Butternut Squash Ravioli in Brown Butter Sage Sauce

Butternut Squash Ravioli in Brown Butter Sage Sauce

Butternut squash ravioli with brown butter sage sauce pairs tender, filled pasta with crisp sage leaves and nutty browned butter. Tossed with Parmesan, it comes together on the stovetop in a glossy sauce that clings to every ravioli.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

For the brown butter sage sauce

8 tbsp butter unsalted
12 leaves sage fresh
0.25 tsp black pepper freshly ground

For cooking the ravioli

4 qt water
1 tbsp kosher salt

For the ravioli

2 package (10 oz) butternut squash ravioli refrigerated

For finishing

0.33 cup Parmesan cheese finely grated

Equipment

1 12-inch skillet
1 8-quart pot

Method

Make the brown butter sage sauce

Melt the butter in a 12-inch skillet over medium heat, swirling often, for 3-5 minutes, until brown flecks appear and it smells nutty.
Add the sage leaves and cook for 30-45 seconds, until crisp.
Remove the skillet from the heat and stir in the black pepper.

Cook the ravioli

Bring the water and kosher salt to a boil in an 8-quart pot.
Add the ravioli and cook according to the package directions, usually 3-5 minutes, gently stirring once, until tender and floating.
Reserve 1/2 cup cooking water, then transfer the ravioli to the skillet with a slotted spoon.

Finish and serve

Add the reserved cooking water to the skillet and toss gently over medium-low heat for 1-2 minutes, until the sauce is glossy and coats the ravioli.
Remove from the heat, add the Parmesan, and toss gently to combine.

Notes

For the best flavor, brown the butter until brown flecks appear and it smells nutty, without letting it burn. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after cooking. For a dairy-free swap, use dairy-free butter and a dairy-free Parmesan alternative.