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Ravioli with brown butter, golden hazelnut pieces, goats cheese and a brown butter. Crispy sage on top.

Homemade Butternut Ravioli with Brown Butter

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5 from 2 reviews

  • Author: Emilie Pullar
  • Total Time: 1 hour 45 minutes
  • Yield: 4 people


Delicious homemade butternut squash ravioli in an easy brown butter with crispy sage. The dish is finished with toasted hazelnuts and goats cheese


For the ravioli

1 x batch of my easy homemade pasta dough

1kg butternut squash, peeled and cut into 2cm pieces, see notes

2 tablespoons olive oil

40 grams parmesan, finely grated

80 grams ricotta

2 teaspoons tomato paste

1 teaspoon brown sugar

Salt and pepper to taste

For the sauce and plating

200 grams butter, cubed

15 - 20 sage leaves

60 grams hazelnuts

100 grams goats cheese


  1. Make the pasta dough and rest for 30 mins - 1 hour.
  2. Preheat the oven to 350f (180c)
  3. Spread the butternut pieces onto a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and roast in the oven for 30 minutes or until starting to char around the edges.
  4. Let cool slightly then mix with all the other filling ingredients in a food processor or with a stick blender.
  5. Season to taste with salt and pepper. I would do a couple of big pinches of salt and 1/4 - 1/2 teaspoon of black pepper.
  6. While the oven is still hot from roasting the butternut, spread the hazelnuts onto a baking tray in an even layer and roast for 8 - 10 minutes at the same temperature.
  7. Remove and place in a clean tea towel and rub together to remove the skins. Roughly chop and set aside.
  8. Make the ravioli with a mold or use my homemade ravioli guide if you don't have one. (make any filled shape you like, anything will work!)

Sauce and assembly

  1. Boil the ravioli in a big pot of well salted water for 5 minutes (will depend a bit on the thickness of your pasta)
  2. Melt the butter in a frypan over medium heat and when it just starts to sizzle, throw your sage leaves in.
  3. Continue cooking the butter, swirling the pan so it cooks evenly.
  4. The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.
  5. The bubbles and noise will subside and then it will start to foam on the top.
  6. Keep swirling the pan so you can see what is going on under the foam.
  7. We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.
  8. Divide the cooked ravioli between heated plates, scatter some hazelnuts and a few torn pieces of goats cheese.
  9. Spoon the brown butter over top and divide the sage leaves between plates.
  10. Serve with freshly grated parmesan at the table.


  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 minutes
  • Category: Filled Pasta
  • Method: Stovetop
  • Cuisine: Italian inspired