Butternut Squash Ravioli and Sage Browned Butter

Cheese ravioli tossed with roasted butternut squash in a sage brown butter sauce served on an orange plate.

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Butternut Squash Ravioli and Sage Browned Butter

This Butternut Squash Ravioli is a warm and comforting pasta dish featuring roasted squash and rich brown butter sage sauce tossed with cheese raviolis. It's the perfect fall pasta recipe to serve as a cozy main dish or a seasonal side.

Course Main Dish

Cuisine American

Keyword Butternut Squash Ravioli, comfort food dinner, easy ravioli recipe, fall comfort meals, fall pasta recipe, ravioli with brown butter sage, roasted butternut squash pasta, sage butter pasta

Servings

Calories 418kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition