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When the leaves turn golden and the air grows crisp, nothing feels cozier than a bowl of homemade butternut squash ravioli. This recipe combines creamy squash, ricotta, and Parmesan cheese, tucked inside delicate pasta sheets, and is finished with a nutty brown butter sauce, fresh sage leaves, and toasted pine nuts. It’s the ultimate fall pasta recipe- one that’s hearty, elegant, and surprisingly achievable at home. Whether you’re planning a Thanksgiving vegetarian main dish, a cozy weeknight meal, or a holiday pasta dish, this butternut squash ravioli recipe delivers warmth and comfort in every bite.

This dish is a classic homemade butternut squash ravioli recipe, featuring a homemade ravioli dough and a roasted butternut squash filling. It’s one of the most beloved fall pasta recipes, finished with a brown butter sage sauce. As a vegetarian ravioli recipe, it’s hearty enough for meatless nights while still elegant for entertaining. It’s perfect for those learning how to make ravioli from scratch, and belongs among favorite stuffed pasta recipes and holiday pasta dishes.

The Chemistry of Butternut Squash Ravioli

The magic starts with the squash. Roasting it on a baking sheet caramelizes its natural sugars, transforming it into a creamy squash purée with depth of flavor. Mixing the purée with ricotta, parmesan cheese, egg, and nutmeg creates a balanced ravioli filling that’s smooth and easy to pipe. The pasta dough relies on gluten development from cups of flour, whole eggs, and olive oil. Kneading until smooth and letting it rest under plastic wrap allows the dough to hydrate and relax, making it easier to roll thin, using a pasta machine or rolling pin. When boiled, the ravioli cooks al dente in just minutes. Finally, the browned butter sauce develops nutty flavors as milk solids toast- keeping a close eye is key so it doesn’t burn.

Top-down shot of roasted butternut squash halves on a tray, plus bowls of ricotta, cheese, spices, an egg, and sage—ravioli time!.
Flour in a glass bowl, oil, three eggs, and salt sit on a pink surface—simple basics for tasty homemade ravioli.

Recipe Troubleshooting

Ravioli bursting during boiling? This is usually caused by trapped air bubbles or not sealing edges tightly.

Squash not roasting right? Ensure that the halves are cut into equal pieces and that the roasting time is sufficient.

Are the ravioli sticking together? Ensure they are dusted with a light coating of flour and arranged in a single layer.

Can I use canned butternut squash? Yes, but fresh-roasted squash gives better flavor and texture.

What flour should I use? 00 flour or semolina flour works best for pasta dough.

How thin do I roll the pasta sheet? Aim for the lowest setting on a pasta roller, just thick enough to hold filling.

What sauce is best? Brown butter sage is classic, but tomato cream sauce or white wine reduction are great alternatives.

Filling tastes too sweet or bland? This usually happens when it lacks seasoning or Parmesan.

Dough too thick or chewy? This comes from not rolling thin enough or skipping the pasta machine.

Someone’s holding a bowl with ricotta, shredded cheese, pumpkin, and pepper—ravioli filling ready! Spoon inside, gray backdrop.
Someone's mixing up some yellowish pasta batter with a fork in a white bowl, getting ready to make homemade ravioli.
Flour piled up with eggs in the middle and a dash of salt on a red board—classic pasta prep, ready to get cooking.
Someone’s mixing eggs into a mound of flour with a fork on a pink cutting board, getting ravioli dough started on a gray counter.
A dough ball chills on a floured red cutting board with a handle, just waiting to become butternut squash ravioli.
A metal pasta maker sits by a flat dough circle on a light counter, ready for making ravioli or cozy homemade recipes.
Someone’s feeding a sheet of dough into a pasta machine on a pale counter—time to whip up some fresh, homemade ravioli!.
A pasta machine sits beside a long sheet of fresh dough on a light surface, all set for homemade ravioli.
A strip of pasta dough with bumps from ravioli filling sits on a textured surface, ready for a cozy homemade meal.
Sixteen homemade ravioli, like butternut squash, rest in rows on a parchment-lined baking sheet, ready to cook.

Serving Suggestions

AS autumn arrives, this recipe shines among fall comfort food recipes and cozy fall dinner ideas. Around November, it makes a stunning Thanksgiving vegetarian main dish or holiday ravioli idea for gatherings. Heading into winter, it’s part of the Sage Butter Pasta 2025 trend and the rising popularity of trending fall recipes on TikTok. For weeknight meals to enjoy throughout the year, and especially during the holiday season, it transforms into a beautiful, homemade pasta dish perfect for entertaining.

To balance the richness, serve ravioli alongside an arugula salad with lemon vinaigrette or a shaved fennel salad with citrus. Crusty sourdough or garlic knots are perfect for sopping up extra brown butter sauce. For veggies, roasted Brussels sprouts, fresh salad, or glazed carrots complement the sweet squash filling. For presentation, plate ravioli on warm dishes to keep them hot. Drizzle golden brown butter sauce over the top just before serving, and garnish with fresh sage leaves, toasted pine nuts, and parmesan shavings. A crack of black pepper finishes the dish beautifully. Serve 5-6 ravioli per person for a main dish or 3-4 as an elegant appetizer.

Homemade ravioli topped with brown butter, cheese, and herbs, fork on the plate, blue napkin in the background. Cozy vibes!.

Similar & Related Recipes

This recipe is very similar to my homemade pumpkin ravioli recipe; both are perfect for any cozy fall dinner. I also love my homemade pumpkin gnocchi recipe, which is another Italian fall pasta twist. Homemade pasta pairs perfectly with a fresh Caesar salad or couscous salad, providing a refreshing crunch.

Storage Tips

Cooked ravioli is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of butter sauce to restore creamy texture.

Freezer- Freeze uncooked ravioli in a single layer on a parchment-lined baking sheet until solid. Transfer to freezer bags or an airtight container. Cook directly from frozen, adding 1-2 minutes to boiling time.

Make Ahead– Butternut squash can be roasted and puréed a day ahead, stored in the fridge in an airtight container. Pasta dough can also be prepared ahead of time and stored in the refrigerator, wrapped in plastic wrap. Assembled ravioli can be refrigerated for a few hours before cooking or frozen for more extended storage.

Recommended Products

Fall Favorite: Butternut Squash Ravioli

Homemade butternut squash ravioli is more than just a recipe – it’s a celebration of the season. From roasting the sweet squash to rolling silky sheets of pasta and finishing with a nutty brown butter sauce, this dish captures the essence of fall comfort food. Yes, it takes a bit of time, but the reward is a perfect recipe that feels like it came from your favorite trattoria. It can be served as a main dish for vegetarians on Thanksgiving. Cozy weeknight dinner, or part of a holiday menu, this ravioli is one of my favorite ways to welcome autumn flavors to the table. Gather your ingredients, clear your work surface, and dive into one of the most rewarding pasta recipes you’ll ever make.

Butternut squash ravioli topped with herbs, cheese, pine nuts, brown butter; blue napkin. Text: Mrs Madi’s must-try recipe!.

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Butternut Squash Ravioli with Brown Butter Sage

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Author: Madison Reid
Total Time: 2 hours 10 minutes
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Servings: 6
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Make homemade butternut squash ravioli from scratch with silky pasta, creamy filling, and a rich brown butter sage sauce. These are perfect for fall nights!

Ingredients 

Pasta

  • 2 1/3 cups 00 flour
  • 4 eggs
  • 1/2 tbsp olive oil
  • 1/2 tsp fine sea salt

Filling

  • 1 butternut squash
  • 4 oz. ricotta
  • 1/4 cup parmesan cheese grated
  • 1 tsp minced garlic
  • 1 egg
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1/4 tsp nutmeg

Sauce

  • 1/2 cup browned butter
  • .25 oz fresh sage
  • 1/4 cup pine nuts

Instructions

Butternut Squash

  • Start by baking your butternut squash. Preheat your oven to 400 degrees F. Cut your butternut squash in half lengthwise. Lightly oil or grease a cookie sheet and place the squash on the pan, flat side down. Bake for 40-60 minutes until the squash is fork tender.
  • Allow the squash to cool down while you make the pasta dough. When cool enough to handle, scoop the centers of the squash out into a high-powered blender. Blend until a smooth puree.

Pasta

  • On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
  • Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
  • Cover the dough with plastic wrap and allow it to rest for 30 minutes.
  • After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
  • Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.

Filling

  • In a small bowl, combine all the filling ingredients: 1 cup roasted & pureed butternut squash, 4 oz. ricotta, 1/4 parmesan cheese, 1 tsp minced garlic, 1 egg, 1/2 tsp fine sea salt, 1/2 tsp ground pepper and 1/4 tsp nutmeg.
  • Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
  • When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.

Sauce

  • In a saucepan over high heat, add 1/2 cup of butter. Allow the butter to melt and then boil. Once the butter stops making popping noises and brown fleck appear, its done.
  • Add the .25 oz of chopped sage and stir until combined. Top each serving of ravioli with a few spoonfuls of sauce. Top each plate with a sprinkle of pine nuts. Enjoy!

Nutrition

Calories: 521kcal Carbohydrates: 54g Protein: 16g Fat: 28g Saturated Fat: 14g Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 190mg Sodium: 650mg Potassium: 611mg Fiber: 4g Sugar: 3g Vitamin A: 14079IU Vitamin C: 26mg Calcium: 187mg Iron: 4mg
Course: Main Course

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