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Squash Ravioli In Brown Butter & Sage Mushroom Sauce

Roasted acorn squash filled ravioli in a brown butter & sage mushroom sauce.

Ingredients: Makes 10 ravioli

  • 2 cups flour
  • 3 large eggs
  • 2 tablespoon Olive Oil
  • 1 teaspoon salt
  • 1 acorn squash
  • 10 button mushrooms
  • 1 stick butter
  • 1 sprig sage
  • ¼ cup half & half
  • 1 tablespoon tamari (for brown butter sauce)
  • 10 chive pieces
  • 1 garlic clove
  • 2 tablespoons flour for sauce
  • Pepper (optional)


Preheat the oven to 425 degrees F.

Wash your squash and dry. Cut in half and deseed. Rub with oil and with 1/8 teaspoon salt. Place on a baking tray lined with parchment paper or foil for easy clean up. Bake for 15-20 minutes, or until the top is browning. Once cooked, set aside, and let cool. When cool enough to handle, scoop out into a small mixing bowl, and add 1 tablespoon of butter and mash together. Taste for salt but should not need any because the squash has salt. Set aside while preparing the pasta.


Add water and salt to a boil for pasta.

While your water is heating up, prepare your pasta. In a large mixing bowl, add salt to flour and mix with a fork. In the same mixing bowl, stand mixer, or on a stone surface, place the two cups gently into or onto your surface. Make a hole in the middle of the flour. In a bowl, beat eggs with oil. Place the eggs into the center of the flour where you made the hole. With the same fork, slowly introduce the flour to the egg. Once all mixed together, knead the dough for 1-2 minutes. If you live in a dry climate, use 3 eggs plus two yokes, or some water when mixing into a scramble, make sure all whites are beaten into the yokes. Place dough in a bowl and cover while prepping your filling and sauce. Store on the counter.

Roll out dough and fill each ravioli with the squash. Boil pasta for 3-5 minutes depending on how thick your pasta turned out. With a slotted spoon, retrieve your pasta and place it on the center of the plate. Add sauce and finish the dish by chopping the chives and adding a sprig of sage to the top.

Brown Butter Mushroom & Sage Sauce:

Prep the mushrooms by cleaning them first with a paper towel. Keep mushrooms dry as much as possible. Cut into 1/4 ‘s or if the mushroom is larger than the rest, cut into 1/6’s.

Add the rest of the stick of butter to the saucepan on med heat. Once butter is browning, add the ¼ cut mushrooms. Allow to brown on each side of the mushrooms before stirring. Remove mushrooms from butter, leaving the butter in the pan to finish the sauce. Add the sprig of sage and cook until crispy. Remove sage from butter and set aside for the finishing touch of the dish. Smash the garlic clove on a cutting board and place into butter. Add flour for sauce into butter and whisk. Add the tamari and half & half and mix and turn heat to low. Mix often and add pepper if you like.


Pick out your favorite plates, place mushrooms in each corner of the dish, if round choose four areas. Add sauce and finish the dish by chopping the chives and adding the sprig of sage at the top.

-Enjoy Chef Ko