Best Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

If you’re searching for the kind of comfort food that puts a smile on everyone’s face, you’re going to fall head-over-heels for the Best Butternut Squash Ravioli with Brown Butter Sage Sauce. This irresistible Italian-inspired dish combines pillowy ravioli filled with sweet butternut squash, all bathed in a nutty brown butter sauce laced with crispy sage and finished with plenty of parmesan. It’s a showstopper for dinner parties, but simple enough to whip up on a weeknight—trust me, once you’ve tasted it, you’ll be hooked!

Ingredients You’ll Need

Every ingredient in this recipe pulls its weight, adding something special to the final flavor. Simple, high-quality components come together for maximum impact—the sweet and earthy ravioli, toasty brown butter, and aromatic sage create a flavor profile you’ll crave again and again!

• Butternut squash ravioli: Store-bought, these are a quick store shortcut, but still taste homemade with the right sauce (18 oz total—two packages).
• Salted butter: Use quality butter for the brown butter sauce—its nutty depth is the backbone of this dish (6 tablespoons, portioned for easy melting).
• Fresh sage: Thinly sliced so it fries up perfectly in the butter and imparts its herby flavor throughout (1 tablespoon).
• Grated parmesan cheese: Finely grated for easy melting, adds both salty bite and a velvety finish (1/2 cup, divided).
• Reserved pasta water: Helps create a luscious, clinging sauce (about 1/4 cup saved before draining ravioli).
• Flaky salt: The perfect final touch, highlighting sweet and nutty notes (to taste).
• Freshly cracked black pepper: Adds a subtle, spicy kick to round out the flavors (to taste).

How to Make Best Butternut Squash Ravioli with Brown Butter Sage Sauce

Step 1: Cook the Butternut Squash Ravioli

Bring a pot of salted water to a gentle boil and add the butternut squash ravioli. They’ll only need about four minutes to cook—just until they float and are warm all the way through. Before you drain them, don’t forget to reserve a quarter cup of the starchy cooking water; it’s crucial for making the sauce silky and luscious. This step is quick and easy, so have the rest of your ingredients prepped and standing by!

Step 2: Start the Brown Butter Sauce

While your ravioli bubbles away, set a medium nonstick pan over medium heat and add the salted butter. Allow it to melt, then stir constantly as it foams up, sizzles, and gradually shifts from yellow to a rich acorn brown. You’ll notice a nutty aroma wafting from the pan—this is when you know your brown butter is ready! Keep a close eye so it doesn’t burn, since the transformation happens quickly.

Step 3: Add Sage to the Sauce

As soon as the butter is golden brown, turn off the heat and toss in the thinly sliced sage. Give it a quick stir so the sage gets coated and crisps up in the residual heat. The fragrance alone will have you swooning! This step infuses the sauce with herbal depth and transforms the sage into crunchy, crave-worthy bites you’ll want on every forkful.

Step 4: Combine Ravioli with Sauce

With the brown butter and sage ready, immediately add in the drained butternut squash ravioli. Pour in the reserved pasta water and sprinkle in half of the grated parmesan cheese. Use a gentle motion to toss everything together for about a minute, so the cheese melts into the pasta water, forming a rich, creamy sauce that clings perfectly to each ravioli pillow.

Step 5: Serve and Garnish

Transfer the sauced ravioli to plates or a large serving platter. Finish with a sprinkle of flaky salt for a bit of crunch, lots of freshly cracked black pepper, and the rest of your parmesan cheese. These last steps make the Best Butternut Squash Ravioli with Brown Butter Sage Sauce irresistible—creamy, crispy, salty, and utterly satisfying!

How to Serve Best Butternut Squash Ravioli with Brown Butter Sage Sauce

Garnishes

A finishing touch makes all the difference! Top your Best Butternut Squash Ravioli with Brown Butter Sage Sauce with extra crispy sage leaves, another sprinkle of parmesan, a drizzle of brown butter from the pan, and a handful of chopped toasted hazelnuts, if you want more texture. These little additions add color, crunch, and even more flavor dimension.

Side Dishes

The richness of this ravioli responds beautifully to a crisp side salad—think peppery arugula tossed with lemon and olive oil, or a platter of roasted vegetables. Warm, crusty bread is practically mandatory for mopping up every last bit of brown butter. And if you’re in the mood, a glass of chilled Pinot Grigio wouldn’t go amiss!

Creative Ways to Present

If you’re entertaining, try plating individual portions on wide, shallow bowls and garnishing with microgreens or edible flowers for a restaurant-worthy effect. You can also serve Best Butternut Squash Ravioli with Brown Butter Sage Sauce family-style in a large, warm ceramic dish right at the center of the table, inviting everyone to help themselves. For a cozy twist, try topping each serving with roasted pepitas or a dusting of nutmeg.

Make Ahead and Storage

Storing Leftovers

Place any leftover ravioli in an airtight container. Store in the refrigerator, where they’ll stay fresh and delicious for up to two days. The brown butter sauce may solidify a bit, but don’t worry—it will melt back into lusciousness when reheated.

Freezing

If you want to freeze cooked ravioli, let them cool completely first. Arrange in a single layer on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to two months. Brown butter sauces also freeze well, so you can portion and freeze any extra alongside the pasta for a speedy meal later.

Reheating

Gentle heat works best here! Reheat the ravioli and sauce in a nonstick skillet over low heat, adding a splash of water or a small pat of butter to revive the sauce’s creamy texture. Alternatively, microwave in short bursts, stirring halfway through, to warm evenly without drying out the pasta.

FAQs

Can I use homemade butternut squash ravioli?

Absolutely! Homemade ravioli will elevate the Best Butternut Squash Ravioli with Brown Butter Sage Sauce even further. Just be sure to keep the cooking time short, as fresh pasta cooks more quickly than store-bought.

What can I substitute for sage?

While sage brings classic fall flavor, you can swap in fresh thyme or rosemary for an herby kick. Just remember, a little goes a long way, and experiment to tailor the recipe to your taste.

Is there a dairy-free version?

If you need to skip the dairy, opt for a plant-based butter alternative and vegan parmesan. Double-check your ravioli for cheese in the filling, as sometimes butternut squash ravioli also include ricotta or other dairy additions.

Will this work with other kinds of stuffed pasta?

Definitely! Try this brown butter sage sauce with cheese ravioli, pumpkin ravioli, or even mushroom-filled pasta for a fun flavor twist on the classic Best Butternut Squash Ravioli with Brown Butter Sage Sauce.

How can I make the sauce extra creamy?

If you prefer a richer sauce, stir in a splash of heavy cream or a small spoonful of mascarpone right before adding the ravioli. It melts right in and complements the brown butter and sage perfectly.

Final Thoughts

I don’t know about you, but I’m already dreaming of my next plate of Best Butternut Squash Ravioli with Brown Butter Sage Sauce! This is the kind of meal that impresses without stress and always finds its way into your favorites rotation. Give it a try and prepare to savor every irresistible, buttery bite with someone you love!

Print