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Butternut Squash & Goat Cheese Ravioli in a Brown Butter Sage Sauce

This dish is one of Dan’s absolute favourites. I make it maybe 3 times a year, as it’s quite labour intensive. You could buy pre-made pasta dough, but I prefer to make mine from scratch. For this recipe I’ve added some pancetta, but it really doesn’t need it.

Butternut squash ravioli


Butternut Squash Ravioli

  • 1 medium butternut squash peeled, seeded & cubed (approx 4 cups)
  • 1 tablespoon olive oil
  • 5 ounces fresh goat cheese, crumbled
  • 2 ounces mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1 pound of fresh pasta dough or premade lasagna sheets.

Brown Butter Sage Sauce

  • 1/2 cups unsalted butter (approx 1 stick)
  • 2 tablespoons fresh sage, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon lemon juice
  • 3-4 extra fresh sage leaves for garnish, if desired



  • Preheat the oven to 400F/200C.
  • Peel and dice the squash into cubes and place them onto a baking sheet. Coat them in olive oil.
  • Roast the squash at 400F/200C for approx 45 minutes or until tender and allow to cool for 15 minutes.
  • Transfer the squash to a food processor or blender and add the goat cheese, Parmesan cheese, egg and nutmeg. Puree until smooth.
  • Roll the pasta dough into lasagna sheets, or bring out premade lasagna sheets. I prefer to use the 6th setting on my pasta machine, but each machine varies.
  • Heavily flour the counter and lay one sheet of pasta down.
  • Take a tablespoon of the butternut squash filling and place it on the pasta sheet, making sure to leave enough room to close the ravioli, and repeat.
  • With a wet finger, or an egg wash, rub the pasta around the filling and place another pasta sheet on top. Pressing around the filing to make sure that the two sides stick together.
  • Cut around the filing with a knife, making sure to leave a bit of room so that the pasta stays stuck together.
  • Lay the ravioli on a parchment lined baking sheet and continue making ravioli until the filing is gone.
  • Fill a pot of water and bring to a boil.
  • Place the ravioli in the pot of boiling water. They should cook rather quickly, approx 2-3 minutes.

Brown Butter Sage Sauce

  • While cooking ravioli, melt butter in a large, preferably light coloured, skillet over medium heat. Stirring frequently to ensure even cooking. After about 5 minutes the butter should start to foam.
  • Add the minced sage and continue stirring.
  • Golden brown flecks, milk solids, should start to form. Continue stirring in order to make sure that they don’t burn.
  • Once the butter is golden in colour, approx 2 more minutes, remove from heat and let cool.
  • Slowly poor the chicken broth and cream into the skillet and whisk frequently until incorporated.
  • Add the lemon juice and Parmesan cheese, whisking until incorporated.
  • Place the cooked ravioli on a plate and poor the sauce over top and serve.

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