If you ask me, homemade ravioli is one of life’s simple pleasures.
This cozy butternut squash ravioli paired with tender chicken makes a comforting dinner that brings together the best of pasta night. Sweet, roasted squash filling wrapped in fresh pasta creates perfect little pillows that’ll make any weeknight feel special.
It’s topped with pan-seared chicken that’s been seasoned with sage and garlic, adding a savory note that complements the slightly sweet squash. A light butter sauce and a sprinkle of Parmesan tie all the flavors together.
It’s a family-friendly dish that feels fancy but isn’t fussy – perfect for those nights when you want something a bit more special than your usual pasta.
Why You’ll Love This Butternut Squash Ravioli
- Quick weeknight dinner – Ready in just 30-45 minutes, this pasta dish fits perfectly into your busy schedule when you need a satisfying meal without spending hours in the kitchen.
- Restaurant-quality taste – The combination of butternut squash ravioli, fresh sage, and shallots creates a dish that tastes like something from your favorite Italian restaurant, but at a fraction of the cost.
- Complete meal in one – With protein from the chicken, vegetables from the asparagus, and pasta all in one dish, you don’t need to worry about making separate sides.
- Simple ingredients – Using store-bought ravioli and basic pantry ingredients means you can make this impressive dish without hunting down hard-to-find items.
What Kind of Butternut Squash Ravioli Should I Use?
Fresh refrigerated butternut squash ravioli is the way to go for this recipe, and you’ll find it in the refrigerated pasta section of most grocery stores. While there are several brands available, look for ones that list butternut squash as one of the first ingredients – this ensures you’re getting ravioli with a good amount of squash filling rather than mostly cheese. If you can’t find fresh ravioli, frozen butternut squash ravioli will work too, though you’ll need to adjust the cooking time according to the package directions. Just avoid the shelf-stable dried varieties for this dish, as they typically don’t have the same rich, fresh flavor that makes this recipe special.
Options for Substitutions
Let me share some handy swaps for this cozy pasta dish:
- Butternut squash ravioli: While the butternut squash ravioli gives this dish its special flavor, you can use pumpkin or sweet potato ravioli instead. In a pinch, cheese ravioli works too, though it will change the overall taste of the dish.
- Asparagus: Not a fan of asparagus or can’t find any? Green beans, broccoli florets, or even peas make great alternatives. Just adjust cooking time – broccoli needs about 5 minutes, while peas only need 2-3 minutes to cook.
- Chicken breast: Feel free to swap in chicken thighs (they’re actually more forgiving to cook), or make it vegetarian by leaving the chicken out entirely. You could also use turkey breast if you prefer.
- Sage: Fresh sage really makes this dish shine, but if you only have dried sage, use 1 teaspoon instead. Thyme or rosemary can work too, though they’ll give a different flavor profile.
- Pecorino: No pecorino? Parmesan or Grana Padano are perfect substitutes. Even a good aged Romano cheese would work well here.
- Shallot: If you don’t have shallots, use 1/4 of a small red or yellow onion instead. They’ll give a similar sweet, mild flavor to the dish.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing butternut squash ravioli is overcooking the pasta – fresh ravioli only needs 3-4 minutes in boiling water, and cooking it longer will result in a mushy, broken mess that spills its filling. Another common error is not timing the components correctly – start by cooking your chicken first, then let it rest while preparing the other elements, as rushing through the process can lead to either cold chicken or overcooked ravioli. The delicious sage butter sauce can quickly go from golden brown to burnt, so keep a close eye on it and remove it from heat as soon as it starts to smell nutty and turns light brown. For the best results, save about 1/2 cup of pasta water before draining the ravioli – this starchy liquid helps create a silky sauce that perfectly coats both the pasta and chicken.
What to Serve With Butternut Squash Ravioli?
This cozy pasta dish pairs really well with simple sides that won’t overshadow its sweet and savory flavors. A light arugula salad with toasted pine nuts and a lemon vinaigrette makes a perfect starter, cutting through the richness of the ravioli. If you’re looking to add more veggies to your meal, roasted Brussels sprouts or sautéed green beans with garlic work great on the side. For bread lovers, a crusty Italian loaf or warm focaccia is perfect for soaking up any extra butter sauce – just warm it up in the oven for a few minutes before serving.
Storage Instructions
Keep Fresh: Place any leftover butternut squash ravioli with chicken in an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. The pasta might stick together a bit, but don’t worry – that’s totally normal!
Make Ahead: You can prep the chicken and chop the veggies a day in advance to save time. Just keep them separate in the fridge until you’re ready to cook. The sage butter sauce is best made fresh though, as it really brings all those yummy flavors together.
Warm Up: To enjoy your leftovers, gently heat them in a pan over medium-low heat with a splash of water or broth to keep things moist. A quick zap in the microwave works too – just heat in 30-second intervals, stirring in between. Add a fresh sprinkle of pecorino cheese before serving to bring back that fresh-made taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 120-130 g
Ingredients
- Two 9-ounce packages of chilled butternut squash ravioli
- 2 cups asparagus, cut into thirds
- 1 pound boneless, skinless chicken breast
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 shallot, chopped
- 1 tablespoon fresh sage, chopped
- 1 clove garlic, minced
- Grated pecorino cheese for serving
Step 1: Cook the Ravioli and Asparagus
Start by cooking the butternut squash ravioli according to the package directions.
During the last minute of cooking, add the asparagus to the pot.
This will ensure the asparagus is tender yet slightly crisp.
Once cooked, drain the ravioli and asparagus, remembering to reserve 1/2 cup of the cooking water for later use.
Step 2: Prepare and Cook the Chicken
While the ravioli is cooking, season the chicken breast with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook, partially covered, for 4 to 6 minutes per side, or until fully cooked through.
Once done, remove the chicken from the skillet and slice it thinly for serving.
Step 3: Create the Sage-Butter Sauce
Reduce the skillet heat to medium and add butter.
Cook until the butter turns golden brown, approximately 1 to 2 minutes.
Add the shallot and cook until golden, about 2 to 3 minutes.
Stir in the sage and garlic, cooking until fragrant, about 1 minute.
This will infuse the butter with a rich flavor.
Step 4: Combine Ingredients
Fold the cooked ravioli and asparagus into the skillet with the sage-butter sauce.
Gradually add the reserved cooking liquid, stirring to create a cohesive sauce.
Season the mixture with additional kosher salt and black pepper to taste.
Step 5: Assemble and Serve
Transfer the ravioli and asparagus mixture to serving plates.
Top with the sliced chicken breast and finish with a generous grating of Pecorino cheese.
Serve immediately and enjoy the delicious combination of flavors and textures.