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Mondays are made better with this Butternut Squash Cheese Ravioli. Fresh pasta dough (or wonton wrappers) filled with pureed roasted butternut squash, 3 cheeses, and served with a delicious, nutty browned butter sage pesto that’s sure to become your new favorite pesto for all of your cozy autumn and winter dishes.

overhead photo of Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto with skillet in photo

If there was ever a recipe that screamed autumn, it’s this butternut squash ravioli.

Roasted butternut squash, browned butter, fresh sage? Yes, it’s all the flavors of autumn and it’s just as delicious as it sounds.

Better actually.

This ravioli is hands down one of my favorite recipes of the month. I know it’s not a 30 minute dinner, but trust me, the extra time spent in the kitchen is well worth it. You will realize that as soon as you start smelling the squash roasting in the oven and the sage butter browning on the stove-top.

100% percent worth every extra minute spent in the kitchen.

photo of fresh pasta sheet

You guys know that I am all about a good 30 minute dinner, instant pot recipe, or slow cooked chili, but there’s always time for a recipe like this ravioli. It’s one of those recipes that’s so much fun to make while sipping your favorite cocktail, hanging with someone you love, and just taking a night to chill and unwind while cooking up something delicious.

Everyone is busy, but no matter how much you have going on, some nights just need to be spent in the kitchen creating a dish that you’re going to love. This ravioli should be that dish.

It’s warm, cozy, cheesy, buttery, filled with creamy butternut squash, and most likely the best recipe you’ll enjoy all week.

overhead photo of Butternut Squash Cheese Ravioli in ravioli mold

Homemade ravioli has been something that I’ve love making since the very early days of Half Baked Harvest. And like clockwork every time the weather turns cold, and the days become shorter and shorter, I’m inspired to create a new ravioli recipe.

This year’s ravioli is quite possibly the best one I’ve created to date.

It has simple but delicious flavors, with cozy fall written all over it in big bold letters.

overhead photo of Butternut Squash Cheese Ravioli before cooking

To start, I did make homemade pasta dough, but don’t stress, you do not have to make pasta dough. You can one, buy fresh pasta dough from your local grocery store. My Whole Foods store carries fresh lasagna sheets already rolled out. These work perfectly for making ravioli. If your local store doesn’t sell fresh pasta, no worries, you can use wonton wrappers like I did with this mushroom ravioli. Either option is great, whether it’s homemade dough, store-bought dough, or wonton wrappers. Use what works best for you.

Next step is the filling. I kept things simple…ish and roasted up some butternut squash with just a little olive oil, salt, and pepper. I then pureed it with fresh ricotta, gorgonzola, and parmesan cheeses. It’s sweet, creamy, and has just a little bit of a bite from the gorgonzola. If you’re a no way on blue cheese kind of person, you can use crumbled goat cheese or whatever your personal favorite cheese is in place of the gorgonzola.

Assemble the ravioli and then boil them off. This is my favorite pasta roller and my very favorite ravioli mold. I’ve tried a lot of different pasta rollers and ravioli molds, but these are the ones I use over and over again.

overhead close up photo of Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto

While the ravioli is cooking, make the pesto. It’s really more of a sauce than a pesto…kind of like an extra saucy pesto actually.

Brown some butter with some fresh sage (SO GOOD). Add toasted pumpkin seeds, kale (for bright color and body, you don’t really taste it much), parmesan and just a little olive oil. Season and done. I kept things simple so that the browned butter and sage could really stand out.

Toss the ravioli with the pesto and you now have most perfect plate of autumn ravioli.

Monday night could not get better. Make this ravioli. Trust me, it will not disappoint. It’s the perfect fall dinner for a special night cozied up inside.

overhead photo of Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto with 2 bowls in photo

If you make this butternut squash ravioli please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 532 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Browned Butter Sage Pesto

Instructions

  • 1. To make the ravioli. Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.
    2. Transfer the squash to a food processor and add the ricotta, gorgonzola, parmesan, and honey. Puree until smooth. Season with salt and pepper.
    3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method
    4. To make the pesto. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the sage and cook another minute. Remove from heat, add the olive oil, kale, pumpkin seeds, parmesan, and season to taste with salt and crushed red pepper flakes.
    5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.
    7. Divide the ravioli among bowls and spoon the pesto over top. EAT and ENJOY!
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Comments

    1. Hey Nicole,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  1. Hi, about how many raviolis does this make? I am having a dinner party for 6, but enjoy leftovers. Not sure how many raviolis are in the 8 servings you note above. Thanks!

    1. Hey Alayne,
      This recipe should make about 40 ravioli. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. 5 stars
        Thank you! These were a HUGE hit. We used our own pasta dough recipe that worked for us in the past. The filling and sauce were on point. Filling not too sweet and it proved to be a nice combo with that pesto. Everything I have made from your recipe portfolio has been a hit. Keep em’ coming!

  2. Hi Tieghan! I want to make this tomorrow but would like to try some canned pumpkin I need to use up. Would a 15 ounce can be equivalent to the 4 cups of squash?

    1. Hey Nicole,
      I’m thinking you will probably needs 2 cans. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. Your fresh pasta link goes directly to a 2-ingredient pumpkin pasta recipe. Do you have a regular pasta recipe for making ravioli?

  4. Made this a couple of weeks ago and it was amazing! I admit that my local market has wonderful fresh butternut squash ravioli, so I used theirs and made the pesto. That combination was delicious, fast and easy. The pesto was so good that tonight I am using it to go on pan seared scallops. I admit that I could put brown butter on almost anything, but the pesto puts it way over the top.

  5. 5 stars
    Made my own pasta dough and substituted rubbed sage for fresh (couldn’t find any) and pepitas for pumpkin seeds. I was told this was by far the best dish I’ve ever made. Served it for Thanksgiving . The recipe makes enough filling for another batch. This recipe is decadent. What a fabulous dish – thank you!!!!!

  6. 5 stars
    SHE DOES IT AGAIN!!!! These were soooo good.

    I made your pasta dough from the link you provided and had a bit of a tricky time rolling it out. The dough was super stretchy so every time I tried to roll it through the roller it would start to stretch too thin in the middle. So after about 30 tries I finally got enough length from one ball to be a topper and bottom for the ravioli mold. I figured I’d just try that (16 raviolis total for just the hubby and I) just in case it didn’t turn out since I ran it through so many times.

    I also tried a different sauce – brown butter with cream and garlic and Parmesan (heavier but it was delish!).

    The raviolis were perfect and succulent, and now I have enough filling/dough for three more batches 😬🤤

    BTW I ended up making the ravioli in the morning and laying them flat on a floured baking sheet in the fridge. Worked fine!

  7. Quick question…can you make the ravioli in advance? Like in the morning, and keep them in the fridge until dinner when you boil them?

    1. Hey Jamie,
      Yes that will work out just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. This was totally awesome. I hadn’t made ravioli in a while, so part of the fun was getting the hang and the confidence of it all over again, esp once i was reminded to lightly oil the ravioli form before the pasta went on and to brush the pasta lightly with water before giving it the top layer. Good times. I went slow, about five hours, and it was quite meditative! Pumpkin seeds are in abundance now, people, so get cracking.

    1. I am really happy you tried these and they turned out so well for you! Thank you so much! Also, I totally get the meditative part of making ravioli! It totally is! xTieghan

  9. 5 stars
    This was SO good. Brilliant idea of the bright green & sage pesto flavors with the savory butternut squash pasta! I will forever do this now- helped it not feel so heavy. I also used spinach instead of kale, for anyone else trying to substitute, it was great. Thank you HBH!

  10. 5 stars
    This was so good!!! Some of the best ravioli I ever had. I did use fresh pasta sheet from our local pasta shop because I ran out of time, but the result was great anyway. The second best part was the pizza the next day. I had some left over filling, put it on a Trader Joe’s pizza crust, added prosciutto, sage, grated Parmesan (in bag from TJs), left over blue cheese chunks, kale and pumpkin seeds and baked it. It was pretty amazing. Unfortunately left overs are all finish now 🙂