Butternut Squash Ravioli Sauce

Why You’ll Love This Recipe

• Rich and creamy with comforting flavors
• Pairs beautifully with butternut squash ravioli
• Easy to prepare in a short amount of time
• Perfect for fall and holiday meals
• Customizable with herbs, nuts, or cheese
• Restaurant-quality flavor at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash ravioli
• Butter
• Garlic
• Heavy cream
• Parmesan cheese
• Fresh sage
• Olive oil
• Salt
• Black pepper
• Nutmeg
• Chopped walnuts or pecans optional
• Fresh parsley for garnish

Directions

1. Cook the butternut squash ravioli according to package instructions and drain gently.
2. In a large skillet, melt butter with olive oil over medium heat.
3. Add minced garlic and fresh sage, cooking until fragrant.
4. Stir in the heavy cream and simmer gently for a few minutes.
5. Add Parmesan cheese and whisk until smooth and creamy.
6. Season with salt, black pepper, and a pinch of nutmeg.
7. Add the cooked ravioli to the skillet and gently toss to coat.
8. Sprinkle chopped walnuts or pecans over the top if desired.
9. Garnish with fresh parsley and extra Parmesan before serving.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Use browned butter instead of regular butter for a deeper flavor.
• Add crispy bacon or pancetta for a savory touch.
• Include sautéed mushrooms for extra texture.
• Substitute goat cheese for Parmesan for a tangy flavor.
• Add spinach or kale for added greens.
• Use half-and-half for a lighter sauce.

Storage/Reheating

Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed. Avoid overheating to keep the sauce smooth and creamy.

FAQs

What sauce goes best with butternut squash ravioli?

Creamy butter sauces with sage and Parmesan pair especially well.

Can I use frozen ravioli?

Yes, frozen butternut squash ravioli works perfectly.

What herbs complement butternut squash?

Sage, thyme, rosemary, and parsley all pair beautifully.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and reheated gently.

Is this sauce sweet?

The sauce is savory with subtle sweetness from the ravioli filling.

Can I make this sauce dairy-free?

Yes, use dairy-free butter, cream, and cheese alternatives.

What proteins pair well with this dish?

Chicken, sausage, shrimp, or pancetta are excellent additions.

How do I thicken the sauce?

Allow it to simmer longer or add extra Parmesan cheese.

Can I freeze the sauce?

Cream-based sauces can separate when frozen, so fresh preparation is recommended.

What side dishes go with butternut squash ravioli?

Roasted vegetables, garlic bread, or a crisp salad pair wonderfully.

Conclusion

Butternut Squash Ravioli Sauce is a comforting and elegant addition to your pasta night. The creamy texture, savory herbs, and rich buttery flavor perfectly enhance the delicate sweetness of butternut squash ravioli. Whether for a cozy family dinner or a special gathering, this sauce brings warmth and sophistication to the table.

Butternut Squash Ravioli Sauce

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Butternut Squash Ravioli Sauce is a rich and creamy sauce made with butter, garlic, sage, and Parmesan cheese to perfectly complement sweet butternut squash ravioli. This comforting and elegant pasta dish is ideal for cozy fall dinners or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 pound butternut squash ravioli
• 3 tablespoons butter
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 6 fresh sage leaves, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tablespoons chopped fresh parsley for garnish

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Instructions

1. Cook the butternut squash ravioli according to package instructions and drain gently.
2. In a large skillet, melt the butter with olive oil over medium heat.
3. Add the minced garlic and chopped sage and cook until fragrant, about 1 to 2 minutes.
4. Stir in the heavy cream and simmer gently for 3 to 4 minutes.
5. Add the Parmesan cheese and whisk until smooth and creamy.
6. Season with salt, black pepper, and ground nutmeg.
7. Add the cooked ravioli to the skillet and gently toss to coat in the sauce.
8. Sprinkle chopped walnuts or pecans over the top if desired.
9. Garnish with fresh parsley and extra Parmesan before serving warm.

Notes

• Use browned butter for a deeper, nutty flavor.
• Add sautéed mushrooms or spinach for extra texture and color.
• Crispy bacon or pancetta makes a savory addition.
• Half-and-half can be used instead of heavy cream for a lighter sauce.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat gently over low heat with a splash of cream or milk if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 5 g
• Sodium: 690 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 85 mg