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Creamy Brown Butter Butternut Squash Ravioli Recipe with Toasted Walnuts

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A cozy and elegant homemade ravioli recipe featuring a sweet and creamy butternut squash filling, nutty brown butter sauce, and toasted walnuts for crunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 2 large eggs (room temperature)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled and cubed
  • 1 cup ricotta cheese (250 g), whole milk ricotta recommended
  • ½ cup Parmesan cheese (50 g), finely grated
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper, to taste
  • 4–5 fresh sage leaves, finely chopped
  • 6 tablespoons unsalted butter (85 g)
  • ½ cup toasted walnuts (60 g), roughly chopped
  • 6–7 fresh sage leaves (whole, for browning)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with a little olive oil and spread evenly on a baking sheet. Roast for about 25 minutes, turning once halfway, until tender and caramelized. Let cool slightly.
  2. Transfer roasted squash to a food processor or mash with a potato masher until smooth but slightly textured. Add ricotta, Parmesan, brown sugar, chopped sage, salt, and pepper. Mix or pulse until combined. Adjust seasoning to taste.
  3. On a clean surface, mound flour and make a well in the center. Crack eggs into the well, add olive oil and salt. Gradually mix flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, dusting with flour if sticky. Wrap in plastic and rest for 30 minutes.
  4. Divide dough into two equal parts. Roll each out on a floured surface as thin as possible (about 1/16 inch or 1.5 mm). Alternatively, use a pasta machine to roll progressively thinner.
  5. Place teaspoons of filling about 1 inch (2.5 cm) apart on one dough sheet. Brush edges around filling with water. Lay second dough sheet on top. Press down around filling to seal, removing air pockets. Cut ravioli into squares and press edges firmly to seal.
  6. Bring a large pot of salted water to a boil. Gently drop ravioli in batches and cook for 3-4 minutes or until they float. Remove with a slotted spoon and drain.
  7. In a skillet, melt butter over medium heat. Swirl occasionally and watch as it foams and browns to a nutty aroma and golden color. Add whole sage leaves and toasted walnuts. Cook about 1 minute until sage is crispy and walnuts warmed. Season with salt and pepper.
  8. Toss cooked ravioli gently in the brown butter sauce. Serve immediately with extra grated Parmesan if desired.

Notes

Keep heat moderate when browning butter to avoid burning. Rest dough for at least 30 minutes for easier rolling. Toast walnuts in a dry skillet for best flavor. Dough can be rolled by hand or with a pasta machine. Filling can be prepared up to two days ahead. Store leftover ravioli without sauce in an airtight container in the fridge for up to 2 days or freeze uncooked ravioli on a tray before transferring to a freezer bag.

Nutrition

Keywords: butternut squash ravioli, brown butter sauce, toasted walnuts, homemade ravioli, cozy dinner, fall recipe, easy pasta, vegetarian

Find it online: https://snappyspoon.com/creamy-brown-butter-butternut-squash-ravioli-recipe-with-toasted-walnuts-easy-and-delicious/