If you’re looking for a cozy, impressive dish to warm up your dinner table, this Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe is an absolute game changer. Imagine tender pillows of handmade pasta hugging a velvety, subtly spiced butternut squash filling, perfectly paired with a fragrant garlic and sage butter sauce, all topped off with toasted walnuts for a delightful crunch. It’s the kind of meal that feels both indulgent and wholesome, celebrating the best flavors of fall in every bite.

Ingredients You’ll Need

Two halves of bright orange butternut squash with seeds visible are placed on a white marbled surface to the right. Above them is a glass jar filled with white flour and a wooden scoop inside. To the left is a small wooden bowl of shelled walnuts, next to fresh green sage leaves and two peeled garlic cloves. Below them is a small glass jar of golden olive oil and a single brown onion with smooth skin. A wooden bowl with three brown eggs sits at the top left corner, near a tall wooden pepper grinder. Below the onion are two small white dishes, one with white salt and the other with a white powder topped with a small amount of light brown spice. A small clear glass container with a light yellow liquid is near the bottom. All items are arranged neatly over the white marbled surface, photographed from above. Photo taken with an iphone --ar 4:5 --v 7

Getting this Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe just right starts with simple, quality ingredients. Each item plays a vital role—from the creamy sweetness of the roasted butternut squash to the earthy aromas of fresh sage and the satisfying bite of toasted walnuts.

Butternut squash: Roasted until tender, it forms the creamy, naturally sweet filling base.
Extra-virgin olive oil: Used both for roasting and in the sauce, it adds a fruity richness.
Shallot: Provides a mild onion flavor that mellows beautifully when roasted.
Garlic cloves: Infuse the dish with a warm, fragrant depth, especially when roasted or gently sautéed.
Fresh sage leaves: The herb’s slightly peppery, aromatic quality is the perfect counterpart to the sweetness of the squash.
Homemade pasta dough: When made fresh, it elevates this recipe to restaurant-quality ravioli.
Chopped walnuts: These bring a toasty crunch and nutty flavor that balances the soft filling.
Apple cider vinegar: Adds subtle brightness to the rich filling, enhancing its complexity.
Nutmeg: Just a pinch adds warmth and depth to the seasoning.
Sea salt and freshly ground black pepper: Essential for seasoning both the filling and the sauce.
Fresh thyme leaves: Added to the sauce for another layer of herbal freshness.
Optional garnishes: Roasted squash cubes, sautéed kale, and grated pecorino cheese to customize your plate.

How to Make Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe

Step 1: Roast the Squash and Aromatics

Begin by preheating your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Lightly drizzle with olive oil, sprinkle with salt and pepper, then place cut side down on a parchment-lined baking sheet. Using a fork, pierce the skin a few times to help it roast evenly. The squash needs about 40 minutes to become soft and caramelized, which brings out its natural sweetness.

Alongside the squash, create a foil packet with the roughly chopped shallot, garlic cloves, and fresh sage leaves, drizzled lightly with olive oil and a pinch of salt. Roast this packet for 20 minutes—that slow roasting intensifies their flavors and makes them melt into the filling beautifully. After roasting, allow everything to cool until it’s easy to handle.

Step 2: Prepare the Pasta Dough

While your squash and aromatics roast, prepare your homemade pasta dough following your preferred recipe. The dough should rest while you get the filling ready, allowing the gluten to relax, which makes it easier to roll out later.

Step 3: Make the Filling

In a food processor, pulse the walnuts until finely ground; they should almost resemble a coarse meal rather than a paste. Add the roasted shallot, garlic, and sage to the processor. Next, take about 1½ cups of the roasted butternut squash flesh and add it along with apple cider vinegar, nutmeg, sea salt, and freshly ground black pepper. Pulse everything together until silky smooth. Chill the filling while you roll out your pasta, which helps it firm up and be easier to handle.

Step 4: Form the Ravioli

Roll out the pasta dough to thin sheets on a floured surface. Lay one sheet flat and use a spoon to drop generous tablespoons of the chilled filling evenly spaced apart. Cover with a second sheet, pressing down gently around each mound to seal and expel air pockets. Cut each ravioli with a stamp or a cutter. Take your time here—perfectly sealed ravioli mean your filling stays put while cooking.

Step 5: Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli in batches and cook for about 4 minutes, or until tender and floating to the surface. Fresh pasta cooks quickly, so keep an eye out—overcooking can make the ravioli fall apart.

Step 6: Make the Sage Garlic Sauce

Meanwhile, heat olive oil in a skillet over medium heat. Add thinly sliced garlic and fresh sage leaves, letting them infuse the oil for about 3 minutes without browning—this preserves the delicate flavors. Stir in fresh thyme leaves and a pinch of salt, then remove from the heat to avoid bitterness.

How to Serve Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe

Two white bowls are filled with three large, round ravioli each, with scalloped edges and a pale yellow color. The ravioli rest on dark green leafy vegetables, topped with small orange cubes of roasted squash and scattered light brown walnut pieces. Bright green sage leaves sit on top of the ravioli. A sprinkle of black pepper and a drizzle of olive oil shine on the pasta. One bowl has a silver fork and knife with black handles resting on the edge. The scene is set on a white marbled surface with fresh sage leaves, walnut pieces on a small wooden plate, and two glasses of light-colored liquid nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your plated ravioli with a generous spoonful of the sage garlic sauce, then sprinkle with chopped toasted walnuts for texture contrast. For extra flair and flavor, add roasted butternut squash cubes, sautéed kale, or a grating of pecorino cheese. These little extras turn a beautiful dish into a showstopper perfect for sharing.

Side Dishes

This Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe pairs wonderfully with fresh green salads, such as a peppery arugula with lemon vinaigrette, or something crunchy like roasted Brussels sprouts. A light soup starter, like a broth-based vegetable or mushroom soup, also complements the richness of the ravioli.

Creative Ways to Present

For a special occasion, serve the ravioli on large white plates to highlight their beautiful golden color. Drizzle the sage garlic sauce artistically across the top rather than pooling it all in one spot. Scatter walnuts and herbs around the dish for a rustic, natural look. If you want to go a step further, garnish with edible flowers or microgreens to brighten up the presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be careful not to overcrowd so the ravioli don’t stick together. If possible, keep the sauce separate to maintain its fresh flavor and texture.

Freezing

This Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe can be frozen before cooking. Lay the formed ravioli in a single layer on a baking sheet lined with parchment and freeze until firm, then transfer to a zip-top bag. When ready to eat, cook frozen ravioli directly in boiling water, adding an extra minute or two to the cooking time.

Reheating

Gently reheat cooked ravioli in a skillet with a splash of water or broth, covered, to steam and warm through without losing their shape. Alternatively, warm them in the sauce over low heat, stirring gently. Avoid microwaving, as this can make the pasta rubbery and the sauce separate.

FAQs

Can I use store-bought ravioli for this recipe?

While homemade pasta adds an incredible texture and freshness to the dish, you can substitute store-bought ravioli filled with butternut squash if you’re short on time. Just be sure to adjust cooking times as fresh ravioli cook faster than frozen ones.

Is it okay to use dried sage instead of fresh?

Fresh sage is highly recommended as it offers robust flavor and aroma, especially when fried gently in olive oil. If you only have dried, use it sparingly since dried herbs are more concentrated but lack the brightness of fresh leaves.

Can I make the filling dairy-free?

Absolutely! This filling is naturally creamy thanks to the roasted butternut squash and walnuts, so no dairy is required. Just omit the optional pecorino cheese when serving, or use a plant-based alternative if desired.

What kind of walnuts work best?

Fresh, raw walnuts are best for this recipe as they have a clean, nutty flavor that toasting enhances. Avoid pre-roasted or salted nuts if possible to control the seasoning balance perfectly.

How can I tell when the ravioli are done cooking?

The ravioli are ready when they float to the surface of the boiling water and have a tender yet firm bite. This usually takes around 4 minutes, but keep an eye on them since fresh pasta cooks quickly.

Final Thoughts

Making this Butternut Squash Ravioli with Sage Garlic Sauce and Walnuts Recipe is truly a labor of love that rewards you with incredible flavors and a comforting feel-good meal. It’s perfect for those cozy fall evenings when you want something special but approachable. Trust me, once you try it, it will become one of your beloved seasonal dishes to share with friends and family. So roll up your sleeves, gather those simple ingredients, and enjoy the magic that unfolds with every bite!