Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

Why Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce?

Imagine biting into silky ravioli filled with sweet, roasted butternut squash, complemented by a nutty crunch from hazelnuts, fragrant sage, and indulgent brown butter. This Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce is a celebration of autumn’s best flavors wrapped in tender pasta. The warmth of fall spices and the rich aroma of browned butter combine to create a comforting yet elegant Italian dish that tantalizes your taste buds with every bite.

Health Benefits & Nutrition

This dish offers more than wonderful flavors—it’s packed with nutrients too. Butternut squash is rich in beta-carotene, an antioxidant that converts to vitamin A and supports eye health and immune function (Harvard T.H. Chan School of Public Health). Hazelnuts contribute healthy monounsaturated fats that can help reduce bad cholesterol and promote heart health according to a study in the Journal of Nutrition. Sage contains anti-inflammatory properties and may aid in digestion and cognitive function. Since this recipe includes nuts, those with allergies should proceed with caution. Additionally, this dish contains dairy and eggs, important to consider for dietary restrictions and pregnancy.

Ingredients & Preparation

Recipe Card

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes
Servings	4
Calories (per serving)	1216
Diet	Vegetarian

Ingredients

• 2 medium butternut squash, halved and seeded
• Pinch cinnamon
• Pinch nutmeg
• 1 tablespoon finely chopped orange zest
• 2 teaspoons chipotle puree
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 4 sheets fresh pasta dough (12–14 inches long by 4 inches wide)
• 2 eggs mixed with 2 tablespoons water (egg wash)
• Chopped fresh chives, for garnish

Brown Butter Sauce

• 2 sticks (1 cup) unsalted butter
• 1/4 cup coarsely ground hazelnuts
• 8 fresh sage leaves, thinly sliced (chiffonade)
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Baking sheet
• Food mill or fine mesh sieve
• Mixing bowls
• Pastry brush
• Ravioli cutter or pastry wheel
• Large pot
• Medium sauté pan

Tips for Choosing Quality Ingredients

• Select firm butternut squash with smooth, unblemished skin for sweeter flesh.
• Use fresh sage leaves with vibrant green color and no discoloration.
• Choose coarsely ground hazelnuts for texture; lightly toast them for deeper flavor.
• If buying pasta dough, look for one made with high-quality flour and eggs for elasticity and flavor.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash (45 Minutes at 450°F)

Preheat your oven to 450°F (230°C). Place the halved and seeded butternut squash cut-side down on a baking sheet. Roast for 30 to 40 minutes, until the flesh is soft and caramelized. Once cooled slightly, scoop out the flesh and push it through a food mill for a smooth puree.

Step 2: Prepare the Filling (10 Minutes)

Transfer the squash puree to a medium saucepan. Cook over low heat, stirring occasionally, until it thickens and almost dries out, about 10 minutes. Stir in cinnamon, nutmeg, orange zest, chipotle puree, parsley, Parmesan cheese, salt, and pepper. Adjust seasoning to taste and allow to cool.

Step 3: Assemble the Ravioli (25 Minutes)

Lightly flour your work surface. Lay out one sheet of pasta dough. Using a teaspoon, place heaping spoonfuls of the filling at least 2 inches apart. Brush edges around each dollop with the egg wash. Cover with a second pasta sheet and gently press around each mound to seal and eliminate air pockets. Use a ravioli cutter or pastry wheel to cut into individual squares. Press edges firmly to seal.

Step 4: Cook the Ravioli (5 Minutes)

Bring a large pot of salted water to a rolling boil. Carefully lower ravioli in batches. Cook for exactly 5 minutes or until they float to the top and are tender. Drain with a slotted spoon.

Step 5: Prepare the Brown Butter Sauce (5 Minutes)

In a medium sauté pan, melt butter over medium heat. Continue cooking until the butter foams then turns a golden brown with a nutty aroma, about 3 to 4 minutes. Remove from heat immediately. Stir in hazelnuts and sage leaves, then season with salt and pepper.

Step 6: Serve

Plate the cooked ravioli, spoon the warm brown butter sauce generously over them, and garnish with fresh chopped chives. Enjoy your golden, rich, and earthy creation.

Variations & Substitutions

• Sweet Potato Ravioli: Swap butternut squash for roasted sweet potatoes for a sweeter, creamier alternative.
• Nut-Free Version: Replace hazelnuts with toasted breadcrumbs or omit entirely and add extra sage for aromatic crunch.
• Vegan Adaptation: Use dairy-free butter and vegan parmesan substitutes. Replace egg wash with a mixture of water and flour to seal ravioli.
• Spice Adjustments: Remove chipotle puree for a milder filling or add smoked paprika for smoky depth without heat.

Storage & Shelf Life

Store leftover cooked ravioli covered in the refrigerator for up to 3 days. To preserve quality, place in an airtight container. For uncooked ravioli, freeze immediately in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the fridge before cooking. Watch for signs of spoilage like off smells, slime, or discoloration before consuming.

Pro Tips

• Roll fresh pasta dough thin but not translucent—about 1–2 mm—to ensure tender ravioli without breaking.
• Use an egg wash for a strong seal; skipping this can cause ravioli to burst during cooking.
• When browning butter, watch it closely—remove from heat as soon as it turns golden with a nutty fragrance to avoid burning.
• Lightly toast hazelnuts before chopping to amplify their flavor and add a crispy texture that contrasts with creamy filling.
• Rest the pasta sheets after rolling to prevent shrinking or curling when filling.

When is the best time to eat Roasted Butternut Squash Ravioli With Sage Hazelnut And Brown Butter Sauce Recipe?

This ravioli shines as a cozy autumn or winter meal, perfect for dinner parties or family meals. It pairs beautifully with crisp fall evenings when the warmth and aromatic richness offer comforting satisfaction. You can also enjoy it anytime you crave a hearty yet elegant Italian dish.

Can I prepare the filling ahead of time?

Yes, the butternut squash filling can be made 1–2 days ahead and refrigerated in an airtight container. Bring it to room temperature before assembling ravioli for easier handling and best flavor.

Can I use store-bought pasta sheets?

Absolutely. Fresh store-bought pasta sheets work well and save time. Just make sure to thaw them fully if frozen, and dust with flour to prevent sticking during assembly.

What’s the best way to avoid soggy ravioli?

Drain ravioli well after boiling and avoid overcrowding the pot during cooking. Toss gently with a little butter or oil if not serving immediately to keep pasta from sticking.

Can I substitute sage with another herb?

Yes. While sage complements brown butter beautifully, you can substitute fresh thyme or rosemary for a slightly different aromatic profile.

How can I make this dish nut-free?

Simply omit the hazelnuts in the brown butter sauce, or replace them with toasted breadcrumbs for texture. The dish will still be delicious and creamy without nuts.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly. However, it contains dairy and eggs, so it is not vegan unless the ingredients are replaced accordingly.

Can I freeze cooked ravioli with the sauce?

It’s best to freeze ravioli uncooked. Freezing cooked ravioli in sauce can result in soggy texture upon reheating. For best results, cook frozen ravioli fresh and add freshly made brown butter sauce.

More Recipes You Will Love

If you enjoy the cozy, seasonal flavors of this roasted butternut squash ravioli, you might love our Butternut squash and arugula pizza. It combines the sweetness of squash with peppery greens for a fresh twist.

For another warm comfort food, try Moms stuffed eggplant recipe. It features hearty roasted vegetables filled with aromatic herbs and savory cheese, making it a perfect complement to your Italian dining repertoire.

Conclusion

Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce brings an exquisite blend of sweet, savory, and nutty flavors wrapped in tender pasta. This dish balances comforting textures with aromatic freshness, perfect for sharing with loved ones. If you try this recipe, leave a comment, share your tips, or rate how your ravioli turned out — your feedback shapes our kitchen community!