• 1 cup butternut squash purée
  • 2 tablespoons mascarpone
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • Parmesan cheese, shaved


  1. In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined.
  2. Set aside until ready to use.
  3. Fill a deep pot with heavily salted water and bring to a boil.
  4. Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1 1/2-inch squares. Crimp the edges to seal.
  5. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
  6. Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
  7. Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!