Get ready to fall in love with the coziest comfort food of the season. This Baked Ravioli with Butternut Squash Sauce blends autumn flavors—creamy pumpkin ravioli, savory Italian sausage, ricotta, and a rich butternut squash pasta sauce—into an easy, hearty casserole. It’s an ideal weeknight meal when you want something warm and satisfying, and it only takes about 20 minutes to prep.
Why you’ll love this easy recipe
This fall twist on baked ravioli uses a handful of simple ingredients to deliver big seasonal flavor. It’s inspired by classic baked ravioli but swapped in pumpkin or butternut-filled ravioli and a creamy squash sauce to capture cozy autumn vibes. If you don’t have access to a specific brand, the ingredients are widely available and easy to substitute with similar products from most grocery stores.
Highlights of this dish:
- Comforting and seasonal. Melty cheese, tender ravioli, and a savory-sweet squash sauce combine into a warming casserole perfect for chilly evenings.
- Quick prep. No need to boil pasta—the assembled bake goes straight into the oven, and it only takes about 20 minutes to prepare.
- Simple and budget-friendly. The recipe uses just a few pantry-friendly ingredients and yields multiple servings, making it great for family dinners or feeding a crowd.
Ingredients
Below are the key ingredients for this butternut squash baked ravioli, along with substitution ideas. Exact measurements appear in the recipe card near the bottom of the page.
- Butternut squash pasta sauce – Use a creamy butternut squash or autumnal harvest-type pasta sauce. Homemade or store-bought both work well; choose whichever you prefer or have on hand.
- Pumpkin or butternut squash ravioli – Frozen or refrigerated pumpkin ravioli are ideal for this bake. Butternut squash ravioli is a tasty substitute. There are also gluten-free options if you need them.
- Ricotta cheese – Adds creaminess and helps form the casserole’s layers. You can season it with salt and dried Italian herbs if desired.
- Mozzarella cheese – Freshly shredded mozzarella melts best; buy a block and shred it yourself rather than using pre-shredded for a smoother finish.
- Italian sausage – Sweet or hot Italian pork sausage both work. Remove sausage from casings and crumble as it cooks. For a vegetarian version, swap in a medley of diced mushrooms, peppers, or zucchini.
- Optional aromatics and seasonings – Sautéed onions and garlic add extra depth if you like. Salt and Italian seasoning mixed into the ricotta are optional but delicious additions.
Instructions
Step-by-step photos can help when making this dish. The instructions below outline the full process; see the recipe card for precise measurements and timing.
Prepare the sauce:
- Optional aromatics: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Cook 1 cup diced onion until softened, about 4 minutes, then add 3 cloves minced garlic and cook 1 more minute.
- Remove the sausage from its casings, add it to the skillet, and cook, breaking it up, until no longer pink, about 6–8 minutes. Drain excess grease.
- Stir the butternut squash or autumnal pasta sauce into the cooked sausage and simmer for about 5 minutes to combine flavors.
Assemble and bake the casserole:
- Preheat the oven to 350°F (175°C).
- Arrange one layer of pumpkin or butternut squash ravioli in the bottom of a 9 x 13-inch baking dish in a single layer.
- Spread half of the sausage and squash sauce over the ravioli.
- Optional: Mix 1 teaspoon salt and 1 tablespoon Italian seasoning into 16 ounces ricotta cheese, then dollop half of the ricotta over the sauce.
- Repeat with another layer of ravioli, the remaining sauce, and remaining ricotta. Finish by sprinkling 8 ounces of shredded mozzarella evenly over the top.
- Cover the dish with non-stick foil or foil sprayed lightly with cooking spray and bake for 35 minutes. Uncover, switch the oven to broil, and broil 2–3 minutes until the cheese is golden and bubbling. Let rest a few minutes before serving; garnish with fresh herbs if desired.
What to serve with it
This baked ravioli pairs nicely with simple sides that complement fall flavors—soft dinner rolls, a crisp autumn salad, or roasted vegetables. Choose a bright salad with tangy vinaigrette or a roasted squash and greens salad to balance the richness of the casserole.
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Pumpkin Baked Ravioli with Butternut Squash Sauce
6 servings
20 minutes
38 minutes
58 minutes
Whitney Bond
Ingredients
- 1 pound sweet Italian pork sausage
- 25 ounces creamy butternut squash or autumnal pasta sauce
- 16 ounces ricotta cheese
- 1 teaspoon salt (optional)
- 1 tablespoon Italian seasoning (optional)
- 18 ounces honey roasted pumpkin ravioli (two 9-ounce packages)
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C).
- Remove sausage from casings and cook in a skillet, crumbling until no longer pink, about 6–8 minutes. Drain excess grease, add the pasta sauce, and simmer 5 minutes.
- Optional: Combine ricotta with salt and Italian seasoning if you prefer a seasoned filling.
- Layer one package of ravioli in a 9 x 13 baking dish. Spoon half the sausage sauce over the ravioli and dollop half the ricotta. Repeat with remaining ravioli, sauce, and ricotta, then top with shredded mozzarella.
- Cover with non-stick foil or lightly greased foil and bake 35 minutes. Uncover and broil 2–3 minutes until cheese is browned and bubbly. Let rest briefly before serving.
Notes
- If you can’t find pumpkin ravioli, substitute butternut squash ravioli or a similar filled pasta.
- Frozen or refrigerated ravioli work without boiling; simply layer them frozen in the dish. If frozen ravioli are stuck together, rinse briefly under cool water to separate them.
- To add extra flavor, start by sautéing onions and garlic in olive oil before cooking the sausage.
- For a vegetarian version, replace the sausage with a pound of diced vegetables such as mushrooms, bell peppers, or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single servings in the microwave for 2–3 minutes, or warm multiple portions covered in a 350°F oven for about 15 minutes.