Best Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe
If you’ve ever dreamed of a cozy, comforting dish that feels like autumn on a plate, then the Best Butternut Squash Ravioli with Brown Butter Sage Sauce is exactly what you need in your life. The rich sweetness of the butternut squash filling perfectly balances with the nutty, complex flavors of brown butter, while crispy sage leaves add an aromatic, elegant finish. This recipe transforms simple ravioli into a luxurious, soul-warming meal that’s just as impressive for a weeknight dinner as it is for a special occasion. Trust me, once you try this, it’ll quickly become your go-to for all things squash and sage!
Ingredients You’ll Need
The magic of the Best Butternut Squash Ravioli with Brown Butter Sage Sauce starts with a short and sweet list of ingredients, each one chosen to build layers of flavor and texture. The beauty is in their simplicity: fresh herbs, creamy cheese, buttery richness, and the star of the dish—the butternut squash ravioli itself.
- Butternut squash ravioli: Two packages totaling 18 ounces, the heart of the dish, delivering that sweet, velvety filling.
- Salted butter: Six tablespoons, crucial for creating that nutty brown butter base that elevates the sauce.
- Fresh sage: One tablespoon, thinly sliced to add crispy, fragrant notes cooked right into the butter.
- Grated Parmesan cheese: Half a cup for rich umami flavor and creaminess in the sauce.
- Saved pasta water: A quarter cup reserved from cooking, perfect for loosening the sauce and helping it cling beautifully to the ravioli.
- Flaky salt: To finish, sprinkling just enough to enhance all the flavors without overpowering.
- Freshly cracked black pepper: Adds a mild kick and warmth right at the end.
How to Make Best Butternut Squash Ravioli with Brown Butter Sage Sauce
Step 1: Cook the Butternut Squash Ravioli
Start by boiling your butternut squash ravioli according to the package’s instructions, usually about four minutes. Keep an eye on them until they float tenderly to the surface, signaling they are perfectly cooked. Don’t forget to scoop out and save about a quarter cup of the pasta water—this golden liquid is pure gold for marrying the sauce and pasta together seamlessly in the next steps.
Step 2: Start the Brown Butter Sauce
While the ravioli cooks, melt six tablespoons of salted butter over medium heat in a nonstick skillet. Stir constantly as the butter bubbles—watch closely as it slowly changes from pale yellow to a warm, acorn brown shade, emitting a heavenly nutty aroma. This transformation is where the sauce earns its depth and luxurious character. Don’t let it go too dark—once it reaches this beautiful color, you’re ready to move on.
Step 3: Add Sage to the Sauce
Turn off the heat and immediately add the thinly sliced fresh sage. Gently stir, letting the residual heat crisp the leaves to perfection without burning. This step infuses the butter with that signature earthy, herbal hint and adds a delightful textural contrast that will make every bite sing.
Step 4: Combine Ravioli with Sauce
Carefully add your drained ravioli back into the pan with the brown butter and sage. Pour in the reserved pasta water alongside half of your grated Parmesan cheese. Slowly toss everything together with a gentle hand for about a minute—the pasta water and cheese will mingle, forming a luscious, creamy coating that clings to every pillow of ravioli. This step ensures each bite is bursting with rich, savory goodness.
Step 5: Serve and Garnish
Plate your glistening butternut squash ravioli and finish with a sprinkle of flaky salt and freshly cracked black pepper to taste, along with the remaining Parmesan cheese. This final flourish adds a satisfying crunch and seasoning balance, turning a simple dish into an unforgettable experience. Now, dig in and savor each warm, comforting mouthful!
How to Serve Best Butternut Squash Ravioli with Brown Butter Sage Sauce
Garnishes
To enhance the beauty and taste of this dish, consider topping the ravioli with additional crispy sage leaves for that rustic charm. A light drizzle of extra virgin olive oil or a few toasted pine nuts can add inviting textures and subtle flavors that complement the brown butter sauce perfectly. These small additions make a big difference in presentation and taste.
Side Dishes
When serving the Best Butternut Squash Ravioli with Brown Butter Sage Sauce, pairing it with a fresh, peppery arugula salad tossed with lemon vinaigrette balances the richness wonderfully. Garlic-roasted green beans or a simple mix of steamed seasonal veggies with a sprinkle of sea salt can add freshness and crunch, rounding out the meal in the best way.
Creative Ways to Present
If you’re aiming to impress at a dinner party or special gathering, serve the ravioli in shallow bowls rather than plates, allowing the sauce to pool and highlight each piece beautifully. Consider garnishing with edible flowers or microgreens for a pop of color. For a rustic touch, present the dish on wooden boards or vintage ceramics that echo the homey, natural flavors in every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Best Butternut Squash Ravioli with Brown Butter Sage Sauce can be stored in an airtight container in the refrigerator for up to two days. When storing, keep the sauce and ravioli together to maintain flavor, but add a splash of olive oil to prevent the pasta from sticking.
Freezing
This ravioli can be frozen before cooking if you want to prepare in advance. Place the uncooked ravioli in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Cook straight from frozen following the package’s instructions. For leftovers, freezing cooked ravioli with sauce isn’t recommended as the texture can suffer.
Reheating
To reheat, gently warm the ravioli in a skillet over low heat, adding a splash of pasta water or butter to restore the creamy sauce texture. Avoid the microwave as it can make the pasta gummy. A slow, careful reheating ensures you still enjoy the full richness of the Best Butternut Squash Ravioli with Brown Butter Sage Sauce.
FAQs
Can I use homemade ravioli for this recipe?
Absolutely! Homemade butternut squash ravioli will add an extra layer of freshness and personalization, making the dish even more special.
Is there a substitute for fresh sage?
If you can’t find fresh sage, dried sage can work in a pinch, but use less since it’s more concentrated. Fresh is always best to achieve that crispy texture and fragrant aroma.
Can I make the brown butter sage sauce ahead of time?
It’s best to prepare the sauce fresh while the ravioli cooks. Brown butter can solidify as it cools, and sage crisps best right off the heat for maximum flavor.
What kind of Parmesan cheese works best?
Parmigiano-Reggiano is ideal for its sharp, nutty flavor and great melting quality, but any good-quality aged Parmesan will do.
How can I add protein to this dish?
Try tossing in some toasted walnuts or pine nuts for crunch, or serve with a side of grilled chicken or crispy pancetta to keep things hearty while complementing the flavors beautifully.
Final Thoughts
There is something truly comforting and celebratory about the Best Butternut Squash Ravioli with Brown Butter Sage Sauce. It’s a perfect harmony of sweet, salty, nutty, and herbaceous notes all wrapped up in pillowy pasta. Whether you’re new to cooking or a seasoned home chef, this recipe is a wonderful way to show off the beauty of simple ingredients done impeccably well. Give it a try—you might just find your new favorite fall dinner that you’ll crave again and again.
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Best Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and elegant dish featuring tender butternut squash ravioli coated in a rich brown butter sage sauce, garnished with flaky salt, freshly cracked black pepper, and Parmesan cheese for a perfect balance of flavors and textures.
Ingredients
Ravioli
- 2 packages butternut squash ravioli (total 18 oz)
Sauce
- 6 tablespoons salted butter
- 1 tablespoon fresh sage, thinly sliced
- 1/4 cup reserved pasta water
Garnish
- 1/2 cup grated Parmesan cheese, divided
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the Butternut Squash Ravioli: Begin by bringing a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions, usually about 4 minutes until they float to the surface. Reserve 1/4 cup of pasta water before draining, then drain the ravioli well.
- Start the Brown Butter Sauce: In a medium nonstick pan over medium heat, add 6 tablespoons of salted butter. Stir continuously as the butter melts and begins to bubble. Continue cooking until the butter turns a warm acorn brown color and emits a nutty aroma, which typically takes about 4-5 minutes.
- Add Sage to the Sauce: Once the butter has browned, immediately remove the pan from heat and add the thinly sliced fresh sage. Stir to combine, allowing the sage to fry and become crispy in the residual heat of the brown butter.
- Combine Ravioli with Sauce: Carefully add the cooked butternut squash ravioli into the pan with the brown butter and crispy sage. Pour in the reserved pasta water and half of the grated Parmesan cheese. Gently toss everything together for about one minute, allowing the cheese to melt and the pasta water to create a creamy sauce coating the ravioli.
- Serve and Garnish: Plate the ravioli immediately. Finish with a sprinkle of flaky salt, freshly cracked black pepper, and the remaining Parmesan cheese for extra flavor and a beautiful presentation. Serve warm and enjoy!
Notes
- Be careful not to burn the butter; once it reaches the brown color, quickly remove from heat.
- Using fresh sage enhances flavor and texture in the sauce.
- Reserve some pasta water to help create a creamy sauce consistency.
- Flaky salt adds a pleasant crunch and balances the sweetness of the butternut squash.
- For a vegetarian version, ensure the Parmesan cheese is free of animal rennet.
- This dish pairs well with a simple arugula salad or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 4-5 ravioli with sauce)
- Calories: 430
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: butternut squash ravioli, brown butter sage sauce, Italian pasta, fall recipe, easy dinner, vegetarian pasta, creamy pasta sauce
