Parmesan and Butternut Squash Ravioli with Fried Sage

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Parmesan, squash, and sage form a magical combination in this classic Italian pasta. Although it is time consuming to make, the result is well worth your effort. It’s imperative that the squash be dry without a trace of liquid; otherwise, the stuffing will seep out the edges of the ravioli.


For the Filling

  • 1 butternut squash, 2–2½ lb (1–1.25 kg)
  • 1 tsp<


To make the filling, preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out and discard the seeds and fibers. Rub the cut sides with olive oil. Place the halves, cut side down, on a rimmed baking sheet and