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Sage Brown Butter Sauce Butternut Squash Ravioli Recipe

Sage Brown Butter Sauce Butternut Squash Ravioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/sage-brown-butter-sauce-butternut-squash-ravioli-recipe/