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–+ servings

Butternut Squash Ravioli Sauce

butternut squash ravioli in brown butter sage sauce.
Author: Farwin Simaak
Sage Brown Butter Butternut Squash Ravioli Sauce is the perfect dish for fall. The nutty brown butter and sage pair well with sweet butternut squash ravioli. It's quick, easy, light, and incredibly delicious. Whip it up in minutes and enjoy the ultimate fall comfort food.
5 from 1 vote
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Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 4

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.
 
Storage: Store in an airtight container in the fridge for 3 to 4 days. 
Reheat: Add a bit of olive oil or butter and gently reheat the ravioli on low heat.
 

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Nutrition

Calories: 393 kcal | Total Carbs: 23.3 g | Protein: 9.8 g | Fat: 30 g | Saturated Fat: 18.7 g | Sodium: 524 mg | Fiber: 2.7 g | Sugar: 1.3 g | Calcium: 145 mg
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Course Dinner
Cuisine American