Roasted Butternut Squash Ravioli with Crispy Sage, Burrata, Pecans & Hot Honey
Roasted Butternut Squash Ravioli with Crispy Sage, Burrata, Pecans & Hot Honey is a cosy, flavour-packed pasta dish that brings together tender butternut squash ravioli, nutty brown butter, crisp sage, creamy burrata, toasted pecans, Parmesan, and a drizzle of hot honey. Every bite balances sweet, savoury, creamy, crunchy, and aromatic flavours.
This elegant ravioli is simple enough for a comforting weeknight dinner but feels special enough for entertaining. The warm pasta and brown butter sauce create the perfect base for the cool, creamy burrata, while toasted pecans and hot honey add contrasting texture and flavour.
Ingredients
For the Butternut Squash Ravioli:
- 24 oz fresh butternut squash ravioli (680 g)
- 2 tbsp olive oil (30 ml)
- ½ tsp garlic powder (1.5 g)
- ½ tsp dried thyme (1 g)
- ¼ tsp black pepper (0.5 g)
- ½ tsp salt (3 g)
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter (85 g)
- 12 fresh sage leaves (about 5 g)
- 1 tbsp fresh lemon juice (15 ml)
- ¼ tsp black pepper (0.5 g)
For the Toppings:
- 8 oz burrata cheese, torn into pieces (225 g)
- ½ cup pecans, roughly chopped (55 g)
- 2 tbsp hot honey (42 g)
- ¼ cup grated Parmesan cheese (25 g)
- 1 tbsp fresh sage, finely chopped (3 g)
- 1 tbsp fresh lemon zest (2 g)
How to Make It
1. Toast the Pecans
Preheat the oven to 400°F (200°C). Spread the roughly chopped pecans on a small baking tray and toast for 5–7 minutes, stirring once halfway through, until fragrant and lightly golden. Remove from the oven and set aside to cool.
2. Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Cook the butternut squash ravioli according to the package directions until tender. Before draining, reserve ½ cup of the pasta water. Drain the ravioli gently to prevent the delicate pasta from breaking.
3. Make the Brown Butter Sage Sauce
Melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 2–3 minutes, allowing the butter to become lightly golden and nutty while the sage turns crisp. Remove a few crispy sage leaves from the skillet and reserve them for garnish.
4. Toss the Ravioli in the Sauce
Add the cooked ravioli to the skillet and gently toss until coated in the brown butter. Add the lemon juice and black pepper. If the sauce needs loosening, add a small splash of the reserved pasta water and gently toss. Cook for 1–2 minutes until the ravioli is glossy and evenly coated.
5. Assemble the Ravioli
Transfer the warm ravioli to a serving platter or individual plates. Scatter the torn burrata over the top, allowing its creamy centre to soften slightly from the warmth of the pasta.
6. Add the Toppings
Sprinkle the toasted pecans, grated Parmesan, crispy sage, finely chopped fresh sage, and fresh lemon zest over the ravioli. Drizzle with hot honey just before serving so it lightly coats the pasta and toppings.
7. Serve
Serve immediately while the ravioli is warm. The creamy burrata, crunchy toasted pecans, fragrant sage, nutty brown butter, and sweet-spicy hot honey create a delicious contrast with the naturally sweet butternut squash filling.
Why This Recipe Works
This ravioli combines several complementary flavours and textures in one dish. Butternut squash provides a naturally sweet and creamy filling, while brown butter and sage add a rich, savoury depth. Fresh lemon juice helps brighten the sauce and keeps the dish from feeling too heavy.
The toppings make the dish especially satisfying. Burrata adds a soft, creamy element, toasted pecans provide crunch, Parmesan brings a salty savoury note, and hot honey adds a touch of sweetness with gentle heat. The result is an elegant pasta dish that feels indulgent without requiring complicated preparation.
Tips for the Best Butternut Squash Ravioli
- Handle the ravioli gently: Fresh ravioli can be delicate, so avoid vigorous stirring or tossing while cooking and draining.
- Watch the brown butter: Keep the heat around medium and watch closely once the butter starts turning golden, as it can brown quickly.
- Keep the sage crisp: Remove a few sage leaves from the butter before adding the ravioli so they stay crisp for the final garnish.
- Use pasta water carefully: A small splash is usually enough to loosen the sauce and help it coat the ravioli smoothly.
- Add burrata at the end: Placing the burrata over the hot pasta allows it to soften slightly while keeping its creamy texture.
- Drizzle the hot honey just before serving: This keeps its sweet-spicy flavour fresh and lets you control how much reaches each bite.
Serving Suggestions
Serve this ravioli as a complete main course with a simple green salad dressed with lemon and olive oil. The fresh, crisp salad provides a light contrast to the rich brown butter, burrata, and pecans.
For a special dinner, serve the ravioli on a large platter and finish it with extra crispy sage, toasted pecans, Parmesan, lemon zest, and a final drizzle of hot honey. Serve immediately while the pasta and toppings are warm.
Frequently Asked Questions
Can I use frozen butternut squash ravioli?
Yes. Frozen butternut squash ravioli can be used instead of fresh ravioli. Cook it according to the package directions and handle it gently when draining and tossing with the brown butter sauce.
Can I use a different cheese instead of burrata?
Yes. Fresh mozzarella or ricotta can provide a creamy alternative. The flavour and texture will be slightly different, but both work well with the sweet squash filling, sage, and brown butter.
Can I prepare the pecans ahead of time?
Yes. The toasted pecans can be prepared ahead and stored once completely cool. Keep them in an airtight container so they remain crunchy until you are ready to assemble the ravioli.
What type of hot honey should I use?
Use your favourite hot honey or a honey infused with chilli. If you prefer less heat, start with a smaller drizzle and add more to taste.
Can I make the brown butter sauce without lemon?
Yes, but the lemon juice adds brightness to the rich butter sauce. If you leave it out, the finished dish will have a richer and more buttery flavour.
How should I serve the ravioli?
This dish is best served immediately while the ravioli is warm, the sage is crisp, the pecans are crunchy, and the burrata is soft and creamy.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 4 |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Calories | 685 |
| Protein | 22 g |
| Carbohydrates | 68 g |
| Fat | 37 g |
| Fiber | 7 g |
| Sugar | 13 g |
| Sodium | 720 mg |
Final Thoughts
Roasted Butternut Squash Ravioli with Crispy Sage, Burrata, Pecans & Hot Honey is a beautiful combination of comforting pasta and elevated flavours. The brown butter and sage create a fragrant base, while burrata, toasted pecans, Parmesan, and hot honey turn simple ravioli into a memorable meal.
Serve it straight from the skillet for the best contrast between warm ravioli, creamy burrata, crisp sage, crunchy pecans, and the sweet-spicy finish of hot honey. It is an easy way to make a cosy pasta dinner feel extra special.
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Roasted Butternut Squash Ravioli with Crispy Sage, Burrata, Pecans & Hot Honey
- Total Time: 30 minutes
Description
A cosy, flavour-packed pasta dish featuring tender butternut squash ravioli tossed in nutty brown butter and crispy sage, then finished with creamy burrata, toasted pecans, Parmesan, lemon zest, and a drizzle of hot honey.
Ingredients
For the Butternut Squash Ravioli:
24 oz fresh butternut squash ravioli (680 g)
2 tbsp olive oil (30 ml)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (1 g)
¼ tsp black pepper (0.5 g)
½ tsp salt (3 g)
For the Brown Butter Sage Sauce:
6 tbsp unsalted butter (85 g)
12 fresh sage leaves (about 5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp black pepper (0.5 g)
For the Toppings:
8 oz burrata cheese, torn into pieces (225 g)
½ cup pecans, roughly chopped (55 g)
2 tbsp hot honey (42 g)
¼ cup grated Parmesan cheese (25 g)
1 tbsp fresh sage, finely chopped (3 g)
1 tbsp fresh lemon zest (2 g)
Instructions
1. Preheat the oven to 400°F (200°C). Spread the roughly chopped pecans on a small baking tray and toast for 5–7 minutes, stirring once halfway through, until fragrant and lightly golden. Remove from the oven and set aside to cool.
2. Bring a large pot of salted water to a gentle boil. Cook the butternut squash ravioli according to the package directions until tender. Before draining, reserve ½ cup of the pasta water. Drain the ravioli gently to prevent the delicate pasta from breaking.
3. Melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 2–3 minutes, allowing the butter to become lightly golden and nutty while the sage turns crisp. Remove a few crispy sage leaves from the skillet and reserve them for garnish.
4. Add the cooked ravioli to the skillet and gently toss until coated in the brown butter. Add the lemon juice and black pepper. If the sauce needs loosening, add a small splash of the reserved pasta water and gently toss. Cook for 1–2 minutes until the ravioli is glossy and evenly coated.
5. Transfer the warm ravioli to a serving platter or individual plates. Scatter the torn burrata over the top, allowing its creamy centre to soften slightly from the warmth of the pasta.
6. Sprinkle the toasted pecans, grated Parmesan, crispy sage, finely chopped fresh sage, and fresh lemon zest over the ravioli. Drizzle with hot honey just before serving so it lightly coats the pasta and toppings.
7. Serve immediately while the ravioli is warm. The creamy burrata, crunchy toasted pecans, fragrant sage, nutty brown butter, and sweet-spicy hot honey create a delicious contrast with the naturally sweet butternut squash filling.
Notes
Handle the ravioli gently because fresh ravioli can be delicate and may break with vigorous stirring or draining. Keep the butter over medium heat and watch it closely once it starts turning golden because it can brown quickly. Remove a few sage leaves from the butter before adding the ravioli so they stay crisp for the final garnish. Use only a small splash of reserved pasta water to loosen the sauce and help it coat the ravioli smoothly. Add the burrata at the end so it softens slightly from the warm pasta while keeping its creamy texture. Drizzle the hot honey just before serving so its sweet-spicy flavour stays fresh and you can control the amount. Frozen butternut squash ravioli can be used instead of fresh; cook according to the package directions and handle gently. Fresh mozzarella or ricotta can be substituted for burrata. Toasted pecans can be prepared ahead and stored in an airtight container once completely cool. Use your favourite hot honey or chilli-infused honey. For less heat, start with a smaller drizzle. The lemon juice can be omitted, although it adds brightness to the rich brown butter sauce. Serve immediately with a simple green salad dressed with lemon and olive oil for a fresh contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
