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!
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
TIPS:
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- 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.
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- 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.
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- 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
Serving: 1cupCalories: 485kcalCarbohydrates: 37gProtein: 11gFat: 34gSaturated Fat: 19gCholesterol: 126mgSodium: 599mgPotassium: 30mgFiber: 4.5gSugar: 2.3gVitamin D: 16µgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!