This Butternut Squash Ravioli is coated in a flavorful brown butter and sage sauce. This dish has the perfect balance of sweet and savory flavors, and it's a delicious fall-inspired meal.
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❤️ Why its a must-try
- You will love the creamy, sweet butternut squash flavor combined with the earthy, slightly peppery taste of the sage sauce.
- It comes together quickly, making it perfect for busy weeknights.
- A great option for a quick meatless dinner or side dish, you just need a quick trip to the grocery store.
- The sage brown butter sauce adds a flavor-packed twist to this classic dish.
I was not brought up with ravioli; it is a delicious dish I've come to enjoy since we came here. I fell hard for ravioli and think it is so comforting with all its varieties, I mean who would not love luscious stuffed pasta?!.
Plus, there is something about the combination of butternut squash and sage that makes it fall under the fine culinary and higher restaurant quality category!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook ravioli in boiling water al dente according to package directions, reserving ½ cup of the pasta water.
- Meanwhile, make the butternut squash ravioli sauce by melting butter over medium heat in a light-colored skillet or a large sauté pan. Then, when the butter melts, add sage leaves and lower the heat to low; leave it on low to infuse butter for about 10 minutes.
- Raise the heat up again to medium and stir often to brown the butter and crisp up the sage leaves. Add pasta water, Parmesan cheese, and heavy cream. Stir to combine.
- Taste and add salt and pepper to your liking Add the cooked ravioli and toss gently with the sauce. Garnish with cheese, toasted pine nuts, or chili flakes.
There is nothing like these pumpkin bars with cream cheese frosting to end your fall meals. Colorful and flavorful with everything fall.
💡 Amira's Tips
- Be sure to check the package instructions for al dente timing. You don't want to overcook the pasta because you will add it to the skillet.
- I like to add a pinch of salt to my pasta water before cooking. This adds flavor to the pasta and helps it cook better.
- You can use frozen, fresh ravioli, homemade butternut squash ravioli made with homemade pasta dough, or Wonton wrappers.
- Pumpkin ravioli can be substituted in case butternut squash ravioli is not available.
- Be very careful when you make the butternut squash ravioli sauce. When raising the heat to brown the butter, we do not want it to turn into black butter if you know what I mean. Keep an eye on the pan and watch the brown bits form at the bottom of the skillet.
- Toasting pine nuts, if using, brings out their flavor, so be sure to toss them in a pan over low heat for 1-2 minutes before adding to the dish. No oil is needed.
🥣 Equipment
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- Large Skillet
- Colander
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🧺 Storage
Refrigerate: Store leftover ravioli in an airtight container in the fridge for up to four days.
Freezer: Although I do not recommend it as the texture of the butternut squash ravioli sauce might change, if you must, let the ravioli come to room temperature, then place it in a freezer-safe container, cover directly with plastic wrap before putting the lid on, and freeze for up to 3 months.
Reheat: If frozen, let them thaw in the fridge completely, then reheat on the stove on low with a drizzle of olive oil.
⌛ Make Ahead
- This pasta dish is best served fresh. However, don't worry it comes together in less than 30 minutes so you don't have to spend a lot of time in the kitchen.
- If you are tight in time, you can cook the sauce and ravioli separately and let them cool down completely. Refrigerate separately for up to 2 days and continue with the recipe when ready.
🍽️ Serve With
- I love to pair this easy recipe with a crusty bread side dish like this Air Fryer Garlic Bread and some Mediterranean roasted vegetables.
- But you could also pair it with these Fluffy Buttery Dinner Rolls and Oregano Chicken.
- Soups: I love serving this dish along with Carrot Lentil Soup.
- Need something meaty? This Meatloaf with Oatmeal is a great dinner any day of the week.
- This Chicken Patties Recipe is a winner chicken dinner with this delicious ravioli.
👩🍳 Variations
- Add a pinch of red pepper flakes to the dish for some heat.
- Try using different types of ravioli, such as spinach, broccoli, or mushroom-flavored ones!
- Add minced garlic or garlic powder to your creamy sauce for extra flavor.
- Add a handful of fresh spinach to the sauce in the last couple of minutes to sneak in more vegetables.
- Do not like sage, no problem; rosemary or thyme work well, too.
💬 FAQs
You can find butternut squash ravioli at most grocery stores. However, Trader Joe's is one of the best!
You can microwave leftovers for 1-2 minutes until warm all the way through. Or, you can add it to a skillet and heat over medium heat until warm and bubbly. If your sauce is too thick add a splash of water or heavy cream to thin the sauce.
No, due to the dairy in this sauce which can separate when thawed, I don't recommend that you freeze the leftovers.
📣 Butternut Squash Recipes
- Butternut Squash Casserole is a delicious dish side that is bursting with warm fall flavor. It will go well with your Thanksgiving Dinner.
- Roasted Butternut Squash with Asparagus is a super easy and healthy meal or side to make for busy weeknights.
- Moroccan Beef Tagine is filled with tender beef, butternut squash, and warm spices. It's a hearty and comforting meal to make on chilly nights.
More Recipes
- This delightful Sweet Potato Crunch is the prefect side dish to your holiday dinner table. Not too sweet yet buttery velvety topped with an amazing streusel pecan topping.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Butternut Squash Ravioli Sauce
Ingredients
- 2 (9oz) butternut squash ravioli packages , you can use homemade ravioli too
- 1 stick butter , ½ cup about 115g
- 10-15 fresh sage leaves
- Salt and freshly ground black pepper to taste
- 2 Tablespoons heavy cream
- ¼ cup grated Parmesan cheese
Optional
- Toasted pine nuts or red chili flakes and more parmesan cheese to serve.
Instructions
- Cook butternut squash al dente according to package directions, reserving ½ cup of the pasta water.
- Meanwhile melt butter over medium heat in a light colored skillet or saucepan.
- When butter melts add sage leaves and lower heat to low, leave it on low to infuse butter for about 10 minutes.
- Raise the heat up again to medium and stir often to brown the butter and crisp up the sage leaves.
- Add pasta water, parmesan cheese and heavy cream. Stir to combine.
- Taste and add salt and pepper to your liking
- Add the cooked ravioli and toss gently with the sauce.
- Serve garnished with more parmesan cheese, toasted pine nuts or chili flakes.
Notes
You can add some minced garlic to the sauce for more flavor. Storage:
Store leftover in an airtight container and refrigerate for up to 4 days. Reheat in the microwave.
Nutrition
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