One day a couple years ago, I was flipping through a magazine and saw a recipe for asparagus ravioli.  I thought to myself “I can do that”.  I came home and I did.  I also made lamb and mushroom, butternut squash, Italian sausage, and a few other types.  I had a lot of fun and my friends ate a lot of random mixtures.
One thing I did find is that I should make my filling as smooth as possible rather than leaving meat in chunks or lumpy.  I found this out by not doing so and having a friend say “Oh they look like brains” she went on to say “Tasty brains”. 🙂 SOOOO now when using meats, I pulse them in the food processer a bit.  Here is my very simple Butternut Squash ravioli recipe.

1 – 20oz container pre-cut butternut squash (I used pre-cut to save time)
5  cloves garlic
3/4 cup ricotta cheese
1/2 cup parmesan cheese
1/4 cup mascarpone cheese
Fresh sage
1 tsp nutmeg
Salt & Pepper (I used Mortons Nature’s Seasons)
Pasta Sheets (I used dumpling/wonton wrappers found in the produce section)
Olive Oil
Sliced almonds (Hazelnuts are very good with this dish too)


Toss butternut squash and garlic in olive oil and season.  Place in a single layer on a baking sheet.  Roast in a 350 degree oven until soft.  (20 to 30 minutes)

Remove garlic then put squash in a bowl.  Smash garlic with the side of a knife and add to bowl.


Chop 5 to 7 (or more depending on taste) sage leaves and add to bowl.

Add ricotta, mascarpone, parmesan and nutmeg.
Mix well.  Use potato smasher or immersion blender (or whatever method you prefer)


Taste and add salt, pepper and/or nutmeg to taste.

Whisk egg in small dish.

On a clean dry cutting board lay out an even number of pasta sheets.

Coat 1/2 of the pasta sheets with egg wash.

Place about a tablespoon (or a bit more) of the butternut squash mixture in the center
of the pasta sheet.


Top with a dry pasta sheet and pinch edges together.

Do this one at a time and set aside.  If you want them smaller, use one sheet and less filling then fold in half.

While the pasta is “resting”, place a pot of water on to boil.  (Salt if desired)

Put 6 tbsp. butter in a pan.  As it melts, add 6 to 8 leaves of fresh sage.  Keep an eye on the butter.  You want to brown but not burn.8

Just before the butter is fully browed, remove sage with a spool and place on paper towels to dry.

Pour browned butter in a cool dish to stop the cooking.

Let pan cool a little and add a little more butter and almonds.  Toast and set aside.



When the water begins to boil, add ravioli a few at a time.  Be careful, they are thin and will tear.

Cook for a two to three minutes, remove one at a time with a slotted spoon.  Place on dry plate or cutting board or even on paper towels to dry.  (Do not stack them, they will stick)

Arrange on a plate, spoon brown butter over the top, add almonds and sage.


That’s it!