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Butternut Squash Ravioli with Brown Butter Sage Sauce Recipe

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4 from 2 reviews

This Butternut Squash Ravioli with Brown Butter Sage Sauce is a simple yet elegant dish perfect for a quick dinner. The tender ravioli filled with sweet butternut squash is coated in a nutty brown butter sauce infused with crispy fresh sage, and topped with flaky salt, cracked pepper, and grated Parmigiano cheese. Ready in just about 7 minutes, this comforting recipe brings restaurant-quality flavors to your table with minimal fuss.

  • Author: Chef
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Ravioli

  • 2 packages (18 oz total) butternut squash ravioli (9 oz each)

Brown Butter Sage Sauce

  • 6 tbsp salted butter, cut into tablespoons
  • 1 tbsp fresh sage, julienned and packed
  • 1/4 cup reserved pasta water
  • 1/2 cup Parmigiano-Reggiano, grated
  • Flaky salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Cook Ravioli: Prepare the butternut squash ravioli according to the package instructions, usually by boiling for around 4 minutes. Be sure to reserve 1/4 cup of the pasta cooking water before draining.
  2. Start Brown Butter: While the ravioli cooks, melt 6 tablespoons of salted butter in a medium-sized nonstick pan over medium heat.
  3. Brown the Butter: Continue stirring the butter as it bubbles, cooking it until it turns a warm acorn brown color. Watch carefully to avoid burning.
  4. Add Sage: Immediately remove the pan from heat and add the julienned fresh sage. Stir well so the sage crisps as it fries gently in the brown butter.
  5. Toss Ravioli in Sauce: Add the cooked ravioli back to the pan along with the reserved pasta water and half of the grated Parmigiano cheese. Gently toss and cook for another minute until the cheese melts into the sauce and coats the ravioli.
  6. Plate and Garnish: Serve the ravioli immediately, finishing with flaky salt, freshly cracked black pepper, and the remaining grated Parmigiano cheese on top.

Notes

  • Reserve some pasta water before draining to help create a silky sauce.
  • Gently brown the butter over medium heat to avoid burning it and impart a nutty flavor.
  • Fresh sage crisps quickly in the hot butter, adding a wonderful texture and aroma.
  • Use flaky salt for a nice crunchy texture contrast in the finished dish.
  • Serve immediately as brown butter sauce can solidify if left to cool.

Find it online: https://cheftinaskitchen.com/butternut-squash-ravioli-with-brown-butter-sage-sauce-recipe/