Brown Butter Ravioli with Butternut Squash
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This Brown Butter Ravioli sauce is rounded out with fresh sage, roasted butternut squash, and plenty of fresh Parmesan and cracked pepper. It adds up to a satisfying dish that feels elevated but can come together in just about 30 minutes.
Cozy, easy, elegant.
Butternut squash appears a little more frequently on our plates every fall, it would seem, and I guess it should be no surprise. This veggie has a tender texture when roasted, a mild but lightly sweet flavor, and is extremely versatile. Plus, like most colorful foods, it’s nutrient-dense.
Pair seasoned squash cubes with ravioli and a sauce lightly adapted from my beloved brown butter sage chicken skillet, and you have dinner ready in about 30 minutes with no major hassle. At the same time, this feels and tastes somewhat elegant, at least to me! It’s simple to serve the ravioli and squash separately, in case you have choosy kids to feed. Delicious pairings include an apple kale salad, pesto green beans, or crisp broccolini, which you could roast right alongside the butternut squash.
Ingredient Notes & Substitutions
This bulleted list includes extra notes to help you shop and substitute well. Scroll to the printable recipe card at the bottom of this post for quantities and instructions.
- Fresh ravioli. Purchase any kind that you like: cheese, spinach and cheese, mushroom, chicken, etc. You’ll cook just to al dente according to the package instructions. You could also follow this exact recipe with tortellini or another filled pasta.
- Butternut squash. I purchase this pre-cubed because handling raw squash makes my hands break out in a rash! No shame in the short-cut game.
- For the sauce: white wine (or broth), butter, fresh sage, and lemon. Chicken or vegetable broth can substitute for the white wine. Fresh sage is a must for the best flavor and color. A squeeze of lemon juice wakes up the rich flavors of the sauce, and wedges make plates look beautiful.
- Parmesan cheese. Fresh-grated is excellent but if you have to use pre-grated I will not judge you, ever, especially when we’re just sprinkling it on top, not looking for it to melt into a sauce.
- Seasonings: ground nutmeg and dried thyme. These are technically optional but add a very nice subtle layer of flavor to the squash. Substitute with another spice or herb blend if you like.
- Basics: olive oil, kosher salt, and black pepper.
How To Make Brown Butter Ravioli
Prep the Squash: The very first thing to do is to fire up the oven and prep the squash. This will take the longest, so you want to get rolling on it right away. Spread out the cubes, season with olive oil, salt, pepper, and nutmeg and thyme if you wish. Roast until the cubes have browned edges and are tender enough to be easily pierced with a fork.
Start the Ravioli: As soon as the squash goes in the oven, start a large pot of water in which to cook the ravioli. Add a generous pinch of salt just before stirring in the ravioli, then cook just to al dente according to the package instructions, and drain.
Brown Butter and Crisp Sage: Begin making the sauce while you wait for the water to boil. Once the butter has melted, add the sage leaves and let them crisp up while the butter begins to foam, take on dark specks, and develop a nutty aroma.
When the butter is richly browned, remove the sage leaves to a paper towel-lined plate and set aside. (A slotted spoon or pair of kitchen tongs can make this very easy.)
Finish the Sauce: Add wine or broth plus lemon juice to the skillet along with the browned butter. Bring this mixture to a gentle simmer and let it bubble for a couple of minutes, until slightly thickened.
Put it all Together: By this time the ravioli should be done and can be added to the sauce. If already drained, just stir it in, but the cook time is just ending, use a large spider strainer or slotted spoon to transfer ravioli directly from the pasta pot into the skillet. It’s OK if some water comes along for the ride.
Add the sage leaves back in, and finally, the roasted squash cubes. Give everything a very gentle toss to combine, then sample and season with salt and pepper to taste. This is important to make sure it has the best flavor and isn’t too bland or too overpowering for your taste!
A shower of Parmesan, more black pepper if desired, and the rest of the lemon cut into slices or wedges are the perfect and easiest finishing touches.
Storage & Reheating
Leftover ravioli and squash will keep well tightly-sealed in the refrigerator for 3-4 days. Warm portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat. If warming on the stove, add a very small splash of water or broth as needed to prevent sticking and loosen the sauce.
Related Recipes
If you love simple fall pastas, try my brown butter pumpkin ravioli sauce, butternut squash bacon rigatoni, or tortellini with mushrooms, butter, and Parmesan next. Craving a little added protein for an all-in-one dish? Lemon chicken pasta is always a hit!
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Brown Butter Sage Ravioli
Ingredients
- 2-3 cups cubed butternut squash
- 1 Tablespoon olive oil
- 1/4-1/2 teaspoon each ground nutmeg and dried thyme
- kosher salt and black pepper
- 18-20 ounces ravioli any kind
- 6 Tablespoons unsalted butter
- 1/3 cup fresh sage leaves a generous handful
- juice of 1/2 lemon use the other half for serving as wedges
- 1/2 cup white wine or low-sodium chicken broth
- Parmesan for serving
Instructions
- Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
- Cube the butternut squash, if necessary, and turn out on the lined baking sheet. Drizzle with olive oil and sprinkle lightly with nutmeg, thyme, salt, and pepper. Roast for 20-25 minutes, until fork tender and browned on the edges.
- While squash is roasting, boil a large pot of water. Add a generous pinch of salt followed by the ravioli. Cook according to package directions, then drain and set aside.
- While the water is coming to a boil, start the sauce. Melt butter in a large skillet set over medium-high heat. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.
- Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is very slightly thickened, add drained ravioli and toss well. Gently stir in the crisped sage leaves and roasted butternut squash, being careful not to smash the pieces too much.
- Serve right away with grated Parmesan cheese, extra sage leaves, and/or lemon wedges to garnish, if desired. Enjoy!
