Ravioli with Brown Butter Sun Dried Tomatoes-9811
Pasta Small Bites + Sides

Butternut Squash Ravioli with Sundried Tomatoes

Combine the delicious buttery flavors of fall with the last of summer’s sun-dried bounty for a delicious explosion of flavors you can enjoy throughout several seasons!

As we get closer to Thanksgiving and everyone starts talking about turkey, it’s probably a good thing to remember…not everyone wants turkey.

Or ham. Apricot-glazed ham is a pretty decent alternative – and I can’t believe I haven’t shared that recipe on here yet! It’s going to find its way into the rotation pretty soon. It has to. It’s just that good. Annnnd so much for talking about not-meat.

Anyway, I always like to have something on the table for the people who for whatever reason don’t want to load their plates up with a meaty entree. Enter my favorite offering that appeals to meat eaters and not – ravioli.

Specifically, these tasty little pockets of squashy cheesy goodness loaded up with browned butter, Parmesan, and sundried tomatoes.

I’ve never been good at making those big delicious homemade ravioli pockets {although I’m learning}, or pretty mezzalunas, or the other incarnations of this delicious dish, but I can make little 1-inch by 1-inch ravioli squares pretty well, and so can you.

Stuff them with whatever you want as long as it fits in a teaspoon. Water and pinch the edges together, cut the pasta with a ravioli cutter or stamp, boil, and serve up with your favorite sauce.

Or in my case, brown some butter, add some parmesan and sundried tomatoes, and drizzle over your ravioli with an additional sprinkle of parmesan and some finely chopped parsley.

Ravioli with Brown Butter Sun Dried Tomatoes-9811

Butternut Squash Ravioli with Sundried Tomatoes

Combine the delicious buttery flavors of fall with the last of summer's sun-dried bounty for a delicious explosion of flavors you can enjoy throughout several seasons!
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Prep Time 55 minutes
Cook Time 5 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American, Italian
Servings 6
Calories 432 kcal


  • 1 pasta roller
  • 1 ravioli cutter


For the Ravioli Dough:

  • 2 1/2 cups all-purpose flour
  • 4 ea eggs large
  • water as needed

For the Butternut Squash Filling:

  • 1 ea butternut squash cut into cubes for about 4 cups worth
  • 1 tbsp olive oil extra virgin
  • salt and pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup goat cheese crumbled
  • 1/2 cup parmesan cheese grated
  • 1 tsp honey

For the Sauce and Topping:

  • 5 tbsp butter
  • 2 tbsp parmesan cheese grated
  • 4 oz sundried tomatoes


  • Start with the dough. Add the flour and eggs to the bowl of your stand mixer and knead the dough with the dough hook on medium speed until it forms a ball. If the dough seems dry, add water 1 tbsp at a time until the ball forms. If it is sticky, add flour 1 tbsp at a time until it balances out. Wrap it in plastic to rest.
  • If you don’t have a stand mixer, you can do this by hand. Mix the flour and eggs in a bowl and then turn out onto a floured surface and knead until the dough forms a ball. Same rules apply for adjusting the texture as above.
  • Preheat your oven to 400F and place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roast for 25-30 minutes or until tender.
  • In a food processor or blender, combine the butternut squash, ricotta cheese, goat cheese, parmesan, and honey and blend until smooth. Season with salt and pepper to taste.
  • Roll your pasta dough into lasagna-width sheets and roll out over parchment paper or another nonstick surface.
  • Place 1-2 tsp filling at 1-inch intervals along half of the pasta sheet. Brush the pasta around the filling with water, and then fold the other half of the sheet over the top of the filling, pressing to seal around the filling.
  • Cut the ravioli into squares, and cover with plastic wrap to keep it from drying out. Repeat with the rest of the dough and filling.
  • Fill a large pot 3/4 full with water and add a large pinch of salt. Bring to a boil. Boil the ravioli in batches about 1-2 minutes, or until the ravioli float. Drain.
  • In a saucepan, brown the butter over medium heat, stirring until the butter is a rich golden brown color. Add the parmesan cheese and sliced sundried tomatoes and cook another minute, stirring to combine.
  • Dish up the ravioli in bowls and drizzle the brown butter and sundried tomatoes over the top. Serve and enjoy!


Calories: 432kcalCarbohydrates: 53gProtein: 20gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 326mgPotassium: 780mgFiber: 4gSugar: 9gVitamin A: 663IUVitamin C: 7mgCalcium: 273mgIron: 5mg
Keyword brown butter, butternut squash, parmesan, pasta, ravioli, sundried tomatoes
Tried this recipe?Let us know how it was!

We can’t get enough of this one at home. Everyone goes back for seconds, and Marcus stuffs handfuls of sundried tomatoes into his mouth as long as we’re willing to put them on his plate.

What’s your favorite non-meaty dish for fall?


About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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