This autumnal dish pairs the natural sweetness of roasted butternut squash with a hint of nutmeg and Parmesan, tucked inside tender pasta and bathed in a fragrant sage-infused butter sauce. It’s rich, savory, and delicately sweet—the kind of dish that feels both cozy and luxurious.
Yields4 ServingsPrep Time40 minsCook Time15 minsTotal Time55 mins
For the Filling
2cupsbutternut squash (peeled, cubed, and roasted)
¼cupgrated Parmesan cheese
1tbspricotta cheese (optional for creaminess)
½tspnutmeg
Salt & black pepper to taste
For the Pasta Dough
2cupsall-purpose flour
3large eggs
½tspsalt
For the Sage Butter Sauce
6tbspunsalted butter
8fresh sage leaves
Salt to taste
Optional: crushed toasted walnuts or pine nuts for topping
Roast the Squash
1
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
Mash or puree the roasted squash and let cool slightly.
Prepare the Filling
2
In a bowl, mix mashed squash with Parmesan, nutmeg, and ricotta (if using).
Season with salt and pepper. Set aside.
Make the Pasta Dough
3
On a clean surface, form the flour into a mound and make a well in the center.
Add eggs and salt into the well. Gradually incorporate the flour using a fork until dough forms.
Knead for 8–10 minutes until smooth and elastic.
Wrap in plastic wrap and rest for 30 minutes.
Assemble the Ravioli
4
Roll out the dough into thin sheets (or use a pasta roller).
Drop teaspoons of filling about 1.5 inches apart on one sheet.
Lightly brush edges with water, lay another sheet on top, press out air, and seal.
Cut into ravioli shapes and seal edges well with a fork.
Cook the Ravioli
5
Bring salted water to a gentle boil.
Cook ravioli in batches for 2–3 minutes or until they float. Drain carefully.
Make the Sage Butter
6
In a skillet over medium heat, melt butter.
Add sage leaves and sauté until crispy and butter is golden brown and fragrant (about 3–5 minutes).
Add a pinch of salt.
Plate and Serve
7
Spoon sage butter over warm ravioli.
Garnish with more Parmesan and crushed nuts if desired.
Wine Pairing
8
Try a dry white wine like Pinot Grigio or a light Viognier. Their citrusy notes balance the richness of the butter and complement the sweetness of the squash.
Ingredients
For the Filling
2cupsbutternut squash (peeled, cubed, and roasted)
¼cupgrated Parmesan cheese
1tbspricotta cheese (optional for creaminess)
½tspnutmeg
Salt & black pepper to taste
For the Pasta Dough
2cupsall-purpose flour
3large eggs
½tspsalt
For the Sage Butter Sauce
6tbspunsalted butter
8fresh sage leaves
Salt to taste
Optional: crushed toasted walnuts or pine nuts for topping
Directions
Roast the Squash
1
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
Mash or puree the roasted squash and let cool slightly.
Prepare the Filling
2
In a bowl, mix mashed squash with Parmesan, nutmeg, and ricotta (if using).
Season with salt and pepper. Set aside.
Make the Pasta Dough
3
On a clean surface, form the flour into a mound and make a well in the center.
Add eggs and salt into the well. Gradually incorporate the flour using a fork until dough forms.
Knead for 8–10 minutes until smooth and elastic.
Wrap in plastic wrap and rest for 30 minutes.
Assemble the Ravioli
4
Roll out the dough into thin sheets (or use a pasta roller).
Drop teaspoons of filling about 1.5 inches apart on one sheet.
Lightly brush edges with water, lay another sheet on top, press out air, and seal.
Cut into ravioli shapes and seal edges well with a fork.
Cook the Ravioli
5
Bring salted water to a gentle boil.
Cook ravioli in batches for 2–3 minutes or until they float. Drain carefully.
Make the Sage Butter
6
In a skillet over medium heat, melt butter.
Add sage leaves and sauté until crispy and butter is golden brown and fragrant (about 3–5 minutes).
Add a pinch of salt.
Plate and Serve
7
Spoon sage butter over warm ravioli.
Garnish with more Parmesan and crushed nuts if desired.
Wine Pairing
8
Try a dry white wine like Pinot Grigio or a light Viognier. Their citrusy notes balance the richness of the butter and complement the sweetness of the squash.
