Butternut Squash Ravioli Sauce
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This is the best butternut squash ravioli sauce. This luscious, brown-butter sage sauce has a rich luxurious flavor that’s perfectly balanced. It turns a package of butternut squash ravioli into a savory restaurant-style dinner. And the best part – it’s easy to make in just 10 minutes.
📌 Pin Butternut Squash Ravioli Sauce
When fall rolls around, I look forward to making this easy recipe with Trader Joe’s butternut squash ravioli or another brand available at Costco. I know I can get a delicious meal on the table super fast when I pair it with this simple recipe for brown-butter sage sauce.
You’ll love this recipe too – because it’s a fuss-free dinner. The sauce has a rich nutty flavor and a fantastic aroma. It’s also very versatile. It pairs well with other pastas like fettuccine, tortellini, and gnocchi. It can be dribbled over autumn veggies, baked cod, or roasted chicken.
If desired, you can make this luscious sauce heartier by adding (cooked) and crumbled Italian sausage or crispy bacon. And if you don’t have parmesan cheese on hand for garnishing, you can substitute with toasted bread crumbs or crushed mini sourdough croutons.
Serve this pasta dinner with a crisp green salad with healthy Caesar dressing. For a super-quick side, pick up a salad kit at the market when you’re buying the raviolis.
👩🏻🍳 YIELD: This butternut squash ravioli sauce is enough to lightly cover two 8.8-ounce packages of ravioli. If you prefer more sauce per serving, use it for one store-bought package. As this recipe is quick to prepare and easy to double, you can always make more if needed.
🛒 Ingredients
- Butternut Squash Ravioli: During the fall months you can find them at Trader Joe’s and other large supermarkets. Look for them in the refrigerated section. They often come in single (8.8 ounces or double packs. Store them in the fridge, or freeze them for later.
- Unsalted Butter: Adds a rich, delicious, buttery taste.
- Garlic Cloves: Adds an earthy flavor and aroma that pairs well with butter.
- Kosher Salt: Enhances the flavor of the other ingredients.
- Ground Black Pepper: Adds a rustic taste with a hint of heat.
- Fresh Sage Leaves: They’re fresh and fragrant, and complete this brown butter sauce.
- Heavy Cream: Adds richness and moisture for a delicious mouthfeel.
- Pasta Water: After cooking the raviolis, we reserve 1/2 cup of pasta water from the pot. We use it to slightly thin out the butternut squash ravioli sauce to a desired consistency.
- Lemon Juice: For delicious acidity with a fresh, bright flavor.
- Grated Parmesan Cheese: For garnishing.
📖 Recipe Steps
RECIPE PREP: Cook the butternut squash raviolis according to the instructions on the package. Reserve 1/4 cup of pasta water before draining.
- Melt the butter in a large wide skillet (with high sides) over medium heat.
- Cook for about 3 minutes, occasionally swirling the pan. Be watchful during this process so the butter doesn’t burn. Once it bubbles and sizzles, and develops a golden color with a nutty aroma, immediately reduce the heat to medium-low.
- Add garlic to the skillet. Stir and cook for 1 minute. Add the sage leaves along with pinches of salt and pepper. Cook about 2 to 3 minutes more, stirring occasionally, or until the leaves become lightly crisp.
- Pour in the pasta water, heavy cream, and lemon juice. Stir well to combine.
- Transfer the cooked (and well drained) ravioli to the skillet. Gently stir or toss them in the brown-butter sage sauce.
- Serve and enjoy this recipe. Divide the ravioli between 4 pasta bowls. Garnish with parmesan cheese. If desired, add a light squeeze of lemon to brighten the flavor of the butternut squash ravioli sauce.
🧑🏼🍳 Recipe FAQ
These are the most commonly-asked questions for making the BEST butternut squash ravioli sauce, and the most helpful answers for recipe success.
If you don’t have fresh sage on hand, the best substitutes are thyme or marjoram. But you can also use oregano, basil, rosemary or mint. In a pinch, you can use poultry seasoning.
It’s not recommended for this brown-butter sauce. Salted butter creates a lot more foam as it melts. Foam makes it difficult to see the color change of the butter during cooking, so it’s harder to avoid burning the butter.
Yes. After it cools, transfer it to a small airtight jar and refrigerate for up to 5 days.
🍝 More Easy Pasta Dinners
If you’re looking for more easy pasta dinners, I’ve got you covered. The delicious recipes below are family favorites that are easy to make. Add them to your meal plan rotation. Or meal prep them in advance to warm and serve later.
- Lemon Pasta with Crispy Salami
- Baked Ziti with Ricotta & Sausage
- Parmesan Spinach Gnocchi
- Homemade Hamburger Helper
- Southern Baked Mac & Cheese
- Grandma’s Rotisserie Chicken Noodle Soup
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Flavor testers said this is the BEST butternut squash ravioli sauce. They loved the savory flavor with a light creamy mouthfeel. They loved how quick it was to make, and how it paired with the delicious taste of butternut squash ravioli. They look forward to enjoying it all season long.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Butternut Squash Ravioli Sauce
- Total Time: 10 Minutes
- Yield: 4 Servings 1x
Description
This is the best butternut squash ravioli sauce. This luscious, brown-butter sage sauce has a rich luxurious flavor that’s perfectly balanced. It turns a package of butternut squash ravioli into a savory restaurant-style dinner.
Ingredients
- 2 (8.8-ounce) packages butternut squash ravioli
- 1/2 cup (1 stick) unsalted butter
- 2 large garlic cloves, crushed and minced
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
- 30 fresh sage leaves
- 3 tablespoons heavy cream
- 1 lemon, halved (1/2 tablespoon juice for the sauce, remainder for serving)
- 1/4 cup reserved pasta water (from pot of water used to cook ravioli)
- 1/2 cup freshly-grated parmesan cheese, for garnishing
Instructions
RECIPE PREP: Cook the butternut squash raviolis according to the instructions on the package. Reserve 1/4 cup of pasta water before draining.
- Melt the butter in a large wide skillet (with high sides) over medium heat. Cook for about 3 minutes, occasionally swirling the pan. Be watchful during this process so the butter doesn’t burn. Once it bubbles and sizzles, and develops a golden color with a nutty aroma, immediately reduce the heat to medium-low.
- Add garlic to the skillet. Stir and cook for 1 minute. Add the sage leaves along with pinches of salt and pepper. Cook about 2 to 3 minutes more, stirring occasionally, or until the leaves become lightly crisp.
- Pour in the pasta water, heavy cream, and lemon juice. Stir well to combine.
- Transfer the cooked (and well drained) ravioli to the skillet. Gently stir or toss them in the brown-butter sage sauce.
- Serve and enjoy this recipe. Divide the ravioli between 4 pasta bowls. Garnish with parmesan cheese. If desired, add a light squeeze of lemon to brighten the flavor.
Notes
👩🏻🍳 Yield: This sauce is enough to lightly cover two 8.8-ounce packages of ravioli, for 4 individual servings. If you prefer more sauce per serving, pair it with one 8.8-ounce package of ravioli, which feeds 2 people. As this recipe is quick to prepare and easy to double, you can always make more if needed.
Nutritional Information: Includes estimations for the sauce, but not the raviolis.
- Prep Time: 2 Minutes
- Cook Time: 8 Minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American, French
Butternut Squash Ravioli Sauce 👉🏻 Join the Convo
Are you a huge fan of savory, brown-butter sage sauce? Do you love pairing it with pasta? Share your thoughts on this luscious butternut squash ravioli sauce in the comments.
