Butternut Squash Ravioli with Brown Butter Sage Sauce
Looking for a delicious twist on your dinner routine? Try butternut squash ravioli paired with a quick brown butter sauce—the perfect solution to elevate your mealtime. Not only does this recipe taste like heaven, but it’s also easy to make! With just 10 minutes of cooking time and a handful of ingredients, this simple sauce for butternut squash ravioli is ideal for anyone looking to add a touch of gourmet to their table!
Why I Love This Recipe:
Quick and easy: Ready in just 10 minutes, perfect for busy evenings.
Simple ingredients: Only 7 ingredients, including salt and pepper, for a flavorful dish.
Beginner-friendly: Easy-to-follow steps make it ideal for novice cooks.
Dairy-free option: Can be made with vegan butter for those on a dairy-free diet.
Versatile: Works with any type of ravioli, allowing for endless flavor combinations.
Jazz's Recommended Products:
Always Pan From Our Place: This versatile cooking pan is essential for any kitchen. It's designed for multi-functional use, from frying and steaming to sautéing and boiling.
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How to Make Butternut Squash Ravioli with Brown Butter Sage Sauce
Total Time: 10 Minutes
Cooking Time: 10 Minutes
Serves: 1-2 People
This recipe is not only delicious but also incredibly fast to make. With just a handful of ingredients and minimal prep time, you can have a restaurant-quality dish right at home.
Ingredients:
9 oz (1 pack) of butternut squash ravioli
4 tablespoons of butter
10 fresh sage leaves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup grated pecorino romano
Directions:
Prepare the Ravioli:
Bring a large pot of salted water to a boil.
Add the butternut squash ravioli and cook according to package instructions, usually about 4 minutes until al dente. Reserve 1/4 cup of pasta water before draining.
Make the Brown Butter Sage Sauce:
In a large skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and gives off a nutty aroma, about 4 minutes.
Lower the heat to medium-low and add the chopped sage leaves. Cook for about 1 minute until the sage becomes crispy.
Combine and Serve:
Add the drained ravioli to the skillet along with 2 tablespoons of the reserved pasta water. Toss gently to coat the ravioli evenly with the brown butter sage sauce.
Season with salt, pepper, and red pepper flakes to taste.
Serve immediately, garnished with grated pecorino romano cheese.
Jazz's Tips for Success
1. Using Fresh Ingredients
To elevate the flavors of your Butternut Squash Ravioli with Brown Butter Sage Sauce, opt for high-quality ingredients like fresh sage leaves and pecorino romano. These simple upgrades can make a significant difference in taste.
2. Perfecting the Brown Butter
Achieving nutty brown butter requires patience and careful attention. Use medium-low heat to prevent burning and stir continuously until the butter turns golden brown. This step adds a rich, nutty flavor to your dish.
3. Cooking the Ravioli
When boiling your homemade ravioli, use a large pot of boiling water and salt generously. Cook the ravioli according to package directions or until they float to the surface (usually about 2-3 minutes for fresh ravioli).
4. Finishing Touches
After cooking, use a slotted spoon to transfer the cooked ravioli directly into the brown butter sage sauce. This method helps preserve the delicate texture of the pasta.
5. Storing Leftovers
Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat for about 3-5 minutes until warmed through.
What to Pair With Butternut Squash Ravioli
Air Fryer Asparagus
For a healthy and flavorful side dish, pair your butternut squash ravioli with Air Fryer Asparagus. The crispy and tender asparagus makes it the perfect addition to the creamy ravioli.
Lemon Garlic Butter Salmon
If you're looking to add some protein to your meal, pair your ravioli with Lemon Garlic Butter Salmon. The tangy and garlicky flavors of the salmon complement the creamy ravioli perfectly.
Air Fryer Broccoli
Add some green to your plate by pairing your ravioli with Air Fryer Broccoli. The air fryer gives the broccoli a crispy texture while still keeping it tender on the inside. It's a simple and delicious way to round out your meal.
Air Fryer Cauliflower
For a low-carb option, try pairing your ravioli with Air Fryer Cauliflower. The cauliflower adds a delicious crunch to your meal and is a great way to sneak in some extra veggies.
FAQ
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Absolutely! Trader Joe's Butternut Squash Ravioli is a great option for saving time. Just follow the cooking instructions on the package and proceed with making the brown butter sage sauce as directed.
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For a dairy-free version, substitute vegan butter for unsalted butter and use a dairy-free alternative for grated parmesan cheese. The method remains the same for cooking and assembling the dish.
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To prevent the sage from burning, lower the heat to medium-low once the butter begins to brown. Add the chopped sage and cook for about 1 minute until it crisps up slightly, infusing the sauce with its aromatic flavor.
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Yes, you can! After assembling your homemade ravioli, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container with layers separated by parchment paper. They will keep well for up to 1 month.
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The main difference lies in the addition of sage. Sage brown butter sauce incorporates chopped sage leaves that are crisped up in the butter, adding a distinct herbal flavor to the dish, whereas simple brown butter sauce focuses solely on the nutty flavor of the browned butter itself.
Storage Tips:
If you happen to have leftovers (though it's so good, that might not happen!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for about 3 minutes until warmed through.
Why You'll Love This Recipe Too:
Quick and Easy: Ready in just 10 minutes from start to finish.
Minimal Ingredients: Only 7 simple ingredients, most of which you likely already have in your pantry.
Versatility: Swap the butternut squash ravioli for any variety you like, such as pumpkin ravioli for a seasonal twist.
Vegetarian: A creamy, satisfying dish perfect for vegetarians and pasta lovers alike.
Whether for a quick dinner or a cozy lunch, this Butternut Squash Ravioli with Brown Butter Sage Sauce is sure to impress. Give it a try and discover your new favorite pasta dish! It's an easy recipe that showcases the delicious flavors of sage butter sauce, perfect for pasta dishes. This could easily become your favorite way to enjoy butternut squash ravioli and one of your favorite pasta recipes.
Butternut Squash Ravioli Sauce: A Tasty Twist for Dinner
Ingredients
- 9 oz (1 pack) of butternut squash ravioli
- 4 tablespoons of butter
- 10 fresh sage leaves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated pecorino romano
Instructions
- Bring a pot of water to a boil for the ravioli. Salt the water and bring it to a boil. Once it comes to a boil, carefully drop your ravioli into the pasta water. Cook for about 4 minutes (this will depend on your package instructions). Careful not to overcook. While the pasta is cooking, reserve about 1/4 cup of the pasta water in a coffee mug and set aside. Drain the ravioli.
- Cube the butter into smaller pieces and add it into a larger skillet over medium heat, stirring occasionally. Stir the butter continuously until small bubbles begin to foam and a slightly nutty aroma arises. This is the butter browning! Careful not to burn. This will take about 4 minutes.
- Chop the sage into smaller pieces. Once the butter browns, turn the heat to low and add the sage pieces to slightly crisp for 1 minute.
- Add the cooked ravioli along with 2 tablespoons of the starchy pasta water you reserved. Toss to coat.
- Finish with a sprinkle of salt, pepper and red pepper flakes.
- To plate, serve with a pecorino romano sprinkle on top for added creaminess and flavor. Add any excess brown butter on top.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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