Butternut Squash Ravioli with Rosemary-Sage Butter

Butternut Squash Ravioli with Rosemary-Sage Butter
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 butternut squash (about 1 3/4 lb)
  • 1 egg
  • 3/4 cup plus 2 tbsp parmesan, plus more for serving
  • 2 teaspoons brown sugar
  • salt and pepper
  • 1 pound Egg Pasta Dough
  • 6 tablespoons butter
  • 1 tablespoon thinly sliced fresh sage
  • 2 teaspoons finely chopped fresh rosemary


Preheat the oven to 425 degrees . halve the squash lengthwise and place cut side down on a parchment-lined baking sheet. Bake until fork-tender, 45 minutes; let cool. Scoop out and discard the seeds and fleshy strands. Measure out 11/2 cups of squash flesh into a medium bowl, reserving any extra squash for another use. Mix in the egg, 2 tbsp. parmesan, the brown sugar, 3/4 tsp. salt and 1/4 tsp. pepper.

Using the pasta dough and squash filling, make the ravioli.

In a large pot of boiling, salted water, cook the ravioli, stirring, until al dente, about 5 minutes.

Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Stir in the sage and rosemary for 1 to 2 minutes. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Simmer, shaking the pan, for 1 minute. Sprinkle with 3/4 cup parmesan and simmer for 1 minute. Stir in 1/2 cup of the pasta cooking water if desired to thin the sauce. Serve with more parmesan.