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Brown Butter Sage Ravioli with Roasted Butternut Squash Recipe

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4.1 from 2 reviews

  • Author: Sara
  • Total Time: 30-35 minutes
  • Yield: 6 servings

Description

This Brown Butter Sage Ravioli recipe features tender ravioli tossed in a fragrant, nutty brown butter sauce with crisped fresh sage and roasted butternut squash. The roasted squash adds a subtle sweetness and hearty texture, perfectly complemented by a splash of lemon juice and white wine or chicken broth. This easy-to-make dish is elegant enough for special occasions yet simple enough for a weeknight dinner, served generously with Parmesan cheese for a rich finish.

Ingredients

Roasted Butternut Squash

  • 2-3 cups cubed butternut squash
  • 1 Tablespoon olive oil
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon dried thyme
  • Kosher salt, to taste
  • Black pepper, to taste

Ravioli

  • 18-20 ounces ravioli (any kind)

Brown Butter Sage Sauce

  • 6 Tablespoons unsalted butter
  • 1/3 cup fresh sage leaves (a generous handful)
  • Juice of 1/2 lemon (plus lemon wedges from the other half for serving)
  • 1/2 cup white wine or low-sodium chicken broth

For Serving

  • Grated Parmesan cheese
  • Extra sage leaves (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat and Roast Squash: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. If needed, cube the butternut squash and spread it evenly on the prepared baking sheet. Drizzle with olive oil and season with ground nutmeg, dried thyme, kosher salt, and black pepper. Roast for 20-25 minutes until fork-tender and edges are browned.
  2. Cook Ravioli: While the squash roasts, bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender. Drain and set aside.
  3. Make Brown Butter Sage Sauce: In a large skillet over medium-high heat, melt the unsalted butter. Once melted, add the fresh sage leaves. Let the butter brown and bubble for 2-3 minutes, releasing a warm, nutty aroma. Remove the sage leaves and place them on a paper towel-lined plate, leaving the browned butter in the skillet.
  4. Deglaze and Simmer: Add the lemon juice and white wine or chicken broth to the browned butter in the skillet. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning with salt and pepper as desired. Allow the sauce to reduce slightly, becoming a bit thicker.
  5. Toss Ravioli with Sauce and Add Roasted Squash: Add the drained ravioli to the skillet and toss gently to coat in the brown butter sauce. Carefully fold in the roasted butternut squash and crisped sage leaves, taking care not to break the squash cubes.
  6. Serve: Serve immediately topped with grated Parmesan cheese, extra sage leaves, and lemon wedges on the side for an added fresh zing. Enjoy your delicious brown butter sage ravioli!

Notes

  • Use fresh sage for the best flavor, but dried sage can be substituted if needed.
  • White wine can be replaced with low-sodium chicken broth for a non-alcoholic option.
  • Feel free to experiment with different types of ravioli such as cheese, mushroom, or butternut squash stuffed.
  • Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated on the stovetop.
  • For a vegan version, substitute butter with vegan butter and omit Parmesan or use a vegan cheese alternative.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Italian

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