Easy Kosher Butternut Squash Ravioli With Crispy Sage

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There’s something deeply satisfying about making fresh pasta from scratch, especially when you’re filling it with something as comforting as roasted butternut squash. I started making this ravioli recipe when my kids were small and I wanted to give them vegetables they’d actually eat. The sweet, nutty flavor of butternut squash paired with crispy sage leaves turned out to be exactly what they needed.

This recipe uses a simple pasta dough made with just flour, eggs, and a touch of olive oil. The filling combines roasted butternut squash with a bit of kosher parmesan cheese and nutmeg for warmth. I roast the squash until it’s caramelized at the edges, which concentrates the sweetness and prevents the filling from getting watery.

Making Perfect Butternut Squash Filling

The key to perfect ravioli is keeping your pasta dough from drying out while you work. I cover unused portions with a damp towel and work quickly but carefully when sealing the edges. A fork works just as well as a fancy pasta crimper for sealing the edges. The sage butter sauce is incredibly simple but transforms the whole dish. I fry fresh sage leaves until they’re crispy, then toss the cooked ravioli in that fragrant brown butter.

The Secret to Crispy Sage Butter

This makes an elegant dinner for company or a special weeknight meal. I like to serve it with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the richness of the pasta perfectly. You can make the ravioli ahead and freeze them on a parchment-lined baking sheet before storing in freezer bags.

Easy Kosher Butternut Squash Ravioli With Crispy Sage - Italian-Jewish recipe
There's something deeply satisfying about making fresh pasta from scratch, especially when you're filling it with something as comforting as roasted butternut squash. I started making this ravioli recipe when my kids were small and I wanted to give them vegetables they'd actually eat. The sweet, nutty flavor of butternut squash paired with crispy sage leaves turned out to be exactly what they needed. This recipe uses a simple pasta dough made with just flour, eggs, and a touch of olive oil. The filling combines roasted butternut squash with a bit of kosher parmesan cheese and nutmeg for warmth. I roast the squash until it's caramelized at the edges, which concentrates the sweetness and prevents the filling from getting watery. The key to perfect ravioli is keeping your pasta dough from drying out while you work. I cover unused portions with a damp towel and work quickly but carefully when sealing the edges. A fork works just as well as a fancy pasta crimper for sealing the edges. The sage butter sauce is incredibly simple but transforms the whole dish. I fry fresh sage leaves until they're crispy, then toss the cooked ravioli in that fragrant brown butter. This makes an elegant dinner for company or a special weeknight meal. I like to serve it with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the richness of the pasta perfectly. You can make the ravioli ahead and freeze them on a parchment-lined baking sheet before storing in freezer bags.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the pasta dough
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
For the butternut squash filling
  • 2 pounds butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 cup kosher parmesan cheese grated
  • 1/4 teaspoon nutmeg freshly grated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
For the sage butter sauce
  • 6 tablespoons unsalted butter
  • 12 leaves fresh sage leaves
  • 1/4 cup kosher parmesan cheese grated, for serving
  • 1 pinch kosher salt to taste

Method
 

Prepare the filling
  1. Preheat oven to 425°F. Toss cubed butternut squash with olive oil and spread on a large baking sheet. Roast for 25-30 minutes until tender and lightly caramelized at edges.
  2. Let squash cool slightly, then mash with a fork until mostly smooth but still with some texture. Stir in parmesan, nutmeg, salt, and pepper. Set aside to cool completely.
Make the pasta dough
  1. Place flour in a large bowl and make a well in the center. Crack eggs into the well and add olive oil and salt.
  2. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
Assemble the ravioli
  1. Divide dough into 4 portions. Working with one piece at a time (keep others covered), roll pasta through a pasta machine or with a rolling pin until very thin, about 1/16 inch thick.
  2. Cut pasta sheets into 3-inch squares. Place 1 tablespoon of filling in center of half the squares. Brush edges with water, then top with remaining squares.
  3. Press edges firmly to seal, removing any air bubbles. Crimp edges with a fork. Place finished ravioli on a floured baking sheet and cover with a damp towel.
Cook and serve
  1. Bring a large pot of salted water to a gentle boil. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy, about 3-4 minutes.
  2. Cook ravioli in batches for 3-4 minutes until they float to the surface. Using a slotted spoon, transfer directly to the skillet with brown butter.
  3. Gently toss ravioli with the sage butter, adding a splash of pasta cooking water if needed to create a light sauce. Season with salt and serve immediately with grated parmesan.

Notes

Ravioli can be made ahead and frozen on parchment-lined baking sheets, then stored in freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to cooking time. If you don't have a pasta machine, roll the dough as thin as possible with a rolling pin. The filling should be completely cool before assembling to prevent the pasta from getting soggy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 320mg 14%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
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