Best Butternut Squash Ravioli with Brown Butter Sage Sauce

Growing up, my pasta-making experience was limited to boiling boxed spaghetti and adding jarred sauce. That’s just how we did things in our house. When my friend suggested making homemade ravioli, I laughed and said it was way too complicated.

Turns out, I was wrong about homemade pasta being impossible to master. This butternut squash ravioli with brown butter sage sauce opened my eyes to how doable it really is. While it takes a bit more time than opening a box, the results are worth every minute – and that brown butter sauce? It’s probably the easiest fancy-looking sauce you’ll ever make.

SAVE NOW

What Kind of Butternut Squash Ravioli Should I Use?

When it comes to butternut squash ravioli, you’ve got two main options at the grocery store – fresh or frozen. Fresh ravioli from the refrigerated section usually has the best texture and cooks up in just a few minutes, making it ideal for this recipe. If you’re using frozen ravioli, that’s totally fine too – just follow the package cooking instructions and make sure to avoid any freezer-burned packages. Most major pasta brands like Giovanni Rana, Rao’s, or Buitoni make reliable butternut squash ravioli that would work great here. Just check that squash is listed as one of the first ingredients to ensure you’re getting that real butternut flavor.

SAVE NOW

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful swaps if you need them:

• Butternut squash ravioli: Can’t find butternut squash ravioli? Try pumpkin or sweet potato ravioli instead. In a pinch, cheese ravioli works too, though the final dish will have a different flavor profile.
• Fresh sage: Fresh sage really makes this dish special, but if you need to use dried sage, start with 1 teaspoon and adjust to taste. Fresh thyme or rosemary could work too, though they’ll give a different flavor.
• Salted butter: If you only have unsalted butter, that’s fine – just add an extra pinch of salt to taste. However, butter is essential for the brown butter sauce and shouldn’t be substituted with oil or margarine.
• Parmesan cheese: You can swap Parmesan with Pecorino Romano or Grana Padano. If you’re in a bind, aged Asiago works too, though it will be a bit sharper.
• Flaky salt: Regular table salt or kosher salt will work just fine if you don’t have flaky salt on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing brown butter sage sauce is rushing the browning process – the butter needs to cook slowly over medium heat until it turns golden brown and smells nutty, but watch carefully as it can go from perfectly browned to burnt in seconds. Another common error is adding the sage too early, which can make it bitter and crispy – instead, add it just as the butter starts to brown and cook for only 30-45 seconds until fragrant. To prevent your ravioli from falling apart, avoid overcrowding the pot when boiling them, and never skip reserving some pasta water before draining – this starchy liquid is essential for creating a silky sauce that perfectly coats each piece. For the best texture and flavor, toss the ravioli gently in the sauce right before serving, and remember that the parmesan will add saltiness, so taste before adding extra salt.

SAVE NOW

What to Serve With Butternut Squash Ravioli?

This rich and cozy pasta dish pairs perfectly with light, fresh sides that balance out its buttery sauce. A simple arugula salad with lemon dressing and shaved parmesan makes a great starter, cutting through the richness of the brown butter. For a veggie side, try roasted Brussels sprouts or sautéed green beans – their slightly crispy texture contrasts nicely with the soft ravioli. If you’re serving this for a dinner party, start with some crusty Italian bread to soak up that amazing brown butter sauce (trust me, you won’t want to waste a drop!).

Storage Instructions

Keep Fresh: This ravioli dish is best enjoyed right after making it, but if you have leftovers, place them in an airtight container in the fridge for up to 3 days. The brown butter sauce might solidify when cold, but don’t worry – that’s totally normal!

Make Ahead: If you want to prep ahead, you can make the brown butter sage sauce up to 2 days in advance and store it in the fridge. Just warm it up gently on the stove while your ravioli cooks. The sauce might need a splash of pasta water to come back together nicely.

Warm Up: To enjoy your leftover ravioli, gently warm it in a pan over medium-low heat with a splash of water to help loosen up the sauce. You can also microwave it in 30-second intervals, though the stovetop method gives better results. Just be careful not to overheat, as the ravioli can become a bit mushy.

 

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

For the main dish:

• 1/4 cup reserved pasta water
• 2 packages butternut squash ravioli

For the brown butter sage sauce:

• 6 tbsp salted butter (I like Kerrygold salted butter for this)
• 1 tbsp fresh sage (finely chopped for best flavor)

For topping:

• freshly cracked black pepper
• flaky salt (optional but recommended for a gourmet touch)
• 1/2 cup grated Parmesan cheese

Step 1: Cook the Butternut Squash Ravioli

Begin by preparing the butternut squash ravioli according to the package instructions, typically by boiling them for around 4 minutes.

Be sure to save some of the pasta water for later use in the sauce.

Step 2: Start the Brown Butter Sauce

While the ravioli is cooking, start the brown butter sauce.

Add 6 tablespoons of salted butter to a medium-sized nonstick pan over medium heat.

Stir continuously as the butter bubbles and begins to take on a darker hue.

You’re aiming for a warm acorn brown color, which indicates the butter has browned.

Step 3: Add Sage to the Sauce

As soon as the butter reaches the desired color, turn off the heat immediately and add the sage.

Stir it in, allowing the sage to fry and become crispy in the residual heat of the brown butter.

Step 4: Combine Ravioli with Sauce

Add the cooked butternut squash ravioli to the pan with the brown butter and sage.

Pour in the reserved pasta water and half of the grated Parmesan cheese.

Gently toss everything together for about a minute.

The cheese should melt into the pasta water, creating a creamy coating on the ravioli.

Step 5: Serve and Garnish

Plate the ravioli and finish with a sprinkle of flaky salt, freshly cracked black pepper, and the remaining Parmesan cheese.

Enjoy your delightful butternut squash ravioli with brown butter and crispy sage!