Hey there, friends! I’ve gotta share something that’s become a total game-changer in my kitchen: Butternut Squash Ravioli with Brown Butter Sauce. A few autumns ago, I stumbled upon this recipe while trying to use up a giant butternut squash from the farmer’s market, and let me tell you, it was love at first bite. My family?
They’re obsessed, and now it’s a fall staple we all look forward to.
I remember the first time I made Butternut Squash Ravioli with Brown Butter Sauce, though—it wasn’t all smooth sailing. I overcooked the squash and turned it into mush, but honestly, even that tasted amazing with the nutty brown butter drizzled on top. Since then, I’ve nailed the process, and I’m thrilled to pass on what I’ve learned.
If you’re craving a cozy, restaurant-quality dish that screams autumn, stick with me. I promise this Butternut Squash Ravioli with Brown Butter Sauce will impress everyone at your table (even the picky eaters!). Let’s dive into why this recipe is worth every second of prep.
Why You’ll Love This Recipe
I’ve found that Butternut Squash Ravioli with Brown Butter Sauce just hits different. There’s something magical about the sweet, earthy squash paired with that rich, toasty butter sauce—it’s like a warm hug on a chilly night. And honestly, making your own ravioli feels like such a win, even if it’s a bit of a project.
In my kitchen, this dish always gets rave reviews, especially when I pull it out for gatherings. It’s fancy enough for a dinner party but totally doable for a weeknight if you’ve got a little time. Trust me, once you taste this Butternut Squash Ravioli with Brown Butter Sauce, you’ll be hooked just like I am!
Ingredients List
Alright, let’s talk ingredients for Butternut Squash Ravioli with Brown Butter Sauce. I’m all about keeping things simple but flavorful, and I’ve got a few preferences that make this dish pop. Here’s what you’ll need, split into the filling, pasta, and sauce components—I usually buy fresh squash, but frozen works in a pinch too.
For the Butternut Squash Filling
- 1 medium butternut squash (about 2 pounds), peeled and cubed for roasting
- 2 tablespoons (30ml) olive oil, for a nice caramelized roast
- 1/2 cup (120g) ricotta cheese, full-fat for creaminess
- 1/4 cup (25g) grated Parmesan cheese, for that savory kick
- 1/2 teaspoon ground nutmeg, to bring out the squash’s sweetness
- Salt and pepper, to taste
For the Pasta Dough
- 2 cups (240g) all-purpose flour, I prefer unbleached for better texture
- 3 large eggs, at room temperature
- 1/2 teaspoon salt, for flavor balance
For the Brown Butter Sauce
- 1/2 cup (115g) unsalted butter, don’t skimp here—it’s the star!
- 8-10 fresh sage leaves, for that herby, aromatic touch
- 1/4 teaspoon black pepper, freshly ground if possible
I’ve made Butternut Squash Ravioli with Brown Butter Sauce enough times to know that quality matters—grab the best butter you can afford. It transforms the dish into something truly special.
Variations
One thing I adore about Butternut Squash Ravioli with Brown Butter Sauce is how versatile it can be. I’ve played around with different twists over the years, and I’m excited to share some of my faves. Whether you’re catering to dietary needs or just want to switch things up, there’s a version for everyone.
- Spicy Kick: Toss in a pinch of red pepper flakes to the brown butter sauce for a subtle heat. I tried this once for a date night, and whew, it added such a fun edge!
- Nutty Crunch: Sprinkle toasted walnuts or pecans over the finished Butternut Squash Ravioli with Brown Butter Sauce. It’s a texture game-changer, and my kids always ask for extras.
- Cheesy Overload: Mix in some shredded fontina with the filling for an ooey-gooey vibe. I did this for a holiday party, and it was a crowd-pleaser.
- Vegan Vibes: Swap ricotta for cashew cheese and use vegan butter in the sauce. A friend requested this, and I was shocked at how tasty it turned out.
- Herb Swap: If sage isn’t your thing, try rosemary or thyme in the brown butter sauce. I’ve done rosemary for a more piney flavor, and it’s just as cozy with Butternut Squash Ravioli with Brown Butter Sauce.
- Sweet Touch: Drizzle a tiny bit of maple syrup over the top for a sweet-savory combo. Sounds weird, but trust me, it works!
- Protein Boost: Add crispy pancetta bits to the sauce for a meaty twist. My husband begs for this version every time.
I love how each tweak makes Butternut Squash Ravioli with Brown Butter Sauce feel like a brand-new dish. What variation are you itching to try?
Servings and Timing
Let’s break down the nitty-gritty of making Butternut Squash Ravioli with Brown Butter Sauce. In my experience, timing can vary depending on how comfy you are with homemade pasta, but I’ve got a realistic rundown for you. Here’s what to expect when you whip up this dish.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4-6 portions
Now, I’ll be honest, that prep time for Butternut Squash Ravioli with Brown Butter Sauce might stretch if you’re new to rolling dough (been there!). But once you get the hang of it, it’s a breeze.
Step-by-Step Instructions
Making Butternut Squash Ravioli with Brown Butter Sauce might sound intimidating, but I’ve broken it down into manageable steps. I’ve got some tricks up my sleeve to make it easier, so let’s get cooking. Follow along, and don’t stress if it’s not perfect—mine sure wasn’t the first time!
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until it’s fork-tender and slightly caramelized—I like to flip halfway for even browning. Let it cool a bit before the next step.
Step 2: Make the Filling
Mash the roasted squash in a bowl, then mix in ricotta, Parmesan, nutmeg, and a pinch more salt. Stir until it’s smooth but not overworked—think “rustic mash,” not baby food. I’ve learned a chunky texture holds up better in Butternut Squash Ravioli with Brown Butter Sauce.
Step 3: Prepare the Pasta Dough
Combine flour and salt in a bowl, make a well, and crack in the eggs. Mix until a dough forms, then knead for 5-7 minutes until smooth. Wrap it and let it rest for 30 minutes—this resting step is key for easy rolling, trust me on this!
Step 4: Roll and Fill the Ravioli
Divide the dough into four pieces. Roll each into a thin sheet (I use a pasta machine on setting 5), lay out a sheet, and place teaspoon-sized dollops of filling 2 inches apart. Fold over, press out air, and cut into squares—wet edges with water to seal ‘em tight.
Step 5: Cook the Ravioli
Boil a big pot of salted water and cook the ravioli in batches for 3-4 minutes until they float. Don’t overcrowd, or they’ll stick—I’ve ruined a batch that way! Scoop out with a slotted spoon and get ready for the best part of Butternut Squash Ravioli with Brown Butter Sauce.
Step 6: Make the Brown Butter Sauce
Melt butter in a skillet over medium heat, add sage leaves, and cook until the butter turns golden and smells nutty—about 3 minutes. Watch it close; it burns fast (yep, I’ve done that too). Drizzle over your hot Butternut Squash Ravioli with Brown Butter Sauce, and you’re golden!
Nutritional Information
I’m no dietitian, but I like to keep an eye on what I’m eating, especially with something as rich as Butternut Squash Ravioli with Brown Butter Sauce. Here’s the breakdown per serving, based on my recipe for 6 portions. It’s indulgent, sure, but worth it for a special meal!
- Calories: 420 per serving
- Fat: 22g
- Protein: 10g
- Carbohydrates: 48g
- Sodium: 380mg
This isn’t an everyday dish, but for a treat, Butternut Squash Ravioli with Brown Butter Sauce brings so much joy to the table. Balance it with a light salad if you’re worried about the calories.
Healthier Alternatives
If you’re looking to lighten up Butternut Squash Ravioli with Brown Butter Sauce, I’ve got some swaps I’ve tried that don’t sacrifice too much flavor. I’m all for indulging, but sometimes I tweak things when I’m watching my waistline. Here are a few ideas to play with.
- Lower Fat Butter: Use half butter, half olive oil for the sauce to cut down on saturated fat. I’ve done this, and it’s still delicious.
- Whole Wheat Pasta: Swap all-purpose flour for whole wheat in the dough for extra fiber. It’s a bit denser, but I like the nutty vibe.
- Less Cheese: Cut the ricotta in half and add more mashed squash to the filling. When I’ve tried this, it’s still creamy enough for Butternut Squash Ravioli with Brown Butter Sauce.
- Baked, Not Fried Sage: Skip browning the sage in butter and just toss fresh leaves on top for fewer calories. I do this when I’m feeling extra virtuous.
Serving Suggestions
I love serving Butternut Squash Ravioli with Brown Butter Sauce in ways that make it feel extra special. Over the years, I’ve found a few pairings that really elevate the dish, whether it’s a cozy night in or a big family dinner. Check these out!
- With a Salad: Pair with a simple arugula salad dressed with lemon vinaigrette to cut the richness.
- Garlic Bread Side: Add some crusty garlic bread to soak up that extra brown butter sauce—divine!
- Autumn Vibe: Serve alongside roasted Brussels sprouts for a full-on fall feast. I did this at Thanksgiving, and it was a hit with Butternut Squash Ravioli with Brown Butter Sauce.
- Wine Pairing: Pour a glass of Pinot Grigio—it’s crisp and balances the dish perfectly in my book.
Common Mistakes to Avoid
I’ve made my fair share of blunders while perfecting Butternut Squash Ravioli with Brown Butter Sauce, so let me save you some heartache. These are pitfalls I’ve fallen into, and I’m guessing you might too if you’re not careful. Trust me on this one, learn from my oopsies!
- Overcooking the Squash: If it’s too mushy, the filling gets watery. I learned the hard way to pull it from the oven just when it’s tender.
- Thin Pasta Tears: Rolling the dough too thin can cause leaks during boiling. Happened to me once—total mess with Butternut Squash Ravioli with Brown Butter Sauce!
- Burning the Butter: Brown butter turns black fast if you don’t watch it. I’ve had to toss a batch because I got distracted.
- Overcrowding the Pot: Boil in small batches, or they stick. I’ve lost half a batch of Butternut Squash Ravioli with Brown Butter Sauce to this rookie move.
Storing Tips
I’ve found that Butternut Squash Ravioli with Brown Butter Sauce keeps surprisingly well if you store it right. Whether you’ve got leftovers or want to prep ahead, here’s how to make sure it stays tasty. In my experience, these tricks work like a charm.
- Refrigerator: Store cooked ravioli in an airtight container for 2-3 days. Reheat gently with a splash of water.
- Freezer: Freeze uncooked ravioli on a tray, then transfer to a bag for up to 2 months. Boil straight from frozen for Butternut Squash Ravioli with Brown Butter Sauce.
- Sauce Separately: Keep the sauce apart if possible—it reheats better that way.
Frequently Asked Questions
I get tons of questions about Butternut Squash Ravioli with Brown Butter Sauce, so I’ve rounded up the most common ones. Here’s the scoop on what folks usually wanna know. Let’s dive in!
Can I use store-bought ravioli?
Absolutely, if you’re short on time! Just look for a good-quality butternut squash ravioli and pair it with my brown butter sauce. It’s not quite the same, but still delish.
Can I make the ravioli ahead?
Yep, you can assemble them a day ahead and refrigerate on a floured tray. Or freeze ‘em for longer storage. I do this all the time for stress-free dinners.
Is there a substitute for sage?
Sure thing—try thyme or rosemary in the brown butter sauce. I’ve used both, and they bring a nice twist to Butternut Squash Ravioli with Brown Butter Sauce.
How do I know when the butter is browned?
Look for a golden color and nutty smell, usually after 2-3 minutes. Don’t walk away, though—it burns quick! I’ve messed this up before, so keep an eye out.
Can I use frozen squash?
You bet. Thaw it first or roast from frozen, just add a few extra minutes. It’s a great shortcut when I’m in a rush.
What if my ravioli breaks?
Don’t sweat it. Just scoop out the filling and toss it with the sauce over pasta. It’s still tasty, even if it’s not pretty!
Is this kid-friendly?
In my house, yes! My kids love the sweet squash flavor, though I sometimes skip the sage for them. Play around and see what works.
Can I make a larger batch?
Definitely, just double or triple the recipe. Freeze extras for quick meals. I often do this for Butternut Squash Ravioli with Brown Butter Sauce on busy weeks.
Conclusion
Well, folks, I hope you’re as pumped as I am to whip up some Butternut Squash Ravioli with Brown Butter Sauce. It’s a labor of love, but every bite is worth it, I swear. If I can do it (with all my kitchen mishaps!), so can you—give it a shot and let me know how it goes. Nothing beats that cozy, fall flavor of Butternut Squash Ravioli with Brown Butter Sauce!
Conclusion
I hope you enjoyed this recipe for Butternut Squash Ravioli with Brown Butter Sauce! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.
Happy cooking!