This Brown Butter Ravioli is finished with crisp sage, roasted butternut squash, plenty of freshly grated Parmesan, and a crack of black pepper. The result is a comforting, slightly elevated pasta that comes together in about 30 minutes.
Cozy, easy, elegant.
Roasted butternut squash makes frequent appearances in autumn for good reason: it roasts to a tender, slightly sweet finish, it’s versatile, and it adds color and nutrients to a meal. When paired with filled pasta and a simple brown butter sage sauce, it creates a dinner that feels special without a lot of fuss.
Use store-bought cheese, mushroom, or spinach ravioli (or tortellini) and adapt a browned-butter sauce for a finished plate in roughly 30 minutes. If you have picky eaters, serve the squash alongside the ravioli. Complementary sides include a crisp apple-kale salad, lemony green beans tossed with pesto, or roasted broccolini—any of which could roast alongside the squash for easy prep.
Ingredient Notes & Substitutions
Notes below will help with shopping and swaps. See the printable recipe card at the bottom for exact quantities and step-by-step instructions.
- Fresh ravioli. Any filled pasta works: cheese, spinach-and-cheese, mushroom, or even chicken. Cook to al dente per package directions.
- Butternut squash. Pre-cubed squash is a helpful shortcut—especially if handling raw squash is inconvenient.
- Sauce components: white wine (or broth), butter, fresh sage, and lemon. Low-sodium chicken or vegetable broth can replace the wine. Fresh sage is essential for flavor and color, and a squeeze of lemon brightens the sauce.
- Parmesan cheese. Freshly grated is best, but pre-grated is fine for sprinkling at the end.
- Seasonings: ground nutmeg and dried thyme. Both are optional but add a subtle warmth to the roasted squash; swap in other herbs or spice blends if desired.
- Basics: olive oil, kosher salt, and black pepper.
How To Make Brown Butter Ravioli
Prep the squash: Preheat the oven and roast the cubed squash tossed with olive oil, salt, pepper, and optional nutmeg and thyme. Roast until edges are browned and the pieces are fork-tender.
Cook the ravioli: While the squash roasts, bring a large pot of salted water to a boil and cook the ravioli just to al dente. Drain and set aside, or transfer directly to the sauce with a slotted spoon to reserve some pasta water.
Brown the butter and crisp the sage: Melt butter in a large skillet over medium-high heat. Add whole sage leaves and cook until butter foams and develops brown specks and a nutty aroma, about 2–3 minutes. Remove the sage to drain briefly on paper towel.
Finish the sauce: Add white wine or broth and lemon juice to the browned butter, scraping up any browned bits. Simmer until slightly reduced and glossy.
Combine: Toss the cooked ravioli into the skillet with the sauce (a splash of pasta water helps the sauce cling). Gently fold in the crisped sage and roasted squash, taking care not to smash the squash pieces. Taste and adjust seasoning with salt and pepper.
Finish with a generous shower of grated Parmesan, more cracked black pepper if you like, and lemon wedges for serving.
Storage & Reheating
Store leftovers in a tightly sealed container in the refrigerator for 3–4 days. Reheat in the microwave for 1–2 minutes or gently on the stove over medium-low heat, adding a splash of water or broth to loosen the sauce and prevent sticking.
Related Recipes
If you enjoy fall pastas, try variations such as pumpkin ravioli with brown butter and sage, rigatoni with roasted butternut squash and bacon, or tortellini with mushrooms, butter, and Parmesan. For more protein, lemon chicken pasta turns this into an all-in-one meal.
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Brown Butter Sage Ravioli
Ingredients
- 2-3 cups cubed butternut squash
- 1 Tablespoon olive oil
- 1/4-1/2 teaspoon each ground nutmeg and dried thyme
- kosher salt and black pepper
- 18-20 ounces ravioli any kind
- 6 Tablespoons unsalted butter
- 1/3 cup fresh sage leaves a generous handful
- juice of 1/2 lemon use the other half for serving as wedges
- 1/2 cup white wine or low-sodium chicken broth
- Parmesan for serving
Instructions
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Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
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Cube the butternut squash, if necessary, and turn out on the lined baking sheet. Drizzle with olive oil and sprinkle lightly with nutmeg, thyme, salt, and pepper. Roast for 20-25 minutes, until fork tender and browned on the edges.
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While squash is roasting, boil a large pot of water. Add a generous pinch of salt followed by the ravioli. Cook according to package directions, then drain and set aside.
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While the water is coming to a boil, start the sauce. Melt butter in a large skillet set over medium-high heat. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.
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Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is very slightly thickened, add drained ravioli and toss well. Gently stir in the crisped sage leaves and roasted butternut squash, being careful not to smash the pieces too much.
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Serve right away with grated Parmesan cheese, extra sage leaves, and/or lemon wedges to garnish, if desired. Enjoy!