Butternut Squash Ravioli in a Sage Browned Butter Sauce

Being Italian, making homemade ravioli is something I've always wanted to try. So, when I had extra Butternut Squash the other day, I decided to bite the bullet and give it a go. I cheated a little by using pre-made ravioli dough squares, but it wasn't bad at all! Time-consuming? Yes. But the taste? WOW! Next time I will double the recipe so I have extra to freeze...and maybe invite a friend over to stuff them with me!

Butternut Squash Ravioli in a Sage Browned Butter Sauce
Makes about 20 large or 40 small ravioli
(Serves 4 for an entree and 8 for an appetizer)
1 cup butternut squash, mashed
4 ounces of cream cheese, 1/2 a package
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
a generous dash of cayenne pepper
freshly ground black pepper to taste
1 package of pre-made ravioli/wonton wrappers
1 egg white
1. combine all filling ingredients and stir until creamy and well-blended, taste to make sure flavor is as you want it and adjust as needed
2. take a ravioli/wonton wrapper and place a generous 1/2 teaspoon of filling in the center
3. brush all four edges of the pasta square with your finger dipped in the egg white
4. to make small ravioli fold the dough over into a triangle and press the edges with a fork to seal
5. to make large ravioli place another square on top of the square (you'll need about a teaspoon of filling for this size) and then press all four sides with the fork to seal
6. to freeze, place ravioli in a single layer on a wax paper covered baking sheet and freeze for about 30 minutes, then transfer to a ziplock bag to store frozen for up to 3 months.
7. to cook, bring a large pot of very salted water to a boil and drop them in. Boil about 3 minutes, (they'll float to the top when done). Remove gently by scooping them up one by one with a slotted spoon, allowing the water to drain back into the pot, and then placing them into the serving dish. DO NOT overcrowd the pot, keep cooking in small batches until all ravioli are done.
Sage Browned Butter Sauce
1 stick of butter
4 fresh sage leaves, rinsed and patted dry
1. in a frying pan, melt butter over medium heat
2. add sage leaves and swirl then pan in a circular movement to coat with butter
3. continue swirling pan until butter begins to brown slightly and smell nutty (watch it carefully- your butter can go from browned to burned in just a few seconds!)
4. once browned and nutty smelling, remove immediately from heat
5. add cooked ravioli gently to avoid breaking and swirl the pan to coat ravioli with butter (do one servings worth at a time to avoid bursting the ravioli)
6. garnish each plate of buttered ravioli with a sage leaf and enjoy! :)


  1. Pasta-making party with your cousin some time soon? : )

  2. Glad to see another person getting into making ravioli. My hubby and I did this a few weeks ago and we had a great time. We made our own pasta since I have a pasta maker. I found you through the foodie blogroll.



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