Autumns Embrace Homemade Butternut Squash Ravioli

I made the most beautiful Ravioli Autumn Butternut Squash Recipe

By Sally Thompson September 26, 2025

Table of Contents

Recipe Introduction

Ever get that Tummy Yummy craving for something comforting? Honestly, I have. So, I made the most beautiful Butternut Squash Ravioli.

This Autumn Ravioli is total gourmet comfort food, bursting with sweet and savoury flavors. It's like a warm hug on a chilly evening.

A Little Slice of Italy

Butternut Squash Ravioli Recipe has roots in Italian cuisine. Pasta is a staple there! It's a simple recipe to recreate at home.

This ravioli recipe takes about 1 hour and 45 minutes to prepare. A portion size for 4 people is a good start.

Why You'll Love This

This Italian Pasta Dish is not just yummy but also nutritious. Butternut squash is packed with vitamins. This makes it a healthy choice.

Serve it for a special occasion or a cozy weeknight dinner. It's Gourmet Comfort Food that feels extra special because it's homemade.

What's in This Delightful Ravioli?

We're talking about some amazing ingredients. Think sweet butternut squash, fresh sage, and nutty brown butter. All brought together in homemade pasta.

I will make sure you succeed in Pasta Making From Scratch!. It’s a flavor explosion! But more on those later, let's dive into the details.

Let's Talk Ravioli Essentials, Shall We?

Autumns Embrace Homemade Butternut Squash Ravioli presentation

Right, so you're thinking of making butternut squash ravioli? Brilliant choice! It's proper lush. And I can attest, I made the most beautiful ravioli I've ever seen using this method.

Honestly, the process is half the fun. But first, let's gather the troops I mean, the ingredients and gear.

Main Ingredients: Tummy Yummy Edition

Alright, let's break it down. For the pasta, you'll need 2 cups (250g) of all-purpose flour. Don't be scrimping on the flour.

Also, 1/2 teaspoon of salt, 2 large eggs, and 1/4 cup (60ml) of olive oil. Plus, a bit of cold water, 2-4 tablespoons (30-60ml) , depending on how thirsty your flour is.

Remember, good eggs are key! The yellower the yolk, the richer the flavour.

Next, the Butternut Squash Filling: 1 small butternut squash (around 1.5 lbs/ 700g ), 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper.

Don't forget the 1/4 cup (30g) of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, and 1/4 cup (60ml) of ricotta cheese.

When you select the squash, give it a good tap. You want it to sound hollow.

For the Sage Brown Butter Sauce oh, it’s sage brown butter sauce a game changer! Get 1/2 cup (113g) of unsalted butter and 1/4 cup of fresh sage leaves.

Always unsalted butter when browning, trust me on this one.

Seasoning Notes: The Spice is Right!

Nutmeg and Parmesan with the butternut squash? Absolute magic. The sage with the brown butter is classic. It just screams Autumn Ravioli .

But, if you're all out of sage, rosemary or even a touch of thyme can work. For a bit of heat, you can add a pinch of chilli flakes.

Play around. It is gourmet comfort food , after all!.

Equipment Needed: Keep it Simple!

Okay, don't panic. You don't need to buy a whole kitchen. A pasta machine is handy, I think it is essential, but a rolling pin will do.

You will need a large pot, a baking sheet, and a ravioli cutter. If you don't have a cutter, a knife works just fine.

My Nan used an old biscuit cutter!

One last thing, pasta making from scratch is easier than you think. So there is no need to feel intimidated.

Once you get the hang of it, you’ll be knocking out this Italian Pasta Dish every week!

So there you have it. Your shopping list and a bit of inspiration. Time to get in the kitchen and make some magic!

Getting Down and Dirty with Deliciousness: Homemade Pasta, Baby!

Honestly, there's something deeply satisfying about making pasta from scratch. I used to be terrified of it, thinking it was some fancy chef wizardry, but then I dove in headfirst.

And you know what? It's actually quite therapeutic! Plus, I made the most beautiful butternut squash ravioli last Autumn, tummy yummy, the pasta world has ever seen and tasted.

This recipe, using Seasonal Butternut Squash Recipes, is my love letter to Autumn Ravioli.

Prep Steps: Your Mise en Place Mission

Think of mise en place as your personal pit crew. Get everything prepped before you even think about turning on the hob.

Chop your veggies. Grate your cheese. Measure out your spices. Seriously, it’s a game changer. For this Butternut Squash Ravioli Recipe, that means getting that squash roasted and ready to go.

It's all about time saving organization tips!

Safety Reminder: when using sharp knives to cut butternut squash, hold the squash steady on a flat surface. Never cut towards yourself.

Rolling in the Deep: The Ravioli Rumble

Okay, here we go. Remember, we're aiming for Gourmet Comfort Food. This Homemade Pasta Recipe is a journey, not a race:

First, Make the Pasta Dough : Mix your flour, salt, eggs, and olive oil. Add water gradually. Knead it. Treat it right.
Next, Roast the Squash : Toss cubed squash with olive oil, salt, and pepper. Roast at 400F (200C) until tender, about 20- 25 minutes .
Make the Filling : Mash that roasted squash! Mix it with Parmesan, nutmeg, ricotta, salt, and pepper. Give it a taste. Adjust seasonings if needed. You know what you like.
Roll Out the Pasta : Use your pasta machine (or a rolling pin if you're feeling hardcore) to get those sheets super thin.
Assemble the Ravioli : Place little spoonfuls of filling on one sheet. Top with another. Seal it. Cut it with a ravioli cutter or a knife, making delicious Italian Pasta Dish.
Make that Sage Brown Butter Sauce : Melt your butter. Add your Sage Brown Butter Sauce leaves. Watch it like a hawk until it’s beautifully browned and smells nutty.
Cook the Ravioli : Drop them into boiling, salted water. Cook until they float, about 3- 4 minutes .
Finally, Serve : Toss with that brown butter sauce. Grate some Parmesan on top and add some toasted pine nuts for a fancy touch.

Pro Tips for Pasta Perfection

Right then, let's talk about levelling up your pasta game. First off, don't skimp on the resting time for your dough.

It makes a huge difference in how easy it is to roll out. Secondly, and this is key, don't overcook the ravioli.

You want them al dente , not mushy. Common mistakes to avoid are too much flour when kneading the pasta, which can make the dough dry.

For make-ahead options, you can freeze the filled ravioli on a baking sheet before cooking. I remember the first time I made pasta, and I didn't rest the dough enough and it was a nightmare.

Recipe Notes: Making Ravioli Like a Pro

Honestly, making your own pasta feels like such an achievement. I never thought I made the most beautiful butternut squash ravioli until I tried this recipe.

It's proper Tummy Yummy , you know? Here's what I learned.

Serving It Up Right: Plating & Pairings

Think about presentation, yeah? A swirl of that gorgeous Sage Brown Butter Sauce on a white plate really makes the ravioli pop.

A sprinkle of extra Parmesan and some toasted pine nuts? Chef's kiss!

On the side, something fresh cuts through the richness. I reckon a simple green salad with a lemon dressing works a treat.

Or maybe some roasted veggies like asparagus. Feeling fancy? A crisp Pinot Grigio is your best mate.

Storage Savvy: Keeping It Fresh

Got leftovers? Let's be real, probably not. But if you do, pop them in an airtight container in the fridge. They're good for about 3 days .

Freezing is an option too. Lay the cooked ravioli in a single layer on a baking sheet and freeze them.

Once solid, transfer them to a freezer bag. When you fancy some, cook them straight from frozen, adding a minute or two to the cooking time.

Reheating is easy peasy. Just simmer them gently in boiling water until they're heated through. Don't overcook them, alright?

Mix It Up: Variations on a Theme

Fancy a change? Spinach and ricotta is always a winner. For a veggie twist, ditch the cheese and use nutritional yeast for a cheesy flavour.

Got a sweet tooth? Try adding a drizzle of honey to the sauce. And if you are like me, try to replace the butternut with pumpkin to get a proper Seasonal Butternut Squash Recipes, and you will be surprised how good Autumn Ravioli can be!

Nutritional Nitty Gritty: A Few Basics

Okay, so these Homemade Pasta Recipe aren't exactly health food, lol. But they're packed with flavor and Gourmet Comfort Food . Each serving has around 450-550 calories.

The butternut squash is a good source of vitamin A and fibre. You know that making Pasta Making From Scratch is a labour of love.

A tiny detail can add a pinch of joy in your life. It is so cool that you can get amazing Ravioli Filling Ideas .

Conclusion: Give it a Go!

Honestly, don't be scared to give this a bash. It's all about having a bit of fun in the kitchen.

So go on, Italian Pasta Dish lovers! You might just surprise yourself. Now go forth and conquer that ravioli!

Tummy Yummy I made the most beautiful Autumn Ravioli A MustTry Recipe

Frequently Asked Questions

Is making pasta from scratch really as hard as it looks on MasterChef?

Making fresh pasta for these butternut squash ravioli isn't as daunting as it might seem! While it requires a bit of patience and practice, this recipe is designed to be manageable even for beginners.

Think of it like learning to bake a Victoria sponge a bit tricky the first time, but with a few tries, you'll be whipping it up like Mary Berry.

Help! My ravioli are splitting open when I cook them. What am I doing wrong?

Split ravioli are a common pasta predicament, but easily solved! The most likely culprit is air trapped inside the ravioli, or not sealing the pasta well enough. Make sure to press firmly around the edges of each ravioli to create a tight seal.

Also, be sure to cook the ravioli in a large pot of boiling, salted water and don't overcrowd the pot that's key!

Can I make the butternut squash ravioli ahead of time?

Absolutely! You can assemble the ravioli and freeze them on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer bag or container. When ready to cook, simply cook them from frozen; they may need an extra minute or two in the boiling water.

You can also make the butternut squash filling a day in advance and keep it in the fridge; just ensure to bring it to room temperature before assembling the ravioli.

I want to tell everyone "I made the most beautiful" butternut squash ravioli but I'm a vegetarian. Can I still enjoy this recipe?

You absolutely can! This recipe is easily adaptable for vegetarians. Just make sure your Parmesan cheese is vegetarian friendly (many aren't due to the rennet used). You could even swap the parmesan for a stronger pecorino alternative if you're feeling adventurous!

The sage brown butter sauce sounds amazing, but what if I don’t have fresh sage?

Don't worry if fresh sage is playing hard to get! You can use dried sage, but use about 1 teaspoon for every 1/4 cup of fresh sage. Alternatively, fresh thyme or rosemary would also work beautifully and provide a similar aromatic quality.

The brown butter technique is the star of the show, so feel free to experiment with other herbs you love!

Is there a way to make this recipe a bit healthier? I'm trying to be a bit healthier like when I order a chicken salad instead of fish and chips.

Of course! You can use whole wheat flour for the pasta dough to increase the fiber content. Also, you can reduce the amount of butter in the sauce by using olive oil for part of it. Using less parmesan cheese will also lower the fat content!

Consider increasing the quantity of ricotta, as it will offer a lighter texture and won't compromise the nutritional value.