Best 8 Sage Pecan Butternut Squash Ravioli Recipes

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Sage pecan butternut squash ravioli is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of sweet butternut squash, savory sage, and crunchy pecans creates a unique and flavorful filling that is sure to please everyone at the table. With a little planning, you can have this dish on the table in no time.

Here are our top 8 tried and tested recipes!

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI



Sage-Pecan Butternut Squash Ravioli image

I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
3/4 cup chopped pecans or walnuts
3 tablespoons butter
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash cayenne pepper
1/4 cup heavy whipping cream
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
Shaved or shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.

Nutrition Facts :

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE



Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 11

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  • Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  • Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  • In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
  • Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

RAVIOLI WITH SAGE CREAM SAUCE



Ravioli with Sage Cream Sauce image

Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.

Categories     Milk/Cream     Pasta     Appetizer     Quick & Easy     Pecan     White Wine     Sage     Shallot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2, can be doubled

Number Of Ingredients 8

1 8- to 9-ounce package refrigerated vegetable-filled ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream
Parmesan cheese shavings

Steps:

  • Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
  • Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
  • Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES



Butternut Squash Ravioli with Fried Sage Leaves image

Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes about 26 ravioli

Number Of Ingredients 11

1 3/4 cup Roasted Squash Puree made with butternut squash
6 tablespoons unsalted butter
1/2 cup chopped shallots (about 3)
1 1/2 tablespoons chopped fresh sage, plus 24 whole sage leaves for garnish
Coarse salt and freshly ground pepper
Pinch of ground nutmeg
1/2 cup semolina, for dusting
Fresh Pasta Dough
All-purpose flour, for dusting
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese, for garnish

Steps:

  • In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
  • In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
  • Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
  • Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
  • For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
  • Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
  • In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE



Butternut Squash Ravioli With Sage Brown Butter Sauce image

A delicious dish that your family and friends will think you spent all day making. This recipe is a compliation of several different recipes with my own twist. I've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.

Provided by waterbaby09

Categories     Vegetable

Time 1h20m

Yield 32 raviolis, 6 serving(s)

Number Of Ingredients 13

5 slices pancetta
5 1/2 tablespoons butter
3 tablespoons shallots (minced)
1 cup butternut squash (mashed, approx 1 1/2 lb butternut squash)
1 pinch salt
1 pinch pepper
1/2 cup chicken broth
5 tablespoons parmesan cheese (grated)
1 pinch nutmeg
1 lb pasta dough or 32 wonton wrappers
12 fresh sage leaves
1 tablespoon fresh parsley leaves (finely chopped)
amaretti cookie

Steps:

  • Directions:.
  • In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
  • In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
  • Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
  • Start boiling a pot of salted water.
  • In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
  • Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
  • Crumble the pancetta.
  • Remove the pasta from the water and drain well.
  • Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
  • Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
  • Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
  • Note:
  • I'm still working on 'perfecting' this recipe.
  • You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
  • To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
  • If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
  • While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
  • Add some oil to the boiling water to prevent the ravioli from sticking.
  • The wontons will boil quicker than the pasta.
  • If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
  • If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

Nutrition Facts : Calories 129, Fat 11.9, SaturatedFat 7.5, Cholesterol 31.6, Sodium 246.6, Carbohydrate 3.9, Fiber 0.5, Sugar 0.6, Protein 2.5

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE



Butternut Squash Ravioli with Brown Butter Sage Sauce image

Provided by James Briscione

Categories     main-dish

Time 2h

Yield 4 servings; 30 to 36 ravioli

Number Of Ingredients 15

1 small butternut squash
Fresh Pasta
1/2 cup finely grated Parmesan
Small pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
Semolina flour, for dusting
1 1/2 sticks (12 tablespoons) unsalted butter
2 sprigs fresh sage
1 clove garlic, unpeeled and crushed
Lemon zest, for serving
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place the squash on the prepared baking sheet and roast until easily pierced with the tip of a knife, about 1 hour. Set aside until cool enough to handle.
  • Cut the roasted squash in half and remove the seeds with a spoon. Scoop 2 cups of the roasted squash flesh into a food processor (reserve any extra for another use). Add the grated Parmesan and nutmeg, season with salt and pepper and process until smooth. Check the consistency of the puree; if it is slightly wet and loose, add 2 tablespoons of the flour and process again. Check the consistency and add the third tablespoon, if needed. Transfer the filling to a bowl.
  • Set up a pasta roller attachment on a stand mixer (or secure a hand roller on the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat four or five more times, until the dough is smooth.
  • Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice without folding. Repeat rolling, adjusting to a thinner setting each time, until the dough is thin enough that it is slightly translucent. Once the dough gets too long to work with, cut it in half and work with one piece at a time. (Dust the resting dough piece with semolina and hold under a kitchen towel while you finish rolling the other piece.)
  • Dust a baking sheet and work surface with semolina flour. Lay out one sheet of freshly rolled pasta on the prepared surface. Square off the ends and trim the pasta into 4 equal-sized sheets. Spoon tablespoon-sized mounds of filling in two rows down the length of one pasta sheet, leaving about 1 inch of space between each mound. Lightly dampen the pasta around the filling (with a mister or brush) and carefully drape a second sheet of pasta over the filling to cover completely. Press firmly around each mound to squeeze out the air and seal the pasta sheets together. Trim the edges and cut the sheet into individual ravioli with a pizza cutter or rolling pasta cutter. Place the finished ravioli on the prepared baking sheet. Repeat the filling and cutting process with the remaining two pasta sheets.
  • Finish rolling out the remaining pasta dough and repeat the filling and cutting process. Formed ravioli may be held in the refrigerator, in a single layer and dusted with semolina, for 24 hours or frozen for up to 3 months.
  • Put the butter in a large saute pan over medium heat. Allow the butter to cook, stirring occasionally, until it is amber in color, 7 to 10 minutes. As soon as the butter changes color, remove it from the heat and add the sage and garlic. Set aside for the flavors to develop.
  • Meanwhile, bring a large pot of generously salted water to a rapid boil. Gently drop the ravioli into the boiling water and stir immediately. Leave the ravioli to cook, stirring occasionally, until tender, about 3 minutes.
  • Once cooked, lift the ravioli from the water with a spider or slotted spoon and add to the butter sauce with 1/4 cup pasta water. Bring to a simmer over medium heat. Hold at a simmer for 1 minute, tossing the ravioli with the sauce to coat well.
  • Remove the garlic clove from the sauce. Divide the ravioli between bowls, pouring some of the sauce into each. Top with lemon zest and Parmesan curls.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER



Butternut Squash Ravioli With Sage Butter image

This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.

Provided by cookiedog

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) butternut squash, halved and seeded
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons butter
1 large leek, white part only, halved lenghtwise and cut into 1/4-inch pieces
1/2 cup grated parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
wonton wrapper (square)
12 sage leaves

Steps:

  • Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
  • In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
  • Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
  • In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
  • While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

Nutrition Facts : Calories 187.1, Fat 12.8, SaturatedFat 5.7, Cholesterol 22.6, Sodium 186.1, Carbohydrate 15.8, Fiber 2.6, Sugar 3.2, Protein 4.6

Tips:

  • Choose the right butternut squash. Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any blemishes or bruises.
  • Roast the butternut squash before making the ravioli. This will help to bring out its natural sweetness and flavor.
  • Use a sharp knife to cut the butternut squash into cubes. This will help to prevent the squash from becoming mushy when it is cooked.
  • Don't overcook the ravioli. The ravioli should be cooked until they are al dente, or slightly firm to the bite.
  • Serve the ravioli with a flavorful sauce. A simple sage-brown butter sauce is a classic choice, but you can also try a pesto sauce or a roasted red pepper sauce.

Conclusion:

Butternut squash ravioli is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its sweet and savory flavor, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give butternut squash ravioli a try!

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