Ravioli with Butternut Squash Butter-Sage Sauce
Enjoy delicious ravioli topped with a rich butternut squash butter-sage sauce and crunchy toasted pepitas. This beautiful dish is sure to impress everyone at your table.
Ravioli with a Butternut Squash Butter-Sage Sauce
We love butternut squash! So I decided to create a sauce using our favorite squash and serve it over ravioli, and it was a hit! I adapted our recipe for caramelized butternut squash and paired it with a simple butter-sage sauce. I then topped it with toasted pepitas (pumpkin seeds) for some crunch. YUM!
If you love more butter squash recipes, try our Creamy Butternut Squash Potato Soup, and Oven-Roasted Sweet Potatoes, Butternut Squash and Carrots. And, if you love ravioli, don’t miss our Butternut Squash Ravioli with Gorgonzola Sauce – it’s amazing.
Tips & Hacks…
- HACK: Buy already pre-cut butternut squash. This will save some time for prep work.
- The only prep work for this recipe will be to finely chop the onion and cut the butternut squash cubes into smaller pieces (see our photo below).
- This recipe calls for 2 sticks of butter. You will need to saute the butter with some fresh sage leaves in a small skillet to slightly brown and flavor the butter sauce, then add it to the butternut squash mixture.
- For this recipe, I used frozen cheese ravioli and it turned out delicious. You can also use butternut squash-filled ravioli.
- Keep in mind, a 20-ounce bag of frozen ravioli contains about 34 of them in one bag and enough for 5.5 servings (approx. 6 ravioli per serving).
- Also, we noticed the ravioli tends to absorb most of the butter-sage sauce; therefore, we recommend adding some salty water (from boiling the ravioli) to the butternut squash sauce.
- Cooking HACK: You can roast the butternut squash with the onions (instead of sauteing in a skillet) on a baking sheet at 400 degrees until they turn golden brown, and about 10-12 minutes. Then toss them in a large skillet with the butter and sage sauce. Don’t forget to add the seasonings.
- Toasting HACK: You can also roast pepitas in the oven at the same time, but keep an eye on them. You don’t want them burnt. (But we prefer to toast them in a small skillet.)
Ingredients You Will Need
- Butternut Squash
- Pepitas (pumpkin seeds)
- Onion
- Extra Virgin Olive Oil
- Seasonings: cayenne pepper, dried rosemary, and salt.
- Unsalted Butter
- Fresh Sage
- Frozen Cheese Ravioli
How To Make It
This is a simple recipe with four steps: 1. Toast the pepitas, 2. Cook the butternut squash, 3. Boil the ravioli, 4. And make the butter-sage sauce, then combine. It took me 10 minutes to cut the butternut squash into smaller pieces. Then it took me about 20 to 25 minutes to make the rest. And, dinner was served.
Directions To Make This Ravioli with Butternut Squash Butter-Sage Sauce:
- Prep the Butternut Squash: Cutting each cube into quarters, making them smaller pieces. This will take a little more time in the prep work, but it’s worth it.
- Slice the Sage: Next, thinly slice about 5 fresh sage leaves.
- Toast the Pepitas: In a large deep skillet, toast the pepitas with a teaspoon of olive oil until they turn light brown. Set them aside.
4. Saute the Onion & Butternut Squash: Using the same large skillet, cook the onion, then add the butternut squash, 1/2 stick of butter, and about 5 leaves of thinly sliced sage. (Full instructions in our recipe card on the bottom)
5. Cook the Ravioli: Boil the ravioli, following the directions on the package. Then drain.
6. Make the Butter-Sage Sauce: In a small skillet simmer the remaining butter with the sage together for a few minutes. Then add the butter sauce to the tender butternut squash resting in the skillet.
7. Plate the ravioli into individual servings, or serve “family-style” on a large platter (the Italian way). Then spoon the butternut squash with butter-sage sauce over them. Scatter with toasted pepitas on top and serve. Yields: about 5 to 6 servings
Serve and enjoy!
You’ll love this ravioli dish! It’s something different for the whole family. Serve it with a side of green salad, and dinner is done. And, enjoy!
Additional Italian Recipes
- Spaghetti with Zucchini (alla Nerano)
- Spinach Ravioli with White Cream Asparagus Sauce
- Date Night Creamy Ravioli with Peas
- Butternut Squash Ravioli with Gorgonzola Sauce
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Ravioli with Butternut Squash Butter-Sage Sauce
Enjoy delicious ravioli topped with a rich butternut squash butter-sage sauce and crunchy toasted pepitas. This beautiful dish is sure to impress everyone at your table.
Ingredients
- 20 ounces (pre-cut) Butternut Squash
- 1/4 cup pepitas (pumpkin seeds)
- 1 small onion - diced
- 4 Tbsp. extra virgin olive oil - divided
- 1/8 tsp. cayenne pepper
- 1/8 tsp. dried rosemary
- 1/2 tsp. salt (and extra, to taste
- 16 Tbsp. ( 2 sticks) of unsalted butter - divided
- 10 leaves of fresh sage - divided
- 20 ounces Frozen Cheese Ravioli (34 ravioli)
Instructions
- First, cut each cube of the butternut squash into quarters, about 1/2-inch pieces. Set them aside, Next, thinly slice about 5 fresh sage leaves.
- In a large deep skillet, toast the pepitas with a teaspoon of olive oil until they turn light brown, about 2 minutes. Sprinkle a little salt over them. Transfer them to a small plate and set them nearby. These will be added when serving.
- In the same skillet, drizzle 2 tablespoons of extra virgin olive oil, and add the diced onion. Saute the onion on medium-low heat, until it softens, about 3 to 4 minutes.
- Add the tiny pieces of Butternut Squash, plus the remaining 2 tablespoons of olive oil, salt, rosemary, cayenne pepper, and 5 thinly sliced fresh sage. leaves. Toss in 4 tablespoons of butter (1/2 stick). Cook on moderate-low heat until the butternut squash softens, about 10 -12 minutes. Stirring occasionally. When the squash are tender, turn off the heat.
- Meanwhile, bring a pot of water to boiling. Toss in about 2 teaspoons of salt into the water. Toss in the ravioli and bring the water back up to boil and follow the directions on the package to cook them. Reserve about 1/4 cup of salty water before draining the cooked ravioli and set it aside.
- Meantime, in a small skillet, add the remaining butter and 5 large sage leaves to the skillet. The butter will come to a low boil, and simmer the butter on low heat until slightly turns brown.
- Then transfer the butter-sage sauce to the skillet with cooked butternut squash. Add the reserved salty water. Stir to combine.
- Drain the ravioli. And, serve at least 6 ravioli on each serving plate, and top with a generous spoonful of butternut squash with butter-sage sauce and some toasted pepitas, and serve immediately.
- OPTION: You can plate the ravioli on a large 12 x 9 platter and spoon the butternut squash butter-sage sauce on top. Scatter with pepitas on top and serve.
Notes
Storing and Freezing...
1. Store in a sealed container, and keep it chilled in the refrigerator for up to 3 days.
2. They will freeze well, and for up to one month.
Reheating: You can reheat the ravioli in a casserole oven-safe dish and a preheated oven at 350 degrees, for about 10-15 minutes or longer, until it is warm.
Nutrition Information:
Yield: 6 servings Serving Size: 1 serving (about 5 or 6 ravioli)Amount Per Serving: Calories: 423Total Fat: 28gCarbohydrates: 43gFiber: 8.5gSugar: 8.3gProtein: 3.9g
Have a Delicious Day!
thanks for stopping by…
xo anna and liz
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