Who’s coming over for the most epic fall meal this weekend?!
I am SO excited to share this recipe with you! There are about 9,023,948 things I wanted to call this recipe because there’s so much going on with it. So much goodness. All the flavor, so much fall, so many amazing flavors.
If we included everything the (already) long title would’ve probably broken the food blog world, and it would’ve been something like Roasted Butternut Squash and Garlic Ravioli with Thyme and Brown Butter, Sage, Poppy Seed Sauce.
Did you catch all that? I’ll break it down just in case you went into ravioli day dreams.
- roasted butternut squash…
- roasted garlic…
- brown butter…
- poppy seeds…
- fresh homemade pasta
You guys knew what you were talking about when you voted for butternut squash pasta on the latest Instagram story. I made this pasta for the first time this week, and immediately knew I had to post it for you ASAP.
The Magic of Roasted Garlic
The roasted garlic in the butternut squash filling is KEY!
You might see roasting garlic as an excessive step, and not worth the trouble, but you will not regret it (and please just tell me you’re not that person because you know the magic of roasted garlic).
Anyway, since you’re already roasting the butternut squash, all you have to do is throw a few garlic cloves on the sheet pan. You’re only one step away from a comforting, rich, flavorful ravioli filling.
Then there’s the thyme inside the filling. Thyme is one of my most favorite fall herbs. What is it about thyme that just feels like one big comfortable hug? For me, it reminds me of Thanksgiving mornings, cooking with my mom, and using lots of thyme in everything.
Let’s recap: filling = roasted butternut squash + roasted garlic + thyme + parm + S&P.
Now, I absolutely cannot wait to tell you about the sauce, so let’s get to it, shall we?
Brown Butter Poppy Seed Sauce
The obvious new addition: poppy seeds.
Have you ever had brown butter sauce with poppy seeds?!
My life was changed last week when I ordered a beet ravioli featuring this light, luxurious sauce, so I knew I had to try making it myself. The poppy seeds add a textural component that’s out of this world. They add just the right amount of pop and bite to each ravioli.
And then the sage! No fall ravioli would be complete without sage.
Once the brown butter is removed from heat, and the poppy seeds are added with the sage, they crisp up just enough, making them a match made in heaven with each ravioli bite!
Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce
- 2 cups butternut squash 1 inch dice
- 3 garlic cloves
- Drizzle of olive oil
- 1/4 cup shredded parmesan cheese
- 1 teaspoon fresh chopped thyme
- Pinch of nutmeg
- Salt and pepper to taste
- 6 Tablespoons butter
- 1/4 teaspoon poppy seeds
- 6-8 sage leaves
- 1 batch homemade pasta dough*
- Preheat oven to 425°F. Place butternut squash and garlic cloves in an even layer across a large baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes until squash is tender. Meanwhile, mix pasta dough and set aside.*
- In a small bowl, combine roasted butternut squash, garlic, parmesan, thyme, nutmeg, salt, and pepper. Use an immersion blender or food processor to puree.
- Roll out pasta dough into two long rectangles. Using a small scoop, or ravioli maker, place 1 teaspoon of squash filling approximately one inch apart. Fold over the rectangle of dough and cut between the filling to create ravioli pockets. Place on a semolina flour dusted plate.
- Bring a large stock pot of salted water to a boil. Meanwhile, in a large skillet melt butter over low-medium heat for 5-7 minutes, until brown specs form, stir occasionally. Skim foam as desired. Add poppy seeds and remove from heat. Add sage; stir. Cook ravioli in boiling water until they float (2-3 minutes); remove with a slotted spoon and place into brown butter sauce. Toss in sauce and serve immediately.