Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A rich and creamy butter sauce with sage, Parmesan, and heavy cream that elevates butternut squash ravioli into a comforting and flavorful meal.

  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 18 oz Butternut Squash Ravioli
  • 20 Sage Leaves
  • 1 Stick (4 tablespoons) Unsalted Butter
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 2 Tablespoons Heavy Whipping Cream
  • ½ Cup Grated Parmesan Cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Gently cook the butternut squash ravioli until they float and are al dente.
  3. Before draining, scoop out and reserve ½ cup of the pasta cooking water.
  4. Drain ravioli carefully or transfer with a slotted spoon to avoid tearing.
  5. Melt 1 stick unsalted butter in a large skillet over medium heat.
  6. Continue cooking the butter until it turns golden brown and smells nutty (about 3–4 minutes).
  7. Add sage leaves to the skillet and cook until crisp and fragrant (about 3–4 minutes), then remove and set aside.
  8. Reduce the heat and slowly whisk in the reserved pasta water until combined and foamy.
  9. Gradually stir in 2 tablespoons heavy cream while whisking carefully.
  10. Whisk in ½ cup grated Parmesan until the sauce is silky and smooth.
  11. Season the sauce with ½ teaspoon salt and ½ teaspoon black pepper to taste.
  12. Gently fold in the cooked ravioli and toss until each piece is evenly coated.
  13. Top with extra Parmesan and the crisped sage leaves, if desired.

Notes

Double the recipe to have leftovers that store well for quick meals., Pair with a crisp green salad and white wine for an elegant dinner., Watch ravioli cooking time carefully to avoid overcooking and breaking., Store sauce separately from ravioli for up to 3–4 days in the fridge., Freeze sauce in airtight containers for 2–3 months; ravioli can be frozen 1–2 months., Reheat sauce gently and add cream or reserved pasta water to re-emulsify if separated., Microwave cooked ravioli in short bursts with a splash of water or cream to keep moist.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450 calories per serving
  • Fat: 20 g per serving
  • Carbohydrates: 45 g per serving
  • Protein: 15 g per serving