Butternut Squash Ravioli with Sage Brown Butter

Makes 4 Servings
Nothing beats ravioli made with fresh pasta. Although it is a bit labour intensive, it is well worth the effort. These raviolis stuffed with roasted butternut squash swimming in sage brown butter melt in your mouth.
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  • 1½ cups (240g) all purpose flour
  • 2 whole eggs
  • 3 egg yolks
  • 1 tablespoon (15ml) extra virgin olive oil


  • 1 butternut squash, peeled and cubed
  • 4 cloves garlic, peeled
  • 2 tablespoons (30ml) extra virgin olive oil
  • 8 sage leaves
  • ½ cup (70g) pine nuts, toasted 
  • ¾ cup  (75g) parmesan, freshly grated
  • sea salt
  • freshly ground black pepper


  • 1 stick, salted butter
  • 5-6 sage leaves



Place the flour on a clean, flour dusted surface and make a well in the centre.  Add the eggs and oil. Using your hands, combine the ingredients together until the dough resembles a ball.

Start kneading the dough on a lightly floured surface. This can take 8-10 minutes.  If the dough is sticky, add more flour.  If dry, add more water.  Once the dough is smooth, firm and elastic, form into a disk.  Cover with plastic wrap and refrigerate for at least 1 hour.


Preheat the oven to 400°F/204°C .  Place the cubed squash and garlic cloves into a bowl.  Drizzle with olive oil, salt and pepper giving it a good toss to cover completely.  Spread onto a parchment lined cookie sheet.  Roast for 40 minutes, giving it a toss at the halfway point.  Add in the chopped sage and roast from another 10 minutes.  Let cool.  Place mixture into food processor along with the pine nuts and Parmesan.  Pulse until a thick paste is formed.  Put filling into a bowl until ready to make the ravioli.


Secure the pasta maker onto a hard surface.  Sprinkle area with flour as this is where the rolled pasta with be placed.  Set a small bowl of water and the bowl of filling next to the work area.

Line a cookie sheet with a clean dish towel dusted with flour.  Set aside for the finished raviolis.  

Now you are ready to roll:

Set the pasta maker on the widest setting.  Remove the pasta dough from the fridge. Divide it into 4’s and shape into flat disks.  Run the pasta through the machine 2 times on the widest setting, then twice more on the next settings until your reach second last setting, rolling it only 1 time.  Do not use the last setting as this will make the dough too thin for ravioli. 

Take each rolled long sheet of pasta and lay it onto the flour surface.  Scoop 1 teaspoon (7 g) of the filling onto the middle of the pasta sheet leaving a space of two fingers between each scoop.

Dip your finger into the water and dab around each spoonful of the filling. This will help to seal the pasta sheets together when forming the ravioli.  When you have completed a row, lay a top sheet of rolled pasta over top.  Take a round ravioli stamp and press it down over each filling to seal it, creating the “luna” shape.  Lay each ravioli onto the wax paper until ready to cook.


Place the stick the butter into a large saucepan over medium heat.  When the butter starts to foam, add the sage leaves and continue to cook for 4-5 minutes until the butter starts to brown. Turn off the heat.

Bring a large stock pot filled with water and 1 tablespoon (20 g) of salt to a boil.  Gently place the raviolis in the boiling water and cook for 3 minutes.  Remove the ravioli a few at a time with a slotted spoon and place into the pan with the sage brown butter.  Gently toss to completely coat the ravioli with the sauce.   

Serve family style in a large bowl and individually with freshly grated Parmesan.


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