Butternut Squash Ravioli Sauce with Brown Butter
This Butternut Squash Ravioli Sauce is insanely delicious with the savory flavors of brown butter, sage, and a hint of garlic. This sauce pairs perfectly with the sweetness of butternut squash ravioli. It’s perfect for entertaining and guess what?! It can be made in about 15 minutes!
Looking for more easy fall recipes? Try this Creamy Butternut Squash Pasta Sauce, this comforting Three Bean Chili, or these easy Air Fryer Roasted Pumpkin Seeds!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Butternut Squash Ravioli Sauce Recipe:
INGREDIENT NOTES
Butternut Squash Ravioli: Making your own homemade ravioli is a time-consuming endeavor, let’s be honest. So take a little help from the store! My favorite brands are Rana (can be found at Costco!), and even the Good & Gather brand at Target is yummy.
If you insist on making fresh ravioli from scratch, try this recipe: Homemade Butternut Squash Ravioli Recipe.
Nuts: I have found pecans work the best, but walnuts and pine nuts are also great!
Butter: Salted butter, please!
HOW TO MAKE BUTTERNUT SQUASH RAVIOLI SAUCE: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: In a large pot of salted water, cook your ravioli according to package directions; set aside.
In a medium saucepan over medium heat, melt the butter. Once the butter is melted, turn to medium-low heat and keep heating. You will see the butter begin to slowly change. First, it will be a bit foamy, then it will turn brown. When it’s done, butter should be dark golden brown and have a nutty smell! The process of browning the butter takes about 5 to 8 minutes.
To the browned butter, add chopped pecans, garlic, garlic powder, and red pepper flakes (if using). Mix well.
Steps 2 & 3: Remove pan from the heat and add chopped sage leaves. Stir to combine.
Spoon delicious, nutty brown butter sauce over cooked ravioli, top with Parmesan cheese and freshly ground black pepper (if using).
RECIPE TIPS & TRICKS
- Saucepan: To make brown butter, I suggest using a light-colored bottom saucepan. It can be done in a dark bottom saucepan, but it makes it harder to judge when the butter is ready.
- Toast the Nuts: If you have a bit of extra time, make toasted walnuts or pecans! Spread whole pecans on a parchment paper-lined baking sheet. Toast for 6-8 minutes, at 350°F. Chop after toasting.
- Brown Butter: You’ll know the brown butter is done when it’s slightly foamy and has a deep golden brown color. This happens quickly in about 5-8 minutes so keep an eye on it!
Confidence Tip
This simple brown butter sauce is SO EASY to make, yet feels super fancy-pants! Serve it up to friends or family and impress them with your gourmet cooking skills!
STORAGE & REHEATING
Storage: It’s best to store leftover ravioli and sauce separately. Store in an airtight container in the fridge for 5 days. I like storing the sauce in a mason jar.
Reheating: To reheat the sauce, warm it slowly in a pan over medium heat until warm. The leftover sauce is great on top of any type of pasta!
Additions & Substitutions
ADDITIONS:
- Mushrooms & Onions: While you are making the sauce, saute some mushrooms and onions until tender. Add them on top of your ravioli, along with the brown butter sauce.
SUBSTITUTIONS:
- Ravioli: You can also use pumpkin ravioli. It’s a bit less sweet than butternut squash ravioli.
- Sage: If you don’t have fresh sage, thyme works well. Dried sage will work in a pinch!
- Nuts: Pecans work well in this dish, but walnuts or pine nuts are also great.
YOUR QUESTIONS ANSWERED
The best way to describe it, is like fall on a plate! This sage brown butter sauce tastes nutty (from the brown butter), a little earthy (from the fresh sage), with a hint of spice.
The red pepper flakes bring a hint of spice, without over-powering the sauce. This savory sauce is a perfect complement to the sweet butternut squash filling in the ravioli.
This is a very rich dish, so a green veggie like brussels sprouts or a simple green salad work well….along with some crusty bread for soaking up the extra brown butter sage sauce on your plate!
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I hope you love this Butternut Squash Ravioli Sauce! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Butternut Squash Ravioli Sauce with Brown Butter
Equipment
- Medium Saucepan I highly recommend using a pan with a light-colored bottom like this one. It makes it much easier to see when the brown butter is ready.
- Sharp Knife for chopping nuts; can also use a food processor
Ingredients
- 1/2 cup salted butter 1 stick
- 1/2 cup chopped pecans can sub walnuts (See Tips below)
- 1 tsp garlic powder
- 1-2 small garlic cloves, minced about a teaspoon
- 10 fresh sage leaves, finely chopped
- pinch of red pepper flakes optional
- 2-3 tbsp Parmesan cheese for topping
- freshly ground black pepper, to taste optional, for topping
- 12-16 oz. butternut squash ravioli I love the Rana brand from Costco
Instructions
- Prep: Bring a large pot of water to a boil. While the butter browns (Step 2 below), add ravioli and cook according to package directions. Drain or use a slotted spoon to remove the cooked ravioli from the water; set aside. Using a food processor or sharp knife, chop your pecans; set aside.
- Make Brown Butter: In a medium saucepan over medium heat, melt the butter. Once the butter is melted, turn to medium-low heat and keep heating. You will see the butter begin to slowly change. First it will be a bit foamy, then it will turn brown. When it's done, butter should be dark golden brown and have a nutty smell! The process of browning the butter takes about 5 to 8 minutes.
- Add: To the browned butter, add chopped pecans, garlic, garlic powder, and red pepper flakes (if using). Mix well.Remove pan from the heat and add chopped sage leaves. Stir to combine.
- Finish: Spoon delicious, nutty brown butter sauce over cooked ravioli, top with Parmesan cheese and freshly ground black pepper (if using). Serve right away!
Notes
-
- Saucepan: To make brown butter, I suggest using a light-colored bottom saucepan. It can be done in a dark bottom saucepan, but it makes it harder to judge when the butter is ready.
-
- Toast the Nuts: If you have a bit of extra time, make toasted walnuts or pecans! Spread whole pecans on a parchment paper-lined baking sheet. Toast for 6-8 minutes, at 350°F. Chop after toasting.
-
- Brown Butter: You’ll know the brown butter is done when it’s slightly foamy and has a deep golden brown color. This happens quickly in about 5-8 minutes so keep an eye on it!
Nutrition
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
This Butternut Squash Ravioli Sauce is amazing! The brown butter, sage, and garlic blend perfectly. Quick, easy, and incredibly delicious!
My family loves this butternut squash ravioli!It’s incredibly flavorful!
I do not have sage leaves…..is ik ok to substitute with sage seasoning?
Yes! That’s totally fine-just use sparingly since the dried leaves are typically a little more potent than fresh 🙂
A perfect fall recipe. Love the combination of ingredients. Thanks for sharing.
This ravioli is absolutely outstanding! So full of fall flavor and easy to make too!
This is such a beautiful fit-for-the-season recipe! I cannot wait to try it. I actually have butternut squash ravioli in my fridge, so I know what I’m doing with it now!