Butternut Squash Ravioli with Hazelnut Honey Butter Sauce

butternut squash ravioli tossed in a silky hazelnut honey butter sauce

servings: 4

  • Author: Kayla Howey



Pasta Dough

  • 225g all-purpose flour
  • 9 egg yolks
  • 1 tbsp olive oil
  • 34 tbsp water

Butternut Squash Ravioli

  • 1 lb peeled butternut squash, cut into 2” chunks
  • olive oil
  • kosher salt
  • ½ cup whole milk ricotta cheese
  • 4 sage leaves
  • ½ tsp kosher salt
  • freshly cracked black pepper

Hazelnut Honey Butter Sauce

  • 1 stick butter
  • 1 tbsp honey
  • 4 sage leaves
  • ½ cup roasted, chopped hazelnuts


Roasted Squash

  1. Preheat the oven to 425°F. Place the butternut squash onto a sheet pan. Toss well with a drizzle of olive oil and a pinch of salt.
  2. Roast for 30 minutes, flipping halfway through. Let cool.

Pasta Dough

  1. Add the flour to a shallow mixing bowl. Make a well in the center. Crack the egg yolks into the center, discarding or saving the whites. Add the olive oil and 3 tablespoons of water.
  2. Use a fork to whisk the yolks, gradually pulling the flour into the center. Continue to whisk and pull until the dough starts to come together, adding another tablespoon of water if needed.
  3. Turn the dough out onto a clean, lightly floured work surface. Knead the dough for 5 minutes until it becomes soft and elastic. Shape the dough into a ball and wrap tightly with plastic wrap. Let rest at room temperature for 30 minutes.

Butternut Squash Ravioli

  1. Place the cooled squash into a food processor. Add the ricotta, sage, salt, and a few cracks of black pepper. Process until smooth.
  2. Cut the rested dough into 4 even pieces. Working with one piece at a time and keeping the rest of the dough covered, roll the piece of dough out on a floured surface until it’s fairly flat. Using a pasta machine, roll the dough into thin sheets starting on the widest setting, and rolling once through every setting until setting 5. The dough should be thin, but not paper thin.
  3. Place the sheet of dough back onto a floured surface and cut in half crosswise. Fill one side of dough with small dollops of filling. Place the other sheet of dough on top and release any air pockets around the filling. Press firmly on all sides to seal the dough. Use a ravioli cutter to cut squares about ½” around the filling.
  4. Set the cut ravioli onto a lightly floured sheet pan and cover with a towel. Repeat this process with the remaining pieces of dough.
  5. Cook the ravioli in a large pot of salted boiling water for 5 minutes until soft and cooked through. Use a strainer to gently drain the ravioli onto a plate.

Hazelnut Honey Butter Sauce

  1. Add the butter to a large sauté pan over medium heat. Add the honey and sage leaves. Let melt and come to a simmer.
  2. Simmer for a minute or two, stirring often, then add in the hazelnuts. Cook for a few seconds longer and season with a pinch of salt.
  3. Add the ravioli and gently toss with the sauce. Serve the ravioli with the sauce spooned over top.