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A butternut squash ravioli recipe with a hoisin brown butter sage sauce.

Butternut Squash Ravioli Recipe with Hoisin Brown Butter Sage Sauce

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    45 mins

  • Cooking

    30 mins

Fusion Dairy Eggs Rice or Noodle Vegetable Lunch Dinner Over 60 mins

If you want a show-stopping Butternut Squash Ravioli recipe, you need to try adding this secret ingredient: Lee Kum Kee Hoisin Sauce. 

 

Hoisin Sauce perfectly pairs with butternut squash, as the sweet and savory flavors of hoisin perfectly complement the natural sweetness of the butternut squash. In this recipe, the hoisin is used to season both the squash before roasting, as well as adding complexity and depth to the brown butter sage sauce often served with the ravioli. 

 

Lee Kum Kee Hoisin Sauce works perfectly with a lot of fall flavors, so having a bottle on hand will boost the flavor of all of your seasonal favorites!

What You Will Need

Ingredients

  • -- FOR THE PASTA DOUGH --
  • 1 cup all-purpose flour
  • 1 large egg
  • ½ Tbsp. olive oil
  • Pinch of salt
  • -- FOR THE FILLING --
  • 1½ cups cubed butternut squash
  • ¾ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1 egg yolk
  • Pinch of salt and black pepper
  • -- FOR GARNISH --
  • Grated parmesan cheese
  • Chopped fresh sage
  • Red pepper flakes

Seasoning

  • 2 Tbsp. Lee Kum Kee Hoisin Sauce (for brushing squash)

Sauce Mix

  • ½ cup unsalted butter
  • Fresh sage leaves
  • 1 Tbsp. Lee Kum Kee Hoisin Sauce
  • Pinch of salt and pepper

Made with
Lee Kum Kee products

Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

How to make it

  1. On a clean surface, mound flour and make a well in the center. Add the egg, olive oil, and a pinch of salt. Gradually incorporate the flour with a fork until a dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.
  2. Brush butternut squash cubes with Lee Kum Kee Hoisin Sauce. Roast at 400°F for 25 minutes until tender and caramelized. Cool slightly, then transfer to a food processor with ricotta, parmesan, egg yolk, salt, and pepper. Blend until smooth.
  3. Roll out the rested dough into thin sheets. Cut into ravioli squares or rounds. Place 1 tsp filling in the center of each piece, top with another sheet of pasta, and press edges to seal.
  4. Melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden and nutty and the sage crisps. Lower heat and stir in Lee Kum Kee Hoisin Sauce, whisking until incorporated. Season lightly with salt and pepper.

  5. Boil ravioli in salted water 2–3 minutes until they float. Transfer to the skillet and toss gently in the brown butter hoisin sage sauce. Plate and garnish with parmesan, fresh sage, and red pepper flakes.

     

    Looking for more ideas on how to cook with hoisin sauce? Check out our recipes page!

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