Sage Brown Butter Sauce for Butternut Squash Ravioli is a simple brown butter ravioli sauce recipe that delivers five-minute cooking, nutty buttery flavor, and an easy skillet method perfect for quick dinners. Butter gently browns with fresh sage in a skillet before coating tender butternut squash ravioli for a rich, aromatic sauce that feels elegant but requires very little effort.
If you like this Fall recipe, you may also love our Maple Roasted Butternut Squash or Crispy Air Fryer Gnocchi with Brown Butter and Parmesan.
Sage Brown Butter Sauce for Butternut Squash Ravioli at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- ⏱️ Cook Time: 5 minutes
- 👥 Servings: 3
- 🔥 Cook Method: Skillet sauce
- 🍽️ Cuisine: Italian
- 👩🍳 Pair With: Parmesan cheese, roasted vegetables, or arugula salad
- ⭐ Difficulty Level: Easy
Need an AI‑Friendly Version? Summarize or save this recipe on Chat GPT, Google AI, or Claude.
Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here.
Fresh sage crisps in the butter and adds warmth to the dish. Pair this ravioli and a simple arugula salad for balance. ~Jami
Jump to:
- Sage Brown Butter Sauce for Butternut Squash Ravioli at a Glance 🔎
- Why We Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How to Make Quick Sage Brown Butter Sauce for Butternut Squash Ravioli
- Expert Tips for Success
- Storage
- Sage Brown Butter Sauce for Ravioli FAQ
- More Fall Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Quick and Simple: Ready in just minutes, it's ideal for busy weeknights.
- Minimal Ingredients: Uses just a handful of ingredients, yet delivers a gourmet flavor.
- Perfect for Fall: Combines seasonal ingredients for an autumnal touch.
- Family-Friendly: Easy to make, and kids love the comforting flavors.
Key Ingredients
- Butternut Squash Ravioli: A fall classic, this ravioli is the perfect canvas for a rich brown butter sauce.
- Unsalted Butter: Adds a nutty, rich flavor when browned.
- Fresh Sage Leaves: Provides an earthy aroma and crisp texture.
- Heavy Cream (optional): For added creaminess and a touch of indulgence.
- Salt and Cracked Pepper: Enhances the flavors without overpowering the sauce.
- Grated Parmesan: A finishing touch that adds saltiness and depth.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Butternut Squash Ravioli: Substitute with pumpkin or sweet potato ravioli for a similar fall flavor.
- Sage: Use thyme or rosemary if sage is unavailable.
- Heavy Cream: Omit or replace with half and half.
- Diet: Make it dairy-free by using plant-based butter and cream alternatives.
- Flavor: Add a hint of nutmeg or cinnamon for a sweeter sauce.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
How to Make Quick Sage Brown Butter Sauce for Butternut Squash Ravioli
STEP ONE: Prepare the Ravioli
Cook the butternut squash ravioli according to package directions. Drain and set aside, keeping them warm.
STEP TWO: Prepare the Brown Butter
In a large skillet over medium heat, melt the butter. Add sage leaves, allowing them to crisp as the butter browns. Stir gently until golden and aromatic.
STEP TWO: Prepare the Brown Butter
In a large skillet over medium heat, melt the butter. Add sage leaves, allowing them to crisp as the butter browns. Stir gently until golden and aromatic.
STEP FOUR: Combine and Serve
Add the cooked ravioli to the skillet, gently tossing to coat. Season with salt and pepper, serve hot, and top with grated Parmesan.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Keep a close eye on the butter as it melts. Once it turns golden-brown, quickly add the sage to prevent burning.
Storage
Store leftover butternut squash ravioli in the fridge for 2 days. Freeze uncooked, cooking straight from frozen and making the brown butter sauce fresh. To reheat, warm gently in a skillet with a splash of cream or butter.
Sage Brown Butter Sauce for Ravioli FAQ
To brown butter, melt it over medium heat, stirring often. Watch as it turns golden-brown and releases a nutty aroma, which takes about 5-6 minutes. Be careful not to burn it; once browned, quickly add other ingredients like sage to enhance the flavor.
Yes, you can make the sage brown butter sauce ahead of time. Prepare the sauce, allow it to cool, and store it in an airtight container in the fridge for up to 2 days. Reheat gently over low heat before tossing with freshly cooked ravioli.
Butternut squash ravioli in brown butter sauce pairs well with a light salad, roasted vegetables, or garlic bread. A glass of white wine, like Chardonnay, also complements the rich flavors of the dish.
More Fall Recipes You'll Love ♥️
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
Sage Brown Butter Sauce for Butternut Squash Ravioli
Equipment
- Skillet
- Slotted spoon
- Sauce whisk
- Tongs for Tossing Ravioli
Ingredients
- 1 (9 ounce) package prepared Butternut squash ravioli
- 4 tablespoons unsalted butter
- 4 to 6 fresh sage leaves
- 1 tablespoon heavy cream optional
- salt and cracked pepper to taste
- grated Parmesan for serving
Instructions
- Prepare the butternut squash ravioli according to the package instructions. Drain and set aside, keeping them warm.
- In a large skillet, melt the butter over medium heat. Add the sage leaves, allowing them to crisp slightly as the butter begins to brown. Stir gently until the butter takes on an aroma and turns slightly golden-brown in color.
- Lower the heat and add the cream, stirring quickly to blend with the browned butter.
- Add the cooked ravioli to the skillet, gently tossing to coat them in the brown butter sauce. Season with salt and pepper as desired. Serve hot with grated Parmesan.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Cook the butter over medium heat so it browns gradually.
- Toss the ravioli gently in the sauce to keep them intact.
- Add the cream quickly after browning to prevent the butter from burning.
- Serve the dish immediately while the sauce is silky.
Comments
No Comments