If you read my post about how to make ravioli, you’ll know I made this delicious butternut squash ravioli recipe. But that’s not all… I served these pasta pillows with brown butter and a sprinkling of fresh parmesan. Gah! It’s so good! It’s everything you could ever want… homemade pasta (!!!), butternut squash (my favorite squash of all time), and brown butter! Has there ever been a more perfect medley of flavors? I think not.

A bowl full of butternut squash filled ravioli.

How to make Butternut Squash Ravioli

You will need a half batch of my ravioli recipe. Make the ravioli according to that recipe (read the blog post for major tips).

Roast the Butternut Squash

To make the filling for the ravioli you’ll want to roast the butternut squash. To do this, preheat the oven to 350°F. Place a full butternut squash on a baking sheet. You need about 1.5 lbs. But lets be real, there’s rarely a butternut squash less than 2 lbs. So I go ahead and bake the entire squash and just use half of the squash.

Once you’ve placed the squash on the baking sheet, poke a few holes in the squash with a knife. Bake for 60-75 minutes or until the squash is soft.

Remove from the oven and let cool for 15 minutes. Cut the squash in half, remove the seeds and strings (discard them), and scrape the butternut squash flesh into the bowl of a food processor.

A food processor with butternut squash ravioli filling ingredients.

Butternut Squash Filling 

Add the ricotta, nutmeg, parmesan, salt, and pepper to the food processor and process until smooth.

A food processor with the butternut squash ravioli filling.

Fill the ravioli molds with 1 tablespoon of the butternut squash ravioli filling. Pro tip: use a small cookie scoop to make it easier!

Again, make sure you ready my post about how to make ravioli, it covers everything you need to know!

Homemade ravioli filled with butternut squash filling.

Ravioli with Brown Butter Sauce

In a large skillet melt the butter over low, medium low heat. Stir frequently. The butter is ready when it begins to give off a nutty aroma, and you’ll see light brown specks forming on the bottom. Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.

Cook the Ravioli

To cook the ravioli bring a large pot of water to boil. Add a tablespoon or so of salt to the boiling water.

Add 8 or so ravioli to the water. Don’t overcrowd. You’ll want to do this in batches.

Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to the skillet pan with the butter. Gently stir so that all of the ravioli are lightly coated in the butter sauce.

Serve warm with a dusting of freshly grated parmesan and a sprinkling of nutmeg.

A butternut squash ravioli cut in half revealing the inside filling of the ravioli.

SUBSCRIBE TO SALT & BAKER

If you love these recipes, be sure and subscribe. You’ll get a recipe delivered straight to your inbox each week! (No spam, ever. Promise!)

A bowl full of butternut squash filled ravioli.
PRINT
5 from 1 vote

Butternut Squash Ravioli Recipe

This homemade butternut squash ravioli is so good! It's served in a brown butter sauce.
prep time 10 mins
cook time 1 hr
total time 1 hr 10 mins
servings: 50 ravioli or so
calories: 29kcal

INGREDIENTS

1/2 batch of ravioli dough

  • 1/2 butternut squash about 1.5 lbs
  • 1 cup ricotta
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup freshly grated parmesan cheese
  • 1/3 cup unsalted butter

INSTRUCTIONS

  • Preheat oven to 350°F. Place the butternut squash on a baking sheet. I baked the entire squash (a total of 3 pounds) and just used half of the squash. (poke a few holes in the squash with a knife).  Bake for 60-75 minutes or until the squash is soft. Remove. Let cool for 10-15 minutes. Cut in half. Remove seeds and string. Discard them. Scrape the butternut squash flesh into the bowl of a food processor (or blender.
  • Add the ricotta, nutmeg, parmesan, salt, and pepper to the food processor too. Process until smooth. 
  • Fill the ravioli mold with 1 tablespoon of the butternut squash filling.

Brown Butter

  • In a large skillet melt the butter over low, medium low heat. Stir frequently. The butter is ready when it begins to give off a nutty aroma, and you’ll see light brown specks forming on the bottom. Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.

Cook the ravioli

  • Meanwhile, bring pot of water to boil. Once boiling add in a tablespoon of salt. Add some of the ravioli. Don’t overcrowd. You’ll want to do this in batches. Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to the skillet pan with the butter. Gently stir so that all of the ravioli are lightly coated in the butter sauce.
  • Serve warm with freshly grated parmesan cheese.

RECIPE NOTES

Time doesn't include the making of the ravioli pasta dough.
Nutrition facts only include the filling, not the ravioli dough.
Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 75mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 869IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
Course: Main Course
Cuisine: Italian
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.

This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.