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.

Ingredients

Scale

Ravioli

16 ounces butternut squash ravioli

Sauce

1/2 cup unsalted butter (1 stick)
2 tablespoons fresh sage, minced
1/2 cup heavy whipping cream
1/2 cup chicken or vegetable broth
1/2 teaspoon lemon juice
1/4 cup freshly grated parmesan cheese
Coarse salt, to taste
Fresh ground black pepper, to taste

Garnish

3–4 extra fresh sage leaves (optional, for garnish)
Additional freshly grated parmesan (optional, for serving)

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

Nutrition

Serving Size: 1 cup (approx. 4 ounces ravioli with sauce)
Calories: 380
Sugar: 3 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 70 mg

Keywords: butternut squash ravioli, sage brown butter sauce, homemade ravioli sauce, fall pasta, creamy sage sauce