Butternut Squash Ravioli Sauce

An overhead image of a skillet with butternut squash ravioli.

5 from 2 votes

Butternut Squash Ravioli Sauce

A delicious way to fully enjoy butternut squash season. Easy butternut squash ravioli in a delicious buttery rich sauce is great for meal prep and leftovers heats up perfectly for lunch next day.

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 384kcal

Author: Amira

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

Be very careful and do not overcook the ravioli, make sure to take them out with a slotted spoon so they will not get mushy or tear. It is better to cook them al dente and take them out of the water while still a bit firm.

Variations:
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