This Butternut Squash Ravioli is a cozy past dish that brings together tender cheese ravioli, roasted squash, and a nutty brown butter sage sauce. It's simple enough for weeknights but feels special enough to serve guests.
I've always loved the balance of sweet squash and savory sage, and this recipe reminds me of the comforting fall meals I used to make for my boys. If you enjoy easy seasonal dishes like my Butternut Squash Galette, you'll feel right at home with this fall pasta recipe.
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Why You'll Love this Butternut Squash Ravioli
Easy assembly: using cheese ravioli keeps the recipe simple without losing flavor.
Cozy flavor: roasted squash and brown butter sage create the perfect comfort food dinner.
Seasonal feel: it's a fall pasta recipe that brings warmth to the table.
Key Ingredients for this Fall Pasta Recipe
See the recipe card below for a full list of ingredients and instructions.
- Cheese ravioli: fresh or frozen works, making this an easy ravioli recipe for any night.
- Butternut squash: roasted until caramelized for sweetness and texture.
- Butter: browning it brings out a rich, nutty flavor.
- Fresh sage: earthy, aromatic, and the perfect match for squash.
- Cayenne pepper: a little heat balances the sweetness of the squash
Ingredient Substitutions
- Use sweet potato instead of butternut squash for a similar texture.
- Swap spinach ravioli for the cheese ravioli.
- Replace sage with fresh thyme for a different flavor profile.
Variations on Butternut Squash Ravioli
- Add a spoonful of toasted walnuts or pine nuts for crunch.
- Drizzle a touch of maple syrup over the squash before roasting for a sweeter profile.
- Stir in a handful of baby spinach right before serving for extra color and nutrients.
Tips for the Best Browned Butter Sage
- Slice sage into thin ribbons so it crisps evenly.
- Keep the heat low and watch for golden speckles in the butter. This is when the flavor develops.
- Add the ravioli right into the skillet to soak up all that delicious brown butter sage sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
More Easy Fall Recipes You'll Love
If you enjoy seasonal pasta dishes, you might also like my Pulled Pork Mac and Cheese, Ham and Noodle Casserole (Leftover Ham Recipe), Butternut Squash Pasta Bake with Sausage, and Buffalo Chicken Mac and Cheese.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Butternut Squash Ravioli and Sage Browned Butter
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Ingredients
- 22 ounces cheese ravioli (I used frozen premade cheese ravioli)
- 2 cups roasted butternut squash
- 8 sage leaves sliced into ribbons
- 3 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash or two of cayenne pepper (optional)
Instructions
- Cook cheese ravioli according to package directions.
- While ravioli is cooking, start the brown butter sauce. In a large skillet, place butter over medium heat and once butter starts to bubble add sage. Watch carefully so butter does not burn. Swirl butter and sage occasionally and when you see the butter has started to brown, remove from heat.
- Drain pasta and add to butter/sage mixture and toss lightly. Gently stir in squash cubes.
Jen says
Shelby I have made this again and again. I like to serve it with Apple maple chicken sausage. I making it right now. Thank you!!
Shelby says
Hi Jen! Thank you for letting me know! Glad you love it and have adapted it to your own! 🙂
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Kathleen says
Shelby! This looks totally amazing! Hope you have a wonderful weekend 🙂
Abby says
Perfect for fall! I'm also a sucker for a kick of cayenne on just about anything. (Popcorn, eggs, broccoli, why not?)
Sylvie @ Gourmande in the Kitchen says
I think sage and browned butter is the best thing ever, love it!
Jeff @ Cheese-Burger.net says
The title is not the only thing that's mouthful. This recipe looks wonderful.
Angela says
YUM!! I love this kind of dish.
honeyb says
I SO want some of this. Putting some ravioli on my shopping list right now! One of the best meals I've ever had was at a little French bistro (in Idaho of all places), but it was a butternut squash ravioli. The dish only had 3-4 ravioli, the size of a softball each and had the squash as a puree inside. Then it was swimming in a heavenly cream sauce with garlic and I believe some chopped walnuts. To. die. for. THIS looks like a fantastic fill-in for that (and probably healthier, too).
Curt says
What a great combination of flavor. That's a lot of sage. I love the flavor and even better, the smell of sage.
Mireya @HealthyMireya says
I've got to make this. Sage and butternut squash –what a great combination!
Kate Shrop says
This looks amazing! I love your pictures
Diana says
This site is just great. Recipes, pictures, design, everything is great. Well done.
A SPICY PERSPECTIVE says
Oooo, I LOVE these flavors together--one of my favorite fall combinations.
claudia @Whats Cookin says
These look wonderful Shelby... I love these types of recipes for fall nice one!
Ruth Daniels says
Love the dish and glad it made a convert out of Grumpy 😉 Thanks for hosting this week's Presto Pasta Night. I can't wait to see the roundup tomorrow.