Butternut Squash Ravioli Sauce With Brown Butter
Butternut Squash Ravioli Sauce with Brown Butter and Sage is the perfect dish for fall. This sweet ravioli is paired with a gloriously rich brown butter sauce and a touch of spice. The best part? The sauce is made without cream, so it’s light and incredibly delicious. Whip it up in minutes and enjoy the ultimate fall comfort food.
I’m so excited to share with you this amazing Butternut Squash Ravioli Sauce recipe. It will become your new favorite pasta dish! The flavors are so warm and cozy, perfect for fall.
And the best part? It’s super easy to make! I mean, who has the time to make ravioli from scratch, right? That’s why I used the premade butternut squash ravioli from Costco. It’s a total game changer when you want to whip up a fancy dinner in a flash.
The brown butter sauce is made by browning butter to bring out its nutty flavor, which perfectly complements the butternut squash. And the sage adds a touch of elegance to this indulgent sauce. It will fill your kitchen with an aroma that rivals that of a five-star restaurant. Trust me, this is the kind of dish that you’ll want to make over and over again – it’s that good!
Ingredients
*Scroll below for the printable recipe card and ingredient measurements.
- Butternut squash ravioli: The brand “Rana” from Costco is what I use. You can also get these ravioli at Trader Joe.
- Butter: Use salted butter, please!
- Sage: Fresh sage is the best. Use both whole leaves and minced for maximum flavor. Thyme or rosemary works in a pinch.
- Garlic powder: Both garlic powder and minced garlic will work.
- Red chili flakes: Since butternut squash ravioli is on the sweet side, I use chili flakes to spice it up a bit.
- Lemon juice: a bit of sourness does wonders to this sauce.
- Parmesan cheese: Really amps up the flavor of this brown butter sage sauce. If you don’t have parmesan, pecorino romano or asiago cheese can be used.
How to Make Butternut Squash Ravioli Sauce
*Scroll below for the printable recipe card and ingredient measurements.
Boil the ravioli: Get started by boiling a large pot of water. Add the butternut squash ravioli to the boiling water gently. Cook the ravioli for 4 to 5 minutes until al dente or slightly firm. When cooked, they should float to the top. Drain or remove ravioli with a slotted spoon and keep it aside for now. You can also find cooking instructions on the package.
Prepare the sauce: Melt butter on a large skillet on medium heat. You’ll notice it starts to foam.
Brown butter: Once it starts to foam, turn the heat to low. Stir often and watch the butter. The milk solids will start turning golden brown. Once the butter starts to brown, you can turn off the heat.
Add the ingredients: Next, add your sage leaves, garlic powder, red chili flakes, lemon juice, and parmesan cheese to the pan. Whisk these ingredients until everything is nicely combined.
Mix in the ravioli: Now, it’s time to mix in your butternut squash ravioli to the brown butter sage sauce you’ve just made. Toss them together so that the ravioli is well-coated in the sauce. Add salt and black pepper to taste.
Serve: Finally, plate up your savory ravioli. Spoon any leftover sauce from the pan onto the ravioli on your plate. Garnish with grated parmesan cheese. Enjoy your homemade butternut squash ravioli in sage brown butter sauce!
Serve with crusty bread to soak up the remaining sauce. Pair butternut squash ravioli with proteins such as chicken wings, chicken breast, steak bites or salmon bites for a complete meal.
Recipe Tips
- This sauce is on the thinner side. If you want a thicker sauce, add 1/4 cup of heavy cream or half and half instead. Add broth or pasta water to increase the quantity of the sauce.
FAQs
Yes, you can freeze the sauce and ravioli separately. Transfer them to freezer bags and freeze for 3 months. Remember to thaw them in the refrigerator before reheating for the best texture and flavor.
While the sauce can be prepared in advance, it’s best served fresh from the pan. If you must prepare it ahead of time, store it separately from the pasta. Mix the sauce in when ready to serve.
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Recipe
Butternut Squash Ravioli Sauce
Ingredients
- 16 oz butternut squash ravioli
- 1 stick butter (4 oz)
- 1 tsp garlic powder
- 1 tsp red chili flakes
- 20 fresh sage leaves
- 1 tbsp fresh sage minced
- 1 tbsp lemon juice
- ¼ cup parmesan cheese more to garnish
- salt to taste
- black pepper to taste
Instructions
- Boil the ravioli: Bring a large pot of salted water to boil. Add the butternut squash ravioli to the boiling water gently. Cook the ravioli for 4 to 5 minutes until al dente or slightly firm. When cooked, they should float to the top. Drain or remove ravioli with a slotted spoon and keep it aside.
- Prepare the sauce: Melt butter on a large skillet on medium heat. Once it starts to foam, turn the heat to low. Stir often and keep watching. The milk solids will start turning golden brown. Once the butter starts to brown, you can turn off the heat.
- Add the ingredients: Add your fresh sage leaves and minced sage, garlic powder, red chili flakes, lemon juice, and parmesan cheese to the pan. Whisk these ingredients until everything is nicely combined.
- Mix in the ravioli: Add the butternut squash ravioli into the brown butter sage sauce you've just made. Toss them together so that the ravioli is well-coated in the sauce. Add salt and black pepper to taste.
- Serve: Plate up your savory ravioli. Spoon any leftover sauce from the pan onto the ravioli on your plate. Garnish with grated parmesan cheese.
Notes
- Use salted butter. If using unsalted butter, salt the sauce to taste.
- Brown the butter in a light-bottomed pan to watch for burning.
- Use fresh sage leaves.
- Add broth or pasta water for a runny sauce.
- Use heavy cream for a thicker sauce.
- Increase the amount of chili flakes or use cayenne pepper for heat.
Nutrition
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