Ravioli with Creamy Butternut Squash Pasta Sauce

This Ravioli with Butternut Squash Pasta Sauce is the kind of dinner that feels a little fancy but is ridiculously easy to make! Especially in cozy autumn months when squash is at its sweetest, this creamy, comforting pasta is perfect for nights when you want something delicious without the fuss.

Want more recipes with butternut squash? My Roasted Butternut Squash Salad, Butternut Squash Ravioli Pasta, Curried Butternut Squash Soup with Coconut Milk, and Easy Healthy Butternut Squash Soup are just a click away.

Why This Recipe Works

Packed with flavor. Roasting the butternut squash concentrates its natural sweetness and gives the sauce a richer, more complex flavor than boiling ever could! The garlic roasts right alongside it, becoming mellow and slightly caramelized. Basically, we make the sauce just right, so that this ravioli dish is packed with loads of flavor. 

Simple ingredients, big payoff! This ravioli with butternut squash sauce relies on a short list of pantry and fridge staples, but the end result tastes like something you’d order at a restaurant. Even my kids love this butternut squash ravioli! 

Flexible and forgiving. This sauce is easy to adjust based on what you have or your dietary needs. It works just as well with dairy-free milk or broth, and the consistency is easy to fix with a splash of pasta water!

Ingredients

Parmesan: As garnish!

Butternut squash: Fresh diced squash works best here. Look for pieces that are similar in size so they roast evenly. You can also dice and prep a butternut squash yourself!

Garlic: Roasting the cloves whole and unpeeled keeps them from burning and gives you a soft, sweet garlic flavor.

Olive oil: Use a good-quality olive oil for roasting to add richness to the sauce.

Red pepper flakes: Adds a gentle heat that balances the sweetness of the squash without overpowering it.

Salt: Season generously during roasting and again after blending to bring out all the flavors!

Milk: Regular milk creates a creamy, smooth sauce, but unsweetened plant-based milk or broth works well too.

Ravioli: Any variety works! Cheese, mushroom, or even spinach-filled ravioli are great options. If you want double butternut squash flavors, use my butternut squash ravioli recipe!

Here’s How to Make It

1. Preheat & Prep: Preheat the oven to 400F and on one large, or two regular sheet pans toss the butternut squash and garlic cloves (unpeeled) with the olive oil, red pepper flakes and a generous amount of salt. 

2. Roast the Butternut Squash: Roast for 30 minutes, tossing the butternut halfway and rotating the baking sheets if you’re using two.
3. Blend the Sauce: Transfer the squash to a high-powdered blender, and squeeze in the roasted garlic from their skins the moment it is cool enough to touch. Add the milk and blitz until smooth. Season to taste with more salt, if needed.

4. Cook the Pasta: Cook the ravioli in a pan of salted water as per the packets instructions. Meanwhile, gently warm the squash sauce in a large skillet or shallow casserole over a low heat.
5. Add Pasta to Sauce: Drain the ravioli and add it to the squash sauce, reserving a cup of the cooking water.

6. Add Pasta Water as Needed: Raise the heat to medium-high, and stir in the ravioli, adding splashes of cooking water as the sauce thickens, until you have a glossy sauce that coats the pasta.
7. Serve & Enjoy: Serve immediately topped with shredded parmesan.

Expert Tips

Keep the heat gentle. Warm the sauce over low heat to avoid scorching or splitting. Once the ravioli is added, increase the heat briefly just to bring everything together.

Cut the squash evenly. If you’re buying a full squash and diving it yourself, try to keep the squash pieces roughly the same size so they roast at the same rate. This helps prevent some pieces from drying out while others stay undercooked.

Don’t rush the blending! Let the blender run long enough to fully smooth out the sauce. A well-blended sauce will cling better to the ravioli and feel extra luxurious.

Use pasta water wisely. Adding the reserved pasta water a little at a time helps create a glossy sauce. It also helps the sauce bind to the ravioli instead of pooling at the bottom!

How to Serve It

This ravioli with butternut squash pasta sauce pairs beautifully with something fresh and crisp on the side! I like to serve it with a simple tossed green salad or a kale salad. You can also serve it with some bread to soak up that sauce! Try it with some easy focaccia bread or copycat Olive Garden breadsticks.

FAQs

More Pasta Recipes to Try

• Creamy Mushroom Pasta with Bacon – earthy mushrooms, crispy bacon, and a creamy sauce! 
• Baked Feta Tomato Pasta – salty, melty feta and jammy roasted tomatoes come together in the coziest, easiest pasta.
• Orecchiette Pasta with Sausage – those little pasta cups catch every bit of the savory sausage sauce. YUM!
• Cheesy Tortellini Pasta – pillowy tortellini smothered in cheese is always a good idea.
• Chicken Alfredo Pasta Bake – creamy, cheesy, and baked until bubbly, this is the kind of dinner everyone loves!