Butternut Squash Ravioli with Sage Butter Recipe

There’s something truly magical about the autumn season – the crisp air, the golden hues, and, most delightfully, the opportunity to savor hearty, comforting dishes that bring the whole family together. Today, I’m excited to share a recipe that perfectly captures the essence of fall: Butternut Squash Ravioli with Sage Butter. This dish is a symphony of flavors, where the sweet, creamy butternut squash meets the rich, nutty taste of browned butter and the aromatic crunch of crispy sage leaves. Whether it’s a cozy family dinner or a special occasion, this ravioli will transform your meal into an unforgettable celebration of warmth and love, crafted with creativity and care.

Recipe Summary

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 package wonton wrappers (about 50 wrappers)
• 1/2 cup unsalted butter
• 12 fresh sage leaves
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C). Place the butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes or until tender.
2. Once the squash is cooked, let it cool slightly, then transfer to a food processor. Add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Blend until smooth and creamy.
3. Lay out the wonton wrappers on a clean surface. Place a teaspoon of the butternut squash mixture in the center of each wrapper.
4. Brush the edges of the wrappers with the beaten egg. Fold the wrappers over to form a triangle, pressing the edges to seal. If desired, crimp the edges with a fork for a decorative touch.
5. Bring a large pot of salted water to boil. Add the ravioli in batches, cooking for 2-3 minutes until they float to the surface. Remove with a slotted spoon and set aside.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a golden brown and the sage leaves become crisp, about 3-4 minutes.
7. Carefully toss the cooked ravioli in the sage butter mixture, ensuring each ravioli is well-coated.
8. Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves if desired.

Helpful Tips

• For a quicker version, use pre-cubed butternut squash available in store.
• If wonton wrappers are unavailable, use fresh pasta sheets and a ravioli cutter.
• Freeze uncooked ravioli on a baking sheet. Once frozen, transfer to a zip-top bag for easy future meals.

Storage Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan, adding a splash of water to help steam them without drying out.

Pairings

Enjoy this dish with a fresh green salad drizzled with balsamic vinaigrette, and a glass of crisp white wine like Sauvignon Blanc to balance the rich flavors. For dessert, a light apple sorbet or pear tart would be perfect.

At Zynahz, we believe in bringing joy and creativity into your kitchen—one delightful recipe at a time. We hope our Butternut Squash Ravioli with Sage Butter will inspire you to create wonderful memories around the dinner table. We encourage you to try out this recipe and share your delicious results with us. Spread the love of cooking by sharing this recipe with friends and family. For more culinary inspiration, follow Zynahz on social media and sign up for our newsletter. Let’s continue to cook up love and creativity together!