This sage brown butter sauce butternut squash ravioli is the ultimate fall-inspired dish. The nutty flavor of browned butter, paired with earthy sage and creamy Parmesan, brings out the sweetness of the butternut squash filling, creating a balanced, comforting, and elegant pasta dish that I can whip up in just 15 minutes.
Why You’ll Love This Recipe
I love this dish because it feels gourmet without being complicated. The sauce comes together in one pan, and it perfectly elevates store-bought butternut squash ravioli. The brown butter adds richness, the sage gives a fragrant herbal note, and the touch of lemon juice brightens it all up. I like how the cream and broth make it silky while still staying light enough that I don’t feel weighed down. It’s one of those recipes I turn to when I want something cozy, quick, and restaurant-worthy at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
16 ounces butternut squash ravioli
-
½ cup unsalted butter
-
2 tablespoons fresh sage, minced
-
½ cup heavy whipping cream
-
½ cup chicken or vegetable broth
-
½ teaspoon lemon juice
-
¼ cup freshly grated Parmesan
-
Coarse salt
-
Fresh ground black pepper
-
3–4 extra fresh sage leaves for garnish (optional)
Directions
-
Cook the butternut squash ravioli according to package instructions and drain.
-
While the pasta cooks, melt the butter in a large light-colored skillet over medium heat, swirling and stirring often. After about 5 minutes, the butter will foam. Add the minced sage and continue stirring until golden brown flecks form on the bottom and the butter smells nutty. Remove from heat and let cool for 2 minutes.
-
Slowly whisk in the broth, then the cream, being careful of splatter.
-
Stir in the lemon juice and Parmesan until smooth. Season with salt and pepper to taste.
-
Toss in the ravioli until coated. Garnish with extra Parmesan and fried sage if desired.
Servings and timing
This recipe serves 2–4 people and takes about 15 minutes from start to finish. It’s perfect for a quick weeknight dinner or a cozy weekend meal.
Variations
-
I sometimes add toasted walnuts or pecans for crunch.
-
For a little kick, I like to sprinkle in red pepper flakes.
-
When I want extra richness, I stir in a spoonful of mascarpone cheese.
-
Mushrooms, spinach, or Italian sausage make great add-ins if I want more substance.
-
To keep it vegetarian, I swap chicken broth with vegetable broth.
Storage/Reheating
If I have leftovers, I store the ravioli and sauce in an airtight container in the refrigerator for up to 3 days. The sauce does thicken as it cools, so when I reheat it, I like to add a splash of cream or broth. I gently warm it on the stovetop over low heat, stirring often, or reheat in the microwave in short bursts to avoid separating the sauce.
FAQs
Can I make the sauce ahead of time?
I can make the sauce a few hours ahead, but I prefer to serve it fresh because it’s at its best right after the butter is browned. If I do make it ahead, I store it separately and gently reheat with a splash of cream before tossing in the ravioli.
Can I freeze this dish?
I don’t recommend freezing the sauce because cream-based sauces often separate after thawing. If I want to freeze something, I freeze the ravioli separately and make the sauce fresh.
Can I use dried sage instead of fresh?
Yes, I can substitute dried sage if that’s what I have, but I usually use about one-third the amount since dried herbs are more concentrated.
How do I prevent the sauce from being too thin?
If I find the sauce too thin, I reduce the amount of broth slightly or let it simmer for an extra minute to thicken. Adding a bit more Parmesan or a cornstarch slurry can also help.
What other pasta works with this sauce?
I like using this sauce on cheese ravioli, pumpkin ravioli, or even simple fettuccine. The brown butter and sage flavor combination pairs well with many pastas.
Conclusion
This sage brown butter sauce butternut squash ravioli is my go-to for a comforting fall-inspired dinner that feels elegant but takes just minutes to make. I love how the nutty butter, fragrant sage, and creamy Parmesan transform store-bought ravioli into something restaurant-worthy. Whether I keep it simple or dress it up with extras, this dish always hits the spot.
