Butternut Squash Ravioli Sauce: A Tasty Twist for Dinner
Looking for a delicious twist on your dinner routine? Try butternut squash ravioli paired with a quick brown butter sauce—the perfect solution to elevate your mealtime. Not only does this recipe taste like heaven, but it’s also easy to make! With just 10 minutes of cooking time and a handful of required ingredients, this simple sauce for butternut squash ravioli is ideal for novice cooks and busy weeknights.a
Butternut Squash Ravioli Sauce: A Tasty Twist for Dinner
Why I Love This Recipe
It only takes 10 minutes from start to finish: This recipe is perfect for those busy evenings when you don't have a lot of time to spend in the kitchen. In just 10 minutes, you can have a delicious and satisfying meal on the table.
It only requires 7 ingredients, 2 of which are salt and pepper: I love recipes that don't require a long list of ingredients. With just a few simple ingredients, you can create a flavorful dish that tastes like it takes much more effort.
It can be made by even the most novice cooks in the kitchen: This recipe is perfect for beginners in the kitchen. The steps are straightforward and easy to follow, making it a great option for those just starting to explore cooking.
It can be made dairy-free with a vegan butter: If you follow a dairy-free diet, you can easily make this recipe by using a vegan butter substitute. You don't have to miss out on this dish's creamy and delicious flavors.
It can be made with any ravioli: While the recipe calls for butternut squash ravioli, you can use any type of ravioli you prefer. The possibilities are endless, so you can switch it up and try different flavors to suit your taste.
What to Pair With Butternut Squash Ravioli
Air Fryer Asparagus
For a healthy and flavorful side dish, pair your butternut squash ravioli with Air Fryer Asparagus. The crispy and tender asparagus makes it the perfect addition to the creamy ravioli.
Lemon Garlic Butter Salmon
If you're looking to add some protein to your meal, pair your ravioli with Lemon Garlic Butter Salmon. The tangy and garlicky flavors of the salmon complement the creamy ravioli perfectly.
Air Fryer Broccoli
Add some green to your plate by pairing your ravioli with Air Fryer Broccoli. The air fryer gives the broccoli a crispy texture while still keeping it tender on the inside. It's a simple and delicious way to round out your meal.
Air Fryer Cauliflower
For a low-carb option, try pairing your ravioli withAir Fryer Cauliflower. The cauliflower adds a delicious crunch to your meal and is a great way to sneak in some extra veggies.
Butternut Squash Ravioli Sauce Ingredients
9 oz (1 pack) of butternut squash ravioli
4 tablespoons of butter
10 fresh sage leaves, chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of red pepper flakes
1/2 cup of grated pecorino romano cheese
How to Make Butternut Squash Ravioli Sauce
Bring a large pot of water to a boil for the ravioli. Salt the water and bring it to a boil.
Once it comes to a boil, carefully drop your ravioli into the pasta water. Cook for about 4 minutes (this will depend on your package instructions). Careful not to overcook.
While the pasta is cooking, reserve about 1/4 cup of the pasta water in a coffee mug and set aside. Drain the ravioli.
Cube the butter into smaller pieces and add it to a larger skillet over medium heat. Stir the butter occasionally until small bubbles begin to foam, and a slightly nutty aroma arises.
This is the butter browning! Be careful not to burn, as it can happen quickly. This should take about 4 minutes.
Chop the fresh sage leaves into smaller pieces. Turn the heat low once the butter is browned, and add sage pieces to the skillet. Allow them to slightly crisp for about 1 minute.
Next, add the cooked butternut squash ravioli to the skillet and 2 tablespoons of the starchy pasta water you reserved. The pasta water helps to create a silky and creamy sauce. Toss well to coat the ravioli evenly with the sauce.
Finish the dish by sprinkling in the salt, pepper, and red pepper flakes to taste.
To plate, serve the butternut squash ravioli with a sprinkle of grated pecorino romano cheese. The cheese adds a creamy and tangy flavor to the dish. You can also drizzle any excess brown butter from the skillet on top for added richness.
Storage
Store any leftovers of the butternut squash ravioli in an airtight container in the refrigerator for up to 2 days. When you're ready to eat the leftovers, cook them in a large skillet on medium heat for around 3 minutes. This way, you can continue to savor the delicious flavors of the ravioli even on the following days.
FAQ
What ingredients are needed to make a butternut squash ravioli sauce?
You only need 6 ingredients to make my butternut squash ravioli sauce: butter, fresh sage leaves, salt, black pepper, red pepper flakes, and grated pecorino romano.
How long does it take to prepare butternut squash ravioli sauce?
It takes about 10 minutes to prepare the quick brown butter sauce for butternut squash ravioli! It is a perfect quick weeknight meal or for novices in the kitchen.
What type of cheese pairs best with butternut squash ravioli sauce?
The best type of cheese with butternut squash ravioli sauce is pecorino romano. Its sharp and salty flavor complements the sweetness of the butternut squash and adds a creamy and tangy element to the dish. The grated pecorino romano can be sprinkled on top of the ravioli and sauce before serving to enhance the flavor and texture.
What is the best way to serve butternut squash ravioli sauce?
After plating the ravioli and sauce, sprinkling some grated pecorino romano cheese adds delicious creaminess and flavor. If there is any excess brown butter, you can also drizzle that over the plated ravioli for extra richness.
Is there a vegan version of butternut squash ravioli sauce?
You can substitute the butter with vegan butter to make a vegan sauce. Just follow the same steps in the recipe to brown the vegan butter and add the sage. You can also sprinkle vegan cheese or nutritional yeast on top instead of the pecorino romano cheese.
How can I make butternut squash ravioli sauce more flavorful?
Try sauteing minced garlic in the brown butter before adding the sage to make your butternut squash ravioli sauce more flavorful. Garlic adds a delicious savory flavor that pairs well with the sweetness of the butternut squash.
Toasted pine nuts also add a nutty flavor and a bit of crunch to the dish. Simply toast them in a dry skillet until golden brown and sprinkle them on top of the ravioli before serving.
In addition to sage, you can also add other fresh herbs like thyme or rosemary to the sauce for extra flavor. Chop them finely and add them along with the sage to infuse the butter with its fragrant aroma.
Instead of using the reserved pasta water, you can use vegetable broth to add depth of flavor to the sauce. Simply substitute the pasta water with vegetable broth when tossing the cooked ravioli in the brown butter sauce.
Can I freeze butternut squash ravioli sauce?
Freezing the sauce is a great way to save any leftovers or make a batch ahead of time for future meals. Allow the sauce to cool down to room temperature before freezing. This prevents condensation from forming and affecting the sauce's texture. Divide the sauce into individual or family-sized portions and place them in the freezer.
When ready to use the frozen sauce, transfer it to the refrigerator and let it thaw overnight. Once thawed, reheat it on the stovetop or in the microwave until heated. Stir occasionally to ensure even heating!
Butternut Squash Ravioli Sauce: A Tasty Twist for Dinner
Ingredients
- 9 oz (1 pack) of butternut squash ravioli
- 4 tablespoons of butter
- 10 fresh sage leaves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated pecorino romano
Instructions
- Bring a pot of water to a boil for the ravioli. Salt the water and bring it to a boil. Once it comes to a boil, carefully drop your ravioli into the pasta water. Cook for about 4 minutes (this will depend on your package instructions). Careful not to overcook. While the pasta is cooking, reserve about 1/4 cup of the pasta water in a coffee mug and set aside. Drain the ravioli.
- Cube the butter into smaller pieces and add it into a larger skillet over medium heat, stirring occasionally. Stir the butter continuously until small bubbles begin to foam and a slightly nutty aroma arises. This is the butter browning! Careful not to burn. This will take about 4 minutes.
- Chop the sage into smaller pieces. Once the butter browns, turn the heat to low and add the sage pieces to slightly crisp for 1 minute.
- Add the cooked ravioli along with 2 tablespoons of the starchy pasta water you reserved. Toss to coat.
- Finish with a sprinkle of salt, pepper and red pepper flakes.
- To plate, serve with a pecorino romano sprinkle on top for added creaminess and flavor. Add any excess brown butter on top.
