SQUASH RAVIOLI W/ SAGE & HAZELNUT BROWNED BUTTER SAUCE

WineCheeseScallops
Oct 7
6 min read

There’s something magical about fresh pasta, especially when it’s wrapped around a rich, velvety filling. This Squash Ravioli with Sage and Hazelnut Browned Butter Sauce combines the best of fall flavors with the elegance of handmade pasta. The sweet nuttiness of butternut squash pairs beautifully with salty Parmesan, while the browned butter sauce brings toasty richness, brightened with lemon, and finished with the crunch of roasted hazelnuts.

Ravioli with herbs, nuts, and cheese on a white plate. Topped with sage leaves and parmesan slices in a cozy dining setting.

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Ravioli with hazelnuts and sage garnished with cheese shavings on a white plate. Rich textures and earthy tones create a gourmet feel.

This dish feels like a restaurant-quality meal but is entirely achievable at home with a little patience. Whether you’re making it for a special dinner party, a cozy date night, or a weekend cooking project, it’s the kind of recipe that celebrates slowing down and enjoying the craft of cooking.

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Ingredient Highlights

Butternut Squash

Butternut squash is a fall favorite thanks to its naturally sweet, nutty flavor and creamy texture when cooked. It’s packed with vitamin A, vitamin C, potassium, and dietary fiber, making it as nourishing as it is delicious. When roasted, microwaved, or steamed, butternut squash develops a silky smooth consistency that makes it perfect for a ravioli filling. Its earthy sweetness pairs beautifully with warming spices and rich cheeses.

Hazelnuts

Hazelnuts are the secret ingredient that make this dish shine. They bring a toasty, buttery crunch that balances the soft ravioli and velvety sauce. Roasted hazelnuts also enhance the nutty flavor of browned butter and complement the sweetness of squash. Beyond flavor, hazelnuts are rich in healthy fats, vitamin E, and antioxidants, making them both indulgent and nutritious.

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Recipe Inspiration

Butter, spices, grated cheese, salt, and sugar in bowls on a wooden surface, with a dough ball and grater nearby. Cozy kitchen vibe.

This recipe is inspired by classic Italian flavors that highlight the beauty of simple, seasonal ingredients. Squash-filled ravioli has deep roots in Northern Italy, where pumpkin and squash were often used in pasta fillings, especially around fall harvest. The use of browned butter and sage is a traditional preparation—simple yet luxurious, with sage adding aromatic earthiness and the butter lending richness.

Hands using a pasta machine, rolling yellow dough in a kitchen. Metal machine marked "Made in Italy" with a beige countertop background.

The twist here is the addition of roasted hazelnuts, which bring a rustic crunch and a nutty dimension that ties everything together. It’s a dish that feels both classic and modern, familiar yet elevated. This isn’t just dinner—it’s an experience that captures the essence of autumn on a plate.

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Tips, Serving Suggestions & Storage Advice

Diced orange squash, butter, and brown sugar in a metal mixing bowl. The vibrant colors contrast against the silver bowl.

Make the pasta dough first and let it rest while preparing the filling.
Refrigerate the squash filling before shaping ravioli—it makes the process easier and less messy.
Keep your pasta sheets covered with a damp towel to prevent them from drying out.
Don’t overfill the ravioli—just a teaspoon of filling per piece keeps them sealed properly.
Seal ravioli edges tightly with water if needed; trapped air can cause them to burst while cooking.
Cook ravioli in batches to avoid overcrowding the pot.
Brown butter carefully—watch closely, as it can burn quickly once golden.
Save a little pasta cooking water to add silkiness to the sauce.
Serve immediately; ravioli tastes best hot and freshly sauced.
Leftover uncooked ravioli can be frozen on a floured sheet pan, then stored in a freezer bag for later cooking.

Butter, herbs, and chopped nuts melt in a shiny pan on a stovetop. Green and brown tones create a fresh culinary atmosphere.

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What Makes This Recipe Stand Out

Person scoops yellow filling onto pasta sheet on a wooden surface, using a metal tool. Flour and measuring guide visible nearby.

Handmade pasta for an authentic, elevated dining experience.
A creamy, flavorful butternut squash filling balanced with Parmesan and nutmeg.
Hazelnut browned butter sauce adds both crunch and complexity.
Perfectly seasonal, celebrating fall flavors.
Elegant presentation that’s restaurant-worthy yet home-cook friendly.
A blend of sweet, savory, nutty, and bright flavors.
Customizable—works with pumpkin, acorn squash, or even sweet potato.
Impressive for entertaining, but comforting enough for a weeknight treat.
Balanced textures—tender pasta, creamy filling, crunchy hazelnuts.
A dish that captures the artistry of Italian-inspired cooking.

Hand pressing ravioli with a metal cutter on a wooden board, surrounded by flour and dough. Warm colors create a cozy, homemade feel.

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Squash Ravioli with Sage and Hazelnut Browned Butter Sauce

Ingredients

Ravioli topped with shaved parmesan, herbs, and nuts on a white plate. Sage leaves decorate the dish, creating a rustic, cozy ambiance.

For the Ravioli Filling

1 lb butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 ½ cups)
4 tablespoons unsalted butter
1 tablespoon packed brown sugar
¼ teaspoon kosher salt
Pinch of ground nutmeg
3 ounces Parmesan cheese (2 oz grated, 1 oz shaved for garnish)
⅛ teaspoon black pepper

For the Fresh Pasta

2 cups all-purpose flour
3 large eggs

For the Sauce

8 tablespoons unsalted butter, cut into 4 pieces
¼ cup roasted hazelnuts, chopped
2 tablespoons fresh sage, minced
¼ teaspoon kosher salt
Juice of 1 lemon (about 2 teaspoons)

Instructions

Make the Pasta Dough: In a food processor, pulse flour to aerate. Add eggs and process until dough forms a rough ball, about 30 seconds. If too dry, add water ½ teaspoon at a time; if too sticky, add flour 1 tablespoon at a time. Turn dough onto a counter and knead until smooth, 1–2 minutes. Wrap in plastic wrap and rest for 15 minutes (up to 2 hours).
Prepare the Filling: Place squash in a microwave-safe bowl. Cover and microwave until fork-tender, 10–15 minutes. Drain well, then transfer to a food processor with butter, brown sugar, salt, and nutmeg. Blend until smooth, scraping sides as needed. Stir in grated Parmesan and black pepper. Chill 15–20 minutes until cooled.
Roll the Pasta: Divide dough into 5 pieces. Working with one piece at a time, flatten into a disk and roll through a pasta machine at the widest setting. Fold and re-roll until smooth. Continue narrowing the setting, rolling until pasta is thin and satiny (you should see the outline of your hand through it). Keep sheets covered with a damp towel to prevent drying.
Shape the Ravioli: Dust baking sheets with flour. Cut pasta sheets into 4-inch-wide strips. Place 1 teaspoon of filling 1 inch from the bottom edge, leaving 1 ¼ inches between mounds. Fold pasta over filling, press to seal edges, and cut into individual ravioli using a pastry wheel or stamp. Transfer to baking sheets and cover with a damp towel. Repeat with remaining dough and filling. (Refrigerate up to 4 hours if needed.)
Make the Sauce: In a large skillet, cook butter, hazelnuts, sage, and salt over medium-high heat, swirling constantly, until butter is golden brown and nutty, about 3 minutes. Remove from heat and stir in lemon juice.
Cook the Ravioli: Bring 4 quarts of water to a boil, add 1 tablespoon kosher salt, and cook ravioli in batches until tender, about 2 minutes. Transfer to a warm platter, drizzle with sauce, and cover loosely to keep warm. Add 2 tablespoons pasta water to remaining sauce, then pour over ravioli. Garnish with shaved Parmesan. Serve immediately.

Ravioli on a white plate garnished with cheese slices, herbs, and nuts. Fresh sage leaves on the side, set on wooden and cloth surfaces.

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