Butternut Squash Ravioli SauceĀ is a flavor-packed, low-effort pasta sauce that pairs perfectly with butternut squash ravioli and is ready in under 30 minutes. Toss the ravioli in the browned butter sage sauce and top with crispy sage leaves, walnuts, and freshly grated Parmigiano-Reggiano.
We have been loving this pasta sauce lately because it is easy to make and packed with warm herby flavors. It features a rich butter and olive oil base, garlic cloves and fried sage for aroma, and toasted walnuts for crunch. Enjoy this restaurant-worthy dish for a date night at home or delicious weeknight dinner!
Jump to:
About Butternut Squash Ravioli Sauce
- Taste - The pasta sauce is nutty, buttery, and herby while the butternut squash ravioli is lightly sweet.
- Texture - The ravioli is soft with a tender, chewy dough. The sauce is light, but buttery enough to coat each ravioli.
- Effort - This sauce recipe is made in one pan and the ravioli is cooked in a pot of pasta water. It's a rich dish with minimal effort.
- Time -It takes about 10 minutes to prepare the ingredients then 15 minutes to cook everything.
Ingredients
- Garlic cloves - Garlic cloves provide the quintessential aroma to the sauce.
- Sage leaves - Fresh sage leaves add an herby fragrance.
- Walnuts - Walnuts provide a hearty crunch.
- Extra virgin olive oil - Olive oil is the base for the sauce.
- Butter - Butter thickens the sauce. We recommend European butter because it typically has a higher fat content than American butter, and results in a richer sauce.
- Butternut squash ravioli - We use Trader Joe's butternut squash ravioli in the photos. While this ravioli is store bought, it tastes fresh, the dough is tender, and there is an ample amount of butternut squash in each ravioli.
See recipe card for quantities.
Substitutions
- Cheese ravioli - Instead of butternut squash ravioli, use cheese ravioli or make your own.
- Regular pasta - Any pasta shape will be delicious with this sauce! Make this sauce and toss it with gnocchi, spaghetti, pappardelle, farfalle, whatever you like.
- Gluten free - Use gluten free pasta or butternut squash ravioli made with gluten-free dough.
- Homemade butternut squash ravioli - You can also make the butternut squash ravioli by hand with fresh pasta dough or store bought sheets.
- Pecans - Use pecans instead of walnuts for a sweeter crunch.
Variations
- Herbs - Add additional herbs, like thyme or rosemary, for a more herbaceous, earthy sauce.Ā
- Warm seasoning - Add a dash of cinnamon or nutmeg when you add the sage for a warmer flavor.
- Real butternut squash - Add cubed sautƩed butternut squash to the sauce for more butternut squash flavor and texture.
- Cream - Add a splash of cream to the sauce to make the sauce creamier.
Instructions
- Toast walnutsĀ - Heat a large skillet over medium heat. Add the walnuts to the hot skillet and toast in a single layer. Do not overcrowd the pan. Then, cook the walnuts and stir frequently. Keep a close eye to ensure the walnuts do not burn. Cook until lightly browned and toasted, about 5 minutes. Then transfer to a plate in a single layer to cool and become crunchy. (Photo 1)
- Fry sage leavesĀ - Add olive oil to the pan used for the walnuts. Warm on medium heat until the oil shimmers. Then carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy. Then carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Reserve the oil in the pan. (Photo 2 and 3)
- Chop sage leavesĀ - Then, reserve 4 sage leaves for garnish and finely chop the remaining 4 fried sage leaves and set aside. (Photo 4)
- Cook butter, olive oil, and garlicĀ - Add the butter to the olive oil in the large pan and cook over medium heat. Once the butter melts and the mixture begins to bubble, add garlic and cook until fragrant, about 1-2 minutes. Use tongs to remove the garlic. (Photo 5 and 6)
- Add chopped sage - Then stir in the chopped sage and remove the pan from the heat. The butter will start to brown and there will be small brown flecks in the sauce. This is brown butter, or toasted milk solids, that have a delicious nutty flavor. (Photo 7)
- Boil butternut squash ravioliĀ - In a large pot, bring 4 quarts of water to a boil and season with kosher salt. Then cook butternut squash ravioli for about 4-5 minutes, or until al dente. Reserve one cup of starchy pasta water and drain the rest. (Photo 8)
- Add pasta waterĀ - When the ravioli is done cooking, turn the skillet with the olive oil back on to medium heat. Then stir in a couple tablespoons of pasta water in the sauce. (Photo 9)
- Toss ravioli in butternut squash pasta sauce - Add the ravioli to the pan. Gently stir to coat the cooked butternut squash ravioli in the sauce. Add a bit more pasta water a tablespoon at a time if the ravioli is dry. (Photo 10 and 11)
- Garnish and serveĀ - Season with flaky sea salt to taste and garnish with dried sage leaves and toasted walnuts. Then serve in a serving dish or in bowls and serve immediately with grated parmesan cheese or Parmigiano-Reggiano. (Photo 12)
Pro tip: After you plate the ravioli, use a spoon to scoop up the leftover sauce and pour it on top of the plated ravioli.
Equipment
This butternut squash ravioli sauce recipe requires common kitchen essentials. To make the toasted walnuts and fried sage, you will need a standard skillet, spatula, measuring cups and slotted spoon. For the pasta and sauce, you also need a knife, cutting board, tongs, and a large pot or dutch oven.
Storage
If you have leftover butternut squash pasta, refrigerate it in air-tight container for up to 3 days. To reheat leftover pasta, heat a teaspoon of olive oil in a pan over low heat. Then, add the leftover ravioli and use tongs to gently separate the ravioli in the pan to cook. Place a lid on top of the pan and allow it to reheat, about 5 minutes, or until warm.
Cooking Tips
- Be sure to fill your pot with enough water so the ravioli has space to cook.
- Keep an eye on the sage and walnuts while you are cooking them to ensure they don't burn.
Recipe FAQs
While this ravioli dish is delicious on its own, it is also great with a scrumptious veggie like our SautƩed Broccolini or a flavorful salad like our Pear and Prosciutto Rocket Salad or Harvest Salad with Quinoa and Arugula.
In this recipe, the starch from the pasta water helps the sauce adhere to the ravioli.
Uncooked sage is pungent and not tasty. Frying the sage makes the flavor and aroma milder so you can enjoy it.
Roasting walnuts enhances their flavor and minimizes their bitterness. It also makes them perfectly crunchy.
While this sauce isn't unhealthy, we also wouldn't consider it healthy due to the butter.
Related Recipes
Did You Like This Recipe?
Love this easy butternut squash ravioli sauce recipe? Please leave a 5-star ššššš rating in the recipe card below & leave a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!
Butternut Squash Ravioli Sauce
Equipment
Ingredients
- Ā¼ cup walnuts chopped
- 3 tablespoon extra virgin olive oil
- 8-10 fresh sage leaves
- 3 tablespoon butter
- 3 large garlic cloves sliced
- 9 oz butternut squash ravioli about 4-5 ravioli per serving
- kosher salt
- freshly cracked black pepper
- Parmigiano-Reggiano for serving
Instructions
- Toast walnuts - Heat a large skillet over medium heat. Add the walnuts to the hot skillet and toast in a single layer. Do not overcrowd the pan. Cook the walnuts and stir frequently. Keep a close eye to ensure the walnuts do not burn. Cook until lightly browned and toasted, about 5 minutes. Transfer to a plate in a single layer to cool and become crunchy.Ā¼ cup walnuts
- Fry sage leaves - Add olive oil to the pan used for the walnuts. Warm on medium heat until the oil shimmers. Carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy. Carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Reserve the oil in the pan.3 tablespoon extra virgin olive oil, 8-10 fresh sage leaves
- Chop sage leaves - Reserve 4 sage leaves for garnish and finely chop the remaining 4 fried sage leaves and set aside.
- Cook butter, olive oil, and garlic - Add the butter to the olive oil in the large pan and cook over medium heat. Once the butter melts and the mixture begins to bubble, add garlic and cook until fragrant, about 1-2 minutes. Use tongs to remove the garlic. The butter will start to brown and there will be small brown flecks in the sauce. This is brown butter, or toasted milk solids, that have a delicious nutty flavor.Stir in the chopped sage, a pinch of salt, and remove the pan from the heat.3 tablespoon butter, 3 large garlic cloves
- Boil butternut squash ravioli - In a large pot, bring 4 quarts of water to a boil and season generously with kosher salt. Cook butternut squash ravioli for about 3-5 minutes, or until al dente. Reserve one cup of starchy pasta water and drain the rest.9 oz butternut squash ravioli, kosher salt
- Toss ravioli in sauce - When the ravioli is done cooking, turn the skillet with the olive oil back on to medium heat. Stir in a couple tablespoons of pasta water in the sauce and add the ravioli to the pan. Gently stir to coat the ravioli in the sauce. Add a bit more pasta water a tablespoon at a time if the ravioli is dry.
- Garnish and serve - Season with flaky sea salt and freshly cracked black pepper to taste and garnish with dried sage leaves and toasted walnuts. Serve in a serving dish or in bowls and serve immediately with grated Parmigiano-Reggiano.Parmigiano-Reggiano
Notes
- Use a spoon to scoop up the leftover sauce and pour it on top of your plated ravioli.
- Be sure to fill your potĀ with enough water so the ravioli has space to cook.
- Keep an eye on the sage and walnuts while cooking them to ensure they don't burn.
- Refrigerate leftover ravioli in air-tight container for up to 3 days. To reheat leftover ravioli, heat a teaspoon of olive oil in a pan over low heat. Add the leftover ravioli and use tongs to gently separate the ravioli in the pan to cook. Place a lid on top of the pan for about 5 minutes until warm.
Leave a Reply