Butternut Squash Ravioli with Sage Walnut Sauce Recipe

If you’re craving something cozy yet elegant, I’ve got just the thing for you—a fan-freaking-tastic Butternut Squash Ravioli with Sage Walnut Sauce Recipe that’s become one of my absolute favorites. It’s rich, flavorful, and feels like a warm hug plated with style. Trust me, once you try this, you’ll want to make it over and over.

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Ingredients You’ll Need

When you look at the ingredients for this Butternut Squash Ravioli with Sage Walnut Sauce Recipe, they might seem straightforward, but each one plays a crucial role in the flavor and texture harmony you’ll love. Here’s a quick rundown and some shopping tips.

• Butternut Squash: Choose a small, firm squash for the sweetest and most tender filling.
• Extra-Virgin Olive Oil: A rich, fruity olive oil enhances both the ravioli and the sauce’s flavor.
• Shallot: Adds subtle sweetness and depth—smaller than onions and less sharp.
• Garlic: Fresh garlic gives that unmistakable aromatic punch.
• Fresh Sage Leaves: Sage is the hero herb here, bright and slightly peppery.
• Homemade Pasta Dough: Fresh dough is key. I recommend making your own for the best texture.
• Walnuts: Toasted to deepen their flavor, walnuts bring a lovely crunch and earthiness.
• Apple Cider Vinegar: Just a splash to balance the sweetness with a touch of acidity.
• Nutmeg: A pinch adds warmth and a cozy, subtle spice.
• Sea Salt & Black Pepper: Essential for seasoning throughout the dish.
• Dry White Wine: Used in the sauce to add brightness and complexity.
• Fresh Thyme: Complements the sage for a layered herbal flavor.
• Optional Garnishes: Roasted squash cubes, sautéed kale, and grated pecorino elevate the dish beautifully.

Variations

I love how adaptable this Butternut Squash Ravioli with Sage Walnut Sauce Recipe is—you can make it your own with some simple tweaks. Here are a few ways I’ve experimented that you might enjoy too.

• Meatless to Meat-Lover: Sometimes I add crispy prosciutto bits on top for a salty crunch that balances the sweet squash perfectly.
• Vegan Version: Skip the pecorino and use a drizzle of toasted walnut oil in the sauce for richness without dairy.
• Herbal Swaps: If you’re not a big fan of sage, try fresh rosemary or thyme to change the herbal notes.
• Alternative Nuts: Toasted pecans or hazelnuts work beautifully if you want a different nutty flavor in the sauce.

How to Make Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Step 1: Roast Your Butternut Squash and Aromatics

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Then place it cut side down on the sheet. Here’s a trick I discovered: prick the skin a few times with a fork to let the steam escape while roasting. Pop it in the oven for about 40 minutes or until a fork easily slides through. At the same time, wrap your roughly chopped shallot, garlic cloves, and fresh sage in foil with a drizzle of olive oil and a pinch of salt, and roast for 20 minutes. This combo comes out beautifully mellow and fragrant. After roasting, let everything cool for at least 30 minutes—this step helps when blending the filling smoothly.

Step 2: Make Your Pasta Dough

I always use homemade pasta dough for this recipe—it’s more tender and tender than store-bought sheets, and it holds the filling wonderfully. Once your dough is made, wrap it in plastic and let it rest while you prepare the filling. This resting period lets the gluten relax, making rolling out much easier.

Step 3: Prepare the Filling

Pulse the walnuts in your food processor until finely ground, which helps them blend smoothly in the filling without feeling gritty. Then add the roasted shallots, garlic, sage, and about 1½ packed cups of the roasted butternut squash. Next, a splash of apple cider vinegar, a pinch of nutmeg, sea salt, and fresh black pepper join the mix. Pulse everything until you get a luscious, smooth puree. I like to chill the filling for a bit—it firms up nicely and makes it easier to portion onto the pasta later.

Step 4: Roll Out and Assemble the Ravioli

Roll your pasta dough into thin sheets following your usual method or my homemade dough recipe. Lay 4 sheets on a well-floured surface. Using a tablespoon-sized cookie scoop, dollop the filling evenly spaced on 2 of the pasta sheets. Carefully cover these with the remaining sheets and gently press around the filling mounds to seal. You can use a ravioli stamp or cutter to define each ravioli—seal edges well to avoid any leaks while cooking. This part is always a bit fiddly, but take your time and don’t rush; the result is so worth it.

Step 5: Cook the Ravioli and Prepare the Sauce

Bring a large pot of salted water to a boil. Drop the ravioli carefully in and cook for 4 minutes until they float and are tender. I typically start cooking the ravioli just as I begin the sauce so they finish around the same time. For the sauce, heat olive oil in a skillet over medium heat, add thinly sliced garlic and fresh sage leaves, and cook gently for 3 minutes until fragrant. Pour in dry white wine, add fresh thyme and a little salt, then let it simmer and reduce for 2 minutes. This sauce is light but bursting with flavor—perfect to coat your delicate ravioli.

Step 6: Serve and Garnish

When you plate the ravioli, spoon the warm sage walnut sauce on top, sprinkle chopped walnuts, freshly ground black pepper, and add optional touches like roasted squash cubes, sautéed kale, or a generous grating of pecorino cheese. Each add-on brings something special, whether it’s texture, earthiness, or savory richness.

How to Serve Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Garnishes

I usually top my ravioli with roughly chopped toasted walnuts for crunch, a sprinkle of freshly ground black pepper, and a little grated pecorino cheese for that salty, melty goodness. If I’m feeling extra festive, I add roasted butternut squash cubes or sautéed kale for color and a little more texture. These garnishes turn a simple dish into something that wows.

Side Dishes

For sides, I love pairing this with a crisp green salad dressed in lemon vinaigrette or some garlicky roasted Brussels sprouts. A crusty loaf of bread is also great for mopping up any leftover sauce; it just completes the meal perfectly.

Creative Ways to Present

For special occasions, I plate the ravioli in a large shallow bowl, drizzle the sauce artistically, and scatter microgreens over the top for a pop of freshness. Using edible flowers or a light dusting of nutmeg can make the presentation feel extra special and restaurant-worthy right at home.

Make Ahead and Storage

Storing Leftovers

My family often doesn’t have leftovers because this dish disappears quickly! But when there are extras, I store the cooked ravioli in an airtight container in the fridge and gently reheat them in a skillet with a splash of water and sauce to keep them moist and tender.

Freezing

I’ve had great success freezing uncooked ravioli by laying them out on a parchment-lined tray, freezing until solid, then transferring to freezer bags. When you want to use them, just cook from frozen, adding an extra minute to the boiling time.

Reheating

Leftover ravioli taste best reheated gently in a pan with a little olive oil or butter and a splash of water to prevent sticking, covered until warmed through. Microwave reheating sometimes dries them out, so I prefer stovetop methods whenever possible.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Ravioli with Sage Walnut Sauce Recipe comes together to create something that feels both special and comforting. I remember the first time I made it for my family; they couldn’t stop raving about the flavors and the “homemade” touch. You’ll find it’s not as tricky as it looks, and once you get the hang of it, this recipe becomes your go-to for cozy dinners and even holiday celebrations. Give it a try—you’re going to adore it as much as I do!

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