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Get the Recipe Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce

Butternut Squash Ravioli is full of warm flavors, has a silky, creamy texture, and is an instant crowd-pleaser! No time for fresh pasta dough? Make the rich brown butter poppy seed sauce for store-bought ravioli, too - it's rich with a wonderfully unique texture thanks to those little poppy seeds.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 244 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 2 cups butternut squash peeled and chopped into about 1-inch dice
  • 3 3 garlic cloves
  • 1-2 1-2 Tablespoons olive oil
  • 1 1 batch homemade pasta dough*
  • ¼ ¼ cup Parmesan cheese* shredded
  • 1 1 teaspoon fresh thyme chopped
  • Pinch ground nutmeg
  • salt and pepper to taste
  • 6 6 Tablespoons unsalted butter
  • ¼ ¼ teaspoon poppy seeds
  • 8-10 8-10 sage leaves

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Place butternut squash and garlic cloves (out of their paper husks) in an even layer across a large baking sheet. Drizzle with olive oil, salt, and pepper and toss to coat. Roast for 35-40 minutes until squash is tender.
  2. Meanwhile, mix the pasta dough and set aside to rest for 30 minutes while the squash roasts. Please see the full post on how to make homemade pasta dough for further details and ingredients.
  3. Make the Filling: Once the squash is ready, combine it with the garlic, parmesan cheese, thyme, nutmeg, salt, and pepper in a bowl. Use an immersion blender or food processor to puree until smooth. Be sure to taste test for salt levels and adjust as needed. Set aside.
  4. Rolling out the dough: Take approximately 1/4 of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands form it into a rectangle shape, just thick enough that it will fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding into a rectangular shape again as needed. Each time you roll it out, it will expand how it was placed in, so making it a uniform rectangle as much as possible will help you later on.
  5. Once you’ve gone through the largest setting and have a solid ‘rectangle type base’, thread the dough through each smaller setting, one by one until you’ve reached your desired thickness. I like to go with the second to last thinnest setting, however, if you’re really brave you can go as thin as possible. Place the rolled-out sheet on the countertop dusted with semolina flour to prevent sticking.
  6. Fill Ravioli: On one half of the rolled-out dough section, place approximately 1 to 1.5 tsp dollops of the filling spaced about 1 1/2 inches apart. You want to place it on one half because we will be folding the dough up to create the ravioli pockets. I find that a small cookie scoop to place the filling gives the perfect equal amount for each pocket.
  7. With the filling spaced on the entire length of your pasta sheet, fold over the other half of the dough on top of the filling. You may want to use your finger dipped in water and run it around the pasta edges before folding, to help the dough stick, if it seems a little dry.
  8. Gently press around each filling to create the beginning of each pocket. Use a pizza cutter or pasta wheel to cut between each pocket. Press the edges down as needed, or use a fork to make sure they are fully pressed together). Place the pockets on your prepared baking sheet and continue forming ravioli with the remaining pasta sheets.
  9. Ravioli Sauce: In a large skillet melt butter over low-medium heat for 5-7 minutes, until brown specs form, stirring occasionally. Skim foam as desired. Add the poppy seeds and remove from heat. Add sage leaves and stir to coat; they will crisp as they sit.
  10. Boil Ravioli: Bring a large pot of water to a rolling boil, and add the ravioli pockets in batches. Be sure to not overcrowd the pan. The ravioli pockets will take approximately 2-4 minutes to cook to al dente, depending on the size of the ravioli. One indicator they're done is when they float. Remove them from the pasta water and place them directly into the sauce. Toss to coat and enjoy immediately!

Notes

  • You can also use wonton wrappers to make the ravioli pockets.
  • *Look for cheese specifically labeled vegetarian, if needed.

Nutrition Information

Calories 244kcal (12%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 49mg (16%) Sodium 107mg (4%) Potassium 271mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 8039IU (161%) Vitamin C 16mg (18%) Calcium 122mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 244

% Daily Value*

Calories 244kcal 12%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 49mg 16%
Sodium 107mg 4%
Potassium 271mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 8039IU 161%
Vitamin C 16mg 18%
Calcium 122mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.