Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce

Make Butternut Squash Ravioli at home - the filling is creamy, silky, and full of flavor from fresh thyme and sage. Tossed in a brown butter and poppy seed sauce, it’s simple, elegant, and hearty!

📝 Ingredients

• 1 pound homemade pasta dough* (1 batch)
• 3 cups butternut squash (peeled and chopped into about 1/2-inch dice)
• 1 shallot (root end cut off and paper removed)
• 3-4 cloves garlic
• 1-2 Tablespoons extra virgin olive oil
• 1/2 cup parmesan cheese* (freshly shredded or grated)
• 1 teaspoon fresh thyme
• 4-5 sage leaves
• Pinch red pepper flakes
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon Diamond Crystal kosher salt (or to taste)
• 4 Tablespoons high-quality salted butter (room temperature)
• 1 teaspoon poppy seeds
• 10-12 sage leaves
• 2-3 Tablespoons reserved pasta water

👨‍🍳 Instructions

1. 1Preheat oven to 425°F. Place butternut squash, shallot, and garlic cloves (still in their paper) on a sheet pan; drizzle with olive oil, salt, and pepper, and toss to coat. Spread in an even layer and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
2. 2Meanwhile, if making homemade pasta dough, mix it and set aside to rest for 30 minutes while the squash roasts. Please see the full post on how to make homemade pasta dough for further details and ingredients.
3. 3Make the Filling: Once the squash is ready, remove the garlic from its paper husks. Place the squash, garlic, shallot, and remaining filling ingredients in the bowl of a food processor. Blend until smooth or desired texture is reached. Taste test for salt levels.
4. 4Rolling out the dough: Divide the pasta dough into 4 equal portions. Form one section into a rectangle shape, just thick enough that it will fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding into a rectangular shape again as needed. Each time you roll it out, it will expand how it was placed in, so making it a uniform rectangle as much as possible will help you later on. Continue rolling it through each setting until you've reached the second-thinnest or thinnest setting. Place on a countertop dusted with semolina flour and continue rolling the remaining pasta sheets.
5. 5Fill Ravioli: On one half of the rolled-out dough section, place approximately 1/2 tablespoon of the filling spaced about ½-1 inch apart. With the filling spaced on the entire length of your pasta sheet, fold over the top half of the dough onto the filling, lining up the edges.
6. 6Gently press around each filling to create each pocket. Use a pizza cutter or pasta wheel to cut out the ravioli and seal the edges. If needed, use a fork to press down the edges. Place the pockets on a baking sheet or counter sprinkled with flour. Continue forming ravioli with the remaining pasta sheets.
7. 7Bring a large pot of water to a rolling boil. Once it's almost boiling, you can start the sauce to time it out perfectly.
8. 8Brown Butter Sauce: In a large skillet, melt butter over medium heat. Let it cook down for 5-7 minutes, until brown specs form, stirring occasionally. If it starts to bubble too vigorously, reduce the heat. Skim foam as desired. Once it turns slightly golden, add the ravioli to the pot of boiling water. At that time, stir the poppy seeds and sage leaves into the butter.
9. 9Stir pasta water into the sauce and transfer the ravioli pockets to the sauce after about 2-3 minutes of cooking, once they start to float. Finish cooking in the sauce for a minute. Enjoy immediately with additional sage leaves and Parmesan cheese as desired.