Print

Brown Butter Ravioli with Roasted Butternut Squash and Sage Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

A comforting and flavorful Brown Butter Ravioli with roasted butternut squash, aromatic sage, and garlic. This easy-to-make recipe features cheese ravioli tossed in a nutty browned butter sauce with tender roasted squash and a hint of nutmeg, topped with Pecorino Romano and toasted pecans for an elegant touch.

Ingredients

Roasted Butternut Squash

  • 3 cups cubed butternut squash
  • 1/2 tablespoon olive oil
  • Kosher salt and black pepper, to taste

Brown Butter Sauce

  • 8 tablespoons unsalted butter, cut into tablespoon pieces
  • 6 large garlic cloves, chopped
  • 16 fresh sage leaves

Ravioli and Garnishes

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the butternut squash.
  2. Roast Squash: Spread the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with kosher salt and black pepper to taste. Roast for 25 to 30 minutes until the squash is soft and tender but not mushy. Remove from the oven and set aside.
  3. Make Brown Butter Sauce: In a large skillet over medium-low heat, melt the butter while stirring constantly. Continue cooking for 3 to 5 minutes until the butter foams and develops a nutty aroma and light brown color. Turn off heat, then stir in the chopped garlic and fresh sage leaves. The residual heat will gently cook the garlic and sage, infusing the butter with their flavors.
  4. Cook Ravioli: Bring a large pot of water to a boil. Generously salt the water, then cook the cheese ravioli according to the package instructions. Drain the ravioli well.
  5. Toss Pasta and Sauce: Add the cooked ravioli to the skillet with the brown butter sauce. Gently fold in the roasted butternut squash, being careful not to break the ravioli or squash pieces. Sprinkle with grated Pecorino Romano cheese and a pinch of nutmeg if using. Toss gently to combine.
  6. Serve and Garnish: Transfer the ravioli mixture to a serving platter or individual plates. Garnish with chopped toasted pecans and additional cheese if desired. Serve warm for best flavor.

Notes

  • Make sure the butternut squash is roasted until just tender to avoid mushy texture in the final dish.
  • Use fresh sage leaves for the best flavor in the brown butter sauce.
  • Be careful not to burn the butter when browning; lower the heat if needed and stir constantly.
  • Gently toss the ravioli with the squash to keep the pasta intact.
  • For a nuttier flavor, you can substitute pecans with walnuts or toasted pine nuts for garnish.
  • This recipe works well with refrigerated or frozen ravioli—adjust cooking times accordingly.

Find it online: https://marthatasty.com/brown-butter-ravioli-with-roasted-butternut-squash-and-sage-recipe/