18 Delicious Recipes with Butternut Squash Ravioli Creations

Unlock the cozy comfort of autumn with these irresistible butternut squash ravioli creations! Whether you’re craving quick weeknight dinners or impressive seasonal dishes, this collection transforms store-bought ravioli into extraordinary meals. From creamy sauces to crispy baked delights, get ready to fall in love with these 21 delicious recipes that will make butternut squash ravioli your new go-to comfort food.

Butternut Squash Ravioli with Sage Brown Butter

With autumn’s golden hues gracing the landscape, this butternut squash ravioli emerges as the quintessential seasonal indulgence, where delicate pasta envelopes a velvety roasted squash filling, all bathed in an aromatic sage-infused brown butter sauce that sings with nutty complexity.

Ingredients

– 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 cup whole-milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1/8 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 large pasture-raised egg, lightly beaten
– 48 wonton wrappers (3.5-inch square)
– 1/2 cup unsalted European-style butter
– 12 fresh sage leaves
– 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and place cut-side down on the prepared baking sheet.
3. Roast for 45-50 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop the roasted squash flesh into a fine-mesh strainer and let drain for 15 minutes to remove excess moisture.
5. Transfer the drained squash to a medium bowl and mash until smooth with a potato ricer.
6. Fold in the ricotta, Parmigiano-Reggiano, nutmeg, sea salt, and black pepper until fully incorporated.
7. Lay 24 wonton wrappers on a lightly floured surface and brush the edges with the beaten egg.
8. Place 1 tablespoon of the squash filling in the center of each wrapper.
9. Top with remaining wrappers, pressing firmly around the edges to seal, ensuring no air pockets remain.
10. Bring a large pot of heavily salted water to a rolling boil over high heat.
11. Carefully add the ravioli in batches and cook for 2-3 minutes until they float to the surface.
12. Meanwhile, melt the butter in a large skillet over medium heat until it foams and then subsides.
13. Continue cooking the butter for 3-4 minutes until it turns amber-brown and releases a nutty aroma.
14. Add the sage leaves and fry for 30 seconds until crisp but not darkened.
15. Remove the skillet from heat and stir in the lemon juice.
16. Using a slotted spoon, transfer the cooked ravioli directly from the boiling water to the brown butter sauce.
17. Gently toss the ravioli in the sauce to coat evenly.

Just as the final ravioli is plated, the dish reveals its true magic: silken pasta parcels giving way to sweet, earthy squash, while the browned butter provides a rich, toasty counterpoint that lingers beautifully on the palate. For an elegant presentation, garnish with the crisp sage leaves and shavings of additional Parmigiano-Reggiano, perhaps accompanied by a glass of oaked Chardonnay to complement the dish’s autumnal warmth.

Creamy Butternut Squash Ravioli Alfredo

Vividly capturing the essence of autumn’s bounty, this Creamy Butternut Squash Ravioli Alfredo transforms humble ingredients into an extraordinary culinary experience. The delicate pasta parcels filled with sweet roasted squash nestle in a velvety sauce that balances richness with subtle sophistication. Each component harmonizes to create a dish that feels both comforting and elegantly refined.

Ingredients

– 1 package (9 ounces) fresh butternut squash ravioli
– 2 tablespoons European-style unsalted butter
– 1 cup heavy cream, preferably organic
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 1 tablespoon extra virgin olive oil
– 2 tablespoons toasted pine nuts
– 1 tablespoon finely chopped fresh sage leaves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
3. Add fresh sage leaves and cook for 45 seconds until crisp and fragrant.
4. Remove sage leaves with a slotted spoon and drain on paper towels.
5. Reduce heat to medium-low and add European-style unsalted butter to the skillet.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
7. Gradually whisk in freshly grated Parmigiano-Reggiano until completely incorporated and smooth.
8. Stir in freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
9. Cook the butternut squash ravioli in boiling water for precisely 3 minutes until al dente.
10. Reserve ¼ cup of pasta cooking water before draining the ravioli.
11. Gently transfer the drained ravioli to the skillet with the Alfredo sauce.
12. Toss the ravioli in the sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
13. Divide the ravioli and sauce between two warmed pasta bowls.
14. Garnish with toasted pine nuts and the reserved crispy sage leaves.

Perfectly balanced between creamy indulgence and autumnal warmth, the tender ravioli parcels burst with sweet squash filling against the rich, nutty backdrop of the Alfredo sauce. The crispy sage and toasted pine nuts provide contrasting textures that elevate each bite, making this dish ideal for serving alongside a crisp white wine and seasonal greens for an elegant dinner party centerpiece.

Butternut Squash Ravioli with Walnut Pesto

Nestled between the crisp autumn air and cozy kitchen warmth, this butternut squash ravioli with walnut pesto embodies seasonal elegance through its harmonious blend of sweet roasted squash and earthy nuttiness. Each delicate pasta parcel offers a sophisticated take on fall comfort food, where velvety filling meets vibrant herbal notes. The dish transforms simple ingredients into an artful composition worthy of any celebratory table.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil, divided
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 24 fresh pasta sheets, 3-inch squares
– 1 pasture-raised egg, lightly beaten
– 1/2 cup walnut halves, toasted
– 1 garlic clove, minced
– 1/4 cup fresh basil leaves
– 2 tablespoons clarified butter
– Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Brush cut sides of butternut squash with 1 tablespoon olive oil and place cut-side down on baking sheet.
3. Roast squash for 45 minutes until flesh is tender when pierced with a fork and edges are caramelized.
4. Scoop 1 1/2 cups roasted squash flesh into a bowl, discarding skins, and mash until smooth.
5. Fold ricotta, Parmigiano-Reggiano, and nutmeg into squash mixture until fully incorporated.
6. Lay pasta sheets on a floured surface and brush edges lightly with beaten egg.
7. Place 1 tablespoon filling in center of each sheet and top with another sheet, pressing edges to seal. *Tip: Use a fork to crimp edges firmly, ensuring no air pockets remain.*
8. Bring a large pot of salted water to a rolling boil and gently lower ravioli in batches.
9. Cook for 3-4 minutes until pasta is al dente and ravioli float to the surface.
10. While ravioli cook, pulse walnuts, garlic, basil, and remaining 1 tablespoon olive oil in a food processor until a coarse pesto forms.
11. Drain ravioli carefully, reserving 1/4 cup pasta water.
12. Heat clarified butter in a large skillet over medium heat until fragrant but not browned.
13. Toss ravioli in skillet with pesto and 2 tablespoons pasta water, swirling pan to emulsify sauce. *Tip: The starchy pasta water helps create a silky, cohesive sauce that clings to each ravioli.*
14. Plate immediately and finish with flaky sea salt. *Tip: Serve within 2 minutes of saucing to maintain ideal pasta texture and temperature.*

The tender pasta envelopes yield to a luxuriously smooth filling, while the walnut pesto provides contrasting texture and nutty depth. For an elegant presentation, garnish with micro basil and shaved Parmigiano-Reggiano, allowing the golden-brown edges of the ravioli to shine against the vibrant green sauce. This dish achieves perfect balance—creamy without heaviness, herbal without bitterness—making it equally suited for intimate dinners or holiday feasts.

Roasted Garlic and Butternut Squash Ravioli

Luminous with autumnal warmth, this roasted garlic and butternut squash ravioli embodies the season’s most comforting flavors, where sweet squash meets mellow, caramelized garlic in delicate pasta parcels. Each handmade raviolo promises a sophisticated balance of earthy sweetness and rich, nuanced depth, perfect for elevating weeknight dinners into memorable culinary experiences. The process, while requiring patience, rewards with restaurant-quality results that celebrate the art of handmade pasta.

Ingredients

• 1 medium butternut squash, halved and seeded
• 1 whole garlic head, top trimmed to expose cloves
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 pasture-raised eggs, lightly beaten, divided
• 2 cups 00 flour
• 1/2 teaspoon fine sea salt
• 4 tablespoons unsalted European-style butter
• 6 fresh sage leaves
• 1/4 cup toasted pine nuts
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Brush butternut squash halves and exposed garlic cloves with 1 tablespoon olive oil, then place cut-side down on baking sheet.
3. Roast for 45 minutes until squash flesh is tender when pierced with a fork and garlic cloves are golden and soft.
4. Cool roasted vegetables until manageable to handle, about 15 minutes.
5. Scoop squash flesh from skin into a medium bowl, discarding skins.
6. Squeeze roasted garlic cloves from their papers into the bowl with squash.
7. Mash squash and garlic with a fork until smooth, then stir in nutmeg, ricotta, Parmigiano-Reggiano, and 1 tablespoon beaten egg.
8. Combine 00 flour and fine sea salt on a clean work surface, forming a well in the center.
9. Pour remaining beaten egg into the flour well, gradually incorporating flour with a fork until a shaggy dough forms.
10. Knead dough for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
11. Divide dough into four equal portions, keeping unused portions covered.
12. Roll one portion through pasta machine settings from widest to thinnest (setting 6 on most machines), creating a 24-inch sheet.
13. Place teaspoon-sized mounds of filling 2 inches apart along half the pasta sheet.
14. Brush dough around filling with water, then fold uncovered half over filling, pressing firmly around each mound.
15. Cut individual ravioli with a fluted pastry wheel, ensuring edges are sealed completely.
16. Repeat with remaining dough and filling, placing finished ravioli on a floured baking sheet.
17. Bring a large pot of salted water to a rolling boil over high heat.
18. Melt butter in a large skillet over medium heat until foaming subsides, about 3 minutes.
19. Add sage leaves and cook until crisp, 1-2 minutes, then remove from heat.
20. Cook ravioli in boiling water until they float and pasta is al dente, 2-3 minutes.
21. Transfer cooked ravioli directly to skillet with browned butter using a slotted spoon.
22. Toss ravioli gently in butter sauce over low heat for 30 seconds to coat.
23. Divide ravioli among warmed plates, garnishing with crispy sage, pine nuts, and flaky sea salt.

These delicate parcels offer a textural symphony where silken filling contrasts with tender-yet-firm pasta, while browned butter adds nutty richness that complements the squash’s natural sweetness. For an elegant presentation, serve atop a swoosh of sage-infused butter sauce and garnish with microgreens, allowing the golden ravioli to shine as the centerpiece of your autumnal table.

Butternut Squash Ravioli with Spinach and Ricotta

Crafted with autumnal elegance, this butternut squash ravioli marries the earthy sweetness of roasted squash with the delicate creaminess of fresh ricotta, all enveloped in tender pasta dough. Each delicate pouch offers a sophisticated balance of flavors that celebrates the season’s bounty while elevating simple ingredients to extraordinary heights.

Ingredients

– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra virgin olive oil
– 1 cup whole milk ricotta cheese, drained
– ¼ cup grated Parmigiano-Reggiano
– 1 large pasture-raised egg, lightly beaten
– ¼ teaspoon freshly grated nutmeg
– 2 cups fresh spinach leaves, stems removed
– 2 cups “00” flour
– 3 large pasture-raised eggs
– 4 tablespoons unsalted European-style butter
– 6 fresh sage leaves
– ½ teaspoon Maldon sea salt flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop the roasted squash flesh into a fine-mesh strainer and let drain for 20 minutes to remove excess moisture.
5. Combine the drained squash, ricotta, Parmigiano-Reggiano, beaten egg, and nutmeg in a medium bowl, mixing until fully incorporated.
6. Wilt the spinach in a dry skillet over medium heat for 2 minutes until just collapsed, then squeeze out all liquid and chop finely.
7. Fold the chopped spinach into the squash mixture and season with a pinch of salt.
8. Create a well in the center of the flour on a clean work surface and crack the 3 eggs into the center.
9. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
10. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.
11. Divide the dough into 4 equal pieces and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
12. Place teaspoon-sized mounds of filling 2 inches apart on one sheet of pasta, brush around the filling with water, and top with another sheet of pasta.
13. Press firmly around each filling mound to seal, ensuring all air pockets are eliminated to prevent bursting during cooking.
14. Use a ravioli cutter or sharp knife to cut individual ravioli, then transfer to a floured baking sheet.
15. Bring a large pot of generously salted water to a rolling boil and cook the ravioli in batches for 3-4 minutes until they float to the surface.
16. Meanwhile, melt the butter in a large skillet over medium heat until foaming subsides, then add sage leaves and cook for 1 minute until fragrant.
17. Gently transfer cooked ravioli to the skillet using a slotted spoon and toss to coat in the sage butter.
18. Plate the ravioli immediately and garnish with additional Parmigiano-Reggiano and Maldon sea salt flakes.

Just beyond the delicate pasta exterior lies a velvety filling that contrasts beautifully with the crisp sage leaves and nutty brown butter. The subtle sweetness of roasted squash harmonizes with the earthy spinach and rich dairy components, creating layers of flavor that unfold with each bite. For an elegant presentation, arrange the ravioli in a circular pattern and drizzle the remaining sage butter around the plate, finishing with a scattering of toasted pine nuts for added texture.

Butternut Squash Ravioli in Tomato Basil Sauce

Yield to autumn’s bounty with this sophisticated pasta creation, where delicate handmade ravioli pockets cradle velvety roasted butternut squash puree, all enveloped in a vibrant tomato basil sauce that sings with fresh herbaceous notes. This dish transforms seasonal produce into an elegant culinary experience worthy of any dinner party or intimate gathering.

Ingredients

– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra virgin olive oil
– 1/4 teaspoon freshly grated nutmeg
– 2 cups “00” flour
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon semolina flour
– 2 tablespoons clarified butter
– 2 garlic cloves, thinly sliced
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 1/4 cup fresh basil leaves, chiffonade
– 1/4 cup Parmigiano-Reggiano, freshly grated
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Brush butternut squash halves with olive oil and season with kosher salt and black pepper.
3. Roast squash for 45 minutes until flesh is fork-tender and caramelized at the edges.
4. Scoop roasted squash flesh into a food processor and puree until completely smooth.
5. Fold nutmeg into squash puree and season with additional kosher salt to balance sweetness.
6. Create a well in the center of “00” flour on a clean work surface and pour in beaten eggs.
7. Gradually incorporate flour into eggs using a fork until a shaggy dough forms.
8. Knead dough for 8-10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
9. Roll pasta dough through a pasta machine to the second-thinnest setting, creating two large sheets.
10. Place teaspoon-sized mounds of squash filling 2 inches apart on one pasta sheet.
11. Brush water around each filling mound and carefully place second pasta sheet on top.
12. Press firmly around each filling to seal, eliminating air pockets to prevent bursting during cooking.
13. Use a ravioli cutter to separate individual ravioli, then dust with semolina flour to prevent sticking.
14. Heat clarified butter in a large sauté pan over medium heat until shimmering.
15. Sauté garlic slices for 1 minute until fragrant but not browned.
16. Add crushed San Marzano tomatoes and simmer for 15 minutes until sauce thickens slightly.
17. Cook ravioli in boiling salted water for 3-4 minutes until they float to the surface.
18. Transfer cooked ravioli directly into the tomato sauce using a spider strainer.
19. Gently toss ravioli in sauce for 1 minute to coat thoroughly.
20. Stir in basil chiffonade and adjust seasoning with kosher salt and black pepper.

Heavenly textures abound in this dish, from the tender pasta parcels giving way to creamy squash filling to the bright, chunky tomato sauce clinging to each ravioli. The clarified butter base lends a nutty richness that complements the squash’s natural sweetness, while fresh basil provides aromatic lift. For an elegant presentation, serve in shallow bowls with a snowfall of Parmigiano-Reggiano and a drizzle of high-quality olive oil.

Butternut Squash Ravioli with Parmesan and Thyme

On crisp autumn afternoons, few dishes capture the season’s essence more beautifully than delicate pasta parcels filled with sweet roasted squash, elevated by nutty Parmesan and aromatic thyme. This elegant preparation transforms humble ingredients into a sophisticated centerpiece worthy of any dinner party or special weeknight meal. The golden pillows of pasta reveal a velvety interior that perfectly balances earthy sweetness with savory depth.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1 tablespoon fresh thyme leaves, finely chopped
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
– 24 fresh pasta sheets (3-inch squares)
– 1 large pasture-raised egg, lightly beaten
– 4 tablespoons unsalted European-style butter
– 8 fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon of olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45-50 minutes until the flesh is completely tender when pierced with a fork and the edges are caramelized.
4. Scoop the warm squash flesh into a medium bowl, discarding the skins.
5. Mash the squash with a fork until smooth, then stir in the Parmigiano-Reggiano, thyme, nutmeg, sea salt, and black pepper.
6. Lay out 12 pasta sheets on a lightly floured surface and brush the edges with the beaten egg.
7. Place 1 tablespoon of the squash mixture in the center of each sheet.
8. Top with the remaining pasta sheets, pressing firmly around the edges to seal and remove any air pockets.
9. Bring a large pot of generously salted water to a rolling boil over high heat.
10. Carefully lower the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface and the pasta is al dente.
11. While the ravioli cook, melt the butter in a large skillet over medium heat until it foams and develops nutty aromas.
12. Add the sage leaves and cook for 1 minute until crisp but not browned.
13. Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the sage butter.
14. Gently toss the ravioli in the butter sauce for 30 seconds to coat evenly.
15. Divide the ravioli among warmed plates and spoon the remaining sage butter over the top.

Kissed by brown butter and fragrant sage, these ravioli offer a textural symphony of tender pasta yielding to creamy, subtly sweet filling. The nutty Parmesan and earthy thyme create complex layers of flavor that evolve with each bite. For an elegant presentation, garnish with additional thyme sprigs and shaved Parmesan, or serve alongside roasted chestnuts and bitter greens to complement the dish’s richness.

Mushroom and Butternut Squash Ravioli Bake

Layered with autumnal sophistication, this Mushroom and Butternut Squash Ravioli Bake transforms humble ingredients into a stunning centerpiece worthy of any dinner party. The earthy notes of wild mushrooms meld beautifully with sweet roasted squash, all enveloped in a creamy Parmesan sauce that bakes to golden perfection. Each forkful delivers the comforting essence of fall in an elegantly composed dish that feels both rustic and refined.

Ingredients

• 1 package (20 oz) fresh butternut squash ravioli
• 2 cups wild mushroom blend (shiitake, cremini, oyster), finely chopped
• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 2 tablespoons clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• ½ cup whole milk ricotta cheese
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper
• 2 tablespoons panko breadcrumbs
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Toss the diced butternut squash with 1 tablespoon clarified butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper on a parchment-lined baking sheet.
3. Roast the squash for 25 minutes until caramelized at the edges and easily pierced with a fork, stirring halfway through for even browning.
4. While squash roasts, heat remaining clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté the chopped wild mushrooms for 8-10 minutes until deeply browned and all liquid has evaporated, resisting the urge to stir too frequently to develop proper sear.
6. Add minced garlic to the mushrooms and cook for 1 minute until fragrant but not browned.
7. Reduce heat to medium-low and pour in heavy cream, stirring constantly to incorporate any browned bits from the pan bottom.
8. Whisk in ¾ cup Parmigiano-Reggiano until the sauce thickens slightly, about 3-4 minutes.
9. Fold in the roasted butternut squash, fresh thyme, and nutmeg, then remove from heat.
10. Arrange the fresh ravioli in a single layer in a greased 9×13-inch baking dish.
11. Pour the mushroom-squash cream sauce evenly over the ravioli, ensuring each piece is coated.
12. Dollop ricotta cheese by teaspoonfuls across the surface, creating pockets of creamy contrast.
13. Combine remaining Parmigiano-Reggiano with panko breadcrumbs and olive oil, then sprinkle evenly over the top.
14. Bake uncovered for 20-25 minutes until the sauce bubbles vigorously and the topping achieves a deep golden-brown crust.
15. Let rest for 8 minutes before serving to allow the sauce to thicken and set properly.

Just emerged from the oven, this bake presents a textural masterpiece—the delicate ravioli skins yield to reveal velvety squash filling, while the crispy panko topping provides satisfying contrast to the luxurious cream sauce. Consider serving individual portions in shallow bowls garnished with fried sage leaves, or pair with a bitter greens salad to cut through the richness. The harmonious blend of earthy mushrooms and sweet squash creates a sophisticated depth that lingers pleasantly on the palate.

Butternut Squash Ravioli Salad with Arugula and Pecans

Warm autumn afternoons call for dishes that bridge the gap between comforting pasta and vibrant seasonal salads. This butternut squash ravioli creation achieves precisely that, marrying tender pasta parcels with peppery greens and toasted nuts in a sophisticated ensemble. The result is a dish that feels simultaneously indulgent and refreshingly light.

Ingredients

– 1 package (9 ounces) fresh butternut squash ravioli
– 3 cups baby arugula, thoroughly washed and spun dry
– 1/2 cup raw pecan halves
– 2 tablespoons extra virgin olive oil
– 1 tablespoon unsalted butter
– 1 tablespoon fresh sage leaves, thinly sliced
– 1/4 cup shaved Parmigiano-Reggiano cheese
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 350°F and arrange the pecan halves in a single layer on a baking sheet.
2. Toast the pecans for 6-8 minutes until fragrant and lightly golden, checking frequently to prevent burning.
3. Bring a large pot of generously salted water to a rolling boil over high heat.
4. Carefully add the fresh butternut squash ravioli to the boiling water and cook for 3-4 minutes until they float to the surface.
5. While the ravioli cooks, heat the olive oil and butter in a large skillet over medium heat until the butter melts and foams slightly.
6. Add the thinly sliced sage leaves to the skillet and cook for 45-60 seconds until crisp but not browned.
7. Use a slotted spoon to transfer the cooked ravioli directly from the boiling water into the skillet.
8. Gently toss the ravioli in the sage-infused butter and oil mixture for 1 minute to coat thoroughly.
9. Remove the skillet from heat and immediately add the fresh lemon juice, tossing to combine.
10. Arrange the baby arugula on a serving platter and season with the fine sea salt and freshly cracked black pepper.
11. Place the warm ravioli over the seasoned arugula, allowing the heat to slightly wilt the greens.
12. Drizzle any remaining pan sauce evenly over the assembled dish.
13. Scatter the toasted pecan halves and shaved Parmigiano-Reggiano cheese over the top.

Delicate pasta pillows give way to sweet, earthy squash filling that contrasts beautifully with the peppery arugula’s crisp texture. Toasted pecans provide satisfying crunch while the sage-brown butter sauce lends an aromatic richness that ties all elements together. For an elegant presentation, serve this salad family-style on a large wooden board, allowing guests to admire the layers of color and texture before serving.

Butternut Squash Ravioli Carbonara

Yet another autumn evening calls for a dish that marries seasonal bounty with timeless technique. This butternut squash ravioli carbonara elevates the classic Roman pasta through delicate pasta parcels and rich, velvety sauce. The result is a sophisticated twist that honors tradition while embracing harvest flavors.

Ingredients

– 1 package (9 oz) fresh butternut squash ravioli
– 4 slices thick-cut applewood-smoked bacon, diced
– 2 pasture-raised eggs, lightly beaten
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup heavy cream
– 2 tbsp unsalted butter
– 1 small shallot, minced
– ¼ tsp freshly grated nutmeg
– ¼ tsp freshly ground black pepper
– 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Meanwhile, cook diced bacon in a large skillet over medium heat for 6-8 minutes until crisp and golden brown.
3. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
4. Add minced shallot to the skillet and sauté for 2 minutes until translucent and fragrant.
5. Reduce heat to low and add unsalted butter, swirling until melted and combined with shallots.
6. In a medium bowl, whisk together lightly beaten eggs, grated Parmigiano-Reggiano, heavy cream, freshly grated nutmeg, and freshly ground black pepper until smooth.
7. Carefully add fresh butternut squash ravioli to the boiling water and cook for 3-4 minutes until they float to the surface.
8. Reserve ¼ cup of pasta cooking water before draining ravioli.
9. Immediately transfer hot ravioli to the skillet with shallot-butter mixture.
10. Remove skillet from heat and quickly pour egg mixture over ravioli, tossing continuously with tongs for 30 seconds to create a creamy sauce.
11. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
12. Gently fold in crisp bacon and chopped fresh parsley.

What emerges is a luxurious dish where silky pasta envelopes sweet squash, all cloaked in a peppery, bacon-kissed sauce. The carbonara maintains its creamy integrity without overwhelming the delicate ravioli, creating perfect harmony between textures. For an elegant presentation, serve in warmed bowls with extra Parmigiano-Reggiano shavings and a drizzle of high-quality olive oil.

Spicy Butternut Squash Ravioli with Arrabbiata Sauce

Yield to autumn’s bounty with this sophisticated pasta creation, where delicate handmade ravioli pockets cradle a velvety roasted squash filling, elevated by a vibrant, chili-kissed arrabbiata sauce. The harmonious balance of sweet, earthy squash and piquant tomato creates a dish that celebrates seasonal transitions with refined complexity. Each element sings in perfect culinary harmony, promising an unforgettable dining experience that transforms humble ingredients into extraordinary artistry.

Ingredients

– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra-virgin olive oil
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1 pasture-raised egg, lightly beaten
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
– 24 fresh pasta dough squares (3-inch)
– 2 tablespoons clarified butter
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 1/4 cup fresh basil leaves, torn
– 1 tablespoon unsalted butter, chilled

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the butternut squash halves with 1 tablespoon olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh yields easily to a fork and develops caramelized edges.
4. Scoop the warm squash flesh into a medium bowl, discarding the skins.
5. Mash the squash with a potato ricer until completely smooth and free of fibers.
6. Stir in nutmeg, Parmigiano-Reggiano, beaten egg, sea salt, and black pepper until fully incorporated.
7. Place one pasta square on a floured surface and spoon 1 tablespoon of filling into the center.
8. Brush the edges of the square with water using a pastry brush and top with another pasta square.
9. Press the edges firmly to seal, ensuring no air pockets remain around the filling.
10. Repeat the process with remaining squares and filling, arranging finished ravioli in a single layer on a floured baking sheet.
11. Heat clarified butter in a large saucepan over medium heat until shimmering.
12. Sauté the diced onion for 5 minutes until translucent but not browned.
13. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
14. Pour in crushed tomatoes and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.
15. Bring a large pot of salted water to a rolling boil and carefully add the ravioli.
16. Cook the ravioli for 3-4 minutes until they float to the surface and the pasta is al dente.
17. Stir torn basil into the arrabbiata sauce and remove from heat.
18. Whisk the chilled butter into the sauce until emulsified and glossy.
19. Drain the cooked ravioli gently using a spider strainer, reserving 1/4 cup pasta water.
20. Toss the ravioli with the arrabbiata sauce, adding pasta water as needed to achieve a clinging consistency. Perfectly al dente pasta yields to reveal a silken, spiced squash interior that contrasts beautifully with the bright, chili-infused tomato sauce. Present this elegant dish garnished with additional basil leaves and a drizzle of high-quality olive oil for visual appeal, or pair with a crisp white wine to complement the subtle heat. The textural interplay between tender pasta, creamy filling, and vibrant sauce creates a dining experience that feels simultaneously rustic and refined.

Herb-Infused Butternut Squash Ravioli

Zestfully capturing autumn’s essence, this herb-infused butternut squash ravioli transforms humble ingredients into delicate pasta parcels that embody seasonal sophistication. The subtle sweetness of roasted squash harmonizes with aromatic fresh herbs, all enveloped in tender homemade pasta dough for an elegant culinary experience that celebrates fall’s bounty with refined simplicity.

Ingredients

– 2 cups all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 medium butternut squash, halved and seeded
– 2 tablespoons extra virgin olive oil
– 1/4 cup fresh sage leaves, finely chopped
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup whole milk ricotta cheese
– 1/4 cup grated Parmigiano-Reggiano
– 4 tablespoons unsalted butter
– 1/4 cup toasted pine nuts

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 and drizzle with 1 tablespoon olive oil.
3. Roast the squash for 45-50 minutes until the flesh is completely tender when pierced with a fork.
4. Create a well with the flour on a clean work surface and pour the beaten eggs into the center.
5. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms.
6. Knead the dough by hand for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
7. Scoop the roasted squash flesh into a bowl, discarding the skins, and mash until smooth.
8. Fold the ricotta, Parmigiano-Reggiano, chopped sage, thyme, and nutmeg into the squash mixture until fully combined.
9. Divide the rested pasta dough into four equal portions and roll each through a pasta machine to the second-thinnest setting.
10. Place teaspoon-sized mounds of filling 2 inches apart on one sheet of pasta dough.
11. Brush water around each filling mound and carefully place another pasta sheet on top, pressing to seal.
12. Use a ravioli cutter to trim individual ravioli, ensuring all edges are completely sealed.
13. 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.
14. Meanwhile, melt the butter in a large skillet over medium heat until it begins to foam and develop nutty aromas.
15. Gently transfer the cooked ravioli to the skillet using a slotted spoon and toss to coat in the browned butter.
16. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, shaking frequently.
17. Plate the ravioli and garnish with the toasted pine nuts and remaining fresh sage leaves.
Just as the final pine nuts scatter across the plate, these delicate ravioli reveal their hidden treasures—the silken squash filling melts against the toothsome pasta, while browned butter lends a nutty depth that complements the herbaceous notes. Consider serving them alongside a crisp autumn salad or as the centerpiece of an intimate dinner party where their golden hues mirror the changing leaves outside.

Butternut Squash Ravioli with Goat Cheese and Apples

Nestled within delicate pasta pockets, this autumnal creation marries the earthy sweetness of roasted squash with the tangy sophistication of aged goat cheese and crisp apple notes. Each ravioli offers a symphony of seasonal flavors that celebrate the harvest’s bounty with refined elegance. The combination creates a dish that transitions beautifully from casual dinner parties to sophisticated holiday gatherings.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 8 ounces fresh goat cheese, crumbled
– 1 Honeycrisp apple, peeled and finely diced
– 2 tablespoons pure maple syrup
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup clarified butter
– 2 tablespoons fresh sage leaves, thinly sliced
– 24 fresh pasta sheets (3-inch squares)
– 1 pasture-raised egg, lightly beaten
– Kosher salt and freshly ground black pepper
– 1/4 cup toasted pecans, roughly chopped

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place squash halves cut-side down on the baking sheet and roast for 45 minutes until flesh is completely tender when pierced with a fork.
3. Scoop 1½ cups of roasted squash flesh into a medium bowl, discarding the skin.
4. Mash the squash with a fork until smooth, then stir in goat cheese, diced apple, maple syrup, and nutmeg.
5. Season the filling mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
6. Lay 12 pasta sheets on a lightly floured surface and brush edges with beaten egg.
7. Place 1 tablespoon of filling in the center of each brushed pasta sheet.
8. Top each with remaining pasta sheets, pressing edges firmly to seal and removing any air pockets.
9. Bring a large pot of salted water to a rolling boil over high heat.
10. Carefully drop ravioli into boiling water and cook for 3-4 minutes until they float to the surface.
11. While ravioli cook, heat clarified butter in a large skillet over medium heat until it shimmers.
12. Add sage leaves and cook for 1 minute until crisp and fragrant.
13. Use a slotted spoon to transfer cooked ravioli directly into the sage butter.
14. Gently toss ravioli in the butter for 30 seconds to coat evenly.
15. Divide ravioli among four warmed plates and garnish with toasted pecans.

Offering a delightful contrast of textures, the tender pasta gives way to a creamy, subtly sweet filling punctuated by crisp apple bits. The clarified butter and sage create a nutty, aromatic sauce that complements without overwhelming the delicate ravioli. For an elegant presentation, serve alongside a crisp white wine and garnish with additional fried sage leaves for visual appeal.

Butternut Squash Ravioli with Lemon Butter Sauce

Luminous autumn evenings call for dishes that capture the season’s golden warmth, and few creations achieve this with such refined elegance as delicate pasta parcels filled with roasted squash, bathed in a citrus-kissed butter emulsion. This sophisticated yet approachable recipe transforms humble seasonal produce into a restaurant-worthy masterpiece that celebrates the intersection of earthy sweetness and bright acidity.

Ingredients

• 1 medium butternut squash, halved lengthwise and seeded
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup whole-milk ricotta cheese, drained
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 pasture-raised egg, lightly beaten
• 24 fresh pasta sheets, 3-inch squares
• 1/2 cup unsalted European-style butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh sage leaves
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh yields easily to a knife and develops caramelized edges.
4. Scoop the warm squash flesh into a food processor, discarding the skins.
5. Add nutmeg, ricotta, Parmigiano-Reggiano, and beaten egg to the food processor.
6. Process the mixture until completely smooth, about 90 seconds, scraping down the sides once.
7. Lay pasta sheets on a lightly floured surface and place 1 tablespoon of filling in the center of each.
8. Brush the edges of the pasta with water and top with another sheet, pressing firmly to seal and remove air pockets.
9. Bring a large pot of heavily salted water to a rolling boil over high heat.
10. Cook the ravioli in batches for 3-4 minutes until they float to the surface and the pasta is al dente.
11. Meanwhile, melt butter in a large skillet over medium heat until it foams and develops nutty aromas.
12. Add sage leaves and cook for 45 seconds until crisp but not browned.
13. Remove the skillet from heat and immediately whisk in lemon juice and zest to create an emulsified sauce.
14. Transfer cooked ravioli directly from the boiling water to the skillet using a spider strainer.
15. Gently toss the ravioli in the lemon butter sauce until evenly coated.
16. Divide the ravioli among warmed plates and spoon any remaining sauce over the top.
17. Finish with a sprinkle of flaky sea salt and additional Parmigiano-Reggiano.

Ravishing in both presentation and flavor, these delicate parcels reveal a velvety, subtly sweet filling that contrasts beautifully with the bright, nutty sauce. The tender pasta gives way to the creamy squash interior, while the crisp sage provides textural counterpoint and earthy depth. For an elegant presentation, arrange the ravioli in a circular pattern and garnish with microgreens, or serve alongside seared scallops to elevate this into a celebratory main course.

Butternut Squash Ravioli with Caramelized Onions

Vibrant autumn hues and rich, earthy flavors come together in this sophisticated pasta creation that elevates seasonal dining to an art form. The sweet, nutty essence of roasted butternut squash pairs exquisitely with deeply caramelized onions, all enveloped in delicate handmade pasta pockets that speak to both comfort and refinement. This dish captures the very essence of fall in every elegant bite, transforming simple ingredients into a memorable culinary experience.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra virgin olive oil, divided
– 1 large yellow onion, thinly sliced
– 1/2 cup whole milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
– 8 sage leaves
– 2 cups all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes until the flesh is completely tender when pierced with a fork.
4. While the squash roasts, heat the remaining olive oil in a heavy-bottomed skillet over medium-low heat.
5. Add the sliced onions and cook slowly for 30-35 minutes, stirring occasionally, until they achieve a deep golden-brown color and sweet, jammy consistency.
6. Scoop the roasted squash flesh into a mixing bowl, discarding the skins.
7. Mash the squash thoroughly with a fork until smooth and free of lumps.
8. Stir in the ricotta, Parmigiano-Reggiano, and nutmeg until fully incorporated.
9. Create a well in the center of the flour on a clean work surface and add the beaten eggs and salt.
10. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms.
11. Knead the dough by hand for 8-10 minutes until it becomes smooth, elastic, and springs back when pressed.
12. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
13. Divide the dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
14. Place teaspoon-sized mounds of the squash filling 2 inches apart on one sheet of pasta dough.
15. Brush around the filling with water and carefully place another sheet of pasta over the top, pressing around each mound to seal.
16. Use a ravioli cutter or sharp knife to cut individual ravioli, ensuring all edges are completely sealed.
17. Bring a large pot of generously salted water to a rolling boil.
18. Cook the ravioli in batches for 3-4 minutes until they float to the surface and the pasta is al dente.
19. Meanwhile, melt the butter in a clean skillet over medium heat until it foams and begins to brown slightly.
20. Add the sage leaves and cook for 1 minute until crisp and fragrant.
21. Toss the drained ravioli gently in the brown butter sauce to coat evenly.
22. Serve immediately, garnished with the caramelized onions and crispy sage leaves. Just as the first cool breezes of autumn signal nature’s transformation, this dish celebrates seasonal change through its harmonious textures and flavors. The tender pasta gives way to a velvety squash filling that contrasts beautifully with the crisp sage and sweet onion notes. For an extra touch of elegance, serve alongside a dry white wine that complements the dish’s earthy sweetness and buttery richness.

Butternut Squash Ravioli Soup with Kale

Cozy yet sophisticated, this butternut squash ravioli soup with kale transforms classic comfort into an elegant bowl of autumnal bliss. Velvety roasted squash forms the foundation for a rich broth that cradles delicate pasta parcels, while vibrant kale adds both texture and nutritional depth. Each spoonful delivers the perfect balance of sweet, savory, and earthy notes that will elevate any fall gathering.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 18 ounces fresh cheese ravioli
• 3 cups lacinato kale, stems removed and chopped
• 1/4 cup grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
3. Roast the squash for 25-30 minutes until caramelized and fork-tender, turning halfway through cooking.
4. While squash roasts, heat remaining olive oil in a Dutch oven over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until aromatic but not browned.
7. Transfer the roasted squash to the Dutch oven, reserving 1/2 cup for garnish.
8. Pour in vegetable stock and bring to a gentle simmer for 10 minutes.
9. Using an immersion blender, puree the soup until completely smooth and velvety.
10. Stir in heavy cream and freshly grated nutmeg, then reduce heat to low.
11. Add the fresh ravioli to the simmering soup and cook for 4-5 minutes until al dente.
12. Fold in the chopped kale and cook for 2 minutes until just wilted but still vibrant.
13. Finish by swirling in unsalted butter until emulsified into the broth.
14. Season with remaining salt and pepper, then ladle into warm bowls.
15. Garnish with reserved roasted squash cubes and generous shavings of Parmigiano-Reggiano.

The silky soup base contrasts beautifully with the tender pasta pockets, while the kale maintains a pleasant chew against the melting squash. Nutmeg’s warm spice enhances the squash’s natural sweetness, creating layers of flavor that deepen with each bite. For an elegant presentation, serve in shallow bowls with a drizzle of truffle oil and crusty artisanal bread for dipping.

Butternut Squash Ravioli with Sage Balsamic Reduction

Just as autumn’s crisp embrace settles over the landscape, this elegant pasta creation captures the season’s essence in delicate pockets of flavor. Jewel-toned butternut squash transforms into a velvety filling, enveloped in tender pasta dough and finished with an aromatic sage-infused reduction that glistens like stained glass. Each component harmonizes to create a dish that feels both rustic and refined, perfect for transitioning from casual weeknights to intimate dinner gatherings.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 cups 00 flour
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 6 tablespoons unsalted European-style butter
• 20 fresh sage leaves
• 1/3 cup aged balsamic vinegar
• 1 teaspoon raw honey

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place squash halves cut-side down on prepared baking sheet and roast for 45 minutes until flesh yields easily to pressure.
3. Cool squash for 15 minutes, then scoop 1 1/2 cups flesh into a fine-mesh strainer to drain excess moisture.
4. Combine drained squash with Parmigiano-Reggiano, nutmeg, 1/4 teaspoon salt, and pepper in a medium bowl.
5. Create a well in the center of the flour on a clean work surface and pour in beaten eggs.
6. Incorporate flour into eggs using a fork until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
7. Rest dough under an inverted bowl for 30 minutes to relax gluten development.
8. Divide dough into four portions and roll each through pasta machine settings until reaching thickness setting 6.
9. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet, brush edges with water, and top with second sheet.
10. Press around each filling mound to seal, then cut into squares using a fluted pastry wheel.
11. Bring a large pot of heavily salted water to a rolling boil while melting butter in a 10-inch skillet over medium heat.
12. Add sage leaves to butter and fry for 90 seconds until crisp but not browned, then remove with slotted spoon.
13. Pour balsamic vinegar and honey into skillet, simmering for 4 minutes until reduced by half and syrupy.
14. Cook ravioli in boiling water for 3 minutes until they float to surface, then drain carefully.
15. Toss ravioli in reduction sauce and divide among warmed plates, garnishing with fried sage leaves.

A symphony of textures unfolds with each bite—the delicate pasta yields to the creamy squash interior, while the glossy reduction provides sweet-tart counterpoints. The crisped sage leaves offer aromatic crunch against the rich butter base, creating dimensional complexity that lingers pleasantly. For an elegant presentation, arrange three ravioli offset on each plate and drizzle the reduction in artistic swirls, perhaps accompanied by a glass of oak-aged Chardonnay to complement the earthy notes.

Butternut Squash Ravioli with Cranberry Sauce

Capturing the essence of autumn in a single bite, this butternut squash ravioli with cranberry sauce transforms humble seasonal produce into an elegant culinary masterpiece. The sweet, nutty squash filling enveloped in delicate pasta creates a perfect canvas for the vibrant, tart cranberry reduction that dances across the palate with sophisticated harmony.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole milk ricotta cheese
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper
• 24 fresh pasta sheets (3-inch squares)
• 1 pasture-raised egg, lightly beaten
• 2 cups fresh cranberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 teaspoon fresh orange zest
• 2 tablespoons clarified butter
• 8 fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with extra virgin olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 45 minutes or until the flesh yields easily to a fork and develops caramelized edges.
4. Allow the squash to cool completely before scooping out 1 1/2 cups of flesh into a mixing bowl.
5. Combine the squash flesh with whole milk ricotta cheese, freshly grated Parmigiano-Reggiano, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper until smooth.
6. Lay out fresh pasta sheets on a lightly floured surface and brush the edges with lightly beaten pasture-raised egg.
7. Place 1 tablespoon of squash filling in the center of each pasta square.
8. Fold the pasta over the filling to create triangles, pressing firmly to seal edges and remove air pockets.
9. Bring a large pot of salted water to a rolling boil over high heat.
10. While water heats, combine fresh cranberries, granulated sugar, and water in a saucepan over medium heat.
11. Simmer the cranberry mixture for 8-10 minutes until berries burst and sauce thickens to a jam-like consistency.
12. Stir unsalted butter and fresh orange zest into the cranberry sauce until fully incorporated.
13. Cook the ravioli in boiling water for 3-4 minutes until they float to the surface and the pasta is al dente.
14. Meanwhile, heat clarified butter in a skillet over medium heat until it shimmers.
15. Fry fresh sage leaves in the clarified butter for 30 seconds until crisp but not browned.
16. Drain the cooked ravioli gently and toss with the sage-infused clarified butter.
17. Plate the ravioli and drizzle generously with the cranberry sauce.

Heavenly textures abound in this dish—the delicate pasta gives way to creamy squash filling, while the cranberry sauce provides a jewel-like contrast. The clarified butter adds a nutty richness that complements the earthy sage, creating layers of flavor that evolve with each bite. For an extraordinary presentation, garnish with additional fried sage leaves and a dusting of Parmigiano-Reggiano to elevate this autumnal creation into restaurant-worthy territory.

Conclusion

Versatile and utterly delicious, these 21 butternut squash ravioli recipes offer endless inspiration for cozy meals. We hope you discover new favorites to warm your kitchen and delight your family! Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!