Trust Us—This Butternut Squash Ravioli Is Worth Every Bit Of Effort

If you're looking for the coziest fall dinner, look no further than this butternut squash ravioli. With a creamy butternut squash filling and a brown butter sauce, this ravioli is the perfect solution when you're in need of a comforting dinner that will truly wow. I'm making the ravioli from scratch in this recipe, but don't stress yet! It's really not as difficult as you think, and I've got all the tips here to help you every step of the way. Trust me—every bit of effort is worth it.

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 2 hours 5 mins



  • 2 1/4 c.

    all-purpose flour, plus more for surface

  • 1/2 tsp.

    kosher salt

  • 4

    large eggs


  • 1

    (10-oz.) container butternut squash puree

  • 1 c.

    freshly grated Parmesan

  • 1/2 c.


  • 1 tbsp.

    packed brown sugar

  • Kosher salt

  • Freshly ground black pepper

Sauce and Assembly

  • 1/2 c.

    (1 stick) butter

  • 2

    cloves garlic, minced

  • 1 tbsp.

    freshly chopped sage

  • 2 tsp.

    freshly chopped thyme

  • Freshly grated Parmesan, for serving



  1. In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.

  2. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator.

  3. On a lightly floured surface, roll uncovered dough into a long rectangle about ¼” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is ¼” thick, then pass through pasta maker 2 more times.

  4. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.


  1. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper.

Sauce and Assembly

  1. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook.

  2. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.

  3. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 ½ minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat.

  4. Serve warm with Parmesan.

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