butternut squash ravioli with brown butter sage sauce

Butternut Squash Ravioli with Brown Butter Sage Sauce

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! I absolutely love the flavours of these delicious fall beauties and cannot for the life of me decide on a favourite. Any squash there is, I am here for it!

In the Spring, we planted a few butternut squash plants for the first time We had never grown any squash before and didn’t really know what to expect. With the exception of some pesky squirrels nibbling on our baby squash and causing us to lose a few along the way, we had a lot of luck after blocking their access with netting! We managed to grow a dozen butternut squash! I am already dreaming of expanding our garden to make room for more varieties next year!

Today, I put one of those squash to use in this delicious pasta dish! While I tinkered with the idea of making homemade ravioli with it, I decided to use frozen ravioli. Instead, I incorporated the squash a different way. It brought all the delicious butternut flavour without all of the hassle! Oh, and the whole dish took under half an hour too! How can you beat that?

How to make Butternut Squash Ravioli with Brown Butter Sage Sauce

To make this dish, you will need:

  • 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
  • 1kg frozen ravioli (butternut squash or cheese ravioli)

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.

That’s it! I hope you enjoy these cozy fall flavours as much as I do!

Bon appetit!

-Cathy

You may also like:

Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
Roasted Butternut Squash Soup

Butternut Squash Ravioli with Brown Butter Sage Sauce

Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

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

  • 1kg frozen ravioli (butternut squash or cheese ravioli)

Directions

  • 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.
 

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