Looking for a fast and satisfying meal? This Butternut Squash Ravioli, coated with a rich brown butter sauce and topped with crispy sage and pecans, is full of mouthwatering fall flavors. And you can make it in less than 30 minutes!
This ravioli dish is inspired by a meal I enjoyed at a local Portland-area restaurant years ago. It featured crumbled goat cheese and hazelnuts, with a heavenly brown butter sage cream sauce. It melted in my mouth and I was determined to make it at home.
Now my take on that comforting pasta is one of my go-tos, especially when the weather starts to turn a bit colder in the fall.
Plus, this craveable butternut squash ravioli comes together in about 20 minutes and it is absolutely delicious. My recipe makes enough for two people, but you can double it to serve four.
PASTA IDEAS
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Table of Contents
Why you’ll love this recipe!
Here’s why this oh-so-tasty pasta will become one of your favorites:
Cozy and comforting – This is a great autumn recipe full of warm flavors, like butternut squash and a rich and smooth brown butter sauce.
Quick – From start to finish, this pasta dish only takes 20 minutes to make. It’s perfect for a quick weeknight dinner.
Easy to find ingredients – You can find everything you need to make this recipe at your local grocery store. No fancy ingredients are required.
Absolutely delicious – This is one of my favorite pasta recipes because it’s so yummy! It’s got it all: pillowy soft ravioli, luscious brown butter sauce, and crispy sage for texture.
Ingredient notes
Another reason to love this fast and easy pasta recipe: you only need five (5) simple ingredients!
- Butternut Squash Ravioli – To save time, I love using this refrigerated store-bought ravioli that I get at my local grocery store. You can substitute pumpkin ravioli if you wish.
- Butter – Since butter is the star ingredient in this sauce, use the best quality unsalted butter I’ve found. And it’s key in the browned butter sauce.
- Garlic – I love a lot of fresh garlic with my pasta. But as always, you can use more or less, depending on your taste.
- Sage – Fresh sage leaves provide some extra texture. They crisp up beautifully in the brown butter sauce and add a delightful crunch to the dish. You can substitute fresh thyme if you prefer.
- 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.
Marlynn’s Tip
Recipe Tips
If you want to make this dish dairy-free, you can swap the regular butter for vegan butter. This is my fave vegan butter. Also, if you don’t like pecans or simply prefer a different type of nut, you can use toasted walnuts instead. They also provide a great nutty flavor.
Step-by-step instructions
A full ingredients list and instructions are listed in the recipe card at the bottom of this post. Here’s a visual step-by-step guide to making this ravioli.
- In a large pot with boiling water, cook the pasta according to package directions.
- Next, in a large skillet or sauté pan, melt butter over medium heat. 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 cloves and pecans to the butter in the pan and sauté for 2 to 3 minutes.
- Use a slotted spoon to transfer the cooked ravioli from the large 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 sage butter sauce with garlic and pecans over the ravioli. Top with a few crispy sage leaves.
Recipe FAQs
Yes! You can absolutely use vegan butter. Just be aware that it may not brown like full-dairy butter does. However, it will still taste delicious!
It typically takes between 3 and 6 minutes for ravioli to cook. Once the water boils, lower the heat and carefully drop them in. When the ravioli are done, they’ll usually float to the top and will be tender.
The key is to start on medium heat, then lower it once the butter melts. That will help avoid burning. Remove the pan from the heat as soon as the butter smells nutty and appears golden-brown.
Serving ideas
This butternut squash ravioli with sauce is a hearty complete meal on its own, but it’s also delicious with a side salad and a side dish like Air Fryer Garlic Bread.
It’s also delicious with any of these side dishes:
🍷 🥂 Wine pairings
This butternut squash pasta goes great with a crisp Sauvignon Blanc, Semillon, or Pinot Blanc.
More pasta recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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Butternut Squash Ravioli
Ingredients
- 1 (10 ounce) package refrigerated butternut squash ravioli
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The ingredients list includes extra virgin olive oil but the instructions do not. Is it supposed to be added at the same time as the butter?
Thanks for catching that, Nancy! It was part of the original recipe but has been omitted since. I’ve just updated the recipe and removed the olive oil. Thanks!
The butternut squash ravioli was so flavorful and tasty! The whole family loved it.
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.
This pasta is fantastic! Love the sage and pecans in this, so simple and tasty!
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!
All of these flavors are incredible! I love the the beautiful colors as well. Such a delicious recipe for fall!