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Butternut Squash Ravioli with Brown Butter Sauce and Pecans

This cozy fall dish features homemade butternut squash ravioli tossed in a nutty brown butter sauce with toasted pecans—perfect for a comforting holiday main course.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 447 kcal

Equipment

  • 1 Mixing bowl
  • 1 Oven
  • 1 Skillet
  • 1 Rolling pin
  • 1 Large pot for boiling ravioli
  • 1 Slotted spoon

Ingredients
  

Ingredients

  • 2.5 cups All-purpose flour for pasta dough
  • 2 Eggs
  • 0.5 cup Hot water
  • 0.5 teaspoon Salt for dough
  • 2 cups Butternut squash puree
  • 1 tablespoon Brown sugar
  • 0.25 teaspoon Ground nutmeg
  • 0.5 cup Parmesan cheese grated
  • 2 cups Butternut squash cubed, for roasting
  • 1 tablespoon Olive oil
  • 3 tablespoons Fresh thyme divided
  • 4 tablespoons Butter for sauce
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons Lemon juice
  • 0.5 cup Pecans toasted
  • Salt to taste
  • Black pepper to taste

Instructions
 

Instructions

  • Make the pasta dough: Mix flour with eggs, hot water, and salt until a dough forms. Knead for 8-10 minutes until smooth, then wrap and rest for 30 minutes.
  • Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden; let cool.
  • Puree or mash the roasted squash. Mix with brown sugar, nutmeg, Parmesan, and a pinch of salt and pepper to make the filling.
  • Roll out pasta dough into thin sheets. Cut into squares. Place filling on half the sheets, cover with remaining sheets, and seal edges with water. Crimp with fork if desired.
  • Bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes until they float. Remove with slotted spoon.
  • Melt butter in skillet over medium heat for about 5 minutes until browned and nutty. Add toasted pecans and cook 2 more minutes.
  • Add cooked ravioli to skillet and toss gently in the brown butter pecan sauce. Add lemon juice and balsamic vinegar. Stir to combine.
  • Serve hot with extra Parmesan and fresh thyme on top.

Notes

Use store-bought pasta sheets or canned squash puree for quick shortcuts. You can prep the filling in advance and freeze ravioli individually before storing in a bag.