3-Ingredient Butternut Squash Ravioli Sauce

butternut squash ravioli in a sage sauce in the saute pan

5 from 2 votes

3-Ingredient Butternut Squash Ravioli Sauce

This browned butter and sage butternut squash sauce is the perfect way to elevate your ravioli game! The nutty flavor of the browned butter pairs beautifully with the sweetness of butternut squash, while fresh sage and parmesan add a savory kick. Simple, rich, and full of fall flavor, this sauce will turn an ordinary pasta night into something special.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, pasta

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings: people

Calories: 153kcal

Author: Marni Katz

Ingredients

2 8oz packages butternut squash ravioli
20 sage leaves (15 chopped)
½ cup butter (salted)
½ cup reserved pasta water (amount used will vary)
¼ cup Parmesan cheese (finely grated)

Instructions

Cook the ravioli according to the package directions, retaining the pasta cooking water after draining.
While the ravioli cooks: In a large sauté pan set over medium heat, add the butter. Let the butter melt, swirling the pan as it cooks. You want the butter to start turning an amber brown color, smell nutty and for the milk solids to start separating a bit.
Once the butter has browned add the chopped sage leaves and let them fry for a minute or two. The sauce will start to get fragrant at this point. Add the drained butternut squash ravioli and a few TB of the pasta water to the sauce and toss until silky and ravioli is well covered. Sprinkle the Parmesan cheese over the top and serve immediately.

Notes

Seasoning the sauce: It's always good practice to taste as you cook, so be sure to taste the sauce and add salt if needed. This is especially important if you substitute unsalted butter into the recipe.

Change the pasta: If you don't have butternut squash ravioli on hand, you can substitute another flavor, or try this brown butter and sage gnocchi recipe instead.

Nutrition