Butternut Squash Ravioli Sauce (3 Ingredients)
This Butternut Squash Ravioli Sauce has just three simple ingredients and comes together in under 10 minutes. Store-bought ravioli is elevated with a nutty brown butter sauce, crisp sage leaves, and a sprinkle of toasted hazelnuts and Parmesan cheese. Perfect for a cozy weeknight dinner or a restaurant-quality meal at home.
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
Expert Tips
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.
- 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.
Nutrition
Calories: 600kcalCarbohydrates: 48gProtein: 20gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 802mgPotassium: 62mgFiber: 4gSugar: 3gVitamin A: 575IUVitamin C: 0.5mgCalcium: 111mgIron: 12mg
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