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butternut squash and sage ravioli - featured image

Cozy Butternut Squash and Sage Ravioli with Brown Butter | Easy Homemade Dinner

  • Author: Sarah Wasserman
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This butternut squash and sage ravioli with brown butter is the kind of recipe that makes you feel like a kitchen rockstar, even on a Tuesday. It’s cozy, impressive, and way easier than you think, using wonton wrappers as a shortcut.

Ingredients

Scale
  • 2 cups butternut squash, roasted and mashed
  • 1/2 cup whole milk ricotta
  • 2 tablespoons fresh sage, finely chopped
  • 1/4 cup Parmesan cheese, grated
  • Salt and black pepper to taste
  • 1/8 teaspoon nutmeg (optional)
  • 1 package wonton wrappers (about 50 wrappers)
  • 1 egg, beaten
  • 1/2 cup unsalted butter (1 stick)
  • 10–12 fresh sage leaves
  • 1 teaspoon lemon juice (optional)
  • Extra Parmesan for grating
  • Fresh sage leaves for topping
  • Flaky sea salt (like Maldon)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes until tender. Let cool, then scoop flesh and mash with a fork to get about 2 cups.
  2. In a medium bowl, combine mashed squash, ricotta, chopped sage, Parmesan, salt, pepper, and nutmeg (if using). Stir until well combined. Taste and adjust seasoning. Cover and refrigerate.
  3. Lay a few wonton wrappers on a clean surface. Place about 1 heaping teaspoon of filling in the center of each. Dip finger or pastry brush in beaten egg and moisten edges. Place a second wrapper on top, press firmly around filling to seal, pushing out air. Crimp edges with a fork. Repeat to make 20-24 ravioli.
  4. Bring a large pot of salted water to a gentle boil. Carefully drop ravioli in batches (6-8 at a time). Cook for 2-3 minutes until they float and look translucent. Use a slotted spoon to transfer to a plate. Reserve 1/2 cup pasta water.
  5. While ravioli cook, melt butter in a large skillet over medium heat. Add sage leaves and swirl occasionally. Cook 3-4 minutes until butter turns golden and smells nutty. Remove from heat, stir in lemon juice and a pinch of salt.
  6. Add cooked ravioli to the skillet with brown butter. Gently toss to coat, adding a splash of reserved pasta water if needed. Serve immediately topped with extra Parmesan, crispy sage leaves, and flaky sea salt.

Notes

Don’t overfill ravioli to prevent bursting. Watch brown butter closely—it can burn quickly. Fresh sage is non-negotiable for best flavor. Save pasta water to thin sauce. Ravioli can be assembled up to 24 hours ahead and refrigerated, or frozen for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 4 ravioli with sauce
  • Calories: 380
  • Sugar: 6
  • Sodium: 480
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 42
  • Fiber: 4
  • Protein: 12

Keywords: butternut squash ravioli, sage brown butter, homemade ravioli, easy pasta recipe, fall dinner, wonton wrapper ravioli

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Find it online: https://flavorfullrecipes.com/cozy-butternut-squash-and-sage-ravioli-with-brown-butter-easy-homemade-dinner/