Finding a satisfying vegetarian dinner that pleases both kids and adults can feel like an impossible task. Between picky eaters pushing away anything green and the desire to serve something more exciting than basic pasta, weeknight dinners often turn into a juggling act of different meals and compromise.
That’s why this butternut squash ravioli with pesto has become such a reliable favorite in our house – it’s cozy and comforting while sneaking in vegetables, takes less than an hour to prepare, and brings together classic Italian flavors that the whole family actually enjoys.
Why You’ll Love This Butternut Squash Ravioli
- Quick weeknight dinner – Ready in under an hour, this pasta dish is perfect for those busy evenings when you want something special but don’t have hours to spend in the kitchen.
- Restaurant-quality meal – The combination of cheese ravioli, butternut squash, and pesto creates a dish that tastes like it came from your favorite Italian restaurant, but at a fraction of the cost.
- Simple ingredients – With just a handful of ingredients you can easily find at your local grocery store, this recipe keeps shopping and prep work straightforward and stress-free.
- Vegetarian-friendly – This meatless main dish is perfect for vegetarians or anyone looking to add more plant-based meals to their weekly rotation.
What Kind of Butternut Squash Should I Use?
When shopping for butternut squash, look for one that feels heavy for its size and has a firm, beige skin without any soft spots or green patches. The smaller squashes (2-3 pounds) often have the best flavor and texture for ravioli since they tend to be less stringy than larger ones. If you’re short on time, many grocery stores now offer pre-cut butternut squash cubes in the produce section – these work perfectly fine for this recipe and can save you some prep work. Just make sure the pre-cut pieces look fresh and firm, not dried out or discolored around the edges.
Options for Substitutions
This recipe can be tweaked in several ways while still keeping its cozy fall flavors:
- Butternut squash: You can swap butternut squash with pumpkin, acorn squash, or sweet potato – just cook them the same way. Each will give a slightly different sweetness level but work great in this dish.
- Sage: Fresh sage adds a special fall flavor, but if you can’t find it, you can use dried sage (use 1-2 teaspoons) or fresh thyme as an alternative.
- Walnuts: Feel free to use pine nuts, pecans, or even almonds instead of walnuts. Just toast them the same way to bring out their nutty flavor.
- Cheese ravioli: While cheese ravioli is ideal, you can use any filled pasta like tortellini or even plain pasta like fettuccine if you’re in a pinch.
- Parmesan: Pecorino Romano or Grana Padano make good substitutes for Parmesan. Just make sure to use fresh-grated cheese for the best flavor.
- Pesto: Store-bought pesto works fine, but you can also use sun-dried tomato pesto or even a simple brown butter sauce if you prefer.
Watch Out for These Mistakes While Cooking
The biggest challenge when preparing butternut squash ravioli is overcooking the pasta – even one minute too long can turn your ravioli from perfectly tender to mushy and falling apart. A simple trick to prevent sticking is to avoid adding oil to the cooking water; instead, use plenty of salted water and stir gently during the first minute of cooking. When it comes to the sage leaves, don’t burn them while frying – they should only need about 30 seconds in hot oil to become crispy, and they’ll continue cooking slightly after removal. For the best texture and flavor combination, make sure to warm your pesto separately rather than adding it directly to hot pasta, as high heat can make pesto turn bitter and lose its bright flavor. Finally, save a small cup of pasta water before draining – this starchy liquid is perfect for thinning out the sauce if needed and helping it cling to the ravioli.
What to Serve With Butternut Squash Ravioli?
This cozy pasta dish pairs wonderfully with simple sides that won’t overshadow its rich, nutty flavors. A light arugula salad with lemon dressing and shaved parmesan makes the perfect fresh counterpoint to the creamy ravioli. For a heartier meal, try serving it alongside some garlic-roasted Brussels sprouts or crispy pancetta, which both complement the butternut squash beautifully. If you’re looking to round out the meal with bread (because who isn’t?), a crusty Italian loaf or focaccia works great for soaking up any extra pesto sauce left on the plate.
Storage Instructions
Keep Fresh: Place any leftover butternut squash ravioli in an airtight container and pop it in the fridge for up to 3 days. I recommend storing the pesto sauce separately if possible – this helps keep the ravioli from getting too soggy and maintains the fresh taste of the pesto.
Make Ahead: You can prepare the butternut squash filling a day in advance and keep it in the fridge. The pesto sauce can also be made ahead and stored separately in an airtight container for up to 5 days – just give it a quick stir before using.
Warm Up: To enjoy your leftover ravioli, gently heat it in a pan over medium-low heat with a splash of water or olive oil. You can also microwave it in 30-second intervals, though the stovetop method usually gives better results. Add the fresh pesto after reheating to keep its bright flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 130-150 g
Ingredients
- 8 ounces butternut squash
- 16 leaves of sage
- 1/4 cup chopped walnuts
- 12 ounces large cheese-filled ravioli
- 2 tablespoons olive oil
- 1/4 cup freshly grated parmesan
- 1/4 cup pesto sauce
Step 1: Prepare and Cook the Butternut Squash
Start by peeling the butternut squash and cutting it into small cubes.
In a large pot, bring water to a boil and add the cubed squash.
Cook until tender, about 10-15 minutes.
Once soft, drain the squash and set it aside temporarily.
Step 2: Sauté the Sage Leaves
While the squash is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the sage leaves to the skillet and sauté for about 2-3 minutes until they become crispy.
Carefully remove the crispy sage leaves from the skillet and set them aside for later use.
Step 3: Toast the Walnuts
In the same skillet used for the sage, add the walnut pieces.
Toast them for about 2-3 minutes until they are fragrant, stirring occasionally to prevent burning.
Step 4: Combine Squash and Walnuts
With the walnuts in the skillet, add the cooked and drained butternut squash.
Stir the mixture gently to combine both ingredients well, allowing the flavors to mix.
Step 5: Cook the Ravioli
Cook the large cheese ravioli according to the package instructions.
Once cooked, drain the ravioli thoroughly to ensure no excess water remains.
Step 6: Assemble and Serve
Add the cooked ravioli to the skillet with the squash and walnut mixture.
Pour in the pesto sauce, then gently toss everything together to coat the ravioli.
Serve the dish topped with the crispy sage leaves and a generous sprinkle of freshly grated Parmesan cheese for an extra burst of flavor.
