Butternut Squash Ravioli Sauce

This Butternut Squash Ravioli Sauce is a luscious combination of brown butter, fragrant sage, and savory Parmesan that beautifully complements the natural sweetness of butternut squash ravioli. It’s a quick, gourmet-style sauce that transforms store-bought or homemade ravioli into a restaurant-worthy dish.

Why You’ll Love This Recipe

• Quick to make — ready in under 10 minutes
• Simple ingredients with gourmet flavor
• Elevates store-bought ravioli into a decadent dish
• Ideal for fall and winter meals
• Customizable with herbs, nuts, or a splash of cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash ravioli
• Salted butter
• Fresh sage leaves
• Grated Parmesan cheese
• Reserved pasta water
• Salt and black pepper to taste

Directions

1. Bring a pot of salted water to a boil and cook the butternut squash ravioli according to package directions. Reserve ¼ cup of pasta water before draining.
2. In a skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter begins to brown and smell nutty—about 3-4 minutes.
3. Add the fresh sage to the browned butter. Let it crisp for about 30 seconds.
4. Toss in the cooked ravioli and reserved pasta water. Add half of the Parmesan and gently mix until the sauce coats the ravioli.
5. Serve warm, topped with the remaining Parmesan, freshly cracked pepper, and a sprinkle of flaky salt if desired.

Servings and timing

• Servings: 2 to 3
• Prep time: 2 minutes
• Cook time: 6 minutes
• Total time: 8 minutes

Variations

• Add a splash of cream or a spoonful of mascarpone for a richer sauce
• Stir in toasted walnuts or pine nuts for texture
• Use a pinch of red pepper flakes for heat
• Swap sage for thyme or rosemary for a different herbal note
• Top with crispy pancetta or prosciutto for added protein

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce.
• Freezing: Not recommended; the butter sauce may separate when thawed.

FAQs

What kind of butter should I use?

Use high-quality salted butter for the best flavor, but unsalted works too—just add salt to taste.

Can I use dried sage instead of fresh?

Yes, but fresh sage is more aromatic. If using dried, reduce the amount and add it earlier in the cooking process.

What’s the best store-bought butternut squash ravioli?

Look for fresh options in the refrigerated pasta section from brands like Giovanni Rana, Trader Joe’s, or local artisan producers.

Can I add protein to make it a complete meal?

Absolutely—try seared chicken breast, shrimp, or crispy pancetta for a heartier dish.

Is this sauce gluten-free?

The sauce is gluten-free if made with gluten-free ravioli and confirmed gluten-free Parmesan.

How can I make this sauce creamier?

Add a few tablespoons of heavy cream or a dollop of mascarpone cheese after the sage crisps.

Can I prepare the sauce in advance?

Yes, the browned butter and sage can be made ahead and reheated just before serving.

What other cheeses can I use?

Grana Padano or Pecorino Romano can be substituted for Parmesan if desired.

Can I make this with homemade ravioli?

Definitely—this sauce complements homemade ravioli beautifully.

What wine pairs well with this dish?

A buttery Chardonnay or crisp Sauvignon Blanc pairs well with the richness of the butter sauce and sweetness of the squash.

Conclusion

This Butternut Squash Ravioli Sauce is the perfect way to elevate a comforting pasta meal with minimal effort. Whether you’re making dinner for a busy weeknight or hosting guests, its rich flavors and simple elegance will impress every time.

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