This Butternut Squash Ravioli is coated in a flavorful browned butter and sage sauce. This dish has the perfect balance of sweet and savory flavors, and it's the perfect fall-inspired meal.
❤️ Why You'll Love It
- It comes together quickly which means that it's perfect for busy weeknights.
- It's ideal for a cozy night in, or for when you have friends and family over.
- The sage brown butter sauce adds a flavor-packed twist to this classic dish.
I was not brought up to 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 fine culinary and higher restaurant quality category!
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.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook butternut squash ravioil 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. And, then 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. Garnish with cheese, toasted pine nuts, or chili flakes.
💡 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 be adding 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.
- Toasting pine nuts, if using, brings out their flavor, so be sure to toss them in a pan over low heat for 2-3 minutes before adding to the dish. No oil is needed.
Store leftover ravioli in an airtight container in the fridge for up to four days.
⌛ 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, 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.
- 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!
- You can also add some 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 months to sneak in more vegetables.
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.
- 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.
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- Large Skillet
Butternut Squash Ravioli Sauce
- 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
- Toasted pine nuts or red chili flakes and more parmesan cheese to serve.
- 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.
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.