If there’s one dish that brings cozy autumn vibes and gourmet flair to the table, it’s my Butternut Squash Ravioli with Sage Walnut Sauce Recipe. Trust me, this isn’t just any ravioli—each bite bursts with the sweet, nutty flavor of roasted butternut squash wrapped in delicate homemade pasta, all elevated by a fragrant sage walnut sauce that totally steals the show. Whether you’re a ravioli rookie or a seasoned pasta maker, you’ll find this recipe both approachable and impressive—perfect for a special dinner or a comforting weeknight treat.

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Why You’ll Love This Recipe

Homemade Pasta Magic: Making your own pasta dough is easier than you think, and it makes a world of difference in flavor and texture.
Rich, Comforting Filling: Roasted butternut squash combined with sage and walnuts delivers cozy fall flavors that you and your loved ones will crave.
Versatile Sage Walnut Sauce: This sauce is super fragrant and simple, perfectly complementing the ravioli while being easy to whip up last minute.
Impressive Yet Doable: You don’t need fancy tools or skills to make this—it’s a great home-cooking project that will wow anyone at your table.

Two white plates on a white marbled surface each hold three large ravioli pieces. The ravioli are light yellow with crimped edges, placed over dark green cooked kale leaves. Small, bright orange cubes of roasted squash are scattered on top along with a few light brown walnut pieces. Fresh green sage leaves and tiny thyme leaves are sprinkled over the dish. One plate has a black-handled fork and a silver knife resting on it, while another fork with a beige handle lies on the surface nearby. To the left, a small wooden dish holds extra walnuts, next to two glass jars—one with olive oil and one with white vinegar. Fresh sage sprigs and a blue cloth napkin are around the plates. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Ravioli with Sage Walnut Sauce, butternut squash ravioli, homemade ravioli recipe, sage walnut sauce, fall pasta dishes

Ingredients You’ll Need

The ingredients here are fresh, simple, and thoughtfully combined for the perfect balance of sweet, savory, and nutty flavors. Keep an eye out for a good quality butternut squash and fresh herbs to make your ravioli really sing!

Flat lay of a small halved butternut squash with smooth orange flesh and seeds visible, three peeled garlic cloves, a medium shallot roughly chopped into pale purple chunks, a small pile of loose fresh green sage leaves, a few sprigs of fresh thyme with tiny green leaves, finely chopped walnuts in a small white ceramic bowl, a few uncracked brown eggs, a small white bowl filled with golden extra-virgin olive oil, a small white bowl containing clear pale apple cider vinegar, a pinch of ground nutmeg sprinkled neatly on white ceramic, fresh sea salt crystals in a small white dish, freshly ground black pepper scattered subtly on the surface, sheets of fresh pale yellow homemade ravioli pasta dough laid flat, and a small mound of bright green sautéed kale leaves, arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Butternut Squash Ravioli with Sage Walnut Sauce, butternut squash ravioli, homemade ravioli recipe, sage walnut sauce, fall pasta dishes

Butternut Squash: Choose a small one with smooth skin and no soft spots for the best roasting results.
Extra-Virgin Olive Oil: Use good-quality EVOO for roasting and sauce to add richness and depth.
Shallot: Adds a delicate sweetness—don’t substitute with onions if you want that subtle flavor.
Garlic Cloves: Roasting mellows the garlic so it adds flavor without being overpowering.
Fresh Sage Leaves: Fresh over dried for that earthy, aromatic punch.
Walnuts: Toasted and chopped, these bring texture and a complementary nutty flavor.
Apple Cider Vinegar: Just a splash to brighten the filling and balance the richness.
Nutmeg: A pinch adds warm spice that elevates the squash’s natural sweetness.
Sea Salt & Black Pepper: Always use freshly ground pepper and high-quality salt for seasoning throughout.
Homemade Pasta Dough: I’ve included a link in the recipe; homemade makes all the difference in softness and chew.
Dry White Wine: Adds acidity and flavor depth to the sauce—Pinot Grigio or Sauvignon Blanc work wonderfully.
Fresh Thyme: A subtle herbaceous layer that complements the sage in the sauce.
Optional Extras: Roasted butternut squash cubes, sautéed kale, and grated pecorino cheese make for beautiful, tasty toppings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Butternut Squash Ravioli with Sage Walnut Sauce Recipe my own by tweaking things based on what’s fresh or what leftovers I have on hand. This keeps it exciting and super adaptable for different diets and occasions.

Vegetarian/Gluten-Free: I’ve swapped regular pasta for gluten-free pasta sheets successfully—just be gentle as they can tear more easily. For the sauce, it’s naturally vegetarian and can be vegan if you skip the cheese.
Cheese Variations: Sometimes I sprinkle toasted pine nuts or swap pecorino for parmesan, depending on what I’ve got and the flavor profile I want.
Herb Twists: While the sage walnut sauce is my favorite, I’ve experimented with rosemary or thyme-forward sauces for a slightly different herbal note.
Extra Veggies: Adding sautéed spinach or kale alongside the ravioli adds color and a fresh bite that I think pairs perfectly with the sauce’s richness.

How to Make Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Step 1: Roast Your Butternut Squash and Aromatics

Start by preheating your oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and sprinkle with salt and pepper, then place them cut side down on a parchment-lined baking sheet. Here’s a trick I learned: pricking the skin a few times with a fork helps the squash steam and roast evenly. Roast for about 40 minutes until tender.

While the squash roasts, wrap the chopped shallot, garlic cloves, and fresh sage leaves in foil with a drizzle of olive oil and a pinch of salt. Pop this packet into the oven for about 20 minutes. These roasted aromatics add a mellow depth that totally transforms the filling.

Once done, let everything cool for at least 30 minutes—that’s key so the filling isn’t too hot for your food processor and the pasta won’t get soggy.

Step 2: Prepare Your Homemade Pasta Dough

While your squash is roasting, this is a great time to make the pasta dough. I use a classic homemade pasta recipe which is simple—just flour, eggs, and a pinch of salt. After kneading, wrap the dough in plastic wrap and let it rest. You want that rest to relax the gluten so it rolls out beautifully thin and smooth.

Step 3: Make the Butternut Squash Filling

Once your squash and aromatics have cooled, measure out about 1½ packed cups of flesh. Using a food processor, pulse your walnuts until finely ground—this adds texture and an amazing nutty touch. Add the roasted shallot, garlic, sage, squash, a teaspoon of apple cider vinegar, a pinch of nutmeg, sea salt, and a few turns of fresh black pepper. Pulse until the mixture is very smooth. Chill the filling while you roll out your pasta sheets.

Step 4: Roll and Fill the Pasta Sheets

Follow your pasta rolling instructions but stop before cutting into strands—leave them in large sheets. Lightly flour your work surface and lay out four pasta sheets. Use a 1-tablespoon cookie scoop or spoon to dollop filling evenly spaced onto two sheets. Cover with the remaining two sheets and gently press around each mound to seal out air.

If you have a ravioli stamp or cutter, use it to cut neat squares or circles. Otherwise, a sharp knife or pizza cutter works great with a little extra care. Press the edges firmly to prevent any leaks. Trust me, sealing well is a game changer to avoid broken ravioli in the water!

Step 5: Cook the Ravioli and Make the Sage Walnut Sauce

Bring a large pot of salted water to a rolling boil. Cook the ravioli for about 4 minutes—they’ll float to the top when ready. I usually drop them in gradually as I start my sauce to time everything perfectly.

For the sauce, warm 2 tablespoons of olive oil over medium heat in a skillet. Add thinly sliced garlic and fresh sage leaves and sauté gently for 3 minutes until fragrant but not browned. Pour in 2 tablespoons of dry white wine, add fresh thyme leaves and a pinch of sea salt, and let it cook for 2 more minutes. This simple sauce beautifully carries the ravioli’s delicate flavors.

Step 6: Plate and Garnish

Use a slotted spoon to transfer ravioli to plates. Spoon the sage walnut sauce generously over them, then sprinkle chopped walnuts and freshly ground pepper on top. If you like, add roasted butternut squash cubes and sautéed kale for more texture and color. Finally, grate some pecorino cheese over everything for a salty, creamy finish. It’s pure magic.

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Pro Tips for Making Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Roasting With Care: Prick the butternut squash skin to help it roast evenly and prevent it from drying out—this keeps your filling moist and flavorful.
Perfect Pasta Thickness: Roll your dough thin enough that you can almost see your hand through it, but not so thin it tears when you add the filling.
Seal ‘Em Tight: Brush a little water or beaten egg around the filling edges before sealing if your dough feels dry—it helps prevent leaks.
Timing the Cooking: Drop ravioli into boiling water just as you start the sauce, so they finish cooking simultaneously and your dish is served hot and fresh.

How to Serve Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Butternut Squash Ravioli with Sage Walnut Sauce Recipe - Serving

Garnishes

I’m a big fan of finishing this dish with a sprinkle of toasted walnuts for crunch, a dusting of freshly grated pecorino for saltiness, and a few extra crispy sage leaves fried in olive oil. Not only do they add visual appeal, but they layer in flavor and texture that make every bite exciting.

Side Dishes

Pair this ravioli with a bright, crisp salad like arugula with lemon vinaigrette or a simple sauté of garlicky kale to balance the richness. Crusty bread is great for soaking up leftover sauce, and a glass of dry white wine brings it all together beautifully.

Creative Ways to Present

For a special occasion, I love arranging the ravioli in a circular pattern on a warmed large platter, drizzling sage walnut sauce artfully, and garnishing with microgreens or edible flowers. It instantly elevates the meal and impresses guests without extra work.

Make Ahead and Storage

Storing Leftovers

Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days. To keep them from sticking together, toss them gently in a little olive oil before refrigerating.

Freezing

I often freeze uncooked ravioli by laying them out on a baking sheet in a single layer until frozen solid, then transferring them to a freezer bag. This method avoids sticking and lets you cook fresh ravioli from frozen when you’re ready—just add a couple of minutes to the boiling time.

Reheating

Reheat leftover ravioli gently in a skillet with a splash of water and a little butter or olive oil, or microwave covered with a damp cloth to keep them moist. Avoid high heat to prevent the pasta from drying out.

FAQs

Can I use store-bought pasta sheets instead of homemade dough?

Absolutely! Using high-quality fresh pasta sheets from the store can save time, and this recipe still turns out delicious. Just make sure they’re fresh and not dried, as dried pasta won’t seal properly when making ravioli.
How do I prevent the ravioli from bursting while cooking?

Make sure to seal the edges thoroughly and avoid overfilling. Also, dropping ravioli gently into gently boiling water and not boiling too aggressively helps keep them intact.
Can I make the filling ahead of time?

Yes! The filling can be made a day ahead and kept covered in the fridge. This actually helps the flavors meld together even more, making your ravioli tastier.
What wine pairs best with this Butternut Squash Ravioli with Sage Walnut Sauce Recipe?

I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc to complement the sweet squash and herbal sauce without overpowering the dish.

Final Thoughts

I absolutely love how this Butternut Squash Ravioli with Sage Walnut Sauce Recipe turns out time and again. It’s one of those recipes that feels special enough for guests but cozy and satisfying for family dinners too. When I first tried this, I was amazed at how approachable homemade pasta can be and how the rich, earthy flavors come together in such a comforting dish. If you give it a try, I promise you’ll wow yourself and anyone lucky enough to sit at your table. So grab your rolling pin, get that butternut roasting, and enjoy the process—it’s kitchen therapy with delicious rewards!