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    Urban Bliss Life » All Recipes » Pasta Recipes » Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    Published: October 28, 2021 / Updated: January 29, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    9 shares
    Jump to Recipe Print Recipe

    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. You can make it in less than 30 minutes!

    bowl of Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    This easy 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 crumble goat cheese and hazelnuts, and brown butter sage cream sauce. It melted in my mouth and I was determined to make it at home - but without the parmesan 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 delicious butternut squash ravioli pasta recipe so much, and hope you do, too!

    Jump to:
    • 🧄 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🥂 Wine pairing
    • 🥘 Kitchen tools and equipment
    • More pasta recipes
    • Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce
    • Pin it:

    🧄 Ingredient notes

    ingredients to make Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    Another reason to love this fast and easy pasta recipe: you only need five (5) simple ingredients!

    Butternut Squash Ravioli - sure you can make your own homemade butternut squash ravioli. But 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 you can find. 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 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. 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. You can also substitute toasted walnuts instead of pecans.

    ✅ 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.

    cooking butternut squash ravioli
    sage leaves crisping in a pan

    In a large pot with boiling water, cook the pasta according to package directions.

    In a large skillet or large 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.

    sauteing garlic in a pan
    sauteing pecans in a pan

    Add the garlic cloves and pecans to the butter in the pan and sauté for 2 to 3 minutes.

    sauteeing butternut squash ravioli with garlic
    closeup of crispy sage and pecans on butternut squash ravioli

    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

    bowl of Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce
    Can I make this with vegan butter for a dairy-free pasta dish?

    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!

    How do you store leftover ravioli?

    Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.

    🍽 Serving ideas

    Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce in a white bowl with fork

    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:

    • Air Fryer Broccoli
    • Mushroom Marsala
    • Cucumber Tomato Salad
    • Garlic Rosemary Focaccia
    • Garlic Parmesan Knots

    🥂 Wine pairing

    Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce in a white bowl with fork

    A crisp Sauvignon Blanc, Semillon, or Pinot Blanc would pair deliciously with this rich and nutty pasta dish.

    🥘 Kitchen tools and equipment

    forkful of Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    Ready to make this butternut squash ravioli recipe?

    • 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.

    More pasta recipes

    • Lobster Pasta
    • Air Fryer Pasta Chips
    • Stuffed Shells with Ground Beef (dairy free)
    • Pumpkin Gnocchi

    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!

    butternut squash ravioli with brown butter sage sauce and herbs.

    Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce

    5 from 7 votes
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Recipe by Marlynn Schotland
    This easy pasta dish is packed with flavor and comes together in 20 minutes
    Servings: 2 people
    Calories: 766kcal
    PRINT PIN RATE

    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.

    Notes

    Pecans: I use pecans to add a bit of texture to the pasta, but if you're allergic to them or simply don't like them, this dish is still delicious without the nuts.
    Storage: Store any leftovers in an airtight container in the refrigerator for up to three or four days.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 766kcal | Carbohydrates: 20g | Protein: 8g | Fat: 74g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 269mg | Potassium: 82mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 5mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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    Butternut Squash Ravioli with Crispy Sage and Brown Butter Sauce on a plate with text overlay
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      Reader Interactions

      Comments

      1. Nancy says

        January 29, 2023 at 8:19 pm

        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?

        Reply
        • Marlynn Jayme Schotland says

          January 29, 2023 at 9:29 pm

          5 stars
          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!

      2. Lima Ekram says

        November 03, 2021 at 11:53 pm

        5 stars
        The butternut squash ravioli was so flavorful and tasty! The whole family loved it.

        Reply
      3. Mirlene says

        November 03, 2021 at 10:06 pm

        5 stars
        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.

        Reply
      4. Cate says

        November 03, 2021 at 8:28 pm

        5 stars
        This pasta is fantastic! Love the sage and pecans in this, so simple and tasty!

        Reply
      5. Renee | The Good Hearted Woman says

        November 03, 2021 at 7:30 pm

        5 stars
        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!

        Reply
      6. Art says

        November 03, 2021 at 7:11 pm

        5 stars
        All of these flavors are incredible! I love the the beautiful colors as well. Such a delicious recipe for fall!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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