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's sure to 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 simply amazing! It's made by browning butter to bring out its nutty flavor, which perfectly complements the butternut squash. A sprinkle of sage adds a touch of elegance to this easy yet 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!
Why You’ll Love This Recipe:
- Delicious: The combo of butternut squash ravioli, nutty brown butter and sage is so yummy it is like a flavor party in your mouth!
- Worth sharing: This recipe has a knack for creating memorable moments. Whether it's a family dinner or a romantic date night, the Sage Brown Butter Butternut Squash Ravioli Sauce will definitely get everyone talking.
- Simple and easy: Don't be fooled by the fancy name, this dish is surprisingly straightforward to prepare. Even beginner cooks can impress their guests with this savory, elegant meal. This sauce can be used with homemade ravioli or store-bought in this case.
- Healthy: Butternut squash is not only delicious but also rich in vitamins, minerals, and fiber. This recipe is light as it does not contain heavy cream or milk.
- Comfort food: There's something about the warm, rich flavors of this dish that just screams comfort. It's the perfect meal to curl up with on a chilly evening.
*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.
- 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.
Substitutions and Additions
- Less sweet: Use pumpkin ravioli if you want it less sweet.
- Cheese: If you don't have parmesan, pecorino romano or asiago cheese could be used. They each bring a unique flavor profile that pairs well with the butternut squash.
- Spice it Up: If you're a fan of spicy food, feel free to add a little more chili flakes or even a pinch of cayenne pepper for an extra kick.
- Sage: If sage isn't available or isn't to your liking, thyme or rosemary can be a fantastic alternative. It adds a delicious aromatic touch to the dish.
- Saucy: This sauce is on the thinner side. If you want a thicker sauce, add ¼ cup of heavy cream or half and half instead. Add broth or pasta water to increase the quantity of the sauce.
- Add-ins: I've kept this sauce really simple but if you want to elevate this dish, add toasted walnuts, toasted pecans or almond slivers for some crunch.
How to Make Butternut Squash Ravioli Sauce
This butternut squash ravioli recipe with the sauce is so easy to make and here's how to make it.
*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!
- Salted butter: A good quality butter can make all the difference in your brown butter sauce. Opt for salted, good quality butter, which has a higher milk fat content. This will give your sauce a richer flavor and a beautiful golden color. If using unsalted butter add salt to the sauce.
- Don't rush the browning process: Patience is key when browning butter. If the heat is too high, the butter can burn rather than brown. So keep the heat medium to low and let the butter melt slowly, it will start to foam before it turns a lovely nutty brown.
- Light color bottomed pan: Using light color bottomed pans will help you to see the browning of the butter so that you can avoid burning it. I use stainless skillet for this purpose.
- Fresh Sage Leaves: Using fresh sage leaves can elevate the taste of your sauce. The earthy, aromatic flavor of fresh sage pairs wonderfully with the richness of the brown butter. If you don't want to use the whole sage leaf, mince it with a sharp knife or a food processor.
Storing and Reheating
Storage: If you happen to have any leftovers (which would be surprising considering how yummy this is!), you can store them in an airtight container in the refrigerator for three to four days.
Reheat: The best way to reheat the leftovers is to do it over low heat in a saucepan. Add a bit of olive oil or butter and keep stirring to prevent the sauce from scorching. You can also add a splash of water or stock to help loosen the sauce if it thickens too much during refrigeration.
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.
While the brown butter sauce in this recipe pairs wonderfully, there are many other sauces that go well with butternut squash ravioli.
If you prefer something zesty, a lemon garlic sauce can add a refreshing tang. Can't forget classic tomato sauce - it works with almost every pasta dish! Finally, for an indulgent option, a rich alfredo sauce is absolutely divine.
If you make this recipe, don't forget to leave a comment and rating below. We love to hear from you!
Butternut Squash Ravioli Sauce
- 16 oz butternut squash ravioli
- 1 stick butter (4 oz)
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 20 fresh sage leaves
- 1 tablespoon fresh sage minced
- 1 tablespoon lemon juice
- ¼ cup parmesan cheese more to garnish
- salt to taste
- black pepper to taste
- 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.
- 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.