by: admindz

Homemade Butternut Squash Ravioli with Brown Butter Pecan Sauce

Homemade Butternut Squash Ravioli with Brown Butter Pecan Sauce

Okay, so here’s the truth: I used to think making ravioli from scratch was reserved for fancy restaurants or pasta gurus. But then I rolled up my sleeves and gave it a whirl in my tiny kitchen, and wow — the smell of sweet roasted butternut squash blending with nutty brown butter practically filled the whole house with cozy magic. This dish brings that perfect fall vibe but feels special enough for any weeknight that needs a little extra sparkle. Plus, the crunchy pecans? Game-changer! I can’t wait to walk you through how easy and fun this recipe really is. Trust me, once you taste these tender pillows drenched in buttery goodness, you’ll never want store-bought ravioli again.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes

Ingredients

For the Main Dish:

  • 2 cups peeled and cubed butternut squash (about 1 small squash)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 package fresh pasta sheets (or homemade if you’re feeling ambitious!)
  • 1 large egg, beaten (for sealing ravioli)

For the Brown Butter Pecan Sauce:

  • 6 tbsp unsalted butter
  • 1/2 cup pecans, roughly chopped
  • 1 tbsp fresh sage leaves (optional)
  • Salt and freshly ground black pepper to taste

How I Make It

Step 1:

Start by roasting the butternut squash! Toss the cubes with olive oil, salt, and pepper, then roast on a baking sheet at 400°F for about 20 minutes or until super tender and caramelized on the edges. This roasting step really brings out the natural sweetness, which is the soul of our filling.

Step 2:

Once the squash is cool enough to handle, mash it in a bowl along with ricotta, Parmesan, and nutmeg. Taste the filling and adjust salt and pepper — this is where the flavor magic happens, so don’t be shy!

Step 3:

Lay out your pasta sheets on a clean surface. Spoon small dollops (about 1 tsp) of the squash mixture spaced evenly across one sheet. Brush the edges and spaces between with the beaten egg, then carefully lay a second sheet on top. Press down gently around each mound, making sure to seal all the air out. Use a ravioli cutter or knife to cut between the mounds, creating little pillows ready to cook.

Step 4:

Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches, cooking for 3-4 minutes or until they float to the top and the pasta is tender but firm. Use a slotted spoon to carefully transfer them to a plate.

Step 5:

While the ravioli cooks, melt the butter in a large skillet over medium heat. Let it bubble and swirl until it turns a deep golden brown and smells nutty — about 4-5 minutes. Add the chopped pecans and sage leaves, stirring for 1-2 minutes to toast them lightly in the butter.

Step 6:

Gently add the cooked ravioli to the skillet, tossing lightly to coat each piece with the brown butter pecan sauce. Season with salt and pepper to taste, then plate and drizzle any extra sauce on top.

Variations & Tips

  • Substitute ricotta with mascarpone for an even creamier filling.
  • Add a splash of fresh lemon juice to the sauce for brightness.
  • Don’t have fresh pasta sheets? Use wonton wrappers as a shortcut.
  • Swap pecans for toasted walnuts or hazelnuts for a different crunch.
  • If the pasta dough feels too dry or cracks, spritz it lightly with water before sealing.
  • For a vegan twist, skip cheese and use mashed cannellini beans with roasted squash.

How I Like to Serve It

This butternut squash ravioli pairs beautifully with a simple green salad dressed in lemon vinaigrette for a fresh contrast. Serve it on a crisp autumn evening with a glass of lightly chilled white wine or a rich, nutty brown ale if you prefer beer. It’s also a show-stopper for holiday gatherings when you want to impress without stress.

Notes

  • Store leftover ravioli in an airtight container in the fridge for up to 2 days.
  • To reheat, gently warm in the brown butter sauce over low heat so they don’t stick or break.

Closing: This comforting, flavorful ravioli with its nutty sauce is one of those recipes that feels fancy but comes together like a dream, making it a forever favorite in my kitchen.