Butternut Squash Ravioli in Sage Brown Butter
Butternut Squash Ravioli in Sage Brown Butter pairs sweet, velvety squash filling with a rich, nutty sauce infused with fresh herbs. The crispy sage and parmesan finish add aromatic depth and a hint of saltiness that balances each bite. It’s a cozy, dinner-worthy pasta perfect for cool evenings or a special at-home date night.
- Prep1 hr
- Cook45 mins
- Serves6
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Butternut Squash Ravioli in Sage Brown Butter, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 37 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 49 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 58
- Heart Health
- 80
- Metabolic
- 57
- Digestive
- 31
- Inflammatory
- 28
- Performance
- 45
- General Wellness
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Rub the squash with 1 tablespoon olive oil and place it on a baking sheet. Trim the tops off each garlic clove, rub them with oil, wrap in foil, and place on the baking sheet.
- 3
Roast in the preheated oven until the squash and garlic cloves are soft and browned, about 30 minutes.
- 4
Remove the garlic skins. Combine the squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor and blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
- 5
Meanwhile, whisk the semolina, all-purpose flour, and salt together in a bowl, then transfer to a work surface. Push the flour mixture into a mound and make a well in the center. Add the eggs and 2 tablespoons olive oil into the well, kneading and folding until the batter is combined. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 6
Pass the pasta dough through a pasta maker or roll it out with a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
- 7
Drop about 2 tablespoons of the squash filling 2 inches apart on one pasta sheet. Place another sheet on top and press down around each mound of filling. Use a ravioli stamp to cut out and seal each ravioli.
- 8
Heat 1/2 cup canola oil over medium heat in a separate pan. Fry the sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
- 9
Melt the butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy with brown bits, 5 to 10 minutes. Reduce the heat to medium-low and stir in the tarragon, thyme, and salt.
- 10
Meanwhile, bring another pot of lightly salted water to a rolling boil. Add the raviolis and boil until they float, about 5 minutes. Drain and plate.
- 11
Ladle the butter sauce over the pasta and garnish with the fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
- Calories 787.08 kcal High 39%
- Protein 16.01 g Good Source 32%
- Carbohydrate 75.49 g 27%
- Total Fat 47.71 g High 61%
- Saturated Fat 18.11 g High 91%
- Trans Fat 0.04 g High --
- Cholesterol 179.53 mg High 60%
- Sodium 176.48 mg Moderate 8%
- Dietary Fiber 8.22 g Good Source 29%
- Total Sugars 8.51 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 262.62 mg Good Source 20%
- Iron 4.27 mg Good Source 24%
- Potassium 918.1 mg Moderate 20%
- Vitamin A 1104.47 mcg Good Source 123%
- Vitamin C 49.05 mg Good Source 55%
- Vitamin D 0.54 mcg Low Source 3%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
About This Recipe
Butternut Squash Ravioli in Sage Brown Butter is made with 15 ingredients and serves 6. It takes about 1 hr 45 mins and is rated hard. Key ingredients include All Purpose Flour, Brown Sugar, Butter, and Butternut Squash. Each serving provides about 787.08 kcal, and is a good source of protein.
Recipe Questions
- What is Butternut Squash Ravioli in Sage Brown Butter made of?
- The main ingredients are All-Purpose Flour, Brown Sugar, Butter, Butternut Squash, Canola Oil. The full list of 15 is above.
- How long does it take to make Butternut Squash Ravioli in Sage Brown Butter?
- About 1 hr 45 mins in total: 1 hr to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 787.08 kcal. The full nutrition breakdown is above.
- Is Butternut Squash Ravioli in Sage Brown Butter easy to make?
- This recipe is rated hard, with 15 ingredients and 11 steps.
- Is Butternut Squash Ravioli in Sage Brown Butter healthy?
- Butternut Squash Ravioli in Sage Brown Butter has an easyChef Pro health score of 47/100. Per serving, it provides 787.08 calories and 16.01 g of protein, or 32% of the Daily Value. It is a good source of dietary fiber, calcium, iron, vitamin A and vitamin C. Worth noting per serving: sodium at 176.48 mg (8% of the Daily Value) and saturated fat at 18.11 g (91% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten and Garlic, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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