Every Fall, I love creating a delicious and inspired pasta dish at home, and nothing feels more comforting than homemade Butternut Ravioli with a brown butter sauce. The aroma of crispy sage, toasted hazelnuts, and creamy goats cheese makes it truly impressive, yet surprisingly easy and achievable when you follow a simple step-by-step guide.
I have used a ravioli mold to shape perfectly filled pieces, but you can use a stamp or any other creative shape you like without worries. The classic mix of roasted sweet filling pairs beautifully with the nutty flavor of browned butter, reminding me of similar pastas like Roast Pumpkin Agnolotti that are perfect any time of the year. I promise, once you break it into steps, you can make batches ahead, freeze them to keep the workload lower, and every bite truly takes just a bit of effort but is absolutely worth it for both taste and presentation.
Essential Ingredients and Flavors
When I first started making filled pasta at home, I realized the secret to great ravioli fillings lies in carefully selected ingredients. I always use homemade pasta dough made from a mix of eggs, ‘00’ flour, all purpose flour, and a touch of semolina for structure. Let your eggs sit at room temperature before mixing for better consistency. For the filling, I love roasting a butternut squash — about 1kg or 2 – 2.5 pounds — then cutting it into 600 grams of finished cut pieces.
I halve it lengthwise, drizzle olive oil, and roast it until the flesh is soft enough to scrape from the middle once cooked. To this, I add ricotta cheese for its creaminess, a bit of Parmesan Cheese (a total must), tomato paste to bring acidity, and sometimes a splash of lemon juice. A pinch of brown sugar rounds out the sweetness, while sea salt and black pepper boost the seasoning beautifully.
For the sauce, I melt butter—my preference is always unsalted butter—and toss in fresh sage leaves for that signature brown butter sage sauce, which has become my all-time favourite. The aroma of sizzling sage blending with the sweet richness of butternut is a perfect harmony.. I finish with hazelnuts, toasted in the oven, then sliced for that ideal toasty crunch. Sometimes I substitute with pine nuts or walnuts, depending on what I have on hand.Crumbled goat’s cheese, particularly the ash-ripened kind, brings just the right touch of flavor and tang. It’s honestly lovely—but if I want a milder version, goats feta works perfectly too.
What You’ll Need
| Ingredient | Quantity or Note |
| butternut | 1 medium squash |
| olive oil | 1/4 cup plus 1 tablespoon |
| eggs | 3 large eggs |
| room temperature | for best dough texture |
| water | 2 tablespoons |
| oil | 1 tablespoon |
| all-purpose flour | 2 cups |
| kosher salt | 1 teaspoon, plus to taste |
| nutmeg | 1/4 teaspoon, plus pinch |
| ricotta | 1 cup |
| parmesan | 3/4 cup grated |
| orange zest | 1 tablespoon |
| pepper | 1/4 teaspoon |
| egg | 1, for sealing |
| unsalted butter | 1 stick |
| sage leaves | 8 leaves |
| whole walnuts | Handful (toasted) |
| grated cheese | For topping |
| zest, salt, butter | Flavor enhancers |
| scale | For accuracy (1x, 2x, 3x) |
| stick, plus, grated | Cooking terms used |
Substitutions & Variations for Filled Pasta
What I love about making Butternut squash ravioli is how flexible the recipe can be. While the classic version with roasted squash delivers deep, sweet flavor, you can easily swap in pumpkin—any variety you enjoy or have on hand works well. If you’re short on time, a shortcut like 1 cup of canned puree does the job, though it offers a milder result than fresh squash.
Don’t worry if you don’t have a ravioli press—it’s absolutely not a deal-breaker.I often teach others to try simple filled shapes such as triangoli, a triangle-shaped pasata perfect for beginners, or explore agnolotti and mezzalune for extra variety. You can easily roll out your dough and shape it with a fork or pastry cutter, whichever tool is needed.
When it comes to cheese in your filling, goat cheese adds a tangy twist, but you can omit or replace it with softer options like ricotta, savory Parmesan, or smooth cream cheese for a milder taste. I like to mix, match, and combine seasonal ingredients—adding a touch of spinach, earthy mushrooms, or sweet caramelized onions brings character and complexity to every bite. The best ravioli comes from a well-balanced signature mix, so don’t hesitate to season and adjust to your taste. This is the kind of dish that grows better every time you tweak it just a little.
| Ingredient Option | Notes |
| Butternut Squash | Classic choice – roast for the best sweet flavor |
| Pumpkin | Great alternative – use any variety you prefer |
| Canned Puree | Time-saving shortcut – flavor is milder, so season generously |
“Great cooking is about the confidence to be creative with what you have.”
Guide to Making Filled Pasta (Ravioli)
To begin, I always peel and cube a medium butternut squash, then roast it in a preheated oven at 190°C (375°F) until it becomes soft and tender—usually around 30–40 minutes. After it cools, I mash it and combine it with other filling ingredients like ricotta, a pinch of salt, pepper, and a dash of nutmeg.
This creates a smooth base. Meanwhile, I also toast hazelnuts by spreading them out on a baking tray and putting them in the oven at 180°C (350°F) for 8–10 minutes. Once done, I rub off skins using a clean tea towel, then roughly chop the nuts to use later as a crunchy topping.
As the squash cools, I mix up a fresh batch of pasta dough and let it rest for at least 30 minutes so the gluten can relax.I then roll the dough into thin sheets and place small spoonfuls of the squash mix evenly spaced over one sheet. I lay another sheet over the top and press the edges firmly to seal in the flavor.
Then, using a cutter, I shape the ravioli, trim them neatly, and place them on a parchment-lined baking sheet lightly dusted with semolina flour. I usually loosely cover them with plastic wrap to prevent drying, and when making in advance, I find it helpful to freeze them at this stage as an optional step.
Just before serving, I boil well-salted water and cook the ravioli until they float to the top, about 3–4 minutes if they’re still fresh. I then drain them gently using a slotted spoon or spider strainer. I melt butter in a pan with fresh sage leaves, infusing the sauce with a warm, nutty aroma and rich flavor.
I finally divide the pasta onto each plate, drizzle with the warm sage butter sauce, and finish with chopped, toasted hazelnuts and crumbled goat cheese. Serve them warm and enjoy this seasonal comfort food.
Crafting the Perfect Pasta Sheets at Home
Making butternut ravioli at home feels like a small celebration, but it all begins when you start by choosing reliable methods and measuring your ingredients accurately. I always stick to a proven ratio: 1 cup of flour to 1 large egg, which gives a consistent dough that’s perfect for all filled pastas.
I prefer mixing in a large bowl, combining the egg and flour by hand, though sometimes I use a food processor to bring the mixture together—it really saves time and effort on busy days. After it comes together, I transfer the dough onto a clean work surface and knead it until smooth and elastic, usually for about 8–10 minutes. I then wrap it in plastic and let it sit at room temperature for 30 minutes to allow the gluten to relax.
As the dough rests, I prepare my workspace—clear any clutter, lightly dust the counter to prevent sticking, but not overdo it. I then roll the dough using a machine or a roller, feeding it gradually through until I get thin sheets. When using a rolling pin, I ensure the dough is rolled out evenly and nice and thin.. Next, I lay the pasta sheets flat, place small dots of the filling evenly spaced on one, and cover with another.
I gently press to seal them fully, and sometimes shape with a ravioli mold, a pastry cutter, or just by hand. Once shaped, I store them on a parchment-lined tray dusted with semolina, loosely wrap, and either chill, freeze, or cook right away. When ready, I simply boil in salted water and enjoy fresh—especially when paired with nutty brown butter.
Mastering Crispy Sage Brown Butter
My go‑to finishing touch for this dish is a crispy sage butter sauce—it’s a house specialty I’ve refined over years. I even wrote a kitchen guide that shows my quick 10 minute method for brown butter on pasta, plus a deeper full walk‑through of the best version (always check that if you want details).
To start, melt butter in a large skillet over medium-high heat until you hear a gentle sizzle. Toss in fresh sage leaves; keep cooking and swirling the pan as the butter begins to crackle (sometimes quite loudly). Keep swirling the pan to ensure even cooking and browning; the bubbling will settle into a foam, releasing a toasty, nutty aroma as it does.
Drop the heat to medium if you fear a burn. If needed, remove the leaves with a slotted spoon once nicely golden—this protects their flavor while the brown butter finishes.
| Step | What to Do |
| 1. Melt the Butter | Use a large skillet and melt butter over medium-high heat. |
| 2. Add Sage Leaves | Add the fresh sage as soon as the butter starts to sizzle softly.. |
| 3. Swirl & Sizzle | Keep swirling the pan while the butter crackles and starts to form a light foam.. |
| 4. Look & Listen | Watch for bubbles to shrink and listen for quieter sounds—this means browning. |
| 5. Remove Sage | Once golden and crisp, lift sage out with a slotted spoon to avoid burning. |
| 6. Finish the Butter | Continue cooking butter until it turns nutty and toasty (light brown specks). |
“Simple ingredients, when treated with care, create unforgettable flavor.”
More Tasty Filled Pasta Ideas
If you love filled pasta dishes, you might want to try a few more delicious recipes that are just as exciting as this one. Over time, I’ve learned how to make dishes like Spinach Ricotta Agnolotti, Potato Ravioli, or even Prosciutto-based creations with Pine Nuts, and each of them is super quick yet incredibly filling when done right. When I first started, it took me a while to grow confidence, but exploring Simple Ricotta Ravioli Filling made the process much quicker and enjoyable. If you Try experimenting with these ideas, you’ll find yourself falling in love with pasta dishes that feel homemade and comforting.
Ingredients
When you want other filled pasta dishes to explore, the real magic is in a smart ingredient prep: keep a ready ravioli project batch of easy homemade pasta dough, roast about 1 kg butternut squash (I like it peeled, cut into 2cm pieces; see my notes), toss with 2 tablespoons olive oil, then fold in 40 grams parmesan finely grated, a scoop of ricotta, 2 teaspoons tomato paste, maybe an extra test teaspoon of brown sugar if the squash needs sweetness, and always finish with salt, pepper, to taste.
More Inspiration for Sauce and Plating
When I prepare sauces for my pasta, I love how a few simple ingredients like 200 grams of rich butter (cut into cubed pieces), fresh sage leaves, crunchy hazelnuts, and creamy goats cheese can transform even the simplest ravioli into something extraordinary. I often toast the nuts lightly for extra depth and let the butter turn golden before adding the herbs, creating a warm and aromatic finish that balances beautifully with the cheese.
| Ingredient | Why It Works |
| Butter (200g, cubed) | Creates the golden foundation for a deeply rich brown butter sauce. |
| Fresh Sage Leaves | Infuses fragrance and gets crispy in hot butter |
| Toasted Hazelnuts | Adds a crunchy texture and toasty aroma |
Perfect Touch with Sauce and Assembly
To finish a dish like this, I always boil the ravioli in a big pot of salted water for about 5 minutes, adjusting if needed as it can depend on the thickness of the pasta. While they cook, I melt butter in a frypan over medium heat until it starts to sizzle, then throw in sage leaves and continue cooking, swirling the pan so it cooks evenly.
The butter will create bubbles that crackle loudly, but I just feel free to turn the heat down if it’s too quickly. After the bubbling and noise fade and foam appears on top, I continue swirling the pan to check beneath the foam, watching for tiny specks turning golden brown—not black.I mind this step carefully as I continue to cook with gentle heat. Finally, I divide the cooked ravioli on heated plates, scatter hazelnuts, add torn pieces of goats cheese, spoon the brown butter on top, divide sage leaves between plates, and serve with freshly grated parmesan at the table.
Expert Notes on Pasta Shapes
When working with butternut, I often want about 600 to 650 grams of finished cut pieces to achieve the right balance for the filling, but the fun part is in shaping pasta. I like to press and use a guide or ravioli mold, and sometimes I even follow my own ravioli guide to make triangoli, which is a super easy filled pasta shape that looks elegant yet simple to create at home.
“There’s no wrong shape when it’s made with love and fresh dough.”
How to Freeze and Store Ravioli
Homemade ravioli freezes beautifully, making it perfect for prepping in advance. After shaping, lay the ravioli in a single layer on a parchment-lined tray and freeze until solid (about 1 hour). Once frozen, transfer them to a ziplock bag or airtight container and store for up to 1 month. To cook, simply boil straight from frozen—no thawing needed—just add an extra minute or two to the cooking time.
Choosing the Right Butternut Squash
For the best flavor, use a ripe butternut squash that feels heavy for its size and has a deep orange hue inside. The neck of the squash is easier to cube and roast evenly, while the rounded
base contains seeds and softer flesh. If you’re short on time, pre-cut butternut squash works well too—just make sure to roast until golden and caramelized for maximum sweetness
Tips for Preventing Filling Leakage
One common issue with homemade ravioli is the filling leaking during boiling. To prevent this, avoid overfilling and always press around the filling to remove any trapped air. Use a light egg wash or water along the edges to help seal the pasta securely. Once cut, press the edges again firmly with your fingers or a fork to make sure they’re sealed tight before cooking.
Make It a Full Meal
To turn this dish into a complete meal, consider pairing it with a simple arugula salad dressed in lemon vinaigrette or a warm side of garlic sautéed greens. A crisp white wine like Pinot Grigio or a light-bodied Chardonnay complements the sweetness of the squash and richness of the brown butter sauce perfectly. Finish with a small dessert like poached pears or a scoop of vanilla gelato for a cozy, elegant dinner.
Frequently Asked Questions
Is it okay to use store-bought pasta dough for this recipe?
Yes, you can use store-bought pasta sheets if short on time—just ensure they’re fresh and not dried for easier sealing and better texture.
What can I substitute for goat cheese?
You can replace goat cheese with ricotta, cream cheese, or grated Parmesan for a milder flavor that still pairs well with the brown butter sauce.
How long does it take to make this ravioli from scratch?
From start to finish, making homemade butternut ravioli takes about 2 to 2.5 hours, including roasting, mixing, dough resting, and assembling.
Can I freeze butternut ravioli before cooking?
Yes! Freeze the shaped ravioli in a single layer first, then transfer them to an airtight container and store for up to one month Boil directly from frozen when ready.
How do I keep the ravioli from falling apart while boiling?
Make sure to seal the edges well, avoid overfilling, and use gently simmering water.A tight seal and careful handling help keep them intact while cooking.
What does brown butter taste like?
Brown butter offers a rich, nutty flavor and deep aroma, adding depth and enhancing the taste of both sweet and savory dishes.
Is it possible to prepare the brown butter sauce in advance?
Yes, brown butter can be made in advance. Keep it refrigerated and warm it gently before serving to maintain its rich, nutty flavor.
Is it okay to use canned butternut squash?
Canned squash works as a shortcut but may lack the sweet, roasted flavor of fresh. Add seasoning or a touch of sugar to boost it.
How many ravioli does this recipe make?
This recipe yields approximately 30 medium ravioli, which serves 4 people as a main dish or 6 as a starter.
What wine pairs best with this dish?
A crisp white wine like Pinot Grigio or a light Chardonnay pairs wonderfully with the rich brown butter and sweet squash flavors.
Conclusion
homemade butternut ravioli with brown butter is a heartwarming, seasonal dish that beautifully blends simplicity and sophistication. From roasting sweet squash to mastering the rich nuttiness of browned butter and crispy sage, each step invites creativity and comfort. With flexible variations, helpful storage tips, and approachable techniques, this recipe proves that crafting elegant filled pasta at home is not only possible but deeply rewarding. Whether you’re making it for a cozy dinner or preparing ahead for guests, every bite offers the satisfaction of a homemade masterpiece worth savoring.
James Jay is a professional chef based in Suffolk with over 6 years of hands-on culinary experience. Specializing in private dining, pop-up events, and bespoke menus, he’s known for delivering high-quality, memorable food experiences. James has built a trusted name by focusing on fresh ingredients, refined techniques, and personalized service.