Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe

If you’re craving something special yet comforting, you absolutely must try this Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe. It’s one of my all-time favorite dishes to make when fall rolls around—there’s something so magical about that silky butternut squash filling paired with crispy pancetta and fragrant sage. I remember the first time I made it from scratch; honestly, it felt like a proud kitchen victory. Once you make homemade pasta and fresh ravioli, you’ll get why it’s totally worth the little extra effort. Let me walk you through everything from the dough to plating, so you nail this gorgeous dish with ease.

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Ingredients You’ll Need

Each ingredient plays its own role in making this recipe sing. I always recommend picking fresh sage leaves and high-quality pancetta—trust me, it makes a noticeable difference. The Tipo 00 flour is a game-changer for that silky pasta texture, but if you can’t find it, all-purpose flour will still work.

• Tipo 00 Flour: Finely milled for super smooth pasta dough that stretches beautifully.
• Eggs + Egg Yolk: They add richness and help bind the dough together perfectly.
• Olive Oil: Adds a little moisture and tenderness to the pasta.
• Semolina Flour: For dusting both your work surface and ravioli, it prevents sticking without drying out the dough.
• Whole Roasted Butternut Squash: The star of the filling—naturally sweet and creamy when pureed.
• Salted Butter: You’ll use it in both the filling and the finishing sauce for a luscious buttery layer.
• Nutmeg: Just a pinch adds cozy warmth to the squash filling.
• Fresh Sage Leaves: Their earthy flavor complements the sweetness of the squash perfectly.
• Pancetta Cubes: Crispy, salty, and irresistible—take your time to cook them right for texture.
• Parmesan Cheese: To sprinkle on top, adding a salty depth of flavor that ties everything together.

Variations

I love how versatile this Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe is. You can personalize it easily to fit your mood, dietary needs, or what’s in your fridge.

• Vegetarian Version: Skip pancetta and use toasted pine nuts or crispy fried sage leaves to add that satisfying crunch.
• Cheesy Filling: Mix some ricotta or mascarpone into the butternut squash for an extra creamy texture—I’ve tried this and it’s a delicious twist!
• Herb Variations: Experiment with thyme or rosemary instead of sage for a slightly different flavor profile.
• Spice It Up: Add a pinch of cayenne or chili flakes to the filling for subtle warmth if you like a little heat.

How to Make Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe

Step 1: Roast the Butternut Squash

Start by roasting the whole butternut squash—no peeling needed yet, just place it on a parchment-lined sheet pan and bake at 400°F for about an hour until a knife slides in easily. I learned early on that roasting the squash this way makes the flesh beautifully tender and naturally sweet, which is key for your filling. After it cools, peel and scoop out the seeds, then blend until silky smooth. You can chill or freeze this puree until you’re ready to assemble your ravioli.

Step 2: Make the Pasta Dough

If you have a stand mixer with a roller attachment, this step is way easier, but a hand-crank pasta machine works just as well. Combine the flour, eggs, egg yolk, and olive oil (if using) in your food processor briefly to bring it all together. Then, knead it on a floured surface for a minute or two, cover it with an upturned bowl, and let it rest for about an hour. I like letting it rest longer—it really helps the dough relax so rolling it out becomes a breeze.

Step 3: Prepare the Butternut Squash Filling

Heat your chilled butternut squash puree in a small pot with butter and a generous pinch of nutmeg, stirring often so it doesn’t stick. Taste for salt—you may find the filling needs just a touch more to balance all that subtle sweetness. Then cool it completely in the fridge. Hot filling will make your pasta dough soggy, which you definitely want to avoid!

Step 4: Roll Out Your Pasta Sheets

Divide your dough into four pieces. Flatten one piece and start rolling it through your pasta machine on the widest setting twice, then continue reducing the thickness gradually—typically until setting #5 on my KitchenAid attachment—dusting with semolina flour to keep it from sticking. The dough should be thin and just slightly translucent, about 1mm thick. Don’t stress if your edges look a bit uneven; you’ll trim them later. Lay the sheets between parchment paper on a floured sheet pan to keep everything clean and manageable.

Step 5: Assemble the Ravioli

On one pasta sheet, place rounded teaspoons of your chilled filling spaced carefully about two finger-widths apart. Gently lay a second sheet on top and carefully press around each mound to push out any air. This is such an important step to prevent bursting later, so go slow. Seal the edges firmly, then cut your ravioli squares using either a fluted cutter or a sharp knife, trimming them to about 2½ to 3 inches square. Transfer them to a parchment-lined pan dusted with semolina and cover to keep them fresh while you finish assembling.

Step 6: Cook Pancetta and Make Sage Butter Sauce

Fry pancetta cubes until slightly crisp and drain on paper towels so they keep their crunch. In the same pan, melt butter and slowly add your fresh sage leaves, letting the butter brown just slightly for that caramelized flavor. I usually pull the pan off the heat a little early because the residual warmth finishes the browning—this trick keeps the butter from burning and adds that perfect nutty aroma.

Step 7: Cook the Ravioli and Serve

Bring a large pot of generously salted water to a boil. Test cook a few ravioli first so you can gauge timing—usually 3 to 6 minutes depending on thickness. They’re ready when they float and taste tender but still hold their shape. Use a slotted spoon to transfer them delicately to plates, then spoon over the sage butter sauce and sprinkle with pancetta and freshly grated Parmesan. The contrast of textures and flavors here is absolutely divine.

How to Serve Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe

Garnishes

I always top my ravioli with extra crispy sage leaves and a generous handful of freshly grated Parmesan cheese. The sage leaves aren’t just a pretty garnish—they add the perfect aroma and a little crispy texture that contrasts beautifully with the soft pasta. A light drizzle of good-quality extra virgin olive oil on top at the end is another personal favorite touch.

Side Dishes

My family loves a simple side salad with peppery arugula and lemon vinaigrette to cut through the richness of the pasta. Roasted Brussels sprouts or garlic green beans work well, too. If you want to keep the vibe cozy, a crusty baguette for mopping up that sage butter sauce is essential.

Creative Ways to Present

For special occasions, I’ve arranged the ravioli in pretty circles on serving platters, topped with bits of pancetta and sage leaves sprinkled artfully. Serving individual portions on warm plates with a drizzle of brown butter and some microgreens gives an elegant, restaurant-style look. It’s a fun dish to impress guests, especially when paired with a crisp white wine.

Make Ahead and Storage

Storing Leftovers

I learned the best way to keep leftover cooked ravioli tender is to store them in an airtight container in the fridge, separated by parchment or plastic wrap so they don’t stick. They’re best eaten within 1-2 days for peak freshness. If you leave them longer, the pasta can become mushy.

Freezing

Freezing homemade ravioli works wonders. Lay them in a single layer on parchment paper, freeze until solid (about 1-2 hours), then transfer to a freezer bag. This method prevents sticking and keeps shape intact. I’ve frozen these ravioli for up to a month with no flavor loss, making it a handy shortcut for busy weeks.

Reheating

Reheat frozen ravioli directly in boiling salted water—just add an extra minute or two to cooking time. For leftovers from the fridge, a quick sauté in the sage butter sauce on medium heat refreshes their texture and flavor wonderfully. I avoid microwaving because it tends to dry out the pasta and filling.

FAQs

Final Thoughts

This Fresh Homemade Butternut Squash Ravioli with Sage and Pancetta Recipe holds a special place in my heart because it combines the joy of crafting something entirely from scratch with flavors that feel both comforting and refined. Making ravioli by hand reminds me to slow down, enjoy the process, and share delicious moments with loved ones. If you’re up for a bit of kitchen fun and reward, give this recipe a go—you’ll love that tender pasta, the sweet squash, and that irresistible buttery, crispy finish as much as my family does.

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