Homemade Sweet Potato Ravioli with Sage Brown Butter

Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with creamy sweet potato for an ideal autumn dinner.

Serve this comforting pasta alongside a Roasted Butternut Squash Spinach Kale Salad for a full fall-inspired meal.

When time allows, making fresh pasta from scratch is a simple joy—there’s nothing quite like the tender texture and flavor of homemade dough. Sweet potato ravioli are one of the easiest filled pastas to make at home, and they deliver a perfect balance of sweet and savory. This recipe fills tender pasta pockets with a lightly spiced sweet potato purée, finishes them with fragrant basil-infused brown butter, and adds the satisfying crunch of toasted walnuts.

The recipe can be completed in under an hour from start to finish if you prepare efficiently. It’s approachable for cooks of all levels: the most time-consuming steps are boiling and cooling the sweet potatoes and rolling the dough thin. A manual pasta roller makes the process faster and more consistent, but a rolling pin and patience work well too.

Step by step instructions

1. Prepare the sweet potato filling.
   • Peel and cube 2 pounds of sweet potatoes.
   • Place the cubed potatoes in a pot of boiling water and cook until fork-tender, about 18–22 minutes depending on size.
   • Drain and transfer the potatoes to a mixing bowl to cool slightly.
   • Add 2 tablespoons brown sugar, 2 tablespoons butter, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves.
   • Use an electric mixer or a potato masher to puree the mixture until smooth. Adjust seasoning to taste and set aside to cool completely before filling the pasta.
2. Make the pasta dough.
   • Place 3 cups flour in a large bowl and make a well in the center. Add 4 eggs and gently combine.
   • Add about 1/4 cup water a little at a time until the dough comes together into a firm, not sticky ball. If it feels too dry add water 1 tablespoon at a time; if too sticky, dust with a little more flour.
   • Divide the dough into four pieces and roll each piece into a very thin sheet using a pasta roller or a floured work surface and rolling pin. Aim for sheets thin enough to see light through them for delicate ravioli.
3. Form the ravioli.
   • Cut the rolled dough into circles roughly 3 inches in diameter, or into squares if you prefer.
   • Place a small spoonful of the cooled sweet potato filling on half of the circles, leaving a border around the edge.
   • Brush the edges with a little water, top with a matching dough circle, and press to seal. Crimp with a fork or your fingers to ensure a tight seal.
   • Repeat until all dough and filling are used. Keep finished ravioli lightly dusted with flour to prevent sticking.
   • Bring a large pot of salted water to a rolling boil. Cook ravioli in batches—4–6 at a time—for 2–3 minutes or until they float and feel tender. Remove with a slotted spoon and transfer to a warm serving dish.
4. Make the basil brown butter sauce.
   • In a small skillet over medium heat, melt 1/4 cup (half a stick) butter. Continue cooking until the butter foams and turns a light golden-brown with a nutty aroma—watch closely so it doesn’t burn.
   • Remove from heat and stir in 2 tablespoons finely chopped fresh basil. The hot butter will wilt the basil and infuse the sauce with herb aroma.
   • If you prefer, substitute sage for basil to make a sage brown butter for a more autumnal profile.
5. Toast the walnuts.
   • In a separate dry skillet over medium heat, toast 1/2 cup walnuts for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly.
6. Finish and plate.
   • Arrange 4–6 ravioli per plate, spoon the warm basil brown butter over them, and sprinkle with toasted walnuts. Garnish with a few fresh basil leaves if desired.

Wine to pair with it

The sweet, spiced filling and nutty brown butter call for wines with bright acidity or a touch of sweetness to balance richness. Consider these pairing ideas:

• Chardonnay – a fuller, lightly oaked style complements the brown butter’s richness.
• Gewürztraminer or Riesling – off-dry options highlight the sweet potato’s spice notes.
• Prosecco – bubbles add a refreshing contrast and lift the palate between bites.
• Merlot – for a red option, a soft, fruity Merlot pairs nicely with autumn spices.

Sides to serve with it

A crisp salad or roasted vegetable side is the perfect counterpoint to the richness of the ravioli. Try one of these complementary options:

• Maple-roasted Brussels sprouts with apple
• Roasted butternut squash, spinach, and kale salad
• Shaved Brussels sprout salad with a Dijon vinaigrette
• Butternut squash and apple bruschetta as a light starter
• Crispy eggplant Caprese salad for a fresh, savory contrast

More sweet potato recipes

If you love this sweet potato ravioli, try other fall favorites that showcase sweet potatoes in both savory and sweet preparations:

1. Thai peanut sweet potato Buddha bowls
2. Classic mashed sweet potatoes with butter and seasoning
3. Italian turkey and sweet potato casserole
4. Quick 30-minute sweet potato soup
5. Gluten-free sweet potato brownies for a surprising dessert