Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce


If you’ve never had roasted butternut squash ravioli before, you’re in for a real treat. There are some recipes that need to be shared.

This is one of those recipes. The creamy squash filling is perfectly paired with a rich and flavorful sage brown butter sauce. You’ll definitely want to put this dish at the top of your list!

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I bought myself a Christmas present last year. The gift was the pasta attachment for my KitchenAid Mixer. It is one of my favorite gifts I have ever received!

Making homemade pasta is really easy with the KitchenAid. It takes about twenty minutes to make plus the “resting time” for the pasta (about 10 minutes). If you don’t have the attachment you can make the pasta by hand. It’s a bit more work but it still tastes amazing!

Homemade Pasta with KitchenAid Mixer

  • 3 1/2 cups all-purpose flour, sifted
  • extra flour for dusting
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 2 Tablespoons water

Follow the directions in the manual provided with the ravioli attachment. I watched about ten videos on youtube to make sure I knew what I was doing. It really helped!

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

butternut-squash-ravioli (1)

Ravioli Filling:

9 tablespoons butter

3 tablespoons minced shallots

1 cup roasted butternut squash puree


Freshly ground white pepper

3 tablespoons heavy cream

3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces

Pinch nutmeg

1 recipe pasta dough, rolled out into wide ribbons, about ¼”-inch thick

12 fresh sage leaves

1 tablespoon finely chopped fresh parsley leaves

Basic Pasta Dough (Serves 2 as a main course and 4 as an appetizer):

About 1 cup all-purpose flour

1 egg

1 tablespoon olive oil


Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • To make pasta:
  • Mound the flour on a work surface.
  • Make a well in the center of the flour and add the egg, olive oil and salt.
  • Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough.
  • When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork).
  • When the dough is sturdy enough roll it through the pasta machine and continue to add flour. When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape.
  • Ravioli:
  • In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
  • Add the shallots and saute for 1 minute.
  • Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.
  • Season with salt and pepper.
  • Stir in the cream and continue to cook for 2 minutes.
  • Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.
  • Season with salt and pepper.
  • Cool completely.
  • Cut the pasta ribbons into 3-inch squares.
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Now I’m curious… what’s your favorite thing to cook?

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  1. I think I am missing part of the recipe! I see how to make the ravioli filling, but the last step I can see is “Cut the pasta ribbons into 3 inch squares”. I don’t see anything about how to fill or press the pasta squares, cooking them, or making the sage brown butter sauce! How do I see the rest of the recipe?
    Thank you!

  2. Does the recipe for the Butternut Pasta Ravioli continue somewhere? I didn’t get the instructions on filling the ravioli or the butternut browned butter sauce.

    Thank you!

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