-8 sage leaves
– 2 tbsp olive oil
– 2 lemons, zested (about 2 tsp)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squashes for 45 minutes, or until tender.
3. Scoop out the flesh and mash with Parmesan cheese, flour, egg, salt, and pepper.
4. Roll out pasta dough to desired thickness. Cut into squares.
5. Place a spoonful of squash mixture onto each square. Fold and press edges to seal.
6. In a skillet, cook ravioli in olive oil until crispy, flipping occasionally (about 3-4 minutes per side).
7. Serve with a sprinkle of lemon zest and chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Pecan Pesto Butternut Squash Ravioli
This recipe combines the warmth of butternut squash with the nutty richness of pecans and the brightness of fresh pesto, all wrapped up in tender ravioli. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 medium butternut squash
– 1/2 cup pecan halves
– 1/4 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– 1 package wonton wrappers (about 20-24 wrappers)
– Pesto sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a food processor, combine roasted squash, pecans, basil, Parmesan cheese, and egg. Process until smooth.
3. Lay out wonton wrappers on a clean surface. Place a small spoonful of the squash mixture in the center of each wrapper.
4. Fold the wrapper into a triangle, pressing edges to seal. Repeat with remaining wrappers and filling.
5. Cook ravioli in boiling salted water for 3-4 minutes, or until they float. Serve with pesto sauce.
Cooking Time: Approximately 1 hour (including roasting time)
Sun-Dried Tomato and Butternut Squash Ravioli
A creative twist on traditional pasta, these ravioli fillings combine the sweetness of roasted butternut squash with the savory flavor of sun-dried tomatoes. Perfect for a cozy dinner party or a special occasion.
Ingredients:
– 1 medium butternut squash
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup grated Parmesan cheese
– 1/2 cup sun-dried tomatoes, finely chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. Cook the ravioli dough according to package instructions.
3. In a mixing bowl, combine roasted squash, sun-dried tomatoes, Parmesan cheese, and olive oil. Season with salt and pepper to taste.
4. Place a spoonful of the filling in the center of each ravioli. Fold and press the edges together to seal.
5. Cook the filled ravioli for 3-4 minutes or until they float to the surface. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 45 minutes (roasting squash) + 15-20 minutes (cooking ravioli)
Smoky Paprika Butternut Squash Ravioli with Cream Sauce
Elevate your pasta game with this autumnal masterpiece, where the sweetness of butternut squash meets the smokiness of paprika and the richness of cream.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup smoked paprika
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– 1 cup fresh ricotta cheese
– 1 egg, lightly beaten
– 1 tsp olive oil
– 12-16 ravioli wrappers (homemade or store-bought)
– Cream Sauce ingredients: see below
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with smoked paprika, salt, and Parmesan cheese.
4. Mix in ricotta cheese and egg until well combined.
5. Fill ravioli wrappers with the squash mixture and press edges to seal.
6. Cook ravioli according to package instructions or cook for 3-5 minutes in boiling water.
7. Meanwhile, prepare Cream Sauce: melt 2 tbsp butter, whisk in 1 cup heavy cream and Parmesan cheese.
Cooking Time: About 45 minutes (roasting the squash) + 10-15 minutes (cooking ravioli)
Apple Cider Braised Butternut Squash Ravioli
Warm Up with Apple Cider Braised Butternut Squash Ravioli!
This autumnal take on traditional ravioli combines the comfort of butternut squash with the sweetness of apple cider, all wrapped up in a delicate pasta package. Perfect for a cozy fall dinner party or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/4 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1 package fresh ravioli wrappers (about 20-24 wrappers)
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in olive oil with onion and garlic until tender.
3. In a blender or food processor, puree the roasted squash mixture with apple cider, heavy cream, salt, and pepper.
4. Cook ravioli according to package instructions. Serve with braised squash filling and grated Parmesan cheese.
Cooking Time: 45-50 minutes (including roasting time)
Roasted Garlic and Thyme Butternut Squash Ravioli
Elevate your pasta game with this creamy and flavorful ravioli dish, featuring roasted garlic and thyme infused butternut squash filling.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3 cloves of garlic
– 2 sprigs of fresh thyme
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Squeeze out the roasted squash flesh and blend with garlic, thyme, flour, salt, and egg.
4. Roll out pasta dough to a thin sheet and use a round cookie cutter to cut circles of pasta.
5. Place a spoonful of the squash filling in the center of each pasta circle.
6. Fold the pasta over the filling, forming a triangle or square shape, and press edges together to seal.
7. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface.
8. Serve with your favorite sauce, garnished with chopped parsley if desired.
Cooking Time: About 1 hour and 15 minutes
Summary
Get ready to fall in love with these 18 creamy butternut squash ravioli recipes, each infused with the warm, savory flavor of sage. From classic roasted butternut squash and ricotta fillings to more adventurous combinations like toasted walnut and caramelized onion, there’s something for every palate. Whether you’re looking for a comforting winter meal or a show-stopping dinner party dish, these recipes are sure to impress.
