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.
- 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)
- 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.
- 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.
- Boil pasta for 3-4 minutes until it floats. Give it a toss in a skillet with butter to brown it as well.
- Meanwhile, heat the butter and chopped sage leaves over low to medium heat until brown. Remove from heat.
- Spoon butter over the pasta and sprinkle with toasted pine nuts and goat cheese (optional).
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.
