This Butternut Squash Ravioli Sauce is SO good! Pick up some butternut squash ravioli from the grocery store and make this super easy, crazy delicious sage cream sauce.
Recipe Inspiration
I love butternut squash season - it's just so good! One of the best ways you can eat butternut squash is in ravioli. It's easily available at most grocery stores and is so delicious!
The brown butter sauce goes perfectly with the butternut squash ravioli filling. It's truly SO delicious - a dish you'll want to make again and again.
Don't skip the sage, trust me! It really makes this dish and adds a whole depth of flavor to the sauce. And you'll absolutely love that added crunch in each bite!
If you're looking for more pasta recipes, check out our Four Cheese Pasta, Pumpkin Cacio e Pepe, and Butternut Squash Orzo recipes!
We also have a variety of butternut squash recipes like Butternut Squash Pasta Sauce and Butternut Squash Mac and Cheese.
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Why You'll Love this Recipe
Here's why you'll absolutely love this recipe.
- Delicious - This recipe is so delicious. Each bite is packed with flavor that your family will truly love! This is a great option for entertaining guests in the fall. It's a really popular flavor profile and everyone will love the flavor!
- Approachable - This recipe is approachable and is easy to make. You only need a pot and a pan to make this recipe. How easy is that?
- Fast - This dish comes together in under 20 minutes! It's great for a weeknight or weekend dinner.
Ingredients
Here are the simple ingredients you will need for this ravioli sauce recipe:
- Butternut Squash Ravioli - You can use fresh ravioli, frozen ravioli, or make your own with wonton wrappers or the old fashioned way with fresh pasta and a pasta roller! The Trader Joe's butternut squash ravioli is super popular and a great option! You can also use pumpkin ravioli.
- Fresh Sage Leaves - These have to be fresh! It makes such a difference in the recipe.
- Black pepper - freshly cracked
- Heavy Whipping Cream - You can also use half and half or whole milk for lighter options.
- Parmesan Cheese - grated
Directions
Let's make this recipe together!
Step 1
Cook butternut squash ravioli in a large pot of salted water according to package directions. Typically, the ravioli are done when the pasta floats. Reserve ½ cup of pasta water before draining. Drain gently or use a slotted spoon to avoid breaking the ravioli.
Step 2
Heat 1 stick unsalted butter in a large skillet over medium heat. Cook until butter melts and begins to turn golden, about 3-4 minutes.
Step 3
Add sage and fry for 3-4 minutes. Remove sage from pan.
Step 4
Add cooked ravioli, ½ cup reserved pasta water, salt, black pepper, and heavy cream. Stir well. Add parmesan cheese and fried sage to the pan. Stir, serve and enjoy.
Expert Tips and Tricks
Here are some helpful tips and tricks for this easy dinner recipe.
- Double the Recipe - Make double and freeze or box up in containers for meal prep throughout the week! This recipe is great for meal prepping and leftovers because it reheats really well and pairs with many side dish options.
- Complete the Meal - Serve this with a salad and some white wine for a complete meal. Or, serve as a side dish and grill chicken for the main course.
- Ravioli Cooking - Watch that the ravioli isn't overcooked, or else you risk air bubbles separating the pasta. Cook until al dente to keep the ravioli firm without falling apart.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Large Sauté Pan - This is my favorite saute pan. It's perfect for making sauces like this one!
- Ravioli - If you can't find butternut squash ravioli in the store, buy some online!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Herbs - If you can't find sage, you can use thyme or oregano as the herb infused in this recipe.
- Diary Free - Make this recipe dairy free by using dairy free butter and full fat coconut milk or oat milk instead of cream.
- Pasta - You can make this recipe with dried pasta or homemade pasta. It's delicious in any type of pasta dish!
What To Serve With
Here are some suggestion on what to serve this dish with:
Frequently Asked Questions
This sage brown butter sauce is the perfect thing to eat with butternut squash ravioli. It complements the flavor of the ravioli perfectly and is SO delicious.
Roasted vegetables like broccoli or Brussels sprouts are delicious with butternut squash ravioli. we also recommend some fresh bread or a side salad.
Yes! Trader Joe's sells butternut squash ravioli in the frozen section.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 2-3 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Butternut Squash Ravioli Sauce
Equipment
- Large Saute Pan
Ingredients
- 2 package Butternut Squash Ravioli 18 oz
- 20 sage leaves
- 1 stick unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons heavy whipping cream
- ½ cup grated parmesan cheese
Instructions
- Cook butternut squash ravioli according to package directions. Reserve ½ cup of pasta water before draining.
- Heat 1 stick unsalted butter in a large skillet over medium heat. Cook until butter melts and begins to turn golden, about 3-4 minutes.
- Add sage and fry for 3-4 minutes. Remove sage from pan.
- Add cooked ravioli, ½ cup reserved pasta water, salt, black pepper, and heavy cream. Stir well.
- Add parmesan cheese and fried sage to the pan. Stir, serve and enjoy.
Notes
- Double the Recipe - Make double and freeze or box up in containers for meal prep throughout the week! This recipe is great for meal prepping and leftovers because it reheats really well and pairs with many side dish options.
- Complete the Meal - Serve this with a salad and some white wine for a complete meal. Or, serve as a side dish and grill chicken for the main course.
- Ravioli Cooking - Watch that the ravioli isn't overcooked, or else you risk air bubbles separating the pasta. Cook until al dente to keep the ravioli firm without falling apart.
Jen says
This sauce was delicious and so easy to make!
Christina Musgrave says
So happy you enjoyed the recipe!
Gail says
Is it a 1/2 cup of pasta water or 1 cup. It says leave 1 cup of pasta water to the side ?
Christina Musgrave says
1/2 cup - just updated the recipe!
Shelly says
Actually, it isn't updated. I had the same question.
Christina Musgrave says
The recipe card was updated but post copy wasn't. Just updated it!
Sheila says
How much cream? I couldn’t find an amount. Thank you
Christina Musgrave says
2 tablespoons!
Denise says
Is this enough sauce for 18 oz of ravioli, or 36 oz
Christina Musgrave says
It will make enough sauce for 36oz of ravioli! If you're nervous about having enough, I'd save a bit more pasta water and add it to the sauce.
Denise says
Thanks so much. Making it tonight...YUMMM!!
Christina Musgrave says
Hope you enjoyed!
kate says
this recipie was amazing!!! My kids loved it!!!!!
Christina Musgrave says
Thanks so much Kate! You made my day. So happy you enjoyed 🙂
Hema Rupnarain says
I had never made this sauce before and it was absolutely delicious! So tasty!
Christina Musgrave says
Thank you, Hema! So happy you liked it!
Cyndi Whidden says
Can you use dried sage instead of fresh?
Christina Musgrave says
You can, but I definitely recommend fresh for full flavor!
Tom says
Can you brown sugar to the recipe?
Christina Musgrave says
Hi Tom, I don't recommend adding brown sugar to the recipe. The savory sauce is a great complement to the sweetness of the butternut squash - and I think adding brown sugar would make the dish overall too sweet.
Olivia says
Has anyone tried the oat milk alternative ? I have some kicking around my kitchen so wanted to use it up, but am nervous about an oat and Parmesan mix. Does it taste good still?
Christina Musgrave says
We've made it with oat milk! I'd recommend using unsweetened and unflavored oat milk for best results.
Alice says
Made this recipe tonight for dinner with a variation. I added roasted Brussels sprouts and oven fried bacon. It was delicious.
Leslie says
This one's a Keeper!
Christina Musgrave says
Thanks, Leslie!