Butternut Squash stuffed pasta with Brown Butter Sage Sauce

This hand-rolled butternut squash ravioli is filled with creamy ricotta, roasted garlic, and a hint of toasted almonds. Served with golden pan-fried squash and a nutty brown butter sage sauce, it's the kind of dinner that feels like a restaurant dish — but made with your own two hands.

Serves: 4
Prep time: 1 hr 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Special Equipment: Pasta machine, piping bag (optional)

This dish is a labour of love — but one that rewards you with silky pasta, a rich squash filling, and a buttery sauce that tastes like autumn. Make the dough, prep your filling, shape your ravioli, and finish with a sauce that brings everything together beautifully.

Ingredients

For the pasta dough

• 400g 00 flour

• 4 whole eggs

For the filling

• 1 large butternut squash (approx. 700g)

• ½ head of garlic

• A few sprigs of thyme

• 3 sprigs of sage

• 180g ricotta cheese

• 25g toasted ground almonds

• 1 egg

• Olive oil

• Salt and pepper

For the garnish and sauce

• Reserved 200g diced butternut squash (from the main squash)

• A few fresh sage leaves, finely sliced

• Knobs of butter (approx. 50g total)

• Reserved toasted ground almonds, for finishing

Method

1. Make the pasta dough:
   Tip the flour onto a clean work surface and make a well in the centre. Crack in the eggs. Use a fork to whisk the eggs, gradually drawing in the flour from the edges. Once it thickens, use your hands to bring it together and knead for 10–15 minutes until smooth and elastic. Wrap tightly in cling film and rest in the fridge for at least 30 minutes.

2. Prepare the squash and garlic for roasting:
   Cut the butternut squash into chunks, reserving 200g of it for garnish (dice this into small cubes). Toss the larger chunks with garlic, thyme, sage, olive oil, salt and pepper. Roast at 190°C (fan) for 25–30 minutes, until soft and caramelised. Cooking time may vary depending on how big your chunks are.

3. Make the filling:
   Once the roasted squash is cool, squeeze the garlic from its skin and add to a bowl with the squash, ricotta, 1 egg, and ground almonds. Mash and mix until smooth. Season well with salt and pepper to taste.

4. Roll the pasta:
   Cut the rested dough into 4 pieces. Working in batches, roll each one through a pasta machine to a thin sheet (usually setting 6 or 7). Lightly dust with flour or semolina as needed.

5. Assemble the ravioli:
   Pipe or spoon small mounds of filling across one pasta sheet, spacing evenly. Cut and shape. Transfer to a tray dusted with semolina.

6. Pan-fry the diced squash garnish:
   In a large pan over low heat, sauté the reserved 200g diced butternut squash with olive oil and a pinch of salt. Cook gently until golden and soft all the way through.

7. Boil the pasta:
   Bring a large pot of salted water to the boil. Add the ravioli and cook for 2–3 minutes until just tender.

8. Make the sauce:
   While the ravioli cooks, ladle a splash of pasta water into the pan with the squash. Add knobs of butter and stir until it emulsifies into a glossy sauce. Add in the sliced sage leaves and swirl to combine.

9. Serve:
   Spoon the sauce and squash cubes onto plates, top with the ravioli, and finish with extra toasted almonds for crunch.

Chef’s Tip
Using semolina instead of flour when rolling and storing pasta prevents sticking and adds a lovely bite to the edges once cooked.

Enjoy

Del x

Craving more fresh pasta dishes? Try my Chicken Ravioli next.