Go Back
+ servings
butternut squash ravioli
Print Recipe
5 from 1 vote

Sage Roasted Butternut Squash Ravioli with Browned Butter

This butternut squash Ravioli is stuffed with sage roasted butternut squash and 5 different kinds of cheese. Topped with Browned Butter, Bacon, and Sun-Dried Tomatoes. Sooo Tasty!!!
Prep Time45 mins
Cook Time5 mins
rest time1 hr
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 272kcal


  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • stand mixer
  • pasta roller
  • Bellemain Ravioli Maker


Ravioli Pasta Dough or Wonton wrappers*

  • 2 cups flour Italian 00 (9 ounces)
  • 3 eggs large
  • ½ tsp salt
  • 2 Tbsp water only add if you use unbleached all-purpose flour

Ravioli Filling

  • ½ lbs ricotta cheese about 1 cup
  • 1 cup Italian Blend of cheeses A 5 cheese blend
  • ½ cup Butternut squash cut into 1-inch cubes and roasted
  • 2 eggs
  • 1 tbsp parsley fresh minced
  • 1 tsp thyme fresh minced
  • salt and pepper to taste

Roasted Butternut squash

  • 1 cup butternut squash peeled, seeds removed, and cut into 1-inch cubes
  • 1 tsp sage dried
  • 1 tsp olive oil
  • salt and pepper to taste

Sage Browned Butter

  • 4 tbsp butter
  • ¼ cup fresh sage cut into ribbons


  • To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.

Roasted Butternut squash

  • preheat oven to 450 degrees
  • toss butternut squash cubes with the sage, olive oil, salt, and pepper
  • Roast squash for 20 minutes or until soft on a parchment-covered baking sheet.
  • finely dice roasted squash prior to adding to filling.


  • If using Wonton Wrappers, instead of making the ravioli dough. Simply brush the edges of the wonton wrapper with the egg wash, put 1 - 2 teaspoons of the filling on the wrapper, fold the wrapper over to seal and cook the same as the ravioli.
  • If making the ravioli dough from scratch:
    Mix all the pasta dough ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes. Let the dough rest for 60 minutes
    pasta dough in mixer
  • Mix all the squash-cheese filling ingredients together and set aside.
    butternut squash ravioli filling ingredients
  • Divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness and length are achieved. You can also roll the dough by hand. I use a KitchenAid pasta roller. I start on the #1 setting and stop on the #6 setting. You want a rectangle of pasta that is at least 5 by 13 inches. Use the leftover pieces of dough by gathering them together and rerolling them.
    rolling pasta dough
  • Spray the metal ravioli mold with some cooking spray and place a sheet of pasta dough over the mold.
    Ravioli Maker
  • Place the plastic mold over the dough and press it gently down into the metal frame to form the pockets. Remove the plastic mold.
    Ravioli maker
  • Fill each ravioli pocket with 1 tbsp three-cheese filling mixture. Brush egg washes on all four sides of the pockets.
    filling butternut squash ravioli
  • Place one sheet of rolled pasta on top of the filled pockets and seal with a rolling pin. The metal frame will partially cut the ravioli apart when you roll the rolling pin over the filled pockets.
    Seal top and bottom sheets with rolling pin
  • Invert the metal ravioli frame over and remove. Use a pasta cutter with a scalloped edge to cut the ravioli apart. Save the scraps as they will be enough to make about 12 more ravioli.
    cutting ravioli apart
  • Place the ravioli on parchment paper on a baking sheet. The ravioli can be cooked and eaten now or refrigerated in a covered single layer for 3 days.
  • Cook the pasta in 4 quarts of boiling water until the desired doneness. Cook 5 - 6 minutes for fresh pasta or 7 - 8 minutes for frozen pasta.
  • Drain into a colander and run under cool water briefly to stop the cooking process.
  • Serve with Sage browned butter, 6 pieces of bacon fried until crispy and crumbled on top of the ravioli, and 1/2 cup chopped sun-dried tomatoes.
    Click here for a video on how to make browned butter.
  • Ravioli can be frozen and stored in the freezer in a vacuum bag for 1 year or in a ziplock bag for 3-4 weeks.
    This recipe yields about 48 ravioli.
    Frozen Ravioli in Vacuum bag


*You don't have to make the pasta.  Purchase some wonton wrappers and stuff them with the squash-cheese filling.  Brush the edge with the egg-wash and fold them over to seal.  
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.


Serving: 8ravioli | Calories: 272kcal | Carbohydrates: 37g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 260mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4061IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 3mg