Butternut Squash Ravioli with Sage and Walnut Sauce Recipe

I absolutely love making this Butternut Squash Ravioli with Sage and Walnut Sauce Recipe because it feels like a cozy hug on a plate. The slight sweetness of roasted butternut squash combined with the earthy sage and crunchy walnuts creates such a balanced and comforting flavor that feels perfect for fall or a fancy weekend dinner. When I first tried this recipe, I was amazed at how approachable it is despite looking so elegant—and I know you’ll enjoy the sense of accomplishment from making your own ravioli from scratch.

This Butternut Squash Ravioli with Sage and Walnut Sauce Recipe is also super versatile. Whether you want to impress guests or just indulge yourself on a quiet evening, it works beautifully. Plus, it’s a great way to enjoy seasonal produce in a fresh, creative way. I’ll walk you through my personal tips and tricks so you can avoid the newbie mistakes I made, ensuring your ravioli turns out tender, flavorful, and perfectly sauced every single time.

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Ingredients You’ll Need

Each ingredient in this Butternut Squash Ravioli with Sage and Walnut Sauce Recipe brings its own flavor and texture, working together to create a dish that’s rich, smooth, and crunchy all at once. I always recommend using fresh sage and good-quality olive oil to really make those flavors pop.

• Butternut Squash: Choose a small one with firm skin and no soft spots for roasting.
• Extra-virgin Olive Oil: Use a fruity oil you enjoy since it flavors both the filling and sauce.
• Shallot: Adds a subtle sweetness that complements the squash without overpowering it.
• Garlic: Fresh cloves bring essential aroma—roast alongside the shallots and sage for mellow flavor.
• Fresh Sage Leaves: Absolutely use fresh, not dried, for that unmistakable earthy-herbal note.
• Homemade Pasta Dough: If you’re new, just follow the linked pasta recipe carefully—I promise it’s less scary than it sounds.
• Walnuts: Toast and chop finely to bring a wonderful crunch and nutty depth.
• Apple Cider Vinegar: A little acidity brightens the filling and balances the sweetness.
• Nutmeg: A pinch adds warmth without being overpowering.
• Sea Salt & Black Pepper: Essential for seasoning every component properly.
• Dry White Wine: Adds complexity to the sage sauce—choose something you’d drink!
• Fresh Thyme: Adds a subtle layer of fresh herbal flavors in the sauce.
• Optional Garnishes: Roasted butternut squash cubes, sautéed kale, grated pecorino cheese—each adds extra texture and flavor.

Variations

I love playing around with this Butternut Squash Ravioli with Sage and Walnut Sauce Recipe, depending on seasons or what I have in the fridge. Feel free to swap ingredients or tweak the sauce to match your mood—you’ll find it’s a fantastic base recipe to make your own.

• Vegan Version: Skip the pecorino cheese and make sure your pasta dough uses water or a plant-based egg substitute.
• Spicy Kick: Add a pinch of red pepper flakes to the walnut sauce for a gentle heat that livens things up.
• Alternative Nuts: Try toasted pecans or hazelnuts if walnuts aren’t your thing—I’ve done this and love the twist.
• Different Herbs: Swap sage with fresh rosemary or thyme in the filling and sauce for a new flavor profile.

How to Make Butternut Squash Ravioli with Sage and Walnut Sauce Recipe

Step 1: Roast the Butternut Squash and Aromatics

Start by preheating your oven to 400°F—it’s perfect to get that nice caramelization on the squash. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place the halves cut side down on a lined baking sheet and prick the skin with a fork a few times so steam escapes. For those wonderful roasted flavors, wrap shallots, garlic cloves, and fresh sage leaves in foil with a drizzle of olive oil and salt, and pop them in the oven for about 20 minutes. Giving everything about 40 minutes for the squash and 20 for the herbs and aromatics really brings out their sweetness and depth. Let them cool at least half an hour before handling—it’s worth the wait!

Step 2: Prepare the Pasta Dough and Roll It Out

If you’re making homemade pasta, follow your trusted recipe for the dough (I’ve linked a great one below). Once done, wrap it tightly in plastic and let it rest for about 30 minutes—this rest makes rolling much easier. After resting, roll out the dough thinly into sheets; you’ll want them just thick enough to hold the filling without breaking but still tender after cooking. Lightly flour your surface and keep the sheets separated to avoid sticking.

Step 3: Make the Filling

While the dough rests, pulse the toasted walnuts until finely ground but not pasty to keep a nice texture. Add the cooled roasted shallot, garlic, sage, and about 1½ cups of roasted butternut squash to your food processor with vinegar, nutmeg, salt, and pepper. Pulse everything until smooth and creamy. I like chilling the filling in the fridge while I prep the pasta to help it firm up slightly—it makes filling the ravioli much tidier.

Step 4: Assemble the Ravioli

Lay out four sheets of pasta on a floured surface. Using a small cookie scoop or spoon, dollop the filling evenly spaced on two of the sheets. Then carefully cover each dotted sheet with the remaining sheets. Press gently around the filling mounds to seal out any air pockets. Using a ravioli stamp or sharp cutter, cut out individual ravioli. Don’t worry if a few edges aren’t perfectly sealed—just press down again to secure. This part takes practice, but you’ll get the hang of it quickly!

Step 5: Cook the Ravioli and Make the Sauce

Bring a large pot of salted water to a boil and gently drop the ravioli in—don’t overcrowd the pot, or they might stick. Cook for about 4 minutes, until they float to the surface and are tender but still hold their shape. Meanwhile, heat olive oil in a skillet over medium heat. Add sliced garlic and fresh sage, cooking gently for about 3 minutes until fragrant but not browned. Pour in the white wine, add thyme and salt, and simmer for another 2 minutes to blend the flavors perfectly.

Step 6: Plate and Garnish

Use a slotted spoon to transfer the ravioli directly into the skillet with the sauce, tossing gently to coat. Plate them with some sauce spooned over the top and finish by sprinkling with chopped walnuts, freshly ground black pepper, and, if you like, roasted butternut cubes, sautéed kale, and grated pecorino cheese. My family goes crazy for this finish—it adds texture and bursts of flavor that elevate the dish from great to unforgettable.

How to Serve Butternut Squash Ravioli with Sage and Walnut Sauce Recipe

Garnishes

I love topping this dish with a handful of toasted walnuts for crunch and some freshly grated pecorino cheese for saltiness and richness. A few extra sage leaves fried until crisp add the perfect herbal crunch that makes every bite interesting. Sometimes, I even sprinkle a touch of freshly ground black pepper right before serving—it wakes everything up.

Side Dishes

To keep things balanced, I often pair this ravioli with a simple sautéed kale or spinach dressed lightly with lemon. A crisp green salad with a tangy vinaigrette also cuts through the richness beautifully. For a heartier meal, toasted rustic bread makes perfect sopping companions to the sauce.

Creative Ways to Present

For special occasions, I’ve plated the ravioli in shallow bowls with the sauce artfully drizzled, then topped with microgreens or edible flowers for a pop of color. You can also arrange the ravioli in a circular pattern and sprinkle walnuts and herbs artistically for a restaurant-inspired look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I like to store leftover ravioli in an airtight container with a light drizzle of olive oil to prevent sticking. They’ll keep well in the fridge for up to two days, though they’re best eaten fresh or the next day for optimal texture.

Freezing

You can freeze uncooked ravioli on parchment-lined trays, spaced apart so they don’t stick together. Once frozen solid, transfer them to a freezer bag. This trick has saved me so many times when I want to prep in advance—they freeze beautifully for up to 3 months.

Reheating

Reheat leftover cooked ravioli gently in simmering salted water for a couple of minutes until warmed through or reheat in a skillet with a splash of olive oil and sauce. Avoid microwaving if possible to keep the pasta from becoming gummy.

FAQs

Final Thoughts

This Butternut Squash Ravioli with Sage and Walnut Sauce Recipe has become one of my go-to dishes when I want something special but doable. It’s one of those recipes where the rustic homemade touch shines through and makes your kitchen smell incredible. I encourage you to try it for your next cozy night in or a dinner party—you’ll be amazed at how satisfying and impressive it feels to pull off these delicate ravioli filled with fall flavors. Trust me, once you make this recipe, it’ll hold a permanent spot in your recipe box just like it did in mine!

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