This Brown Butter Sage Butternut Squash Ravioli recipe is a cozy and flavorful dish perfect for a comforting meal. It’s surprisingly simple to make, even for beginners, and the rich, nutty brown butter perfectly complements the sweet squash and aromatic sage.
Key Ingredients & Substitutions
- Butternut Squash: Canned pumpkin puree (not pie filling) can be a quick substitute, though fresh squash offers the best flavor.
- Ravioli: While homemade is wonderful, high-quality store-bought butternut squash ravioli or even plain cheese ravioli can be used.
- Butter: Use unsalted butter for best control over the final saltiness.
- Fresh Sage: Dried sage can be used in a pinch, but fresh sage really makes the dish. Use about 1 teaspoon of dried sage for every tablespoon of fresh.
- Parmesan Cheese: Grana Padano or Pecorino Romano are good alternatives.
Ingredients
For the Ravioli Filling (if making from scratch):
* 1 medium butternut squash (about 2-3 pounds)
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup grated Parmesan cheese
* Pinch of nutmeg
For the Brown Butter Sage Sauce:
* 1/2 cup (1 stick) unsalted butter
* 15-20 fresh sage leaves
* Salt and black pepper to taste
For Serving:
* 1 pound fresh or frozen butternut squash ravioli
* Extra grated Parmesan cheese
How Much Time Will You Need?
- Prep Time: 20 minutes (if roasting squash) / 5 minutes (if using pre-made filling)
- Cook Time: 30-40 minutes (if roasting squash) / 10-15 minutes (for sauce and ravioli)
- Total Time: 50-60 minutes
- Servings: 4
- Calories per serving: Approximately 500-600 (varies based on ravioli type and amount of butter)
- Tools Needed: Large pot, baking sheet, large skillet, whisk
Step-by-Step Instructions
1. Prepare the Butternut Squash (if making your own filling)
Preheat your oven to 400°F (200°C). Carefully halve the butternut squash, scoop out the seeds, and brush the cut sides with olive oil. Season with salt and pepper, then roast cut-side down on a baking sheet for 30-40 minutes, or until very tender.
2. Make the Butternut Squash Filling
Once the squash is cool enough to handle, scoop the flesh into a bowl. Mash it well with a fork or potato masher. Stir in the Parmesan cheese, nutmeg, and a pinch more salt and pepper to taste.
3. Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook according to package directions, usually 3-5 minutes for fresh or 4-7 minutes for frozen, until they float and are tender. Reserve about 1/2 cup of the pasta water before draining the ravioli.
4. Make the Brown Butter Sage Sauce
While the ravioli cooks, melt the butter in a large skillet over medium heat. Continue cooking, whisking occasionally, until the butter turns a rich golden-brown color and smells nutty, about 5-7 minutes. Add the fresh sage leaves to the pan and cook for 1-2 minutes until crisp.
5. Combine and Serve
Carefully add the drained ravioli to the skillet with the brown butter and sage. Toss gently to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Season with additional salt and pepper if needed. Serve immediately with extra grated Parmesan cheese.
Storage Instructions
Store leftover Brown Butter Sage Butternut Squash Ravioli in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce, or microwave until heated through.
Frequently Asked Questions (FAQ)
- Can I make this recipe ahead of time?
The butternut squash filling can be made 2-3 days ahead. The sauce is best made fresh right before serving. - What kind of ravioli should I use?
Fresh or frozen butternut squash ravioli works best. You can also use plain cheese ravioli if you prefer. - Can I use dried sage instead of fresh?
Yes, you can use about 1 teaspoon of dried sage for every tablespoon of fresh sage. Add it to the butter a minute or two before the butter browns. - My brown butter burned! What happened?
Brown butter can turn quickly. Keep the heat medium and whisk frequently, removing it from the heat as soon as it reaches the desired nutty aroma and golden color. - How do I prevent my ravioli from sticking together?
Use a large pot with plenty of salted water and avoid overcrowding the pot. Stir gently when you add the ravioli. - Can I add other vegetables to this dish?
Yes, roasted Brussels sprouts or spinach would be delicious additions. Add them in when you combine the ravioli with the sauce.