Looking for a fast and satisfying meal? This Butternut Squash Ravioli is coated with a rich brown butter sauce and topped with crispy sage and pecans. It's a pasta recipe that's full of mouthwatering fall flavors, and you can make it in less than 30 minutes!
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Homemade pasta is absolutely incomparable. However, we don't always have time to handroll fresh pasta and make homemade ravioli.
Thank goodness there are a lot of delicious refrigerated pastas out there to help us whip up some fast and satisfying meals!
This Butternut Squash Ravioli is a dish inspired by a meal I enjoyed at a local restaurant when we first moved out to the suburbs. It was a butternut squash ravioli with goat cheese and hazelnuts, and brown butter sauce. It melted in my mouth and I was determined to make it at home - but without the cheese.
I've been making this dish for Work From Home Lunches for years now. It comes together in 20 minutes (sometimes 15 minutes!) and it is ABSOLUTELY DELICIOUS. It makes enough for two people but you can double the recipe to serve four.
I love this pasta recipe so much, and hope you do, too!
Kitchen Tools and Equipment
Large pot - to boil the water and cook the ravioli.
Skillet or sauté pan - to brown the butter. sauté the garlic, crisp the sage, and then finish off the ravioli with the sauce.
Spoon/Spatula - use a wooden spoon or heatproof silicone spatula to sauté the ingredients in the pan.
Ingredients
Another reason to love this fast and easy pasta recipe: you only need five (5) ingredients!
Butternut Squash Ravioli - sure you can make your own homemade ravioli. But to save time, I love using this refrigerated butternut squash ravioli that I get at my local grocery store.
Butter - Since butter is the star ingredient in this sauce, use the best quality unsalted butter you can find.
Garlic - I love a lot of fresh garlic with my pasta. But as always, you can use more or less, depending on your tastebuds.
Sage - fresh sage leaves are in order for this recipe. They crisp up beautifully in the brown butter sauce and add a delightful crunch to the dish.
Pecans - you can buy a package of finely chopped pecans at the grocery store. Or, buy whole pecans and chop them yourself before you begin cooking.
How to Make Butternut Squash Ravioli with Sage Butter
Boil water in a large pot and cook pasta according to package directions.
In a large skillet, melt the butter. Allow the butter to brown slightly, about 3 minutes. Then add the sage leaves and sauté just until crisp, about 2 to 3 minutes. Remove and transfer the crispy sage leaves to a paper towel-lined plate.
Add the garlic and pecans to the butter in the pan and sauté for 2 to 3 minutes.
Use a slotted spoon to transfer the ravioli from the pot of water to the skillet. Toss the ravioli in the skillet to coat the ravioli in the sauce. Plate the ravioli and sprinkle some of the sauce with garlic and pecans over the ravioli. Top with a few crispy sage leaves.
Recipe FAQs
Yes! I have made this recipe with my favorite vegan butter before. Just be aware that the vegan butter you use may not brown like full dairy butter browns. The taste is still delicious!
Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
What to Serve with this Dish
- Air Fryer Broccoli
- Mushroom Marsala
- Cucumber Tomato Salad
- Garlic Rosemary Focaccia
- Garlic Parmesan Knots
What Wine Pairs with Butternut Squash Ravioli
A crisp Sauvignon Blanc, Semillon, or Pinot Blanc would pair deliciously with this rich and nutty pasta dish.
Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce
Ingredients
- 1 (10 ounce) package refrigerated butternut squash ravioli
- 2 Tablespoons extra virgin olive oil
- 8 Tablespoons unsalted butter
- 6-10 fresh sage leaves, stems removed
- 2 garlic cloves, minced
- ¼ cup chopped pecans
Instructions
- Boil water in a large pot and cook pasta according to package directions.
- In a large skillet, melt the butter. Allow the butter to brown slightly, about 3 minutes. Then add the sage leaves and sauté just until crisp, about 2 to 3 minutes. Remove and transfer the crispy sage leaves to a paper towel-lined plate.
- Add the garlic and pecans to the butter in the pan and sauté for 2 to 3 minutes.
- Use a slotted spoon to transfer the ravioli from the pot of water to the skillet. Toss the ravioli in the skillet to coat the ravioli in the sauce. Plate the ravioli and sprinkle some of the sauce with garlic and pecans over the ravioli. Top with a few crispy sage leaves.
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Art says
All of these flavors are incredible! I love the the beautiful colors as well. Such a delicious recipe for fall!
Renee | The Good Hearted Woman says
Gotta say, we are on the same wavelength today, Marlynn! I make my own butternut squash raviolis, and this is a perfect way to highlight their fall flavors. My backyard sage is busting our all over, and I love the addition of the pecans!
Cate says
This pasta is fantastic! Love the sage and pecans in this, so simple and tasty!
Mirlene says
Love using sage with raviolis. It gives off so much flavor! I have not tried butternut squash yet so I'll need to make this for our next pasta night.
Lima Ekram says
The butternut squash ravioli was so flavorful and tasty! The whole family loved it.