Butternut Squash Ravioli Sauce (3 Ingredients)
This Butternut Squash Ravioli Sauce is rich and decadent but so easy for anyone to make at home. It’s a restaurant-worthy recipe that only takes 10 minutes to make with 3 ingredients.
When the fall comes around, this Butternut Squash Ravioli Sauce is a heavily requested recipe in our house. It sounds so fancy, but is surprisingly simple to make. With just butter, Parmesan, and sage leaves, it comes together in only 20 minutes, but will taste like it took hours to cook.
Our secret to making this fall pasta recipe quick and foolproof is using store-bought ravioli. We elevate the pasta with our browned butter sage sauce that’s so delicious you will want to eat it by the spoonful. Hint, it’s also great on roasted veggies and savory toasts. If you love a comforting pasta recipe, be sure to also try our Butternut Squash Pasta Sauce and Easy Chicken Bolognese.
Table of Contents
Why You’ll Love this Recipe
- Semi-homemade pasta recipe that is very gourmet. Buy the ravioli from the store and add this fancy browned butter sage sauce for a bite that’s truly next level.
- Ideal for a weeknight or for entertaining. Since this butternut squash pasta sauce only takes 20 minutes to prepare, you can make it any night of the week. My family asks for it on repeat during the fall months.
- Easy to customize with other ingredients. Add another nut like walnuts or pecans. We’ve also sprinkled in a hint of nutmeg for another warm fall spice. It’s a dish that’s easy to have fun with.
Ingredients
- Butternut squash ravioli: Buy it from the store, fresh or frozen is fine. You’ll want to cook it according to package instructions.
- Unsalted butter: The base for the browned butter sauce.
- Sage leaves: Make sure you buy fresh sage, it makes all the difference on infusing flavor into the sauce.
- Toasted hazelnuts or pistachios: The nuts are totally optional, but we think they really elevate the recipe and also add some nice crunchy texture.
- Freshly grated Parmesan cheese: You want to grate this from the block fresh if possible for a stronger, saltier flavor.
How to Make Butternut Squash Ravioli Sauce
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente.
- In a large skillet, melt the butter over medium heat. Let it bubble and foam, swirling the pan often. After 2–3 minutes, the butter will begin to turn golden and smell nutty.
- Add the sage leaves at this stage and fry for 1–2 minutes, until crisp and aromatic. Remove from heat.
- Transfer the cooked ravioli to a serving platter. Pour the brown butter and crispy sage leaves evenly over the ravioli.
- Sprinkle with freshly grated Parmesan cheese and toasted nuts if using. Season with salt and black pepper to taste.
Expert Tips
- After the butter melts, it will foam, then watch it closely. It should smell nutty and turn golden brown — pull it off the heat quickly before it gets too dark or burns.
- Swirl the pan of melted butter often instead of stirring. This helps the milk solids cook evenly and prevents scorching.
- Add sage leaves after the butter has started to brown for both flavor and crisp texture.
- Use a light-colored skillet if you have one. It makes it much easier to see the butter change from yellow to golden to brown.
- For a little crunch, add a delicious nut. We recommend toasted hazelnuts for a classic rich flavor, while pistachios add sweetness and beautiful green color. Both pair well with butternut squash.
- Reserve some pasta cooking liquid just in case. This starchy pasta water can be used to help the sauce bind to the noodles and thicken it to that glossy consistency.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
We don’t recommend freezing the pasta as it will change the texture.
FAQs
We love a browned butter sage sauce that uses just 3 ingredients.
A browned butter sage sauce is our preference, a lemon garlic sauce can be nice too. We’ve even served butternut squash with pesto!
You want to swirl the pan continuously until you see a light, golden brown color. Then remove it from the heat to a bowl to stop the cooking. The butter can burn almost instantly.
More Easy Pasta Recipes
Butternut Squash Ravioli Sauce (3 Ingredients)
Equipment
- Large Pot for boiling ravioli.
- large skillet for making the sauce.
- Slotted spoon helps lift ravioli gently out of the water.
Ingredients
- 16-20 ounces butternut squash ravioli store-bought, fresh or frozen
- 6 tablespoons unsalted butter
- 10-12 fresh sage leaves
- ¼ cup chopped toasted hazelnuts or pistachios (optional)
- ¼ cup freshly grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente.
- In a large skillet, melt the butter over medium heat. Let it bubble and foam, swirling the pan often. After 2–3 minutes, the butter will begin to turn golden and smell nutty.
- Add the sage leaves at this stage and fry for 1–2 minutes, until crisp and aromatic. Remove from heat.
- Transfer the cooked ravioli to a serving platter. Pour the brown butter and crispy sage leaves evenly over the ravioli.
- Sprinkle with freshly grated Parmesan cheese and toasted nuts if using. Season with salt and black pepper to taste.
Notes
- Watch the butter closely once it foams. It should smell nutty and turn golden brown — pull it off the heat quickly before it gets too dark or burns.
- Swirl the pan often instead of stirring. This helps the milk solids cook evenly and prevents scorching.
- Add sage leaves after the butter has started to brown for both flavor and crisp texture.
- Use a light-colored skillet if you have one. It makes it much easier to see the butter change from yellow to golden to brown.
- For a little crunch, toasted hazelnuts give a classic nutty depth, while pistachios add sweetness and beautiful green color. Both pair naturally with butternut squash.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. We don’t recommend freezing the pasta as it will change the texture.
