Quick Butternut Squash Ravioli Sauce with Sage

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Got a package of butternut squash ravioli in the fridge? This simple sage butter sauce is the easiest way to turn it into a gourmet-style dish.

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With just a few ingredients: fresh sage, butter, a hint of garlic, and Parmesan, you’ll have a rich, decadent meal on the table in about 15 minutes.

• Prep Level:​ 5 minutes
• Cook Time:​ 10 minutes
• Total Time:​ 15 minutes
• Servings:​ 2 to 4
• Prep Level:​ Beginner +

Ingredient Notes

• Butter: Unsalted works best, allowing you to control the sodium level more effectively. Olive oil can be substituted.
• Fresh sage leaves:​ Frying them in butter makes them crisp and releases their earthy, aromatic flavor.
• Garlic: 1-2 cloves add depth without overpowering the sauce.
• Parmesan cheese: Grated or shaved Parmesan adds a salty, nutty finish.
• Pasta: Store-bought ravioli keeps this recipe quick. I use Trader Joe’s Butternut Squash ravioli. You can use homemade pasta if you prefer.
• Optional garnish: A sprinkle of red pepper flakes or toasted nuts adds a little extra flavor.

Step-by-Step Instructions

• First, cook the ravioli in a large pot of water with a pinch of salt, following the package directions. Drain the ravioli, reserving some of the pasta water. Keep the ravioli warm.

• If using pecans or walnuts – heat them in a dry skillet, stirring frequently until they are fragrant. Set aside.
• Add the butter to a large skillet and let it melt, stirring it every 30 seconds or so. 

• Next, add the cloves of garlic and the chopped sage. Let them cook, stirring frequently for about 1 minute. Remove the garlic and keep it for future use.
• The butter will start to darken, which is what you want to happen. Once the butter begins to reach a warm golden color, turn the heat off. 
• Add the cooked ravioli to the browned butter. Add a splash of pasta water and toss gently to coat. 

• Stir in the cheese and sprinkle with toasted pecans.
• Add a pinch of flaky salt and cracked black pepper.
• Serve immediately.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Watch the butter closely​ – Brown butter can go from perfectly nutty to burnt in seconds. Once it smells toasty and turns golden brown, pull it off the heat.
2. Crisp the sage leaves – Don’t skip this step. Sautéing them in the hot butter until slightly crispy infuses the sauce with flavor.
3. Remove garlic cloves – Removing the whole cloves after sautéing them in the butter creates a more refined, smoother garlic essence throughout the sauce, rather than having small, raw-tasting pieces, which can be overpowering.
4. Reserve a little pasta water – Adding a splash of pasta water into the sauce creates a smoother texture and emulsifies the sauce.

Storage and Reheating

​Keep the cooked ravioli and sauce together in an airtight container in the fridge for 2 to 3 days.

To reheat – warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce. You can also stir in a little butter or olive oil if needed.

What to Serve with Butternut Ravioli

Pair this decadent pasta dish with:

• Simple green salad – a crisp salad with a light vinaigrette balances the richness of the sauce.
• Seasonal vegetables – Roasted Brussels sprouts or steamed broccoli complement the ravioli.
• Focaccia or garlic bread – perfect for soaking up any extra sauce.
• Light dessert – End on a sweet note with something fruity, like a blueberry galette or Lemon Macaroon Tarts from South Your Mouth.

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Yield: 2 to 3 servings

Quick Butternut Squash Ravioli Sauce with Sage

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Turn store-bought butternut squash ravioli into a rich, gourmet dish in just 15 minutes with this buttery sage sauce. Fast, cozy, and irresistible.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 package of butternut squash ravioli (8.8 ounces)
• 3 tablespoons pecan pieces or walnuts (optional)
• 4 tablespoons unsalted butter – sliced
• 1-2 whole garlic cloves – peeled (cut large cloves in half)
• 2 tablespoons fresh sage leaves – chopped
• 1/4 cup Parmesan cheese – grated
• Flaky salt
• ​Fresh ground pepper

Instructions

1. Cook the pasta according to the package instructions. Drain the ravioli, reserving a few tablespoons of the pasta water. Keep the ravioli warm.
2. If using pecans or walnuts – heat them in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently until they are fragrant. Set aside.
3. Over medium-low heat, let the butter melt, stirring frequently. 
4. Next, add the cloves of garlic and the chopped sage. Let them cook, stirring frequently for about 1 minute. Remove the garlic and keep it for future use.
5. Once the butter begins to reach a warm golden color, turn the heat off. 
6. Add the cooked ravioli to the browned butter. Add a splash of pasta water and toss gently to coat. 
7. Stir in the Parmesan cheese and sprinkle in the toasted pecans. Add a pinch of flaky salt and cracked black pepper.
8. Serve immediately.

Notes

• Watch the butter closely – It can burn quickly
• Crisp the sage leaves – Don't skip this step
• Remove garlic cloves after sautéing them to create a smooth garlic essence throughout the sauce.
• Add a splash of pasta water – For a smoother texture.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 523Total Fat: 49gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 63mgSodium: 320mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 10g

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