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
Scale
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
