Butternut Squash & Mascarpone Ravioli with Sage Butter Sauce (Homemade Pasta Recipe)

A cozy, restaurant-quality fall pasta made from scratch — the ultimate comfort food for holiday dinners, date nights, or cooking with friends.

This homemade butternut squash and mascarpone ravioli features silky pasta dough, a creamy roasted squash filling, and a fragrant sage brown butter sauce. It’s surprisingly simple to make, ultra-flavorful, and perfect for special occasions like Friendsgiving, Christmas, or a cozy weekend meal.

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⭐ Servings: 4

⭐ Category: Dinner, Homemade Pasta, Fall Recipes

⭐ Keywords: butternut squash ravioli recipe, mascarpone ravioli, homemade pasta from scratch, sage butter sauce, fall comfort food, holiday recipes, fresh ravioli, roasted butternut squash filling

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Ingredients

Homemade Pasta Dough

• 2 pounds all-purpose flour

• 8 large eggs

• 1 oz olive oil (add 1 extra tbsp if dough feels dry)

Butternut Squash & Mascarpone Filling

• 1 large butternut squash

• ½ cup mascarpone cheese

• ½ cup grated Parmesan

• 2 tbsp olive oil

• ¼ tsp ground nutmeg

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tbsp fresh sage, chopped

• Optional: 2 whole garlic bulbs (roasted inside the squash cavity for extra flavor)

Sage Brown Butter Sauce

• ½ cup packed fresh sage leaves

• 6 garlic cloves, smashed

• 1½ sticks salted butter

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Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 375°F.

2. Peel the squash, remove seeds, and cut into small cubes.

3. Spread squash on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt.

4. Roast for 30–35 minutes, flipping halfway, until fork-tender.

Optional (richer flavor):
Cut squash in half, add garlic bulbs to the cavity, drizzle with olive oil, and roast 45–60 minutes.

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Step 2: Make the Creamy Ravioli Filling

1. Add roasted squash to a food processor.

2. Blend with mascarpone, Parmesan, remaining olive oil, nutmeg, garlic powder, sage, salt, and pepper.

3. Taste and adjust seasoning as needed.

4. Refrigerate filling while making the pasta.

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Step 3: Make the Fresh Pasta Dough

1. Add the flour to a stand mixer fitted with a dough hook.

2. Whisk eggs and olive oil separately.

3. Slowly pour wet ingredients into the mixer on low speed.

4. Mix for 7 minutes, or until a smooth dough ball forms.

5. Cut dough into 8 equal pieces, flatten into rectangles, and cover with a towel to prevent drying.

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Step 4: Roll the Pasta Sheets

1. Using a pasta roller, start on the widest setting.

2. Roll each dough piece through the machine, reducing thickness with each pass.

3. Stop when the sheets are thin but not fragile (usually pasta roller setting 5–6).

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Step 5: Assemble the Ravioli

1. Lay one pasta sheet flat and spoon filling 3 inches apart.

2. Brush edges lightly with water to help seal.

3. Place another thin pasta sheet on top.

4. Press around each mound to remove air pockets.

5. Cut into squares using a pasta cutter or knife.

6. Firmly seal the edges using your fingers or a fork.

7. Repeat until all pasta and filling are used (about 32 ravioli).

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Step 6: Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Cook ravioli for 8–10 minutes until they float and are tender.

3. Reserve ½ cup pasta water.

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Step 7: Make the Sage Brown Butter Sauce

1. In a large skillet, melt butter over medium heat.

2. Add garlic and sage leaves.

3. Cook until butter turns golden and fragrant (about 4 minutes).

4. Add a splash of pasta water for silkiness.

5. Add cooked ravioli and gently toss to coat.

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Serve & Enjoy

Plate the ravioli, spoon extra sage butter on top, and finish with Parmesan, black pepper, or fresh sage.

This dish is rich, comforting, fragrant, and unbelievably delicious — a true holiday-worthy meal!