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5 from 2 votes

Sage and Brown Butter Ravioli with Acorn Squash

Savory and comforting, this pasta is simple enough for a weeknight, but elegant enough to serve to guests. Crisp sage and walnuts add crunch to the tender ravioli and roasted squash.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish
Keyword: acorn squash, fall recipe, pasta, winter recipe
Servings: 4
Calories: 497kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Half Sheet Pans
  • Stockpot
  • Saute Pan or Skillet


  • 12 large leaves Fresh Sage, divided
  • 1 large Acorn Squash (or two smaller ones)
  • 1 pound Ravioli (any flavor will work, but squash, cheese, or sausage work particularly well)
  • 2 teaspoons Brown Sugar
  • 2 Tablespoons Olive Oil
  • Salt and Pepper
  • 4 Tablespoons Butter (see note)
  • cup Walnut Pieces (look for pre-chopped walnuts; if using walnut halves, roughly chop)
  • 2 Tablespoons minced Shallots
  • 1 ½ Tablespoons Apple Cider Vinegar
  • Grated Parmesan Cheese, for serving


  • Preheat oven to 425°F / 218°C.
  • Finely chop half the sage leaves. Keep the other half of the leaves whole.
  • Slice acorn squash in half and scoop out seeds. Slice into ½-inch thick pieces.
  • Toss squash slices with olive oil, brown sugar, the chopped sage leaves, and some salt and pepper.
  • Spread out in a single layer on a sheet pan (use two sheet pans if needed).
  • Roast, without turning, until squash is tender but still holds its shape, 12 to 20 minutes. (Check the squash after about 10 minutes and then continue checking so you can remove it when ready.)
  • Meanwhile, bring a large pot of salted water (for the pasta) to a boil.
  • Place a large skillet or saute pan over medium heat. Add butter. When butter is completely melted and hot, stir in sage and walnuts.
  • Cook until walnuts are golden and sage is crisp, 4 to 5 minutes.
  • Line a plate with a paper towel. Use a slotted spoon to remove sage and walnuts from skillet and spread out on paper towel. Leave butter in the pan over medium heat.
  • At this point, water for the ravioli should be boiling. Boil ravioli according to package directions (this should take 3 to 4 minutes).
  • While ravioli is boiling, return to butter. At this point the butter should be deep golden brown, but if not, continue cooking until it is (be sure to scrape up any sediment that sticks to the bottom of the pan - you want it to be deep golden brown but not burneed.
  • To browned butter, and add shallots and apple cider vinegar. Cook until shallots are tender, 1 to 2 minutes.
  • Remove pan from heat. Drain ravioli and add it to butter, folding gently to combine.
  • Divide roasted squash between serving bowls. Top squash with ravioli and drizzle browned butter over top.
  • Finish bowls of pasta with crisp sage, walnuts, and cheese on top.


Butter - Salted or unsalted will work, but if using unsalted, be sure to add some extra salt to the sauce. 


Calories: 497kcal | Carbohydrates: 62g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 705mg | Potassium: 441mg | Fiber: 6g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 13mg