Butternut Squash Ravioli with Sage-Brown Butter Sauce

  • Recipe By
  • Published Aug 9th
  • Ready In1h 20m
  • Servings8
  • Calories271
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Butternut Squash Ravioli with Sage-Brown Butter Sauce Ingredients

The following are the ingredients needed to make delicious Butternut Squash Ravioli with Sage-Brown Butter Sauce for 8 servings:

  • 1 large butternut squash - halved lengthwise, peeled and seeded
  • 2 teaspoons butter
  • salt and ground black pepper to taste
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 cup Parmesan cheese
  • 50 wonton wrappers
  • 1 teaspoon egg white, lightly beaten
  • Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup chopped fresh sage leaves
  • salt and freshly ground black pepper to taste

Butternut Squash Ravioli with Sage-Brown Butter Sauce Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook Butternut Squash Ravioli with Sage-Brown Butter Sauce, you need about 20 minutes of preparation time. The time needed to cook this Butternut Squash Ravioli with Sage-Brown Butter Sauce is about 1 hour , and you can serve your Butternut Squash Ravioli with Sage-Brown Butter Sauce within 1 hour 20 minutes . The following are the steps to cook Butternut Squash Ravioli with Sage-Brown Butter Sauce easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  3. 3 Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  4. 4 Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  5. 5 Fill a deep pot with lightly salted water and bring to a boil.
  6. 6 To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  7. 7 Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  8. 8 To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 271 calories; 9.2 grams of fat; 40.2 grams of carbohydrates; 7.9 grams of protein; 27 milligrams of cholesterol; 415 milligrams of sodium.

  1. Feb 7th 2009

    I wanted to make home-made pasta for the first time for my boyfriend over the holidays, and because he likes butternut squash soup so much I decided to try this recipe. OH MY GOSH I was not ...

  2. Nov 12th 2008

    This recipe was great! Based on other reviews I added two finely portabella mushroom caps to the squash mixture and used only one wonton wrapper per ravioli (about 1 tsp of the squash mixtur ...

  3. Sep 1st 2008

    I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet thi ...

  4. Aug 14th 2008

    The filling and sauce was awesome but I actually didn't like the wontons (too thin, they fell apart, see the pic I posted) and would make my own dough for this ravioli next time.

  5. Jun 14th 2008

    I really liked the ravioli, but next time think I will add some chopped mushrooms to the squash for a little additional texture. I used a fork to crimp the edges after sealing with egg white ...

  6. May 21st 2008

    I had some Pumpkin Ravioli in the freezer so decided to use the Brown Butter sauce in this recipe. I found it to be very rich. Could only eat half the ravioli I would normally eat (but maybe ...

  7. May 4th 2008

    My husband made these for me last night after I challanged him to make butternut squash ravioli. Since grilled cheese and burgers are more his style, I thought this turned out very well! I a ...

  8. Apr 1st 2008

    The idea of the recipe sounded wonderful. I was experimenting with making my own pasta so I only used the recipe part for the filling. I found that the squash flavor was completely overpower ...

  9. Dec 22nd 2007

    I've prepared this recipe several times and it is always a hit. I've replaced the butternut squash with sweet potatoes and have also combined the two and it always turns out fantastic. I a ...