Butternut Squash Ravioli with Brown Butter Sage Sauce

Key Ingredients

• Fresh Sage Leaves: You'll want about 20 mid sized leaves.  15 of them you'll use chopped in the sauce and the rest are for garnishing the dish at the end.
• Butter:  I like using salted, but unsalted will work too.  Just be sure to taste the sauce before serving and add additional salt if needed.
• Parmesan:  Fresh grated parm is the way to go.  Use a microplane or the small holes on a box grater.
• Pasta Water: Retain the pasta cooking water from when you boil the ravioli.  The starches in the pasta water help the sauce come together and coat the ravioli.

Swaps and Variations

• This brown butter sage sauce isn't just for butternut squash ravioli. If you have extra or want to switch things up, it works well tossed with sweet potato gnocchi, tortellini, rigatoni, or even simple homemade pasta like tagliatelle. It's also great spooned over roasted cauliflower or baked salmon.
• If brown butter and sage aren't your thing, you can still use the ravioli and change the sauce instead. Garlic butter, the sauce from my one pan fettuccine alfredo, or simple garlic and oil work well. A light drizzle of balsamic glaze can also add a nice contrast.
• And if you don't have butternut squash ravioli on hand, this sauce works with other seasonal ravioli flavors from Trader Joe's like four cheese, arugula and Parmigiano Reggiano, porcini mushroom and truffle, or roasted cauliflower and cheese.

💡Pro Tips for Butternut Squash Ravioli Sauce

• Watch the butter closely. You're looking for a light amber color and a nutty smell. Once the milk solids start to brown, it can go from perfect to burned fast, so don't walk away from the pan.
• Add the sage after the butter browns. Sage fries quickly. Adding it to lightly browned butter lets it get fragrant and slightly crisp without turning bitter.
• Use pasta water to finish the sauce. The starches in the reserved pasta water help the butter emulsify into a sauce instead of just being a greasy mess.
• Taste before adding salt. Salted butter and Parmesan both bring salt to the dish. Always taste the sauce before adding any more.

How to make butternut squash ravioli with a brown butter sage sauce

Step 1: Cook the butternut squash ravioli according to the package directions. Before you drain it, scoop out and save some of the pasta water.

Step 2: While the ravioli cooks, add the butter to a large sauté pan over medium heat. Let it melt, swirling the pan occasionally, until it turns a light amber color, smells nutty, and you see brown bits forming on the bottom.

Step 3: Add the chopped sage to the browned butter and let it sizzle for 1-2 minutes until fragrant.

Step 4: Add the cooked ravioli and a few Tablespoons of pasta water to the pan and gently toss until coated. Then toss with the Parmesan and serve immediately.

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