Brown butter butternut squash ravioli is the PERFECT fall pasta recipe. With only a few ingredients, you can make this simple and affordable homemade ravioli dish that tastes gourmet. The ravioli are filled with an unbelievably addicting roasted butternut squash and parmesan garlic blend and are covered in decadent brown butter.

Believe me, you’re going to want to make this pasta recipe ALL the time!

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brown butter butternut squash ravioli dough

The Tuesday before last Thanksgiving, I had my wisdom teeth removed. Needless to say, I wasn’t quite feeling up to Thanksgiving on the day. Thankfully, my family was super kind about it and everyone met later that weekend, but my husband and I still wanted something festive on the actual day (well besides all the pumpkin milkshakes).

Anyway, this homemade brown butter butternut squash ravioli recipe was born out of my need for a very soft, dental-friendly Thanksgiving. And WOW did this pasta deliver the FESTIVE FLAVOR!

We ate the whole batch in one day the first time we made it. That was a lot of PASTA. 🙂

Now, I pass along my beloved ravioli recipe, the one I dream of daily, to you to enjoy with your family.

Step By Step: How to Make Brown Butter Butternut Squash Ravioli

brown butter butternut squash ravioli filling

brown butter butternut squash ravioli homemade dough

Step 1: Prepping For Brown Butter Butternut Squash Recipe

To get this recipe started, you want to first follow these two recipes:

Homemade Ravioli Pasta Dough
To make ravioli, we need to start with the dough. This dough is SUPER simple and only consists of 4 ingredients you already have on hand. No specialty flours or ingredients are required!

You will need to make one batch of this easy, budget-friendly ravioli pasta dough recipe. You will want to follow this recipe all the way through the dough’s resting time, and then it will be ready to work with.

*If you follow the homemade ravioli pasta dough recipe, you will want to complete steps 1-3.

How to Roast Butternut Squash
You will want to roast and cool the butternut squash ahead of time and make sure that it is cooled before you try to use it. Otherwise, the dough will have some major issues. I typically roast the butternut squash up 1-2 days prior to making the ravioli and keep it in the fridge until it is ready to use.

You’ll only need half a batch (1/2 of the butternut squash). If you would like, you can easily double this recipe (both the dough and the filling). I usually roast the whole butternut squash, double the filling, and freeze the doubled portion for another time. 🙂

how to make brown butter butternut squash ravioli dough

Step 2: Roll The Pasta Dough

You can roll out the dough with a rolling pin or a pasta machine. Either one will work fine! I have used both before, but LOVE to use my $30 Amazon pasta machine— it’s so easy and quick to use.

Pasta Machine

Divide the dough into 4 even balls of dough. Place one ball of dough on a floured surface or pastry mat and cover the remaining three sections with plastic wrap.
Next, flatten the dough ball gently with your hands into an oval or rectangle shape.
Set your pasta machine to a higher level like 8 or 7 to start (this setting should be a thicker setting). Roll the pasta dough out.
Your dough is probably going to be pretty even. We want to even it out for the next roll. Take your rolled-out dough and fold it into a rectangle. See the image above. Bring in the ends to touch in the center of the dough and fold over uneven sides.
Keeping the same setting on your machine, roll out your dough once again.
Then set the machine to a lower/thinner setting (3 or 4 on my machine) and roll the dough out once more.
Place the pasta dough on the mat to fill. I recommend working with one sheet at a time to avoid the dough from drying out.

Rolling Pin

You’ll want to use a very floured surface and a floured rolling pin. I find it easiest to use a pastry mat. Follow the same steps above but with a few rolling pin modifications. For the first roll, roll the dough out to 1/8th of an inch thick, then fold it into a rectangle (like the image above). On the second roll, roll the dough out thinner (You should be able to just see through the dough).

Step 3: Cut, Fill, & Form the Brown Butter Butternut Squash Ravioli

Before you get started, I suggest lining two sheet pans with aluminum foil or parchment paper.

CUT

Next, we are going to work on cutting the ravioli dough into strips for the individual pieces. To save time, I keep the width of the dough I rolled out in the machine, and cut even strips of dough about 1 1/2 to 2 inches apart.

Fill

Now, we get to add in our delicious butternut squash filling. Add about two teaspoons to the bottom half of the dough (use the image below as a reference). Fold the dough strip over, and seal all of the edges (including the fold) of the dough by gently pressing down on the dough. You want to form a tight seal to avoid the pasta from popping open in the boiling water.

In some recipes, I see steps to moisten the dough edges with water or egg to create the seal, but I do not recommend this. In my experience, this as the dough can get very soggy. I created the homemade ravioli pasta dough to be sticky enough to stick to itself when pressed.

Form

I like to keep my pasta kinda rustic, but you can do a lot of different things to make the ravioli look a bit more fancy. You can use a ravioli stamp, create ridges with a fork, or cut decorative shapes, but I typically just use my hands. I like to simply “squish” the sides of the dough to create a “pillow” look.

When you are done cutting, filling, and forming your ravioli, you’ll want to place the finished ravioli on a lined sheet pan.

Step 4: Brown Butter in A Large Pan

Slowly brown your butter in a large pan that you will be able to toss your pasta in after they are done cooking. After you start browning the butter, move on to the next step.

Step 5: Cook the Brown Butter Butternut Squash Ravioli

On your stovetop, boil a large pot of salted water. When the water is ready and boiling, place a few ravioli in to cook at a time. Make sure to do the cooking in batches, you do NOT want to overcrowd the pan. Stir the pot every so often as the homemade pasta cooks to avoid sticking to the pan or other ravioli.

The homemade ravioli will typically float to the top when they are done cooking (this doesn’t always happen so make sure to follow the following time stamps more closely). The fresh ravioli pasta will take about 3-5 minutes to fully cook in boiling water.

When the butternut squash ravioli is ready, remove it using a slotted spoon and place it directly into the brown butter pan.

Step 6: Toss the Butternut Squash Ravioli in Brown Butter and Serve

Add all of your ravioli to the pan with the brown butter. Toss the pasta in the butter and serve with additional parmesan, black pepper, flaky salt, and a squeeze of lemon (if desired, but highly recommended! 🙂

You will instantly feel like you are at a gourmet restaurant. Enjoy every bite!

Can I Brown Butter Butternut Squash Ravioli Ahead of Time

Brown butter butternut squash ravioli is best fresh. In other words, I recommend making your ravioli right before you want to eat it. However, if you want to make it ahead of time, the freezer is your best option.

Follow these times for the best results

On the Counter (Up to 1hr)

You don’t want to keep your filled fresh, uncooked brown butter butternut squash ravioli out for long without cooking it or freezing it. One hour max on the counter.

Fridge (no more than 4 hours)

I don’t love to keep ravioli in the fridge and try to avoid it, as they can get sticky/soggy + are more prone to breaking, but you can place your uncooked ravioli on a lined sheet pan in the fridge for up to four hours. Typically– I just move my ravioli directly to the freezer for any time that I will be cooking more than 3 hours later.

In the Freezer (+4hrs or up to 3 months)

The freezer method works great! To use this method, you will want to place a sheet pan of uncooked ravioli in the freezer to flash-freeze them for 30 minutes. The flash freeze will prevent the ravioli from sticking to each other. Remove the sheet pan from the freezer and place the flash-frozen ravioli in a freezer-safe bag or container.

Don’t defrost your pasta, you’ll want to boil them while they are frozen. Place the frozen brown butter butternut squash ravioli directly into a pot of salted boiling water for 6 to 8 minutes.

More Fall Recipes You’ll Love

Fall is hands down one of the BEST seasons for comforting recipes! Check out some more of our favorite fall recipes for the holidays or just the fall feels. Gather your friends & throw on your coziest of sweaters to enjoy these DELICIOUS autumn recipes.

Brown Butter Butternut Squash Ravioli

Print Recipe

Prep Time:1 30

Rest Time:30

Ingredients

Pasta Ravioli Dough

1 batch of homemade ravioli pasta dough *see notes

Butternut Squash Filling

1/2 of a roasted butternut squash *see notes
1/2 cup shredded parmesan
1 tsp minced garlic
1/2 tsp ground sage
2 tbsp melted unsalted butter
salt + pepper

Brown Butter

4 tbsp unsalted butter

Instructions

Start by making homemade ravioli pasta dough and roasting butternut squash (recipes linked in notes). Roasted butternut squash should be cool prior to using it in this recipe.
Add all of the butternut squash filling ingredients to a large bowl. Blend with a hand mixer until the mixture is well incorporated. Taste and season with salt and pepper until it makes you smile. Set the mixture aside.
Next, we will get the pasta dough ready to make ravioli. Start with a clean floured surface or pastry mat. Add your ball of pasta to the mat and slice it into 4 slices. Place one ball of dough on a floured surface or pastry mat and cover the remaining three sections with plastic wrap.
Next, flatten the dough ball gently with your hands into an oval or rectangle shape.
You can roll out the dough with a pasta machine (it's fine use a rolling pin if you don't have a pasta machine–check out my notes in the post above). Set your pasta machine to a higher/ thicker level like 8 or 7 to start. Roll the pasta dough out.
Take your rolled-out dough and fold it into a rectangle. Bring in the ends to touch in the center of the dough and fold over uneven sides to create an even rectangle.
Using the same thicker setting on your machine, roll out your dough once again.
Then, set the machine to a lower/thinner setting (3 or 4 on my machine) and roll the dough out once more.
Place the pasta dough on the mat or floured surface.
Before you get started filling the ravioli, I suggest lining two sheet pans with aluminum foil or parchment paper.
Next, we are going to work on cutting the ravioli dough into strips for the individual pieces. To save time, I keep the width of the dough I rolled out in the machine, and cut even strips of dough about 1 1/2 to 2 inches apart.
Add about 2 teaspoons of the delicious butternut squash filling to the bottom portion of the strip. Leave about 1/4 inch on each side. Fold the dough strip over, and seal all of the edges (including the fold) of the dough by gently pressing down on the dough. You want to form a tight seal to avoid the pasta from popping open in the boiling water.
Shape your ravioli to make them a little fancy. to You can use a ravioli stamp, create ridges with a fork, or cut decorative shapes, but I typically just use my hands. I like to simply "squish" the sides of the dough to create a "pillow" look.
When you are done cutting, filling, and forming your ravioli, you’ll want to place the finished ravioli on a lined sheet pan.
When you are finished creating all the ravioli, make the brown butter. Add butter to a saucepan on the stove. Brown the butter on low-medium heat until the butter turns a light brown color and smells nutty. Remove from heat.
As the butter is browning, add a large pot of salted water to your stove. Bring the pot of water to a boil.
When the water is boiling, drop 10 or so ravioli to the pot. Make sure to NOT overcrowd the pan. Stir the pot every so often as the homemade pasta cooks to avoid sticking to the pan or other ravioli.
The homemade ravioli will typically float to the top when they are done cooking (this doesn't always happen so make sure to follow the following time stamps more closely). The fresh ravioli pasta will take about 3-5 minutes to fully cook in boiling water.
When the butternut squash ravioli is ready, remove it using a slotted spoon and place it directly into the brown butter pan.
Add all of your ravioli to the pan with the brown butter. Toss the pasta in the butter and serve with additional parmesan, black pepper, flaky salt, and a squeeze of lemon (if desired, but highly recommended! 🙂

Notes

*Homemade Ravioli Pasta Dough

*Roasted Butternut Squash

Servings: 6 people

Brown Butter Butternut Squash Ravioli