Roasted Butternut Squash Ravioli with Browned “Butter” Sage Sauce & Fresh Peas

Squash Ravioli with Browned Butter with Sage and Peas



  1. Heat a large pot of water to a boil, then add salt until it tastes about half as salty as the ocean (use your imagination—it doesn’t have to be perfect).
  2. Meanwhile, arrange work station with 1-2 sheet pans lined with parchment or wax paper. Get pre-roasted squash out of the fridge, mash it, season with salt and pepper, and set it at your station. Finally, get a cup of cool tap water.
  3. Arrange half of the pasta rounds in a single layer on the sheet pans. Top with 1 tsp of mashed squash. Then, working on only a few rounds topped with squash at a time, wet your fingers in the cup of tap water and lightly moisten the outside 1/2 inch of the pasta rounds. Top each round with a round from the remaining half of the pasta, and press around the edges to join the top and bottom rounds as best you can, without squishing out the filling. The water on the edge of the bottom round is what sticks the two rounds together. Make sure to try to get as much air out as possible since the air can cause the ravioli to break open while cooking. 
  4. Repeat the process above until all pasta rounds are used and you have about 26-30 raviolis. 
  5. Boil several raviolis at time for 2 min 30 seconds, or until they float. Make sure not to crowd the pan or they will stick to each other. Remove from pot with a slotted spoon when done while preparing the sauce and vegetables. I often make no more than 2 servings at a time to prevent sticking.
  6. In a skillet, heat 1/2 to 1 tsp Miyoko’s “butter” (or dairy butter) with 1-2 tsp olive oil over medium heat and add 1/3 of the sliced peas and chopped broccoli. Once the “butter” smells nutty and browns slightly, add about 1/3 of the herbs and a pinch of salt and pepper. Stir, then toss in ravioli to coat and serve immediately. (If you don’t have a cultured, non-dairy “butter”, then just use olive oil and know that there won’t be as much browning—it will still be delicious!)
  7. Repeat 2 more times to finish cooking and serving all of the ravioli. Alternatively, take any ravioli you don’t plan to eat, uncooked, still in a single layer on the sheet pan, and place in the freezer for a couple of hours until frozen and then transfer to a freezer bag for storage up to 3 months. These will take 3-5 minutes to cook from frozen at a later date. Otherwise, the recipe will be the same.


Nutritional Info (per serving): Calories 370, Total Fat 12.8g, Saturated Fat 4.6g, Cholesterol 41.5mg, Sodium 152mg, Total Carbohydrate 56g, Dietary Fiber 6.2g, Sugars 4.6g, Protein 11.4g, Vitamin A 50%, Vitamin C 115%, Calcium 10%, Iron 20%