If you’re searching for a comfort food masterpiece that’s both supremely elegant and astoundingly easy to pull off, look no further than Sage Brown Butter Sauce Butternut Squash Ravioli. Imagine pillow-soft ravioli stuffed with sweet roasted squash, tossed in a golden, nutty brown butter freckled with crispy sage leaves. Every bite is pure autumn magic, equally impressive for weeknight dinners or special occasions. Don’t be surprised if this becomes one of those recipes your loved ones beg you to make over and over!
Ingredients You’ll Need
The beauty of Sage Brown Butter Sauce Butternut Squash Ravioli lies in its simplicity—every ingredient shines. High-quality ravioli and a handful of pantry staples transform into a dish that tastes restaurant-worthy, yet comes together effortlessly at home.
- Butternut Squash Ravioli: Choose store-bought or homemade—fresh ravioli stuffed with sweet roasted squash delivers the ideal creamy bite.
- Unsalted Butter: Opt for a good-quality butter, as it forms the rich, nutty backbone of the sauce.
- Fresh Sage Leaves: Sage infuses the brown butter with an earthy, aromatic flavor and gets crisp when fried.
- Salt and Pepper: Don’t underestimate seasoning—a pinch of each brings all the flavors together.
- Parmesan Cheese: Finishes the dish with a salty, nutty flourish that melts into the warm sauce.
- Lemon Zest (optional): Adds a pop of brightness that beautifully balances the buttery richness.
How to Make Sage Brown Butter Sauce Butternut Squash Ravioli
Step 1: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Add the butternut squash ravioli and cook according to the package directions, usually just a few minutes until they float to the top. Be careful not to overcrowd the pot or overcook—you want each ravioli to stay intact and lusciously tender. Use a slotted spoon to transfer the cooked ravioli directly to a serving platter, reserving some of the pasta water.
Step 2: Make the Brown Butter and Sage Sauce
While the ravioli cooks, melt the butter in a wide skillet over medium heat. Once it starts to foam, toss in the fresh sage leaves. Swirl and watch closely—the butter will turn from yellow to golden brown and release a nutty aroma as the sage crisps up (about 2-3 minutes). If you notice the bits at the bottom turning deep brown, it’s ready! Keep an eye so it doesn’t burn—brown butter is quick magic.
Step 3: Toss Everything Together
Immediately pour the hot brown butter and crispy sage over the warm ravioli. Add a splash of reserved pasta water to the skillet, swirl, then drizzle over the pasta to help the sauce lightly cling to every bite. Season generously with salt and black pepper, then shower everything with plenty of shaved or grated Parmesan. If you love a citrusy lift, sprinkle with fresh lemon zest now.
Step 4: Plate and Serve
Gently toss the ravioli to coat them in the sage brown butter sauce, being careful not to tear their delicate pillows. Serve immediately while everything is hot and aromatic, garnishing with extra Parmesan, crispy sage leaves, and a twist of black pepper for a show-stopping finish. Prepare for “oohs” and “aahs” at your dinner table!
How to Serve Sage Brown Butter Sauce Butternut Squash Ravioli
Garnishes
A generous tumble of shaved Parmesan and a few extra crispy sage leaves are the ultimate finishing touches. For a splash of color, scatter over some microgreens or chopped toasted hazelnuts. If you love a little zing, a very light dusting of lemon zest or red pepper flakes brightens every bite.
Side Dishes
This dish is rich and flavorful, so keep sides simple and fresh. Try a peppery arugula salad with lemon vinaigrette, roasted broccolini, or crusty garlic bread to mop up every last drop of sauce. A chilled glass of Pinot Grigio or a light Chardonnay complements it beautifully.
Creative Ways to Present
For a special dinner, plate the ravioli in shallow pasta bowls and spoon the brown butter sauce right at the table for a dramatic flourish. Or, try arranging individual servings on appetizer spoons for a chic party starter. Mini ravioli work wonderfully as a passed-hors d’oeuvre if you’re looking to impress guests!
Make Ahead and Storage
Storing Leftovers
If you have extra Sage Brown Butter Sauce Butternut Squash Ravioli, store them in an airtight container in the refrigerator for up to 2 days. The flavors develop even more as they sit, though the sage may lose some of its crispness.
Freezing
For longer storage, freeze the cooked ravioli (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. The brown butter sauce is best made fresh, but you can freeze it separately in a small container. Thaw both before reheating.
Reheating
To reheat, gently warm the ravioli in a skillet with a little splash of water or broth until heated through. Prepare the sage brown butter sauce fresh and toss together right before serving, so you capture all the nutty aromas and crispy sage magic.
FAQs
Can I use frozen butternut squash ravioli for this recipe?
Absolutely! Frozen ravioli work beautifully. Just add them directly to boiling water—no need to thaw first. Cook until they float and are heated through, then proceed with the sage brown butter sauce as described.
What if I can’t find fresh sage?
Fresh sage is ideal for its crispy texture and earthy aroma, but if you only have dried, use half the amount and sauté briefly in the butter. The flavor won’t be quite as bold, but it still works in a pinch.
How can I make this dish dairy-free?
You can substitute vegan butter for the regular butter and use your favorite plant-based Parmesan alternative. Check your ravioli to ensure they’re dairy-free as well—many stores now carry plant-based versions.
Is it possible to make homemade butternut squash ravioli?
Definitely! If you’re feeling adventurous, homemade pasta dough and a buttery roasted squash filling elevate this dish to showstopper status. It takes more time, but the results are unforgettable—just assemble and cook as directed here.
What wine pairs best with Sage Brown Butter Sauce Butternut Squash Ravioli?
For a perfect pairing, reach for a crisp white wine like Pinot Grigio or an unoaked Chardonnay. Both enhance the creamy, nutty flavors without overpowering the delicate squash and sage notes.
Final Thoughts
This Sage Brown Butter Sauce Butternut Squash Ravioli is the kind of dish that transforms a regular night into a warm, celebratory gathering. Whether you want to wow guests or treat yourself, the balance of buttery richness, sweet squash, and fragrant sage is irresistible. Give it a try—your taste buds (and anyone around your table) will be seriously delighted!
PrintSage Brown Butter Sauce Butternut Squash Ravioli Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sage Brown Butter Sauce Butternut Squash Ravioli recipe is a cozy, restaurant-worthy dish perfect for fall and winter. Silky butternut squash ravioli are bathed in a nutty, aromatic brown butter enriched with earthy fresh sage, creating a comforting meal bursting with flavor. It comes together quickly with store-bought or homemade ravioli, making it perfect for effortless weeknight dinners or elegant entertaining.
Ingredients
For the Ravioli
- 1 package (about 20 oz) butternut squash ravioli (store-bought or homemade)
For the Sage Brown Butter Sauce
- 6 tbsp unsalted butter
- 8–10 fresh sage leaves
- 1/4 tsp kosher salt, or to taste
- 1/8 tsp freshly ground black pepper, or to taste
For Garnish
- Freshly grated Parmesan cheese, to taste
- Toasted chopped walnuts or pecans (optional)
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package directions (usually 3-5 minutes) until they float to the top and are cooked through. Use a slotted spoon to gently transfer the ravioli to a platter. Reserve a small cup of pasta water.
- Make the Brown Butter: While the ravioli cook, melt the unsalted butter in a large skillet over medium heat. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and gives off a nutty aroma—about 3-5 minutes. Watch closely as it can burn quickly.
- Toss Ravioli with Sauce: Add the drained ravioli to the skillet with the sage brown butter. Gently toss to coat, adding a splash of reserved pasta water as needed for a silkier sauce. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the ravioli with extra sauce spooned over. Garnish generously with freshly grated Parmesan and optional toasted walnuts or pecans for crunch. Enjoy immediately!
Notes
- Be sure not to overcook the ravioli—they cook quickly and can become mushy.
- Use fresh, good-quality butter for the best flavor in the sauce.
- Toss in a handful of baby spinach with the sauce for added greens.
- If using frozen ravioli, do not thaw before cooking; add directly to boiling water and cook a minute or two longer.
- For a nutty crunch, toasted hazelnuts are another delicious garnish.
Nutrition
- Serving Size: 1/3 recipe (about 6-7 ravioli with sauce)
- Calories: 400
- Sugar: 3g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg
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