with a sage brown butter sauce & parmesan cheese

Preheat your oven to 400°F (200°C). Spread butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender. Let cool slightly.

Roast the Squash

In a mixing bowl, combine the roasted butternut squash, ricotta cheese, fresh basil, nutmeg, salt, and black pepper. Mash together until smooth, then set aside.

Prepare Filling

On a floured surface, roll out the pasta dough to about 1/16 inch thickness. Use a round cutter to cut out circles of dough.

Roll Out Dough

Place a small spoonful of the filling in the center of half the dough circles. Brush the edges with beaten egg, then top with another dough circle and press to seal.

Assemble Ravioli

Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

butternut squash ravioli

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!