Butternut Squash Ravioli With Brown Butter Sage
This velvety Butternut Squash Ravioli has a creamy butternut squash sauce, it is topped with cheese ravioli, and finished with a golden brown butter drizzle, crispy sage leaves, and extra Parmesan.
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How to Make Butternut Squash Ravioli With Brown Butter Sage
Brown butter sage ravioli was one of my first dishes to make when we got married 12 years ago. I used to pick out different ravioli from Trader Joe’s and store them in the freezer. This meal would come together in 15 minutes and it was on rotation weekly. This time I took an extra step and paired it with a butternut squash sauce.
Here’s how I make it..
Start by roasting cubed butternut squash, chopped onion, and garlic in the oven until tender and lightly charred.
Blend the roasted vegetables with broth, cream, Parmesan, and nutmeg until the sauce is smooth and velvety. Depending on how large or small your squash is, you may need a little more or less broth for this sauce. I like to start with less and add more along the way until I get the consistency just perfect.
While the ravioli cooks, prepare the brown butter by melting butter with fresh sage leaves until golden, nutty, and fragrant. I used to burn the butter all the time and made myself promise at one point I’m not leaving the stove until the brown butter is done!
Spread the creamy squash sauce onto a really big serving platter, arrange the tender ravioli over the top just slightly overlapping one another, and finish with brown butter, crispy sage leaves, and freshly grated Parmesan. You get layers of sweet nutty richness and earthy flavor in every bite.
CHECK OUT A FEW OF MY FAVORITE DINNERS!
- Coconut Thai Curry Beef Broth Bowls
- Dumpling Bake (Viral One-Pan Trader Joe’s Dumplings)
- Creamy Mushroom Chicken
- Jalapeño Popper Tater Tot Chicken Casserole
- Crock-Pot Honey Garlic Chicken
If you make this Butternut Squash Ravioli, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog!
Butternut Squash Ravioli With Brown Butter Sage
Ingredients
For the Butternut Squash Sauce
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 small yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- ¾ cup vegetable broth or chicken broth, plus more if needed
- ⅓ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 1 tablespoon salted butter
For the Ravioli & Brown Butter Sage
- 20-24 oz refrigerated cheese ravioli
- ½ cup salted butter (1 stick)
- 12-16 fresh sage leaves
- Extra Parmesan, for serving
Instructions
- Preheat the oven to 425 F. Line a large baking sheet with parchment paper.
- Toss the butternut squash, onion, and garlic with olive oil, salt, and black pepper. Spread into an even layer and roast for 25–30 minutes, tossing halfway through, until the squash is soft and completely cooked through.
- Transfer the roasted squash, onion, and garlic to a blender. Add the broth, heavy cream, Parmesan, nutmeg, thyme, and 1 tablespoon butter.
- Blend until completely smooth and velvety. Add a splash of additional broth if needed to reach a silky, pourable consistency. Taste and adjust the salt and pepper. (You may also use an immersion blender for this sauce)
- Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package directions until tender. Fresh/refrigerated ravioli cook quickly, so watch carefully to avoid overcooking.
- Drain the ravioli gently to keep the filling from breaking open.
- While the ravioli cooks, melt the stick of butter in a light-colored skillet over medium heat. Once it begins foaming, add the sage leaves in a single layer. Fry for about 30–60 seconds, turning once, until the leaves darken slightly and become crisp. Transfer the sage to a paper towel-lined plate.
- Continue cooking the butter, swirling the pan frequently, until the milk solids turn golden amber and the butter smells nutty, about 3–5 minutes total. Remove immediately from the heat to prevent burning.
- Pour the butternut squash sauce onto a large serving platter and spread it out evenly. Carefully assemble the ravioli one by one over the sauce, slightly overlapping one another. Spoon the brown butter over the top. Garnish with the crispy sage leaves and extra Parmesan. Serve immediately.
