Ready to cozy up with some comfort food? Butternut squash ravioli is the ultimate fall favorite—creamy, sweet, and perfect for a comforting meal. Whether you’re craving a quick dinner or a seasonal delight, these 21 delicious recipes have you covered. Let’s dive in and find your new go-to dish!
Classic Butternut Squash Ravioli with Sage Brown Butter
Crisp autumn air always sends me straight to my kitchen, craving something that feels both comforting and a bit special. I’ve been making this butternut squash ravioli for years—it’s my go-to when I want to impress guests without spending all day at the stove, and the sage brown butter sauce is pure magic. There’s something about that nutty, aromatic butter paired with sweet squash that feels like a warm hug on a chilly evening.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 cup whole-milk ricotta cheese, drained
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/8 teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– 1 package (about 9 ounces) fresh wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup unsalted butter, clarified
– 12 fresh sage leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side up on the baking sheet, drizzle with extra-virgin olive oil, and season generously with kosher salt and freshly ground black pepper.
3. Roast the squash for 35–40 minutes, until the flesh is tender and easily pierced with a fork, then let it cool until safe to handle. Tip: Roasting concentrates the squash’s natural sweetness, so don’t rush this step.
4. Scoop the roasted squash flesh into a medium bowl, discarding the skins, and mash it with a fork until smooth.
5. Stir in the whole-milk ricotta cheese, freshly grated Parmigiano-Reggiano cheese, and freshly grated nutmeg until well combined, then season to taste with additional kosher salt and freshly ground black pepper.
6. Lay out 12 wonton wrappers on a clean, lightly floured surface and brush the edges lightly with the beaten pasture-raised egg.
7. Place 1 tablespoon of the squash filling in the center of each wrapper, then top with another wrapper, pressing the edges firmly to seal and removing any air pockets. Tip: Use a fork to crimp the edges for a tight seal and decorative touch.
8. Bring a large pot of salted water to a rolling boil over high heat.
9. While the water heats, melt the clarified unsalted butter in a large skillet over medium heat until it foams and turns a light golden brown, about 3–4 minutes.
10. Add the fresh sage leaves to the skillet and fry for 30–45 seconds, until crisp and fragrant, then remove the skillet from the heat. Tip: Watch the butter closely to avoid burning—it should smell nutty, not acrid.
11. Gently add the ravioli to the boiling water and cook for 2–3 minutes, until they float to the surface and the wrappers are tender.
12. Use a slotted spoon to transfer the ravioli directly to the skillet with the sage brown butter, tossing gently to coat.
13. Serve the ravioli immediately, drizzled with any remaining sauce from the skillet. Unbelievably tender, these ravioli offer a creamy, subtly sweet filling that contrasts beautifully with the crispy sage and rich, nutty butter. For a creative twist, I love topping them with toasted pine nuts or a sprinkle of crushed amaretti cookies for added texture and a hint of sweetness.
Creamy Butternut Squash and Ricotta Ravioli
Venturing into my kitchen on a crisp afternoon, I found myself craving something that felt both comforting and elegant—a dish that could bridge the gap between a cozy weeknight and a special occasion. That’s when I decided to revisit my favorite homemade ravioli, filled with the sweet, earthy notes of butternut squash and the creamy richness of ricotta, a combination that never fails to remind me of autumn gatherings with friends.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon extra-virgin olive oil
– 1 medium butternut squash, peeled, seeded, and cubed
– 1 cup whole-milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 4 tablespoons unsalted butter
– 8 fresh sage leaves
– 1/4 cup heavy cream
Instructions
1. Combine 2 cups all-purpose flour, 3 pasture-raised eggs (lightly beaten), and 1 tablespoon extra-virgin olive oil in a large mixing bowl to form a pasta dough.
2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
3. While the dough rests, roast 1 medium butternut squash (peeled, seeded, and cubed) on a baking sheet at 400°F for 25-30 minutes until tender and lightly caramelized.
4. Transfer the roasted squash to a food processor and puree until smooth, then let it cool to room temperature.
5. In a medium bowl, mix the cooled squash puree with 1 cup whole-milk ricotta cheese, 1/4 cup grated Parmigiano-Reggiano cheese, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until well combined.
6. Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin, aiming for a thickness of 1/16 inch.
7. Place teaspoon-sized portions of the squash-ricotta filling onto one pasta sheet, spacing them 1 inch apart.
8. Brush the spaces between the filling with water, then lay a second pasta sheet on top, pressing around each mound to seal and remove air pockets.
9. Cut the ravioli into individual squares using a sharp knife or pasta cutter, then transfer them to a floured baking sheet.
10. In a large skillet, melt 4 tablespoons unsalted butter over medium heat until it foams and turns golden brown, about 3-4 minutes.
11. Add 8 fresh sage leaves to the browned butter and fry for 30 seconds until crisp, then stir in 1/4 cup heavy cream and simmer for 2 minutes until slightly thickened.
12. Cook the ravioli in a large pot of salted boiling water for 3-4 minutes until they float to the surface and are al dente.
13. Drain the ravioli gently and toss them in the skillet with the sage-cream sauce to coat evenly.
14. Serve immediately, garnished with additional grated Parmigiano-Reggiano if desired.
15. Tip: For a smoother filling, pass the squash puree through a fine-mesh sieve to remove any fibrous bits.
16. Tip: When sealing the ravioli, use a fork to crimp the edges firmly to prevent filling from leaking during cooking.
17. Tip: To avoid soggy ravioli, do not overcrowd the pot; cook in batches if necessary.
18. On the plate, these ravioli offer a delightful contrast of tender pasta pockets and a velvety, subtly sweet filling, with the browned butter and sage adding a nutty, aromatic depth that elevates the dish. I love pairing them with a crisp white wine or serving them over a bed of sautéed greens for an extra touch of color and freshness.
Butternut Squash Ravioli with Parmesan Sauce
Y’know, there’s something about the cozy, nutty sweetness of butternut squash that just screams fall comfort to me—I always stock up when they hit the farmers’ market. This butternut squash ravioli with a silky parmesan sauce is my go-to for a special weeknight dinner; it feels fancy but comes together without too much fuss, and I love making a big batch to freeze for those nights when I just can’t be bothered to cook from scratch.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tbsp extra-virgin olive oil
– 1/4 tsp freshly grated nutmeg
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 24 wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/8 tsp white pepper
– 1 tbsp minced fresh sage
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the butternut squash halves cut-side up on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 35–40 minutes until the flesh is tender and easily pierced with a fork.
3. Let the squash cool slightly, then scoop 1 cup of flesh into a bowl, discarding the skin.
4. Mash the squash thoroughly with a fork until smooth.
5. Stir in the nutmeg, ricotta, and 1/4 cup Parmigiano-Reggiano until well combined; season lightly with salt if desired.
6. Lay out 12 wonton wrappers on a clean surface and brush the edges lightly with the beaten egg.
7. Place 1 tbsp of the squash filling in the center of each wrapper.
8. Top each with another wonton wrapper, pressing the edges firmly to seal and remove any air pockets.
9. In a large pot, bring 4 quarts of salted water to a rolling boil.
10. Gently add the ravioli and cook for 3–4 minutes until they float to the surface and the wrappers are tender.
11. While the ravioli cook, melt the butter in a saucepan over medium heat until it foams slightly.
12. Add the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
13. Whisk in 1/2 cup Parmigiano-Reggiano and white pepper until the sauce is smooth and slightly thickened, about 2–3 minutes.
14. Stir in the minced sage and remove from heat.
15. Drain the ravioli carefully and divide among serving plates.
16. Spoon the parmesan sauce generously over the ravioli.
17. Garnish with additional grated Parmigiano-Reggiano if desired.
Tip: For a crispier texture, you can pan-sear the boiled ravioli in a bit of clarified butter for 1–2 minutes per side before saucing. Tip: To avoid soggy ravioli, don’t overcrowd the pot—cook in batches if needed. Tip: If the sauce thickens too much, thin it with a splash of pasta cooking water.
This ravioli delivers a lovely contrast: the tender, slightly sweet squash filling pairs beautifully with the rich, savory parmesan sauce, while the sage adds an earthy note. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or for a heartier meal, top with crispy pancetta bits for extra crunch.
Spicy Butternut Squash Ravioli with Red Pepper Flakes
O
n a chilly evening last week, I found myself craving something that would warm both my kitchen and my soul—a dish with a little kick to shake off the winter blues. That’s when I decided to whip up a batch of spicy butternut squash ravioli, a recipe that’s become my go-to for cozy nights in. There’s something incredibly satisfying about folding those little pasta pockets, especially when they’re filled with a sweet, spicy squash mixture that just melts in your mouth.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon extra-virgin olive oil
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 teaspoon red pepper flakes
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 quarts water
– 1 tablespoon clarified butter
– Fresh parsley, finely chopped for garnish
Instructions
1. In a large mixing bowl, combine the sifted all-purpose flour and lightly beaten pasture-raised eggs, then drizzle in the extra-virgin olive oil.
2. Knead the mixture on a floured surface for 8-10 minutes until it forms a smooth, elastic dough, wrapping it in plastic wrap to rest at room temperature for 30 minutes—this allows the gluten to relax for easier rolling.
3. While the dough rests, preheat your oven to 400°F and toss the cubed butternut squash with unsalted butter on a baking sheet, roasting for 25-30 minutes until fork-tender and lightly caramelized.
4. Transfer the roasted squash to a food processor, adding heavy cream, red pepper flakes, ground nutmeg, kosher salt, and freshly ground black pepper, then puree until smooth and set aside to cool slightly.
5. Roll out the rested dough into thin sheets using a pasta machine or rolling pin, aiming for a thickness of about 1/16 inch to ensure delicate ravioli that cook evenly.
6. Place teaspoon-sized mounds of the cooled squash filling onto one dough sheet, spacing them 1 inch apart, then brush the edges with water and top with a second sheet, pressing around each mound to seal and cut into individual ravioli with a pastry cutter.
7. Bring 2 quarts of water to a rolling boil in a large pot, then gently add the ravioli and cook for 3-4 minutes until they float to the surface—avoid overcrowding to prevent sticking.
8. Drain the ravioli carefully and toss them in a skillet with clarified butter over medium heat for 1-2 minutes until lightly golden, then garnish with finely chopped fresh parsley.
Ravishingly creamy with a subtle heat from the red pepper flakes, these ravioli offer a delightful contrast between the tender pasta and the velvety squash filling. Serve them alongside a crisp arugula salad or drizzle with a balsamic reduction for an extra touch of sweetness that balances the spice perfectly.
Butternut Squash Ravioli with Walnut Pesto
Unbelievably, the moment I first tasted butternut squash ravioli with walnut pesto at a tiny trattoria in Boston, I knew I had to recreate it at home—it’s become my go‑showstopper for cozy autumn dinners. There’s something magical about that sweet, velvety filling paired with the earthy crunch of walnuts.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra‑virgin olive oil, divided
– ½ teaspoon freshly grated nutmeg
– ¼ cup whole‑milk ricotta cheese, drained
– ¼ cup grated Parmigiano‑Reggiano cheese
– 1 large pasture‑raised egg, lightly beaten
– 24 round wonton wrappers (about 3‑inch diameter)
– 1 cup raw walnut halves
– 2 garlic cloves, peeled
– ½ cup packed fresh basil leaves
– 2 tablespoons clarified butter
– Flaky sea salt and freshly cracked black pepper, for finishing
Instructions
1. Preheat your oven to 400°F. Place the butternut squash halves cut‑side up on a parchment‑lined baking sheet, drizzle with 1 tablespoon of the extra‑virgin olive oil, and season generously with salt and pepper. Roast for 35–40 minutes, until the flesh is completely tender when pierced with a fork. Let cool slightly, then scoop the flesh into a medium bowl, discarding the skin.
2. Mash the roasted squash with a fork until smooth. Stir in the nutmeg, ricotta, Parmigiano‑Reggiano, and the lightly beaten egg until fully combined. Season the mixture with salt and pepper to taste.
3. Lay out 12 wonton wrappers on a clean, lightly floured surface. Place 1 heaping tablespoon of the squash filling in the center of each wrapper. Brush the edges lightly with water using a pastry brush, then top with another wrapper, pressing firmly around the edges to seal and remove any air pockets. Repeat with the remaining wrappers and filling.
4. Bring a large pot of generously salted water to a rolling boil. Gently drop the ravioli in batches of 6–8 to avoid crowding, and cook for 3–4 minutes, until they float to the surface and the wrappers become slightly translucent. Use a slotted spoon to transfer them to a plate, and cover loosely with foil to keep warm.
5. While the ravioli cook, prepare the pesto: In a food processor, pulse the walnut halves and garlic cloves until coarsely chopped. Add the basil leaves and the remaining 1 tablespoon of extra‑virgin olive oil, and process until a coarse paste forms, scraping down the sides as needed. Season with salt and pepper.
6. In a large skillet over medium heat, melt the clarified butter. Add the cooked ravioli in a single layer and sauté for 1–2 minutes per side, just until lightly golden. Remove from heat.
7. To serve, divide the ravioli among warm plates. Dollop each portion with the walnut pesto, and finish with a sprinkle of flaky sea salt and freshly cracked black pepper.
Marvel at how the tender, pillowy ravioli give way to that creamy, subtly spiced squash filling, while the pesto adds a delightful gritty texture and deep, toasty flavor. For a stunning presentation, I love scattering a few extra toasted walnut pieces and a drizzle of high‑quality olive oil over the top—it turns a simple pasta into an elegant centerpiece.
Savory Butternut Squash Ravioli with Spinach
Wandering through the farmers’ market last weekend, I spotted those gorgeous, deep-orange butternut squashes and knew immediately what I had to make—a cozy, savory ravioli that feels like a warm hug on a chilly evening. It’s the kind of dish I love to prep on a lazy Sunday, filling my kitchen with the sweet, nutty aroma of roasting squash. Honestly, there’s something so satisfying about hand-forming each little pasta pouch; it’s my favorite way to unwind and create something delicious from scratch.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
– 24 round wonton wrappers (about 3.5 inches in diameter)
– 2 tablespoons clarified butter
– 2 cups fresh baby spinach leaves
– 1 tablespoon fresh sage leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the butternut squash halves cut-side up on the prepared baking sheet, drizzle with 1 tablespoon of extra-virgin olive oil, and roast for 35–40 minutes until the flesh is tender and easily pierced with a fork.
3. Allow the squash to cool for 10 minutes, then scoop 1 cup of the flesh into a medium mixing bowl, discarding the skin.
4. To the squash, add the nutmeg, cinnamon, ricotta cheese, Parmigiano-Reggiano cheese, beaten egg, sea salt, and black pepper, mixing until fully combined and smooth.
5. Lay out 12 wonton wrappers on a clean work surface and place 1 tablespoon of the squash filling in the center of each wrapper.
6. Brush the edges of each wrapper lightly with water using a pastry brush, then top with another wrapper, pressing firmly to seal and remove any air pockets.
7. Bring a large pot of salted water to a rolling boil over high heat.
8. Carefully add the ravioli to the boiling water and cook for 3–4 minutes until they float to the surface and the wrappers become translucent.
9. While the ravioli cook, heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
10. Add the sage leaves to the skillet and fry for 30–45 seconds until crisp and fragrant, then remove them with a slotted spoon and set aside.
11. In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil and the baby spinach, sautéing for 1–2 minutes until just wilted.
12. Drain the cooked ravioli using a slotted spoon and transfer them directly to the skillet, tossing gently to coat in the spinach and butter mixture.
13. Divide the ravioli and spinach among four plates, garnishing with the fried sage leaves.
Finally, this ravioli delights with a velvety, creamy filling that contrasts beautifully with the delicate pasta wrapper, while the crispy sage adds an earthy, aromatic crunch. For a creative twist, I sometimes drizzle it with a balsamic reduction or serve it alongside a simple arugula salad to balance the richness.
Butternut Squash Ravioli in Garlic Butter Sauce
Crafting homemade pasta has become my favorite weekend ritual, especially when it involves the sweet, earthy flavors of butternut squash. I remember the first time I tried making ravioli from scratch—it was a messy, flour-covered adventure that ended with the most comforting meal. Now, this butternut squash version, draped in a simple garlic butter sauce, is my go-to for impressing guests or treating myself after a long week.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 cups all-purpose flour, plus extra for dusting
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup whole-milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup unsalted butter
– 4 garlic cloves, thinly sliced
– 2 tablespoons fresh sage leaves, chopped
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 400°F and place the butternut squash halves cut-side down on a baking sheet; roast for 45 minutes until the flesh is fork-tender.
2. Scoop the roasted squash flesh into a bowl and mash it with a fork until smooth; let it cool to room temperature for 10 minutes.
3. In a large mixing bowl, combine the all-purpose flour and lightly beaten pasture-raised eggs; knead the mixture on a floured surface for 8-10 minutes until a smooth, elastic dough forms.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
5. Mix the cooled squash puree with whole-milk ricotta cheese, grated Parmigiano-Reggiano cheese, freshly grated nutmeg, kosher salt, and freshly ground black pepper until well combined.
6. Roll out the rested dough into thin sheets using a pasta machine, dusting with flour to prevent sticking, until it reaches a thickness of 1/16 inch.
7. Place teaspoon-sized mounds of the squash filling 2 inches apart on one dough sheet, then cover with another sheet, pressing around the edges to seal.
8. Use a ravioli cutter to trim the sealed dough into individual ravioli, ensuring no air pockets remain to prevent bursting during cooking.
9. Bring a large pot of salted water to a rolling boil and cook the ravioli for 3-4 minutes until they float to the surface.
10. While the ravioli cooks, melt unsalted butter in a skillet over medium heat until it foams, then add thinly sliced garlic cloves and cook for 1-2 minutes until fragrant but not browned.
11. Stir in chopped fresh sage leaves and cook for an additional 30 seconds to release their aroma.
12. Reduce the heat to low and whisk in heavy cream, simmering for 2 minutes until the sauce slightly thickens.
13. Drain the cooked ravioli and gently toss them in the garlic butter sauce to coat evenly.
Buttery and rich, this dish delights with tender pasta pockets that give way to a creamy, subtly sweet filling. For a creative twist, I love garnishing it with toasted pine nuts or a drizzle of balsamic reduction to add a touch of acidity that balances the richness perfectly.
Herbed Butternut Squash Ravioli with Thyme and Rosemary
On a chilly winter afternoon like today, I find myself craving something that warms both the kitchen and the soul. This herbed butternut squash ravioli, fragrant with thyme and rosemary, is my go-to comfort dish—it’s the kind of meal that makes the house smell like a cozy Italian trattoria, and I love how the filling comes together with just a few humble ingredients.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 teaspoon fresh rosemary, finely minced
– 1/2 cup whole-milk ricotta cheese, drained
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 24 round wonton wrappers (about 3.5-inch diameter)
– 4 tablespoons unsalted butter
– 2 tablespoons clarified butter, for finishing
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the butternut squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon of extra-virgin olive oil, and roast for 35–40 minutes until the flesh is tender and easily pierced with a fork.
3. Let the squash cool slightly, then scoop 1 cup of the flesh into a medium mixing bowl, discarding the skin.
4. Add the fresh thyme, rosemary, ricotta cheese, Parmigiano-Reggiano, beaten egg, nutmeg, sea salt, and black pepper to the bowl with the squash.
5. Mix the ingredients thoroughly until smooth and well combined, using a fork or spatula to break up any lumps.
6. Lay out the wonton wrappers on a clean, lightly floured surface.
7. Place 1 tablespoon of the squash mixture in the center of each wrapper.
8. Brush the edges of the wrappers lightly with water using a pastry brush.
9. Fold each wrapper over the filling to form a half-moon shape, pressing the edges firmly to seal and remove any air pockets.
10. Bring a large pot of salted water to a rolling boil over high heat.
11. Gently add the ravioli to the boiling water and cook for 3–4 minutes until they float to the surface and the wrappers become translucent.
12. While the ravioli cook, melt the unsalted butter in a large skillet over medium heat until it turns a light golden brown and emits a nutty aroma, about 2–3 minutes.
13. Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet, allowing excess water to drain off.
14. Toss the ravioli gently in the browned butter to coat evenly, then drizzle with the clarified butter for a glossy finish.
15. Serve immediately while hot. Silky and rich, the ravioli offer a velvety texture from the squash and ricotta, balanced by the earthy herbs and nutty browned butter. For a creative twist, top with toasted pine nuts or a sprinkle of crispy sage leaves to add a delightful crunch.
Butternut Squash Ravioli with Alfredo Sauce
Sometimes the best comfort foods come from combining humble ingredients with a touch of elegance, like this butternut squash ravioli. I first fell in love with this dish during a cozy autumn dinner party, and now it’s my go-to for impressing guests without spending all day in the kitchen. The sweet, nutty squash pairs perfectly with a rich, creamy Alfredo, creating a restaurant-quality meal right at home.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 cup whole-milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/8 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
– 24 round wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Pecorino Romano cheese
– 1 tablespoon chopped fresh sage leaves
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the butternut squash halves cut-side up on a baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil.
3. Roast the squash for 35-40 minutes, until the flesh is fork-tender and lightly caramelized at the edges.
4. Scoop 1 cup of the roasted squash flesh into a medium bowl, discarding the skin.
5. Mash the squash thoroughly with a fork until smooth.
6. Stir the ricotta, Parmigiano-Reggiano, nutmeg, sea salt, and black pepper into the squash mixture until fully combined.
7. Lay 12 wonton wrappers on a clean work surface and brush the edges lightly with the beaten egg.
8. Place 1 tablespoon of the squash filling in the center of each wrapper.
9. Top each filled wrapper with another wonton wrapper, pressing firmly around the edges to seal and removing any air pockets.
10. Use a fork to crimp the edges of each ravioli, ensuring a tight seal.
11. Bring a large pot of salted water to a rolling boil over high heat.
12. Gently add the ravioli to the boiling water and cook for 3-4 minutes, until they float to the surface and the wrappers become translucent.
13. While the ravioli cook, melt the butter in a large skillet over medium heat.
14. Add the remaining 1 tablespoon of olive oil to the skillet.
15. Pour the heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
16. Whisk in the Pecorino Romano cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
17. Use a slotted spoon to transfer the cooked ravioli directly from the boiling water to the Alfredo sauce in the skillet.
18. Gently toss the ravioli in the sauce to coat evenly for 1 minute.
19. Divide the ravioli and sauce among four warmed plates.
20. Garnish each serving with the chopped fresh sage.
My favorite part is the contrast between the tender, slightly sweet ravioli filling and the luxurious, velvety Alfredo sauce. For a beautiful presentation, try serving it on a dark-colored plate with a sprinkle of extra Parmigiano-Reggiano and a drizzle of high-quality olive oil. The sage adds an earthy, aromatic note that perfectly balances the richness of the dish.
Mushroom and Butternut Squash Ravioli
Wandering through the farmers’ market last weekend, I was inspired by the earthy mushrooms and vibrant butternut squash—two fall favorites that begged to be tucked into delicate pasta pockets. As someone who finds rolling out fresh pasta dough almost meditative, I knew this combination would make for a comforting yet elegant dish perfect for chilly evenings. Trust me, the homemade ravioli is worth every minute of effort, especially when you taste that first savory-sweet bite.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon extra-virgin olive oil
– 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
– 8 ounces cremini mushrooms, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
– 1 tablespoon clarified butter
– 1/4 cup heavy cream
– Fresh thyme leaves for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Combine 2 cups all-purpose flour, 3 pasture-raised eggs (lightly beaten), and 1 tablespoon extra-virgin olive oil in a large bowl until a shaggy dough forms.
2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then wrap in plastic wrap and rest at room temperature for 30 minutes.
3. Preheat oven to 400°F, toss 2 cups cubed butternut squash with 1 tablespoon extra-virgin olive oil and a pinch of kosher salt, and roast on a baking sheet for 25 minutes until tender and caramelized.
4. Heat 1 tablespoon clarified butter in a skillet over medium heat, sauté 8 ounces finely chopped cremini mushrooms for 6-8 minutes until browned and moisture evaporates, then add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Mash the roasted butternut squash with a fork, mix with the sautéed mushrooms, 1/4 cup grated Parmigiano-Reggiano cheese, 1/4 teaspoon freshly grated nutmeg, and season with kosher salt and freshly ground black pepper to form the filling.
6. Roll the rested pasta dough into thin sheets using a pasta machine or rolling pin, cut into 3-inch squares, place 1 teaspoon filling in the center of each square, brush edges with water, and top with another square, pressing to seal and remove air pockets.
7. Bring a large pot of salted water to a rolling boil, cook ravioli in batches for 3-4 minutes until they float to the surface, then remove with a slotted spoon.
8. In a clean skillet, melt 2 tablespoons unsalted butter over medium-low heat until foamy, add 1/4 cup heavy cream, and simmer for 2 minutes to create a sauce, then toss with cooked ravioli.
9. Garnish with fresh thyme leaves and additional grated Parmigiano-Reggiano cheese before serving.
Buttery and rich, these ravioli offer a delightful contrast between the tender pasta and the hearty, umami-packed filling. The squash adds a subtle sweetness that balances the earthy mushrooms, while the cream sauce clings beautifully to each pocket. For a creative twist, try serving them over a bed of sautéed spinach or drizzling with a balsamic reduction to enhance the flavors.
Butternut Squash Ravioli with Truffle Oil
You know those cozy fall evenings when you crave something comforting yet elegant? Yesterday, I was rummaging through my pantry, inspired by a gorgeous butternut squash from the farmers’ market, and decided to elevate a classic with a touch of luxury. This butternut squash ravioli with truffle oil is my new favorite autumnal indulgence—it’s surprisingly simple to make but tastes like it came from a fancy restaurant.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 cup whole-milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/8 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 package (about 9 ounces) fresh wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter
– 1 tablespoon white truffle oil
– Fresh sage leaves for garnish
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the butternut squash halves on a baking sheet, cut-side up, and drizzle with 1 tablespoon of extra-virgin olive oil.
3. Roast the squash in the preheated oven for 35-40 minutes, until the flesh is tender and easily pierced with a fork.
4. Remove the squash from the oven and let it cool to room temperature, about 15 minutes.
5. Scoop out 1 cup of the roasted squash flesh into a medium mixing bowl, discarding the skin.
6. Add the whole-milk ricotta cheese, freshly grated Parmigiano-Reggiano cheese, freshly grated nutmeg, kosher salt, and freshly ground black pepper to the bowl.
7. Mix the ingredients until well combined and smooth, using a fork or spatula.
8. Lay out 12 fresh wonton wrappers on a clean, dry surface.
9. Place 1 tablespoon of the squash filling in the center of each wonton wrapper.
10. Brush the edges of each wrapper lightly with the beaten pasture-raised egg using a pastry brush.
11. Top each filled wrapper with another wonton wrapper, pressing the edges firmly to seal and remove any air pockets.
12. Bring a large pot of salted water to a rolling boil over high heat.
13. Carefully add the ravioli to the boiling water and cook for 3-4 minutes, until they float to the surface and the wrappers are translucent.
14. While the ravioli cook, melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams and turns golden brown, about 2-3 minutes.
15. Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the browned butter.
16. Gently toss the ravioli in the skillet to coat them evenly with the butter for 1 minute.
17. Remove the skillet from the heat and drizzle 1 tablespoon of white truffle oil over the ravioli.
18. Garnish the dish with fresh sage leaves before serving.
Unbelievably creamy, the roasted squash filling melts into the delicate pasta with each bite, while the truffle oil adds an earthy depth that’s pure magic. For a creative twist, I love serving these on a bed of sautéed wild mushrooms or with a sprinkle of toasted pine nuts for extra crunch—it’s a dish that feels both rustic and refined, perfect for impressing guests or treating yourself on a quiet night in.
Lemon Butter Butternut Squash Ravioli
Haven’t we all had those cozy fall evenings where a simple, comforting pasta feels like a warm hug? I’ve been tweaking this ravioli recipe for years, and it’s become my go‑autumn dish—the kind I make while listening to jazz and sipping a crisp white wine. It’s a labor of love, but every bite is worth it.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all‑purpose flour
– 3 pasture‑raised eggs, lightly beaten
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons extra‑virgin olive oil
– 1/4 cup unsalted butter
– 2 tablespoons clarified butter
– 1 lemon, zested and juiced
– 1/4 cup grated Parmigiano‑Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh sage leaves
Instructions
1. On a clean work surface, mound the all‑purpose flour and create a well in the center.
2. Pour the lightly beaten pasture‑raised eggs into the well and gradually incorporate the flour with a fork until a shaggy dough forms.
3. Knead the dough by hand for 8–10 minutes until smooth and elastic, then wrap in plastic wrap and rest at room temperature for 30 minutes.
4. Preheat your oven to 400°F and toss the cubed butternut squash with the extra‑virgin olive oil on a parchment‑lined baking sheet.
5. Roast the squash for 25–30 minutes until tender and lightly caramelized at the edges, then transfer to a bowl and mash until smooth.
6. Stir the grated Parmigiano‑Reggiano, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper into the mashed squash until fully combined.
7. Roll the rested pasta dough through a pasta machine to the second‑thinnest setting, creating two large sheets.
8. Place teaspoon‑sized mounds of the squash filling 2 inches apart on one pasta sheet, then brush around the mounds with water.
9. Lay the second pasta sheet over the top and press firmly around each mound to seal, then cut into individual ravioli with a fluted pastry wheel.
10. Bring a large pot of generously salted water to a rolling boil and cook the ravioli for 3–4 minutes until they float to the surface.
11. While the ravioli cook, melt the unsalted butter and clarified butter in a large skillet over medium‑low heat until frothy.
12. Add the chopped fresh sage leaves to the skillet and cook for 1 minute until crisp and fragrant, then stir in the lemon zest and juice.
13. Drain the cooked ravioli gently and toss them in the skillet with the lemon‑butter sauce until evenly coated.
14. Serve immediately, garnished with additional Parmigiano‑Reggiano if desired.
Zesty lemon and nutty browned butter cling to each delicate ravioli pouch, while the sage adds an earthy whisper. The filling is velvety and subtly sweet—a perfect contrast to the bright, rich sauce. For a stunning presentation, plate them over a swirl of sage‑infused olive oil and finish with a few crispy fried sage leaves.
Butternut Squash Ravioli with Goat Cheese
Last weekend, as a crisp autumn breeze swept through my kitchen window, I found myself craving something that felt both comforting and elegant—a dish that would celebrate the season’s bounty without requiring hours of labor. That’s when I turned to my favorite butternut squash, roasting it until caramelized and sweet, then folding it into tender ravioli pockets with creamy goat cheese. It’s a recipe that feels special enough for a dinner party yet simple enough for a cozy weeknight, and I love how the earthy squash pairs with the tangy cheese in every bite.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
– 2 tablespoons extra-virgin olive oil
– 4 ounces fresh goat cheese, crumbled
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 24 round wonton wrappers (3.5-inch diameter)
– 1 large pasture-raised egg, lightly beaten
– 4 tablespoons unsalted butter
– 8 fresh sage leaves
– 1/4 cup toasted pine nuts
Instructions
1. Preheat your oven to 400°F (204°C).
2. Toss the cubed butternut squash with 1 tablespoon of extra-virgin olive oil on a parchment-lined baking sheet, spreading it in a single layer.
3. Roast the squash for 20–25 minutes, until fork-tender and lightly caramelized at the edges, then let it cool to room temperature.
4. Transfer the cooled squash to a food processor and pulse until smooth, about 30 seconds.
5. In a medium mixing bowl, combine the pureed squash, crumbled goat cheese, grated Parmigiano-Reggiano, nutmeg, kosher salt, and black pepper, stirring until fully incorporated.
6. Lay out 12 wonton wrappers on a clean, dry surface and brush the edges lightly with the beaten egg using a pastry brush.
7. Spoon 1 tablespoon of the squash mixture onto the center of each brushed wrapper.
8. Top each filled wrapper with another wonton wrapper, pressing firmly around the edges to seal and remove any air pockets.
9. Bring a large pot of salted water to a rolling boil over high heat.
10. Carefully add the ravioli to the boiling water in batches, cooking for 3–4 minutes until they float to the surface and the wrappers become translucent.
11. While the ravioli cook, melt the unsalted butter in a large skillet over medium heat until it foams, then add the sage leaves and cook for 1–2 minutes until crisp and fragrant.
12. Using a slotted spoon, transfer the cooked ravioli directly to the skillet, tossing gently to coat in the sage-infused butter.
13. Divide the ravioli among four warmed plates, garnishing each with toasted pine nuts and additional sage leaves if desired.
14. Tip: For a smoother filling, pass the roasted squash through a fine-mesh sieve after pureeing to remove any fibrous bits.
15. Tip: Avoid overfilling the ravioli to prevent bursting during cooking—a heaping tablespoon is perfect.
16. Tip: Keep the unused wonton wrappers covered with a damp towel to prevent them from drying out while you work.
Velvety and rich, these ravioli offer a delightful contrast between the silky squash filling and the slightly chewy wrapper, with the browned butter adding a nutty depth that complements the goat cheese’s tang. I love serving them alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or for a heartier meal, topping them with crispy pancetta bits for an extra savory crunch.
Baked Butternut Squash Ravioli Casserole
Finally, after a chilly weekend of craving something cozy yet impressive, I’m sharing my ultimate comfort food twist—a baked casserole that transforms classic ravioli into a rich, autumnal feast. Inspired by my habit of roasting extra squash on Sundays, this dish layers creamy filling and crispy topping for a crowd-pleaser that feels both indulgent and homemade.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon ground nutmeg
– 1 (20-ounce) package cheese ravioli (refrigerated or frozen)
– 2 cups whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese, divided
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups whole milk, warmed to 110°F
– 1/4 teaspoon garlic powder
– 1 cup panko breadcrumbs
– 1 tablespoon clarified butter, melted
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with extra-virgin olive oil, 1/2 teaspoon kosher salt, black pepper, and ground nutmeg until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 20–25 minutes, until tender and lightly caramelized at the edges.
4. While the squash roasts, bring a large pot of salted water to a rolling boil and cook the cheese ravioli according to package directions until al dente, then drain and set aside. Tip: Undercook the ravioli slightly to prevent mushiness during baking.
5. In a medium bowl, combine the roasted squash, whole-milk ricotta cheese, 1/4 cup grated Parmesan cheese, and the lightly beaten pasture-raised egg, mashing with a fork until smooth but slightly chunky.
6. In a saucepan over medium heat, melt unsalted butter, then whisk in all-purpose flour and cook for 1–2 minutes until golden to make a roux. Tip: Stir constantly to avoid burning for a smooth base.
7. Gradually whisk in the warmed whole milk and garlic powder, cooking for 3–5 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
8. Reduce the oven temperature to 375°F and grease a 9×13-inch baking dish with butter or oil.
9. Layer half of the cooked ravioli in the dish, spread the squash-ricotta mixture evenly over it, top with the remaining ravioli, and pour the cream sauce over everything.
10. In a small bowl, mix panko breadcrumbs, melted clarified butter, and the remaining 1/4 cup grated Parmesan cheese, then sprinkle evenly over the casserole. Tip: Press the topping gently to help it adhere and crisp up beautifully.
11. Bake uncovered at 375°F for 25–30 minutes, until the top is golden brown and the edges are bubbling.
12. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Nothing beats the contrast of the creamy, nutty squash filling against the crispy panko crust, with each bite offering a savory depth from the Parmesan and a hint of warmth from the nutmeg. Serve it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy leftovers reheated—the flavors meld even more overnight.
Conclusion
Kitchens everywhere can now embrace the cozy comfort of butternut squash ravioli with these 21 delicious recipes. Whether you’re craving classic flavors or a creative twist, this roundup has something to warm your heart and table. We’d love to hear which recipe becomes your favorite—leave a comment below! If you enjoyed this collection, please share it on Pinterest to spread the cozy inspiration.
