Brown Butter Sage Butternut Squash Ravioli

When you’re craving something cozy but don’t want to spend hours cooking, this brown butter sage butternut squash ravioli hits the spot. It’s rich, comforting, and full of warm autumn flavors without being fussy or time-consuming. The browned butter creates a deep nutty base, while fresh sage brings a burst of earthy aroma that pairs perfectly with the sweet butternut squash filling in the ravioli.

This dish comes together in under 30 minutes, making it ideal for weeknights or a last-minute dinner party. A splash of cream and Parmesan makes the sauce luxuriously silky, and a sprinkle of toasted breadcrumbs on top adds a perfect bit of crunch. It’s simple, elegant, and always feels like a little bit of a treat.

Brown Butter Sage Butternut Squash Ravioli

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Yield: 2-3

Author: Courtney Lay

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This Brown Butter Sage Butternut Squash Ravioli is a quick and cozy weeknight dinner featuring rich nutty brown butter, fragrant sage, and creamy Parmesan sauce. Ready in under 30 minutes, it’s a flavor-packed dish perfect for fall.

Ingredients

• 6 tablespoons unsalted butter
• 1 shallot, finely diced
• 1/4 cup fresh sage leaves, chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 1 (9–12 oz) package butternut squash ravioli
• 1/4 cup toasted breadcrumbs
• Salt and black pepper, to taste

Instructions

1. Bring a pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty (about 4–5 minutes).
3. Add the diced shallot and chopped sage to the browned butter. Sauté for 2 minutes until fragrant and softened.
4. Stir in the chicken broth and let simmer for 2 minutes, then add the heavy cream. Reduce heat and stir in the Parmesan until melted and smooth.
5. Add the cooked ravioli directly into the sauce, tossing gently to coat.
6. Season with salt and black pepper to taste.
7. Serve hot, topped with toasted breadcrumbs and extra Parmesan.

Notes

Watch your butter closely: Brown butter can go from perfectly nutty to burnt quickly —once it turns a deep golden color and smells toasty, remove it from the heat.

Crisp the sage for extra flavor: For a little crunch, fry a few whole sage leaves in the butter before adding the shallot, then remove and use them as a garnish.

Toast breadcrumbs ahead: Quickly toast breadcrumbs in a dry skillet or with a drizzle of olive oil until golden; this adds a crunchy contrast to the creamy sauce.

Use fresh ravioli: Fresh or refrigerated ravioli cook in just a few minutes, making this dish even faster to prepare.