This Butternut Squash Ravioli Sauce has a soft spot in me, for simple recipes that taste like they came straight from a cozy restaurant kitchen. This magical sauce has browned butter, fresh sage leaves, parmesan cheese, and ravioli pasta. It’s a quick and easy recipe that contains just 4 ingredients. It’s my favorite method to cook sauce for butternut squash ravioli!
Before sinking into a practical life, I used to make sweet potato gnocchi from scratch and toss it in a fragrant sage brown butter sauce. It took time and patience, but every bite was worth it. Even the guests who claimed they “didn’t like sage” always demand more!
I have found a no-fuss way to bring that same cozy, gourmet flavor to the table in just 20 minutes. I’m swapping the homemade pasta with store-bought butternut squash ravioli from the refrigerator section and making the sauce in one pan.
All you need are 4 ingredients to make it. Butternut squash ravioli sauce is as simple and satisfying as my Garlic Butter Pasta, or Spinach and Artichoke Pasta. Trust me, today you’ll have a warm, restaurant-worthy gourmet dinner.
Ingredients
Butter: I prefer salted butter for extra flavor, but unsalted works well too. Taste the sauce before serving and season it with salt if needed.
Fresh Sage Leaves: I am using about 20 medium leaves. I chopped most of them for using in the sauce, and saved a few whole ones to crisp up for garnishing the dish. Sage leaves bring a warm, herbal aroma that pairs beautifully with the sweetness of butternut squash.
Parmesan Cheese: Freshly grated parmesan is the best way to use it. It melts smoothly over pasta dishes and keeps the whole dish together.
Pasta Water: Don’t ever skip this! The starchy cooking of golden pasta water helps to bring butter, cheese and your ravioli sauce together nicely.
Instructions to Make Butternut Squash Ravioli Sauce
Cook the Ravioli: Boil your butternut squash ravioli al dente or according to the package directions. Reserve about ½ cup of the pasta water before draining all; this is liquid gold for your sauce.
Brown Butter Ravioli Sauce: Take a large sauté pan to melt the butter over medium heat. Swirl the pan as it cooks until the butter turns golden brown and the milk solids start separating and smelling nutty. This deep, toasted flavor makes brown butter so irresistible.
Add the Sage: Add the chopped sage leaves to the brown butter sauce and let them sizzle for about a minute. At this point sauce will start to get fragrant.
Finish the Ravioli Sauce: Reduce the heat to low, stir in the grated Parmesan cheese and a splash of reserved pasta water. Give a gentle mix until the sauce thickens slightly and comes together creamy.
Toss the ravioli and the sauce: Add the cooked ravioli straight into the skillet. Toss until ravioli pasta is entirely coated in that buttery, sage-speckled sauce. Garnish with your crispy sage leaves and serve immediately.
Serving Suggestions
This butternut squash ravioli is a shine dish and plays a delicious role on your dinner table. It’s perfect for fall gatherings and pairs beautifully with a few simple sides:
Sides Pairings: Serve it with crispy carrot bacon, a crisp Caesar salad, roasted broccoli, or a minestrone soup for a comforting autumn touch.
Main Course Pairings: These butternut squash raviolis make a perfect side dish for Thanksgiving, Sukkot, or a cozy fall football Sunday and pair beautifully with roasted chicken, pesto salmon.
More Ways to Use Butternut Squash Ravioli Sauce
This brown butter sage sauce is incredibly versatile! Try tossing any of the following in it for a delicious twist on the classic recipe:
- Sweet Potato Gnocchi
- Homemade Tagliatelle or Rigatoni
- Roasted Vegetables (it’s amazing drizzled over roasted carrots or cauliflower)
- Pan-Seared Fish or Chicken
Recipe Variations
Here are a few other sauces that pair beautifully with butternut squash ravioli:
- Garlic Butter
- Creamy Alfredo
- Maple Cream Sauce (for a sweet-savory twist)
- Balsamic Glaze (drizzle on top)
Or you can switch out the butternut squash ravioli for other seasonal ravioli flavors.
Make-Ahead Tips
You can make the butternut squash ravioli sauce ahead of time. Store ravioli sauce in the refrigerator for up to 3 days or freeze it for up to 3 months in air airtight container. I recommend using 4-ounce mason jars or large silicone ice cube trays for perfect portion sizes for freezing. If you want to serve immediately, melt the sauce slowly in a saucepan over low heat until a smooth consistency, then toss in the ravioli, and your comforting meal is ready in minutes.
Wrapping Up
Every time I make butternut squash ravioli sauce pasta, it keeps reminding me that great food doesn’t have to be complicated, select good ingredients and be made with love. So, grab a pan, swirl some butter, and let your kitchen fill with the scent of sage and brown butter and feel special dinner tonight, which took only twenty minutes.
Frequently Asked Questions
Does butternut squash ravioli taste good with pesto?
Yes! Butternut squash ravioli tastes delicious with pesto. The earthy, nutty flavor of pesto perfectly complements the ravioli’s filling.
What is a good side dish for ravioli?
Roasted vegetables make a healthy, flavorful side that pairs perfectly with ravioli. Try roasted golden and tender veggies like zucchini, bell peppers, and mushrooms with olive oil, salt, and pepper.
What does butternut squash ravioli taste like?
Butternut ravioli can be made in many ways, but the squash remains the star. It’s slightly sweet, nutty flavour pairs beautifully with various herbs and spices, creating a rich and comforting ravioli every time.
