Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

If you have a soft spot for cozy, comforting meals that feel like a warm hug, then this Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe is destined to become one of your favorites. Picture delicate pillows of tender butternut squash filling enveloped in silky pasta, all tossed lovingly in a nutty brown butter sauce enhanced with crisped sage leaves. This dish dances beautifully between sweet, savory, and aromatic — making it a true showstopper whether you’re cooking for a weeknight treat or a special occasion. Trust me, once you try this recipe, it might just become your go-to indulgence when you want to impress your taste buds and guests alike.

Ingredients You’ll Need

The magic of this Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering amazing flavor, smooth texture, and a lovely visual contrast on your plate.

• 2 9 oz butternut squash ravioli (2 packages, 18 oz total): These pre-made ravioli save time and provide a creamy, flavorful filling that’s hard to beat.
• 6 tbsp salted butter (cut into tablespoons): The foundation of the brown butter sauce, butter adds richness and the perfectly nutty undertone when browned.
• 1 tbsp fresh sage (julienned and packed): Sage leaves crisp up in the butter, releasing an earthy aroma that complements the sweetness of the squash.
• 1/2 cup parmigiano (grated): Parmesan cheese melts into the sauce, adding a sharp, savory depth.
• 1/4 cup reserved pasta water: This starchy liquid helps create a luxurious sauce that clings beautifully to each ravioli.
• Flaky salt: Finish the dish with a sprinkle to add texture and subtle bursts of saltiness.
• Fresh cracked pepper: Adds a mild heat and complexity to balance the sweetness of the squash.

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

Step 1: Cook the Butternut Squash Ravioli

Bring a large pot of salted water to a boil and gently add the butternut squash ravioli. Typically, these cook in about 4 minutes or according to the package instructions. Be sure to reserve about 1/4 cup of that starchy pasta water before draining, as it will be essential to creating the velvety sauce later.

Step 2: Start Making the Brown Butter Sage Sauce

While the ravioli cooks, melt 6 tablespoons of salted butter over medium heat in a medium-sized nonstick pan. Keep your eyes on it and stir occasionally—this is where the magic happens.

Step 3: Brown the Butter

Continue cooking the butter, watching it foam and then develop a warm, acorn brown hue. This process unlocks those rich, nutty flavors that make brown butter special. Once you see this gorgeous color, immediately remove the pan from the heat to prevent burning.

Step 4: Add the Sage to Crisp

Quickly stir in the julienned sage leaves. They will sizzle and become crispy as they fry gently in the brown butter, infusing the sauce with an irresistible herbaceous aroma.

Step 5: Combine Ravioli, Sauce, and Cheese

Add the cooked butternut squash ravioli back into the pan along with the reserved pasta water and half the grated parmigiano. Toss everything gently for about a minute, allowing the cheese to melt and the sauce to thicken slightly, coating each ravioli luxuriously.

Step 6: Plate and Finish

Transfer the ravioli to serving plates, then sprinkle with flaky salt, fresh cracked pepper, and the remaining parmigiano. This finishing touch elevates the dish with textural contrast and bursts of savory flavor.

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

Garnishes

Beyond the crispy sage already in the dish, you can add a few toasted pine nuts for crunch or a zest of lemon for brightness. A light dusting of freshly grated nutmeg can also add a subtle warmth that pairs beautifully with butternut squash.

Side Dishes

This ravioli shines on its own but pairs wonderfully with a simple arugula salad dressed in lemon vinaigrette, which adds a peppery freshness. A side of roasted vegetables, like Brussels sprouts or asparagus, can round out the meal beautifully without competing with the delicate pasta flavors.

Creative Ways to Present

For entertaining, try serving this ravioli in shallow bowls with a swirl of the brown butter sauce artfully drizzled on top. Sprinkle with additional sage leaves and parmesan shards for a restaurant-worthy presentation that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers from this Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe (though that might be rare!), store them in an airtight container in the refrigerator for up to 2 days. The flavors remain delicious, but the pasta may slightly soften over time.

Freezing

You can freeze uncooked butternut squash ravioli on a parchment-lined tray until firm, then transfer to a freezer bag for up to 2 months. Cook them straight from frozen by adding a minute or two to the boiling time. However, avoid freezing this dish once the sauce has been added to keep the brown butter’s texture intact.

Reheating

To reheat leftover cooked ravioli, use a gentle approach: warm them in a skillet with a little extra butter or olive oil over low heat. This method preserves the sauce’s flavor and prevents the pasta from becoming mushy as might happen in the microwave.

FAQs

Can I make my own ravioli from scratch for this recipe?

Absolutely! Making homemade butternut squash ravioli adds an extra layer of satisfaction and freshness. You can follow your favorite pasta dough and filling recipe, then complete the dish with the brown butter sage sauce as described.

Is there a substitute for fresh sage?

If fresh sage isn’t available, dried sage can be used, though it won’t crisp up the same way. Add dried sage sparingly during the sauce-making process to avoid overpowering the dish.

Can I use a different type of pasta instead of ravioli?

While this recipe truly shines with butternut squash ravioli, you can experiment with other filled pastas like tortellini or even simple pasta shapes like gnocchi. Just be mindful that the flavor balance might shift slightly.

How important is the pasta water in this recipe?

Reserved pasta water is key because it contains starch that helps emulsify and thicken the sauce, allowing it to cling perfectly to the ravioli. Skip this step, and the sauce might feel thin and less cohesive.

Can I make the brown butter sage sauce vegan or dairy-free?

For a vegan twist, substitute the butter with a plant-based alternative and omit the parmigiano. Nutritional yeast can add a savory note in place of cheese, but the flavor will be different from the classic version.

Final Thoughts

There’s something undeniably special about this Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe that feels both indulgent and approachable. It’s a dish that invites you to slow down and savor each bite, celebrating the harmony of simple ingredients elevated through thoughtful technique. Whether you’re cooking for yourself or sharing with loved ones, I promise this recipe will fill your kitchen with warmth and your heart with joy. Give it a try — your future self will thank you.

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