Best substitutes for sage?

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.

Can I use salted butter for butternut squash ravioli sauce?

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.

Can I make sage brown-butter sauce in advance?

Yes. After it cools, transfer it to a small airtight jar and refrigerate for up to 5 days.

Butternut Squash Ravioli Sauce | Quick 10-Minute Recipe

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

Units Scale

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

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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