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3 stoneware plates of butternut squash ravioli with fried sage and walnuts and browned butter and bacon, with glasses of white wine and a wood bowl of Parmesan cheese on a beige linen tablecloth

Butternut Squash Ravioli with Browned Butter, Walnut, Bacon and Fried Sage

Ricotta and butternut squash filled raviolis, tossed in browned butter, chopped walnuts and fried sage with crumbled bacon
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Course: Main Course
Cuisine: American, Italian
Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4 people
Author: Erin


Pasta Dough

  • 2 cups all purpose flour plus more for dusting
  • 2 large eggs

For the Filling

  • 1 1/2 cups roasted butternut squash
  • 1 cup ricotta cheese

For the Sauce

  • 1/2 cup butter
  • 1/2 cup chopped walnuts
  • 1 handful fresh sage leaves
  • 1/4 lb cooked bacon crumbled into pieces


For the Filling

  • Preheat oven to 350 degrees.
  • Cut squash in half, scoop out the seeds and spread butter all over it. Season with salt and pepper, and place on a baking sheet.
  • Bake for 45-60 minutes until squash is fork tender.
  • Let squash cool enough to be handled and scrape the cooked squash into a bowl (one and one half cups worth) and combine with ricotta cheese.
    white bowl of roasted butternut squash puree with ricotta cheese and a wooden spoon on a wood surface

For the Pasta

  • Combine flour and eggs in a mixer using a dough hook or by hand until dough ball is formed and knead for 5 minutes.
    ball of pasta dough on floured wood surface
  • Turn out onto a floured surface and divide into 4 equal portions.
  • Roll out through a pasta roller starting on thickest setting, working your way through each setting until 1/8" thick, making sure to keep the sheets floured to prevent sticking. This is around a #6 setting on many machines, or a couple of numbers thicker than the thinnest setting.
    sheets of pasta dough for ravioli on a floured wood surface
  • Using a biscuit cutter, cut circles into the dough (or use a ravioli, pizza cutter, or knife to cut 3 inch squares)
    Circles of pasta dough cut out for ravioli on a floured surface
  • Fill half of the circles with a heaping tablespoon of the squash/ricotta filling. Lightly moisten the edges with water.
  • Use the tines of a fork to press the matching top dough together. Repeat with all the raviolis.

Assembling the Dish

  • Heat butter and walnuts in a skillet on medium high heat until butter becomes foamy and starts to deepen in color.
  • Add sage and cooked raviolis. Saute until sage and raviolis begin to develop a subtle browning color.
  • Remove from heat. Toss with crumbled bacon, and Parmesan cheese. Serve right away with a little more Parm sprinkled on each serving.


Don't forget to cook the bacon ahead of time, I use the microwave on a paper towel lined plate. 
The filling can be made in advance.
The dough can be made in advance and covered until ready to roll out. 
Roast the squash and garlic together.