Every year, around the same time I dig out my winter sweaters and scarves, I always start craving butternut squash everything… especially if said squash happens to be wrapped in homemade pasta dough and drizzled with warm sage brown butter. Last weekend, I decided to break out the pasta maker and mix up the dough from scratch. It was my first time making a butternut squash ravioli recipe, and once the sheets of dough were made, it was really just a matter of scooping out the filling and sealing each little pillow of goodness shut. It wasn’t a 30-minute meal by any means, but with every mouthwatering bite, we were reminded that the process is so worth it. Keep reading for more photos and the butternut squash ravioli recipe to try it out for yourself—it’s the perfect weekend activity!

It’s really important to keep running the pasta dough through the machine until the sheets are almost transparent.

Brushing the edges of the dough with beaten egg white helps each raviolo adhere so that they stay together during the cooking process.


Butternut Squash Ravioli

Serves 4

By Camille Styles

60 minutes


10 minutes




For the filling:

  • 1/2 butternut squash, seeds removed
  • 1 tablespoon olive oil
  • 2 tbsp maple syrup
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup mascarpone cheese
  • 2 teaspoons kosher salt

For the pasta: 

  • 4 eggs, plus 2 egg whites, beaten, for egg wash
  • 3 cups all-purpose flour, plus additional for dusting
  • 1/2 cup water

Sage Brown Butter Sauce:

  • 1 stick butter
  • 2 tablespoons chopped sage
  • salt and pepper to taste


For the filling:

  1. Preheat oven to 425°. On a foil-lined baking sheet, roast butternut squash until tender. Let cool, peel, then mash with olive oil, maple syrup, nutmeg, mascarpone cheese & salt.

For the pasta:

  1. In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  2. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  3. Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal. Cut each pillow into squares.
  4. Cook the ravioli in plenty of boiling water for 7 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta and top with sage brown butter sauce.

Sage Brown Butter Sauce:

  1. In a small pan, melt the stick of butter. Add the sage and continue to cook until the butter starts to brown. Remove from the heat.

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Comments (15)
  1. 1
    Rebecca D'Amato November 29, 2011 at 9:27 am

    delish Camille!!!! I made something similar recently but because I do not have the pasta attachment I made them with Wonton wrappers. Giada recommended it and they were a great trade:)

  2. 2
    Plain & Fancy Living November 29, 2011 at 9:58 am

    I have never tried to make homemade pasta. This dish does look delish!

    Amy R.

  3. 3
    Jess November 29, 2011 at 10:50 am

    First, WHOA. I want that in my belly now! It looks and sounds amazing! Secondly, I’m in deep, deep love with these photos! The colors are beautiful! 🙂

  4. 4
    Maya November 29, 2011 at 11:01 am

    This is my absolute favorite type of ravioli! I love having it when dining out at Pasta Pomodoro. Maybe someday I’ll have the courage to make my own. I am saving your recipe for sure.

  5. 5
    Priscilla Joy November 29, 2011 at 4:03 pm

    Oh it looks divine.

  6. 6
    Leah @ Freutcake November 29, 2011 at 5:45 pm

    One of my favorite flavor combinations, brown butter and sage!

  7. 7
    Tiffany @ Savor Home November 30, 2011 at 7:30 am

    I made butternut squash soup last week for the first time and I am in love! Your recipe looks great! Beautiful photos, too!

  8. 8
    Allison { TAYLOR MOSELEY } November 30, 2011 at 10:25 am

    This is also one of my favorite meals! I like mine with toasted chopped walnuts.

  9. 9
    The Americaine December 7, 2011 at 4:23 pm

    These look so delicate and delicious. I need to start making my own homemade ravioli because every time I buy them at the store I’m disappointed and vow never to buy them again. Then, of course, I forget…

  10. 10
    Marisa December 9, 2011 at 9:45 pm

    Camille, I love your blog! I’m a new fan. What camera/lens do you use for your pics, especially the food shots?

    • Camille Styles December 9, 2011 at 10:19 pm

      Thanks so much Marisa! I shoot on a Nikon D90 with a 50mm lens, usually. So thrilled to have you as a reader! xx

  11. 11
    Brenda December 21, 2011 at 10:33 pm

    Just wondering – how much does this recipe make?

  12. 12
    Camille Styles December 21, 2011 at 10:49 pm

    It varies a bit depending on how thin you get your pasta dough and what size you cut each ravioli pillow, but on average, I would say 4 very large servings; 6 smaller servings.

  13. 13
    Vickie Phelan June 28, 2014 at 12:10 am

    I ordered these at Pasta Moon in Half Moon Bay and they were delicious. I like to try nwe things so I am going to try it myself. So we will see what happens.

  14. 14
    Vickie Stolba November 17, 2014 at 3:46 pm

    can you buy pasta sheets already made? I don’t have a pasta maker?