Butternut Squash Ravioli with Sage Brown Butter



This butternut squash ravioli with sage brown butter recipe is frugal fall cooking at its best.  The creamy, rich combination of goat cheese and butternut squash will make your mouth water.  The only drawback is the time it takes.  I made mine in stages, since everything can be refrigerated and assembled when it’s convenient.  Luckily, it freezes well– so make sure to make extras while you’re at it to enjoy long after the last leaf has fallen off the tree.

Frugal Tips:  The goat cheese is the only somewhat spendy item in this recipe, but don’t substitute it for anything else.  Look for deals on goat cheese at ALDI, Sam’s Club and even Target.  If you use a Target REDcard, you’ll save an additional 5% on all your purchases, including groceries.

Make your own butternut squash puree and freeze the leftovers to enjoy all winter long.

Butternut Squash Ravioli with Sage Brown Butter
Cuisine: Vegetarian, Pasta
  • 1 Tbsp. + 7 Tbsp. butter
  • 3 Tbsp. minced shallots
  • Puree from one medium butternut squash (approx. 1½ C.)
  • 3 Tbsp. heavy cream
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¾ tsp. nutmeg
  • ½ C. ricotta cheese
  • 2 oz. goat cheese
  • One batch fresh pasta dough
  • 12 sage leaves, chopped + 5-6 additional whole sage leaves for garnish
  • Toasted pine nuts (optional for garnish)
  • Goat cheese crumbles (optional for garnish)
  1. In a medium saucepan, melt one tablespoon butter and sautee the shallots until translucent. Turn the heat down and add the butternut squash puree, heavy cream, salt, pepper, and nutmeg. Remove from heat and stir in the ricotta cheese and goat cheese.
  2. Roll the pasta dough into thin strips. Use a glass to cut circles as pictured below. Spoon one teaspoon butternut squash filling into the middle of each round. Brush edges with water and press to seal. Use a fork to crimp the edges.
  3. Boil pasta for 3-4 minutes until it floats. Give it a toss in a skillet with butter to brown it as well.
  4. Meanwhile, heat the butter and chopped sage leaves over low to medium heat until brown. Remove from heat.
  5. Spoon butter over the pasta and sprinkle with toasted pine nuts and goat cheese (optional).

butternut squash ravioli   butternut squash ravioli

butternut squash ravioli

butternut squash ravioli

I was inspired by Emerill’s recipe for Butternut Squash Ravioli with Sage Brown Butter on Foodnetwork.com but adapted it according to my own taste.

Easy Raspberry Chipotle Salad Dressing

raspberry chipotle salad dressing

archer farms raspberry chipotle dressingI am a big fan of recipes that don’t take long; and if the outcome tastes like restaurant fare, even better!  I picked up a bottle of this Archer Farms Raspberry Chipotle grilling sauce at Target yesterday (just $2.99!) and used it to create a salad dressing in under five minutes.   I tossed it with a greens/spinach mix, goat cheese and sliced almonds.  It was delicious!

Frugal Tips:

  • Look for goat cheese at ALDI.  Last month, I spotted President Brie logs on sale there for just $.99!  Sam’s Club and Costco are also great sources for inexpensive cheese.  Soft cheeses are more perishable than hard cheeses, but they can be frozen.
  • Sliced almonds run about $2.49 (ALDI) to $2.99 (Target) a bag.  A little goes a long way!  I used less than 1/4 bag on these salads.  Don’t forget to put the partially used bag in the freezer so the nuts stay fresh for the next time you use them.
  • The rest of your Raspberry Chipotle Sauce will taste good on grilled chicken, but it’s also great as an appetizer.  Pour about 1/3 C. over a block of softened cream cheese for a frugal appetizer.  Serve with crackers or cocktail bread.
Easy Raspberry Chipotle Salad Dressing
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
An easy semi-homemade dressing that’s ready within minutes!
  • ½ C. Raspberry Chipotle Sauce (any brand will work)
  • ⅓ C. vegetable oil
  • 2 Tbsp. red wine vinegar
  • Cracked black pepper to taste

  1. Whisk the ingredients above together until emulsified. Enjoy!