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

Scale

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)

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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