This easy to make Butternut Squash Ravioli with brown butter sage sauce uses frozen ravioli for a quick and easy dinner ready in under 30 minutes!
Fall is here and I for one and am excited about it! The gorgeous leaves, the cool crisp air, the cozy dishes. Oh those cozy dishes! Pumpkin and squash dishes are making frequent appearances on our table this time of year and I cannot get enough of them.
We love a good butternut squash recipe like a classic Butternut Squash Soup or Simple Roasted Butternut Squash, but when that delicious squash is paired with pasta, you get two good things on the plate at once. Carb lovers, this Butternut Squash Ravioli with Brown Butter Sage Sauce is for you!
No need to make your own pasta for this recipe either. There is more than one way to bring squash flavors to a ravioli dish and this recipe doesn’t require you to roll out dough and stuff it full of a homemade filling. I took a much simpler approach by adding the squash on the outside and I regret nothing.
This dish is full of fall goodness. Squash, sage, and brown butter (oh yes!) all come together to make a weeknight meal that is good enough to serve on a date night. All of that deliciousness tossed with a store-bought cheese ravioli is what makes it approachable for those busy weeknights. Gotta love a good shortcut.
Oh, and the whole dish took under half an hour too. How can you beat that?
Ingredients in Butternut Squash Ravioli with Brown Butter Sage Sauce
- Olive oil
- Butternut squash: diced into 1/2 inch cubes. This makes it quicker to cook for a quicker meal.
- Spinach
- Pine nuts: Adds a nice crunchy element to this dish.
- Seasoning: salt and pepper.
- Butter: Used to make the delicious browned butter sauce.
- Sage: thinly sliced (julienned).
- Frozen ravioli: butternut squash or cheese ravioli.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Butternut Squash Ravioli with Brown Butter Sage Sauce
- Cook the ravioli. Bring a large pot of water to a boil and cook ravioli according to package directions.
- Cook the squash. Meanwhile, heat olive oil in a large skillet or pot and add the butternut squash. Cook, stirring often, until squash is fork tender (about 7-10 minutes).
- Add spinach and pine nuts. Add the chopped spinach and pine nuts and saute for a couple of minutes. Season with salt and pepper.
- Make the brown butter sauce. Add the butter to the pan and cook over medium heat until it begins to foam and then begin turning brown, stirring as it cooks. Add the sage.
- Combine and serve. Drain the ravioli and add to the skillet. Toss to coat. Taste and adjust seasoning if needed. Serve with grated Parmesan cheese.
Storing and reheating
Once cooled, leftover ravioli can be placed in an airtight container and stored in the fridge.
To reheat it, place the ravioli in a saucepan and heat it gently over low heat, stirring often. If needed, you can add a bit more butter and cheese when heating.
I hope you enjoy these cozy fall flavors as much as I do!
Bon appetit!
-Cathy
More delicious squash and pasta recipes to try out this season:
Creamy Squash, Spinach & Turkey Cannelloni
Butternut Squash Alfredo
You may also like:
Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
Roasted Butternut Squash Soup
Pumpkin Fettuccine Alfredo
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Butternut Squash Ravioli with Brown Butter Sage Sauce
Ingredients
- 2 tablespoons olive oil
- 2 cups butternut squash chopped into 1/2 inch cubes
- 1 1/2 cups spinach
- 1/3 cup pine nuts
- salt and pepper
- 1/3 cup butter
- 1 tablespoon sage thinly sliced
- 2 lbs ravioli (butternut squash or cheese ravioli)
Instructions
- Bring a large pot of water to a boil and cook ravioli according to package directions.
- Meanwhile, heat olive oil in a large skillet or pot and add the butternut squash. Cook, stirring often, until squash is fork tender (about 7-10 minutes).
- Add the chopped spinach and pine nuts and saute for a couple of minutes. Season with salt and pepper.
- Add the butter to the pan and cook over medium heat until it begins to foam and then begin turning brown, stirring as it cooks. Add the sage.
- Drain the ravioli and add to the skillet. Toss to coat. Taste and adjust seasoning if needed. Serve with grated Parmesan cheese.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
