Name: Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 cups cubed butternut squash; 1/2 tablespoon olive oil; Kosher salt and black pepper, to taste; 8 tablespoons unsalted butter, cut into tablespoon pieces; 6 large garlic cloves, chopped; 16 fresh sage leaves; 20 ounces refrigerated or frozen cheese ravioli; 1/2 cup grated Pecorino Romano cheese (can use Parmesan); Pinch of nutmeg (optional); Optional garnish: chopped toasted pecans; Optional garnish: extra grated cheese

Jump to Recipe· 3.8 from 12 reviews

If you’re craving a dish that feels both comforting and elegant, let me introduce you to the Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe. It’s a delightful combination of sweet, tender squash nestled inside delicate cheese ravioli, all coated in a rich, nutty brown butter sauce infused with crispy sage leaves. This recipe captures the essence of autumn in every bite but is absolutely perfect any time you want to treat yourself to something special without hours in the kitchen.

Ingredients You’ll Need

The image shows a baking tray covered with light brown parchment paper on a white marbled surface. On the tray, there are many small, evenly chopped cubes of bright orange roasted pumpkin spread out in a single layer, each piece with a slightly shiny texture and speckled with black pepper or seasoning. The colors are warm and rich, highlighting the roasted effect on the pumpkin. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of these ingredients fool you—each plays a vital role in delivering that cozy, balanced flavor and lovely texture that makes this Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe so unforgettable.

3 cups cubed butternut squash: Roasting these cubes brings out their natural sweetness and creaminess that complement the pasta beautifully.
1/2 tablespoon olive oil: Just enough to lightly coat the squash for roasting and help it caramelize nicely without overpowering.
Kosher salt and black pepper: Essential for seasoning and enhancing all the other flavors in the dish.
8 tablespoons unsalted butter: The star ingredient for that rich, toasted brown butter sauce that ties everything together.
6 large garlic cloves, chopped: Adds aromatic depth when warmed gently in the butter.
16 fresh sage leaves: Crisped up in the brown butter, these bring a woodsy, herbal note to the recipe.
20 ounces refrigerated or frozen cheese ravioli: The tender, cheese-filled pasta forms the hearty and comforting base of the meal.
1/2 cup grated Pecorino Romano cheese: Or Parmesan, sprinkled in to add a salty, tangy finish that enhances the richness.
Pinch of nutmeg (optional): A subtle warm spice that complements the squash without stealing the spotlight.
Optional garnish: chopped toasted pecans and extra cheese: Adds crunch and extra flavor if you want to jazz things up a bit.

How to Make Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with olive oil, salt, and pepper right on a baking sheet. Roasting for about 25 to 30 minutes softens the squash perfectly while letting its natural sugars caramelize, giving your dish that sweet, mellow base.

Step 2: Prepare the Brown Butter Sage Sauce

While the squash roasts, melt the butter in a large skillet over medium-low heat. This is the fun part—watch carefully as the butter foams and turns golden brown, releasing a nutty aroma that’s utterly mouthwatering. Remove from heat and stir in the chopped garlic and sage leaves; the heat of the butter gently cooks and crisps the sage while mellowing the garlic’s bite.

Step 3: Cook the Cheese Ravioli

Bring a large pot of salted water to a rolling boil. Add the cheese ravioli and cook according to package instructions, usually just a few minutes until they float to the top. Drain them carefully; you want them intact to soak up the luscious sauce without falling apart.

Step 4: Combine and Finish

Transfer the cooked ravioli to the skillet with the brown butter sauce, then gently fold in the roasted butternut squash. Take your time here—be gentle so the ravioli and squash stay whole and inviting. Sprinkle in the grated Pecorino Romano and a pinch of nutmeg if you’re feeling adventurous, stirring just enough to blend everything together.

Step 5: Plate and Garnish

Serve your Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe on a warm platter or individual plates. Top it off with optional chopped toasted pecans for crunchy contrast and extra cheese if you like a bit more zing. This dish is meant to be savored while warm, so dig in right away for the best experience.

How to Serve Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe

A white plate with about eight large square ravioli pieces covered in a light sauce, scattered with small bright orange pumpkin cubes, toasted brown pecan chunks, and a few dark green fresh sage leaves on top. The ravioli edges have a ruffled texture. The dish is sprinkled with white grated cheese and black pepper. To the side, there is a fork on the plate’s left edge. Above the plate, there are two small white bowls, one filled with whole pecans and the other with grated cheese. The setting is on a white marbled surface with a light beige cloth and a fork on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your plate with crunchy toasted pecans or walnuts—their nuttiness echoes the brown butter beautifully. A little sprinkle of extra grated Pecorino or Parmesan adds a lovely salty kick. For a touch of color, a few fresh sage leaves crisped right before serving make an eye-catching and flavorful garnish.

Side Dishes

This dish is rich and flavorful, so keep sides simple to complement without competing. A crisp arugula salad with lemon vinaigrette or some roasted seasonal vegetables works wonderfully. If you’re feeling indulgent, a slice of crusty artisan bread is perfect for mopping up any leftover sauce.

Creative Ways to Present

For a dinner party, serve the ravioli individually in shallow bowls with a gentle drizzle of extra brown butter on top. You can also plate the ravioli on white porcelain for that classy restaurant vibe, garnishing with edible flowers or microgreens for something extra special and unexpected.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The ravioli and squash absorb sauce beautifully, but try to enjoy it sooner rather than later to keep the textures fresh.

Freezing

This dish is best enjoyed fresh, but you can freeze cooked ravioli (without sauce) in a single layer on a baking sheet to prevent sticking, then transfer to a freezer bag. Freeze for up to one month. The roasted squash and sauce tend to lose their ideal texture when thawed, so it’s best to prepare those fresh.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwaving works too but can cause the ravioli to become gummy, so a gentle stovetop method is preferred for preserving that lovely texture.

FAQs

Can I use homemade ravioli for this recipe?

Absolutely! Fresh homemade ravioli adds a wonderful personal touch and tastes amazing with the brown butter sauce. Just be sure to cook them gently to avoid tearing.

Is it necessary to use fresh sage leaves?

Fresh sage is highly recommended because it crisps beautifully in the brown butter. Dried sage won’t have the same texture or fresh flavor punch, but in a pinch, you can add a pinch during cooking to hint at the flavor.

Can I substitute the butternut squash with another vegetable?

Yes, sweet potatoes or pumpkin can work well to maintain that sweet and creamy profile, although the roasting time may differ slightly. The flavor won’t be quite the same, but still delicious.

What kind of cheese ravioli works best here?

Cheese ravioli filled with ricotta, Parmesan, or a blend of soft cheeses work best to complement the brown butter and roasted squash. Avoid heavy or strongly flavored cheeses that might overpower the delicate sauce.

How do I get the perfect brown butter without burning it?

Keep the heat at medium-low and stir constantly. Watch closely as the butter melts, foams, and changes color; once it turns a golden brown and smells nutty, immediately remove from the heat to prevent burning.

Final Thoughts

I genuinely hope you take the time to make this Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe soon. It’s the kind of dish that feels both cozy and special without any fuss, perfect for impressing friends or savoring a quiet night in. Once you taste those tender ravioli kissed with nutty, sage-infused butter and sweet roasted squash, you’ll agree it’s an absolute winner in the comfort food category. Happy cooking!