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Three yellow squash ravioli packets topped with glossy brown butter sauce, toasted pecans, and whole sage leaves on a light plate

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Hot Honey Brown Butter Squash Ravioli

Recipe by Chloe Davis

This clever, pasta-free take on ravioli uses ribbons of tender summer squash to wrap a rich, savory-sweet filling of pumpkin and goat cheese. Finished in a nutty brown butter sauce with crispy sage and toasted pecans, a final drizzle of hot honey brings the whole plate alive with the perfect hit of sweet heat.

  • Total Time40 minutes
  • Yield12 ravioli (serves 4) 1x

Ingredients

Scale

Squash & Filling

  • 2 to 3 medium yellow summer squash (about 1½ lbs / 680g)
  • ½ cup (120g) canned pumpkin purée (not pie filling)
  • 4 oz (113g) chilled goat cheese log, sliced into 12 even rounds
  • ¼ cup (25g) grated Parmesan cheese
  • 2 medium cloves garlic, grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg

Brown Butter Sauce & Garnish

  • 4 tablespoons (55g) unsalted butter
  • ½ cup (55g) chopped pecans
  • ⅓ cup loosely packed fresh sage leaves
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 to 2 tablespoons hot honey, for drizzling

Instructions

  1. Prep the squash: Preheat your oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper. Using a mandoline, carefully slice the summer squash lengthwise into ⅛-inch-thick ribbons. You will need 24 intact slices.
  2. Soften the ribbons: Arrange the squash slices in a single layer on the prepared baking sheets. Bake for 12 to 14 minutes, rotating the pans halfway through, until the squash is pliable and easily bendable but not browned or completely mushy. Set aside to cool slightly.
  3. Mix the filling: While the squash cools, combine the pumpkin purée, Parmesan, grated garlic, kosher salt, black pepper, and nutmeg in a small bowl. Stir until completely smooth and well blended.
  4. Assemble the ravioli: Lay two squash slices across each other on your work surface to form an “X”. Dollop 1 tablespoon of the pumpkin mixture directly into the center of the cross, then press 1 round of goat cheese gently into the pumpkin. Fold the four overhanging flaps of squash over the cheese to form a neat, square packet, tucking the final flap underneath if necessary. Repeat to make 12 ravioli.
  5. Toast the nuts and sage: In a large skillet, melt the butter over medium heat. Add the chopped pecans and fresh sage leaves. Cook, stirring constantly, until the butter develops a deep golden-brown color and smells distinctly nutty, about 3 to 4 minutes. Immediately remove from the heat and use a slotted spoon to transfer the crispy sage and pecans to a small bowl so they don’t burn.
  6. Warm and glaze: Return the skillet with the brown butter to medium-low heat. Add the assembled squash ravioli to the pan, seam-side down to help seal them. Cook for 2 to 3 minutes, basting the tops constantly with the warm brown butter, until heated through.
  7. Finish and serve: Remove the skillet from the heat and stir the balsamic vinegar into the butter surrounding the ravioli. Transfer the ravioli to plates, spoon the balsamic brown butter over the top, and scatter with the reserved crispy sage and pecans. Finish with a generous drizzle of hot honey right before serving.

Notes

  • Why it works: Baking the squash strips at a slightly lower temperature (400°F) instead of blasting them ensures they become perfectly pliable without crisping at the edges. Crispy edges will snap when you try to fold the ravioli packets.
  • Make-ahead tip: You can assemble the raw squash ravioli up to 24 hours in advance. Store them tightly covered in the refrigerator, then simply make the brown butter sauce and heat them through when you are ready to serve.

Nutrition (per serving — estimates)

Calories: 356 | Total Carbs: 16g (Fiber: 3g, Sugar: 7g) | Fat: 28g (Saturated: 12g) | Protein: 10g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer or Main Course
  • Method: Baking and Pan-Frying
  • Cuisine: American / Italian-Inspired

Nutrition

  • Serving Size: 3 ravioli
  • Calories: 356
  • Sugar: 7g
  • Fat: 28g
  • Saturated Fat: 12g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 10g

Find it online: https://delicious.alfityan.org/2026/09/10/hot-honey-brown-butter-squash-ravioli-for-a-pasta-free-appetizer/