Butternut Squash Ravioli with Brown Butter Sage Sauce
If you’re craving something special for dinner but don’t want to spend hours in the kitchen, you’ve got to try this butternut squash ravioli with brown butter sage sauce. It’s one of those meals that feels fancy but is super simple to pull together. The rich, nutty flavor of the brown butter with the sweetness of the squash is just so good. And the best part? You can have it on the table in just 10 minutes with minimal ingredients. It's a quick, delicious way to make dinner feel a little more special without the extra effort.
Why I Love This Recipe:
What I love most about this recipe is how easy it is to whip up, especially on those busy nights when I don't have much time. With just 10 minutes of cooking and a handful of ingredients, it’s a simple but flavorful meal that doesn't require much effort. Even if you're new to cooking, the steps are super easy to follow. And if you need a dairy-free option, you can easily swap the butter for vegan butter, making it a perfect fit for different diets.
Jazz's Recommended Products:
Always Pan From Our Place: This pan has quickly become one of my kitchen favorites. It’s perfect for all kinds of cooking, whether I'm frying, steaming, sautéing, or boiling. It’s super versatile and easy to clean, making it a reliable choice for everyday meals.
How to Make Butternut Squash Ravioli with Brown Butter Sage Sauce
This recipe is not only delicious but also incredibly fast to make. With just a handful of ingredients and minimal prep time, you can have a restaurant-quality dish right at home.
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
Directions:
Prepare the Ravioli:
Bring 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 al dente. Reserve 1/4 cup of pasta water before draining.
Make the Brown Butter Sage Sauce:
In a large skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and gives off a nutty aroma, about 4 minutes.
Lower the heat to medium-low and add the chopped sage leaves. Cook for about 1 minute until the sage becomes crispy.
Combine and Serve:
Add the drained ravioli to the skillet along with 2 tablespoons of the reserved pasta water. Toss gently to coat the ravioli evenly with the brown butter sage sauce.
Season with salt, pepper, and red pepper flakes to taste.
Serve immediately, garnished with grated pecorino romano cheese.
Storage
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for about 3 minutes until warmed through.
Jazz's Tips for The Best Butternut Squash Ravioli
1. Using Fresh Ingredients
To elevate the flavors of your Butternut Squash Ravioli with Brown Butter Sage Sauce, opt for high-quality ingredients like fresh sage leaves and pecorino romano. These simple upgrades can make a significant difference in taste.
2. Perfecting the Brown Butter
Achieving nutty brown butter requires patience and careful attention. Use medium-low heat to prevent burning and stir continuously until the butter turns golden brown. This step adds a rich, nutty flavor to your dish.
3. Cooking the Ravioli
When boiling your homemade ravioli, use a large pot of boiling water and salt generously. Cook the ravioli according to package directions or until they float to the surface (usually about 2-3 minutes for fresh ravioli).
4. Finishing Touches
After cooking, use a slotted spoon to transfer the cooked ravioli directly into the brown butter sage sauce. This method helps preserve the delicate texture of the pasta.
5. Storing Leftovers
Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat for about 3-5 minutes until warmed through.
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 with Air Fryer Cauliflower. The cauliflower adds a delicious crunch to your meal and is a great way to sneak in some extra veggies.
FAQ
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Absolutely! Trader Joe's Butternut Squash Ravioli is a great option for saving time. Just follow the cooking instructions on the package and proceed with making the brown butter sage sauce as directed.
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For a dairy-free version, substitute vegan butter for unsalted butter and use a dairy-free alternative for grated parmesan cheese. The method remains the same for cooking and assembling the dish.
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To prevent the sage from burning, lower the heat to medium-low once the butter begins to brown. Add the chopped sage and cook for about 1 minute until it crisps up slightly, infusing the sauce with its aromatic flavor.
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Yes, you can! After assembling your homemade ravioli, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container with layers separated by parchment paper. They will keep well for up to 1 month.
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The main difference lies in the addition of sage. Sage brown butter sauce incorporates chopped sage leaves that are crisped up in the butter, adding a distinct herbal flavor to the dish, whereas simple brown butter sauce focuses solely on the nutty flavor of the browned butter itself.
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Yes, wonton wrappers are a great shortcut if you don’t have time to make fresh homemade pasta. They are thin and work well as a substitute for ravioli dough in this butternut squash ravioli recipe.
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A combination of roasted butternut squash and ricotta cheese makes a perfect filling for a savory-sweet flavor balance. For added depth, consider mixing in a touch of brown sugar or a splash of lemon juice to enhance the overall flavor.
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This recipe uses store-bought ravioli for ease, but if you’re looking to make homemade butternut squash ravioli instead, start by preparing the homemade pasta dough with 2 cups of flour, 3 eggs, and a pinch of salt. Knead the mixture until smooth, then let it rest for 30 minutes. Roll out the dough into thin sheets using a pasta machine or pasta roller. Place spoonfuls of your butternut squash puree filling on one sheet, spacing them about 1-2 inches apart. Moisten the edges to avoid air pockets, cover with another sheet of dough, and press to seal using a ravioli stamp or ravioli cutter. If you have a ravioli maker, that can make the process even easier! Cut out the ravioli and cook them in boiling salted water for 3-5 minutes until they float. Enjoy your fresh pasta with the brown butter sage sauce from this recipe!
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Yes, you can substitute olive oil for butter if you prefer a lighter option, but you won't achieve the same rich, nutty flavor that comes from browning butter. Olive oil can provide a nice, subtle flavor if you’re looking for a dairy-free alternative.
Whether you're in need of a quick dinner or a cozy lunch, this Butternut Squash Ravioli with Brown Butter Sage Sauce is bound to impress you. Trust me, it’s a dish you can enjoy any time of year! I encourage you to give it a try—who knows, it might just become your new favorite pasta dish! The recipe is simple and really brings out the wonderful flavors of the sage butter sauce. I can easily see this becoming one of my favorite pasta recipes, and I think you’ll love it just as much!
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.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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