The Sage Brown Butter Sauce Butternut Squash Ravioli is a celebration of autumn flavors wrapped in tender pasta pockets and bathed in a rich, nutty brown butter sauce infused with fresh sage. This dish marries the sweet earthiness of butternut squash with the vibrant aroma of sage and the luscious creaminess of a subtly tangy sauce, creating a comforting yet sophisticated meal that feels like a warm hug on a plate. Whether you’re cooking for a cozy night in or impressing guests with a simple but stunning dish, this recipe turns humble ingredients into a delightful feast.

Sage Brown Butter Sauce Butternut Squash Ravioli Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the key to nailing the Sage Brown Butter Sauce Butternut Squash Ravioli. Each component is simple but essential, bringing balance between sweetness, richness, and herbaceous notes that make this dish truly shine.

16 ounces butternut squash ravioli: The star of the dish, these delicate pasta parcels provide the sweet and creamy foundation.
1/2 cup unsalted butter (1 stick): Essential for creating that luscious brown butter sauce with its deep, nutty flavor.
2 tablespoons fresh sage, minced: Adds the warm, earthy aroma that defines the dish.
1/2 cup heavy whipping cream: Brings a silky texture to the sauce, balancing the richness of the butter.
1/2 cup chicken or vegetable broth: Lightens the sauce and adds subtle savory notes.
1/2 teaspoon lemon juice: A splash of brightness that lifts the overall flavor profile.
1/4 cup freshly grated parmesan: Offers a sharp, umami kick and creamy texture.
Coarse salt: To season perfectly and enhance all the other flavors.
Fresh ground black pepper: Adds a gentle heat and depth.
3-4 extra fresh sage leaves for garnish (optional): For a beautiful presentation and an extra hint of herbaceous aroma.

How to Make Sage Brown Butter Sauce Butternut Squash Ravioli

Step 1: Cook the Butternut Squash Ravioli

Start by cooking the butternut squash ravioli according to the package instructions. Usually, this means boiling them in salted water until they float to the surface, indicating they’re perfectly tender inside. Once cooked, drain them carefully so they don’t break but retain just a bit of moisture to mingle with the sauce later.

Step 2: Create the Brown Butter and Sage Magic

While the ravioli cooks, melt the unsalted butter in a large, preferably light-colored skillet over medium heat. Keep stirring and swirling the pan constantly — this is the secret to achieving beautifully even browning. After about five minutes, you’ll notice the butter starts to foam and sounds like it’s crackling. Add the minced fresh sage at this point and keep stirring. Little golden brown bits called milk solids will appear; these are flavor gold. Let the butter turn a nutty aroma with these golden flecks before removing from the heat and letting it cool for a couple of minutes.

Step 3: Whisk in Broth and Cream

Slowly pour in the chicken or vegetable broth, whisking constantly. The sauce will foam up but keep mixing until the liquid fully incorporates. Repeat this gentle process with the heavy cream. This technique ensures the sauce stays smooth, velvety, and evenly flavored while avoiding separation.

Step 4: Add Lemon Juice and Parmesan

Next, stir in the lemon juice and freshly grated parmesan cheese, whisking until you have a creamy, cohesive sauce. Season this beautiful blend with coarse salt and fresh ground pepper to taste. This balance is crucial to elevate the natural sweetness of the ravioli and the richness of the brown butter.

Step 5: Combine and Serve

Gently fold the cooked ravioli into the sauce, allowing every piece to be enveloped in that decadent Sage Brown Butter Sauce Butternut Squash Ravioli glaze. If you like, sprinkle more parmesan on top and tuck in a few fried sage leaves for extra crunch and aroma—a total game changer in presentation and flavor.

How to Serve Sage Brown Butter Sauce Butternut Squash Ravioli

Garnishes

Simple garnishes like fresh sage leaves fried until crisp bring an irresistible aroma and texture contrast. Sprinkle extra parmesan on top for an inviting, cheesy finish that melts perfectly with the warm sauce. A light dusting of black pepper adds an inviting hint of spice that awakens the palate.

Side Dishes

This ravioli pairs fantastically with a crisp green salad dressed in a light vinaigrette to cut through the richness, or a side of roasted vegetables like asparagus or Brussels sprouts for added earthiness and color on the plate. For a heartier meal, crusty garlic bread is always a winner to scoop up every last bit of that luscious sauce.

Creative Ways to Present

For a special occasion, serve the ravioli in shallow bowls garnished with edible flowers or a drizzle of quality aged balsamic vinegar for tangy complexity. Stack the ravioli slightly overlapping on a warm platter with a sprinkle of toasted pine nuts for added crunch and a sophisticated finish. These touches make your Sage Brown Butter Sauce Butternut Squash Ravioli truly shine.

Make Ahead and Storage

Storing Leftovers

Leftover Sage Brown Butter Sauce Butternut Squash Ravioli should be stored in an airtight container in the refrigerator and enjoyed within 2 days for the best flavor and texture. The pasta can absorb sauce if left too long, so keeping it fresh is key.

Freezing

If you want to freeze leftovers, separate the ravioli from the sauce. Freeze the cooked ravioli spread out on a baking sheet first to prevent sticking, then transfer to a freezer bag. Store the sauce in a separate airtight container. This helps maintain quality and makes reheating easier.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened. Stir frequently to avoid sticking or burning. Avoid the microwave if possible to keep the ravioli texture intact and the sauce silky smooth.

FAQs

Can I use store-bought ravioli for this recipe?

Absolutely! Store-bought butternut squash ravioli works wonderfully and saves time without sacrificing flavor. Just follow the cooking instructions on the package and you’re good to go.

Is it possible to make this recipe vegan?

To veganize this dish, swap the butter for a plant-based alternative and use a non-dairy cream. Choose vegetable broth and a vegan parmesan substitute as well. The sage brown butter flavor can be replicated with care toasting the vegan butter and sage together.

What can I substitute if I don’t have fresh sage?

Dried sage will work in a pinch, but use about half the amount since it’s more concentrated and lacks the vibrant freshness of the herb. Alternatively, fresh thyme or rosemary can add an interesting twist, though it won’t be quite the same flavor profile.

Can I prepare the sauce ahead of time?

You can make the sage brown butter sauce a few hours ahead and gently reheat it before adding the ravioli. Just be sure to whisk it well and add a little extra cream or broth if it thickens too much.

How do I prevent the brown butter from burning?

Keep your heat medium or medium-low and stir constantly, swirling the pan regularly so the milk solids brown evenly. Remove the butter from heat as soon as it turns a golden brown color and smells nutty — this usually happens quickly and requires close attention.

Final Thoughts

The Sage Brown Butter Sauce Butternut Squash Ravioli is one of those dishes that fills your kitchen with incredible aromas and your heart with pure joy. It’s an exquisite balance of cozy comforts and elegant flavors that’s really easy to put together. If you’re ready to wow your taste buds or impress friends and family, this recipe is a wonderfully satisfying choice. Go ahead and give it a try — you won’t be disappointed!

Sage Brown Butter Sauce Butternut Squash Ravioli Recipe

★★★★★

5.2 from 16 reviews

Author: Ethan
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Sage Brown Butter Sauce Butternut Squash Ravioli recipe features delicate butternut squash-filled ravioli tossed in a rich, nutty brown butter sauce infused with fresh sage. Finished with a touch of cream, broth, lemon juice, and parmesan, this elegant yet simple dish offers a comforting balance of savory, creamy, and herbal flavors, perfect for an impressive weeknight meal or special occasion.

Instructions

Cook Ravioli: Cook the butternut squash ravioli according to the package instructions. Once cooked, drain and set aside to prepare the sauce.
Brown Butter and Sage: While the ravioli cooks, melt the butter in a large, preferably light-colored skillet over medium heat. Stir frequently and swirl the pan to ensure even browning. After about 5 minutes, the butter will start to foam. Add the minced sage, stirring and swirling continuously. Watch for golden brown flecks (milk solids) forming on the pan’s bottom; continue stirring to prevent burning. When the butter has a nutty aroma and golden brown color with plenty of browned bits, after about 2 more minutes, remove from heat and let cool for 2 minutes.
Add Broth and Cream: Slowly pour in the chicken or vegetable broth, whisking constantly as the butter foams. Stir until fully incorporated. Repeat the process by slowly adding the heavy cream, continuing to whisk. Be careful as the mixture can splatter.
Finish the Sauce: Stir in the lemon juice and grated parmesan cheese, whisking until completely combined. Season with coarse salt and fresh ground black pepper to taste.
Toss and Serve: Add the cooked ravioli to the sauce, gently stirring to coat evenly. Plate the ravioli and garnish with extra parmesan cheese and fried sage leaves if desired.

Notes

Use a light-colored pan to better monitor the butter’s browning and avoid burning.
Swirling and frequent stirring are key to prevent the butter solids from burning and give a perfectly nutty flavor.
You can substitute vegetable broth for chicken broth to keep the dish vegetarian.
Frying a few sage leaves separately for garnish adds a nice crispy texture and extra aroma.
Adjust salt and pepper according to taste but remember parmesan adds saltiness, so season cautiously.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling and Sautéing
Cuisine: Italian