Squash Ravioli with Brown Butter Fried Sage

This classic combination is the perfect fall cozy dinner especially when served with a big green salad.

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1 large squash, cut in half
4 oz ricotta or goat cheese
pinch of nutmeg
ground black pepper
8 oz fresh pasta (see recipe on site)
4 oz butter
1 bunch sage, leaves picked
1 orange, zested
1 lemon, zest and juice
1/2 cup hazelnuts, toasted until dark and fragrant


  1. Heat oven to 400F and bake the squash, cut side down, until very tender and starting to collapse.
  2. Remove from the oven and let cool then remove the seeds and skin leaving the flesh behind
  3. In a bowl combine the squash, cheese, nutmeg, black pepper, and a hefty pinch of salt to make a chunky pureé
  4. Roll the pasta dough and make the ravioli either using a ravioli maker or free form
  5. Bring a large pot of heavily salted water to a boil
  6. Meanwhile in a large frying pan heat the butter over medium heat until melted and foamy
  7. Fry the sage leaves until dark green then remove from the frying pan and let drain on a paper-towel lined plate seasoning the leaves with salt as they cool
  8. Continue cooking the butter until it browns then remove from the heat and add the citrus zest, lemon juice, and hazelnuts seasoning the rough mixture with salt and black pepper
  9. Boil the ravioli for 4 minutes or until al dente, lift from the water and transfer to individual plates, spoon the hazelnut mixture all over and finish with a few crunched up sage leaves