Best Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

Introduction

This Best Butternut Squash Ravioli with Brown Butter Sage Sauce is a comforting, elegant dish perfect for cozy dinners. The sweet, creamy filling pairs beautifully with the nutty, fragrant sauce, creating a simple yet impressive meal.

Ingredients

• 1 package butternut squash ravioli
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to the package instructions until just tender. Drain and set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Cook the butter, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma, about 3 to 4 minutes.
3. Step 3: Add the sage leaves to the browned butter and sauté for another 1 to 2 minutes until the leaves become crispy and fragrant.
4. Step 4: Carefully add the cooked ravioli to the skillet and gently toss to coat them evenly with the brown butter and sage sauce. Season with salt and freshly ground black pepper to taste.
5. Step 5: Serve immediately, garnished with additional sage leaves if desired, and enjoy your delicious meal.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan or toasted pine nuts over the ravioli before serving.
• Use fresh sage leaves for the best aroma; dried sage won’t have the same impact in this recipe.
• If you prefer a richer sauce, stir in a splash of cream with the browned butter before adding the ravioli.

Storage

Store leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a bit of butter or olive oil to prevent sticking. Avoid microwave reheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash ravioli for this recipe?

Yes, frozen ravioli works well. Just be sure to cook them according to the package instructions and adjust cooking time as needed.

What can I substitute if I don’t have fresh sage?

If you don’t have fresh sage, you can use fresh thyme or rosemary for a different but still complementary flavor. Avoid dried sage in this recipe as it lacks the delicate aroma needed.

Best Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

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★★★★★

4.7 from 79 reviews

This Best Butternut Squash Ravioli with Brown Butter Sage Sauce is a delightful and elegant dish featuring tender butternut squash-filled ravioli, perfectly complemented by a rich brown butter sauce infused with fragrant sage leaves. Quick to prepare yet full of comforting autumnal flavors, this recipe is perfect for a cozy dinner or special occasion.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ravioli

• 12 oz fresh or frozen butternut squash ravioli

Brown Butter Sage Sauce

• 6 tbsp unsalted butter
• 12 fresh sage leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to the package instructions, usually 3-4 minutes, until they float to the surface and are tender. Drain the ravioli, reserving about 1/4 cup of the pasta water.
2. Make the Brown Butter Sage Sauce: In a large skillet over medium heat, melt the butter. Continue to cook it, swirling the pan frequently, until the butter turns a golden brown color and begins to smell nutty, about 4-5 minutes. Be careful not to burn it. Add the fresh sage leaves to the butter and cook for another 1-2 minutes until crispy and aromatic.
3. Toss Ravioli with Sauce: Add the cooked ravioli to the skillet with the brown butter sage sauce. Gently toss to coat the ravioli evenly, adding reserved pasta water a tablespoon at a time if the sauce needs thinning. Season with salt and freshly ground black pepper to taste.
4. Serve Warm: Transfer the ravioli to serving plates. Optionally, garnish with grated Parmesan cheese and additional sage leaves for presentation. Serve immediately while warm.

Notes

• Use fresh sage leaves for the best flavor infusion in the butter.
• If using frozen ravioli, ensure not to overcook as they cook quickly to prevent bursting.
• You can add a sprinkle of toasted pine nuts or walnuts for extra texture.
• For a richer sauce, finish with a splash of heavy cream or a sprinkle of Parmesan cheese.
• Brown butter cooks quickly; stay attentive to avoid burning.

Keywords: butternut squash ravioli, brown butter sage sauce, pasta, Italian dinner, autumn recipe, homemade ravioli sauce