If you’re looking for a cozy, impressive dish that truly wows, you’ve got to try this Butternut Squash Ravioli with Sage Walnut Sauce Recipe. It’s one of those recipes that feels fancy but is so achievable at home — filled with sweet roasted squash, earthy sage, and crunchy walnuts, all wrapped in tender homemade pasta. I absolutely love how this turns out every time, and I bet you’ll find yourself making it over and over, especially when you want to impress guests or just treat yourself.

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Why You’ll Love This Recipe

Made From Scratch: Crafting your own pasta and filling adds a satisfying hands-on touch and unbeatable fresh flavors.
Balanced Flavors: The sweetness of roasted butternut squash plays beautifully against the herbal sage and nutty walnuts.
Elegant Yet Comforting: This dish feels special but offers all the warmth of a cozy home-cooked meal.
Flexible and Customizable: You can easily add sautéed kale or pecorino cheese to suit your tastes.

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, homemade butternut squash ravioli recipe, easy autumn pasta dish, vegetarian pasta with sage and walnuts, cozy fall ravioli ideas

Ingredients You’ll Need

The ingredients for this Butternut Squash Ravioli with Sage Walnut Sauce Recipe are simple but thoughtfully chosen to complement each other perfectly. Fresh sage and toasted walnuts add layers of flavor, while homemade pasta turns the whole meal into a real celebration. Grab the freshest butternut squash you can find—it really makes all the difference!

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, homemade butternut squash ravioli recipe, easy autumn pasta dish, vegetarian pasta with sage and walnuts, cozy fall ravioli ideas

Butternut squash: Choose a small, firm squash for the perfect sweetness and texture.
Extra-virgin olive oil: Use quality oil for roasting and sauce; it enhances flavors beautifully.
Shallot: Adds a gentle, sweet sharpness without overpowering the filling.
Garlic cloves: Fresh garlic is key for both the filling and sauce for aromatic depth.
Fresh sage leaves: Don’t skimp here—fresh sage brightens the dish and pairs naturally with walnuts.
Homemade pasta dough: If you haven’t made pasta before, this recipe is a great one to start with!
Walnuts: Toasted and chopped for crunch and nuttiness in the filling and sauce.
Apple cider vinegar: A little acidity balances the sweetness of the squash.
Nutmeg: Just a pinch – it adds cozy warmth to the filling without overpowering it.
Sea salt and freshly ground black pepper: Essential for seasoning everything perfectly.
White wine: Adds brightness and depth to the sage walnut sauce.
Fresh thyme: Complements the sage with its subtle herbaceous note.
Optional: Roasted butternut squash cubes, sautéed kale, and grated pecorino cheese for extra texture and flavor.

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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 how this Butternut Squash Ravioli with Sage Walnut Sauce Recipe naturally invites you to make it your own. Whether you’re gluten-free, vegan, or just want to mix in different herbs, playing around with this recipe is part of the fun!

Gluten-free pasta: I swapped in my favorite gluten-free pasta dough once – it worked well, just handle gently when rolling.
Vegan version: Skip the pecorino and use sautéed mushrooms or toasted pumpkin seeds for a different crunchy finish.
Herb swaps: If you don’t have sage, try fresh rosemary or thyme – each brings a new flavor profile.
Adding greens: Sautéed kale or spinach make excellent additions for a nutrient boost and lovely color contrast.

How to Make Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Step 1: Roast the Butternut Squash, Shallots, Garlic & Sage

First things first, roasting the butternut squash is where you build that deep, natural sweetness. I like to cut it in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle salt and pepper. Then, place it cut side down on a parchment-lined sheet and prick the skin with a fork a few times—this helps it roast faster and more evenly. While it’s roasting, wrap the chopped shallot, whole garlic cloves, and fresh sage leaves in olive oil and salt inside foil and roast for 20 minutes. Patience here pays off, as letting everything cool completely before moving on will make your filling silky smooth.

Step 2: Prepare the Homemade Pasta Dough

If you’ve never made pasta dough before, don’t worry—this recipe is wonderfully forgiving. Once your dough is ready, wrap it in plastic and let it rest. Resting the dough is crucial—it lets the gluten relax so it’ll roll out like a dream. While it rests, finish prepping the filling, so everything comes together seamlessly.

Step 3: Make the Filling

Using a food processor, pulse the walnuts until finely ground; I like to keep some bits for texture but not too chunky. Then, add the roasted shallots, garlic, sage, and about 1½ packed cups of the roasted butternut squash. Add the apple cider vinegar, nutmeg, salt, and black pepper. Pulse everything until smooth—you’re aiming for a creamy, spreadable consistency. Pop the filling in the fridge until you’re ready to assemble.

Step 4: Roll and Fill the Pasta

Roll out your pasta sheets on a well-floured surface to avoid sticking, stopping before cutting them into strands. This is a bit like painting your masterpiece! Use a small cookie scoop or spoon to dot the filling evenly on half the sheets. Then place the remaining pasta sheets on top, being gentle around the filling. Press the dough around the filling to seal, making sure there are no air pockets. Finally, cut your ravioli with a stamp or cutter—I find this step super satisfying! If you don’t have a cutter, a sharp knife or pizza wheel works too.

Step 5: Cook the Ravioli

Boil a large pot of salted water and gently drop in your ravioli. They usually take about 4 minutes—when they float to the surface and look plump, they’re done! I like to start cooking the ravioli right as I’m finishing the sauce so they’re piping hot and ready to serve together.

Step 6: Make the Sage Walnut Sauce

Heat olive oil in a skillet over medium heat, then add sliced garlic and fresh sage leaves. Let them cook together for around 3 minutes until fragrant but not browned. Pour in dry white wine, add fresh thyme and salt, and cook for another 2 minutes while stirring. This sauce is simple but packs oodles of flavor, especially when topped with extra chopped walnuts and freshly ground pepper.

To serve, spoon the sauce over your ravioli. If you want to get fancy, add roasted butternut cubes, sautéed kale, or a sprinkle of grated pecorino cheese. Trust me, these little extras take this dish over the top in the best way.

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

Roast Squash Cut Side Down: This keeps it tender and caramelized without drying out.
Rest Dough Before Rolling: Resting stops shrinkage and makes rolling smooth and easy.
Seal Ravioli Tight: Press edges firmly to avoid leaks but don’t overwork the dough or it’ll toughen.
Cook Just Until They Float: Overcooking makes ravioli mushy—watch closely for that perfect tender bite.

How to Serve Butternut Squash Ravioli with Sage Walnut Sauce Recipe

Butternut Squash Ravioli with Sage Walnut Sauce Recipe - Serving

Garnishes

I love topping this ravioli with a scattering of toasted walnuts for crunch and a few more fresh sage leaves to emphasize that herbal earthiness. A light dusting of pecorino adds a salty, creamy punch, but if you want to keep it vegan, just sprinkle extra walnuts and maybe a drizzle of good olive oil.

Side Dishes

To round out the meal, I often serve sautéed kale lightly wilted in garlic, which keeps it bright and fresh against the rich ravioli. A crisp green salad with a lemon vinaigrette also pairs beautifully to balance out the flavors.

Creative Ways to Present

For a special occasion, try plating the ravioli in a wide shallow bowl, spoon the sage walnut sauce artistically around each ravioli, and garnish with edible flowers or microgreens. It instantly elevates your presentation and your guests will be impressed before the first bite.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Ravioli with Sage Walnut Sauce keep well in the fridge for up to 2 days. I store the ravioli dry in an airtight container and keep the sauce separate in a jar to maintain the best texture.

Freezing

If you want to freeze the ravioli (which I highly recommend for prepping ahead), place them on a parchment-lined tray in a single layer to freeze solid, then transfer to a freezer bag. They’ll keep well for up to 3 months. Just cook them straight from frozen, adding a minute or two to the boiling time.

Reheating

The best way to reheat cooked ravioli is gently sauté in a pan with a bit of butter or olive oil to keep them tender but slightly crisp on the edges. If you want to heat the sauce separately, warm it on low so it doesn’t separate or overreduce.

FAQs

Can I use store-bought pasta instead of making homemade?

Absolutely! While homemade pasta makes this recipe extra special, you can use fresh store-bought ravioli and simply prepare the sage walnut sauce to enjoy similar flavors with less prep time.
What’s the best way to avoid soggy ravioli?

Make sure the filling isn’t too wet before assembling, seal edges tightly, and don’t overcrowd the boiling pot when cooking to prevent sticking and sogginess.
Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and kept refrigerated. It actually helps the flavors meld together even better!
Is this recipe suitable for vegan diets?

You can make it vegan by omitting the pecorino cheese and ensuring your pasta dough doesn’t contain eggs. The sauce is naturally vegan-friendly.

Final Thoughts

This Butternut Squash Ravioli with Sage Walnut Sauce Recipe holds a special place in my heart because it’s the perfect way to bring seasonal flavors together into something unexpectedly elegant yet comforting. When I first tried making it, I was amazed at how the simple ingredients elevated into something restaurant-worthy. I wholeheartedly recommend you give it a go—whether for a cozy night in or a festive dinner, you’ll be so glad you did. Trust me, once you taste those sweet squash parcels with fragrant sage and crunchy walnuts, you’ll be hooked just like my family is!