Description

Tender butternut squash ravioli tossed in a nutty, aromatic sage brown butter sauce. It’s a stunning yet simple dish perfect for cozy evenings or elegant entertaining.

Ingredients

1 lb butternut squash ravioli (fresh or frozen)
6 tbsp unsalted butter
8–10 fresh sage leaves
Salt and black pepper to taste
1/2 cup shaved or grated Parmesan cheese
1/2 tsp lemon zest (optional)

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Instructions

Bring a large pot of salted water to a gentle boil. Add ravioli and cook according to package instructions (usually 3–4 minutes or until they float). Use a slotted spoon to transfer to a platter. Reserve 1/4 cup pasta water.
In a large skillet, melt butter over medium heat. Once foaming, add sage leaves and cook until butter turns golden and nutty and sage crisps, about 2–3 minutes.
Pour brown butter and sage over the warm ravioli. Add a splash of pasta water to skillet, swirl, then drizzle over ravioli to help sauce cling.
Season with salt, pepper, and sprinkle Parmesan generously. Add lemon zest if using. Toss gently to coat and serve hot.

Notes

Garnish with extra sage, microgreens, or toasted hazelnuts for an elegant touch.
Use gluten-free or vegan ravioli as desired; substitute plant-based butter and cheese for dairy-free version.
Brown butter sauce should be made fresh to preserve crispness and aroma.