Creamy Butternut Squash Ravioli with Crispy Sage Tips, FAQ & printable recipe

Tips for success

For the crispiest sage leaves, make sure they are completely dry before adding them to the butter. Moisture will cause splattering and prevent crispiness. Fry them in a single layer and avoid moving them too much until they are golden and crisp.

If the sauce becomes too thick after adding the ravioli, loosen it with a splash of the reserved pasta water.

The starch in the water helps maintain a silky emulsion. Always taste before serving—a final pinch of salt can brighten all the flavors.

Variations

• Add chicken: For extra protein, add sliced cooked chicken breast to the sauce along with the ravioli. Warm through for 2 to 3 minutes before serving.
• Use spinach: Stir in a handful of baby spinach when you add the ravioli, and cook until wilted. This adds color and a mild, earthy flavor.
• Make it spicy: Add a pinch of red pepper flakes to the brown butter before adding the cream. The heat balances the sweetness of the squash.
• Swap the nuts: Replace the toasted pecans with toasted walnuts or hazelnuts for a different nutty flavor. Or skip them entirely for a nut-free version.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Freezer

This dish is best enjoyed fresh, but you can freeze the cooked ravioli and sauce for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over low heat, adding a tablespoon of water or milk to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently with a splash of water or milk to restore a silky texture.

The crispy sage will lose its crunch, so consider adding fresh sage leaves when reheating.

You can brown the butter and fry the sage leaves up to 2 hours ahead. Keep the sage crisp at room temperature and the brown butter in the skillet. When ready to serve, reheat the butter, add the cream and parmesan, and proceed with the recipe.

Serving ideas

Serve this ravioli as a main course with a simple arugula salad dressed with lemon and olive oil. Crusty bread is perfect for soaking up the extra brown butter sauce.

A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the nutty flavors beautifully.

For a more substantial meal, add a side of roasted vegetables or sautéed spinach. The dish is rich, so keep sides light.

If you're serving it as a starter, halve the portions and offer it as a first course before a protein main, like roast chicken or seared pork chops.

Frequently asked questions

Recipe card

Creamy Butternut Squash Ravioli with Crispy Sage

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 350 g fresh butternut squash ravioli
• 80 g butter
• 12 leaves fresh sage
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1/4 tsp freshly grated nutmeg
• 1/4 cup toasted pecans, chopped
• Sea salt, to taste
• Black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Gently drop the fresh butternut squash ravioli into the water and cook for about 4 minutes, until they float to the surface and are tender. Reserve about 1/2 cup of the pasta water, then drain the ravioli in a colander. Do not rinse.
2. While the ravioli cook, place the butter in a large skillet over medium heat. Let it melt completely, swirling occasionally, until it foams and then turns a deep amber brown, about 3 minutes. The butter will smell nutty and the solids will be golden brown at the bottom of the pan.
3. Add the fresh sage leaves to the brown butter in a single layer. Fry for 20 to 30 seconds per side until they turn crisp and darken slightly. Use tongs or a fork to transfer the sage leaves to a paper towel-lined plate. Leave the brown butter in the skillet.
4. Reduce the heat to low. Pour the heavy cream into the skillet with the brown butter, then add the freshly grated nutmeg and the grated parmesan. Whisk continuously for 2 to 3 minutes until the cheese melts and the sauce becomes silky and slightly thickened. Season with sea salt and black pepper to taste.
5. Add the drained ravioli to the skillet with the sauce. Gently toss with a wooden spoon or tongs until every piece is coated in the creamy brown butter sauce. Cook for 1 to 2 minutes, allowing the ravioli to absorb some of the sauce and warm through.
6. Remove the skillet from the heat. Sprinkle the toasted chopped pecans over the ravioli and top with the crispy sage leaves. Serve immediately, with extra grated parmesan on the side if desired.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

15 g

Carbohydrates

40 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.