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Butternut Squash Ravioli with Sage Brown Butter Sauce

The crowning glory of this dish is the luxurious Sage Brown Butter Sauce, a masterpiece of nutty richness and fragrant sage leaves that perfectly compliments the slightly sweet butternut squash.

Butternut squash ravioli topped with fried sage, pecans, and a brown butter sauce on teal plate.

Butternut Squash Ravioli with Sage Brown Butter Sauce


- 1 9-ounce package butternut squash ravioli

- 4 tablespoons unsalted butter

- 10-12 fresh sage leaves, chopped

- Salt and freshly ground black pepper, to taste

- 1/8 teaspoon cayenne pepper

- 1/8 teaspoon nutmeg

- Grated Parmesan cheese

- ¼ cup toasted pecans, chopped


  1. Bring a large pot of salted water to a boil. Cook according to the package instructions, usually for about 2-3 minutes or until they float to the surface.

  2. While the ravioli is cooking, heat a large skillet over medium-low heat. Add the butter and let it melt. Add the fresh sage leaves. Continue to cook the butter and sage, swirling the pan to prevent burning. When the butter begins to turn a golden color, remove it from the heat. Add the cayenne and nutmeg.

  3. Once the ravioli are cooked, use a slotted spoon to transfer them directly from the boiling water to the skillet with the brown butter and sage. Be sure to allow some of the pasta water to come with the ravioli; it helps create a creamy sauce. Gently toss to coat the ravioli in the sauce.

  4. Season with salt and freshly ground black pepper to taste.

  5. Sprinkle with grated Parmesan cheese and toasted pecans. Serve immediately.


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