Quick & Easy Butternut Squash Ravioli Recipe With Sage Brown Butter Sauce by 30Seconds Food
What is it about the fall season that makes us crave butternut squash? If you're intimidated by roasting your own fresh butternut squash, no worries. There are many pre-made food products out there featuring this healthy ingredient.
This simple shortcut butternut squash ravioli recipe with sage browned butter sauce uses premade butternut squash ravioli that you can find in many grocery stores. Not familiar with browned butter? Browned butter is when you cook butter until the milk solids toast and turn a golden color. This creates a wonderful nutty taste that adds a depth of flavor to a variety of recipes.
To make this ravioli recipe you will need butternut squash ravioli, butter, fresh sage, whipping cream, chicken or vegetable broth, fresh lemon juice and Parmesan cheese. The whole dish cooks in about 10 minutes.
Serve this nutty, creamy butternut squash ravioli for dinner with your favorite side dishes. Try it with garlic broccoli and a Caesar salad. So easy and delicious!
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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
Total Time: 15 to 20 minutes
Servings: 4
Ingredients
- 1 pound (16 ounces) butternut squash ravioli
- 1/2 cup (8 tablespoons) butter
- 2 tablespoons chopped fresh sage
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon lemon juice
- 1/3 cup freshly grated Parmesan cheese
Helpful Products
- Lemon Juicer
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Grater
- Pasta Pot
- Pepper Grinder
- Wooden Spoon
Recipe Notes
- Try this recipe using other flavors of ravioli.
- If you don't like sage, use another herb or just omit it.
- Browned butter can burn quickly. Be sure to continue stirring and watching it closely.
- Add some heat to the dish with crushed red pepper flakes.
Here's how to make it:
- Cook the ravioli according to package directions. Drain and set aside.
- To make the sauce, melt the butter in a skillet over medium heat. When the butter starts to foam, add the sage and stir. Slowly brown the butter, stirring constantly (brown flecks will start to appear at the bottom of the pan). Do not let the butter burn. When browned, remove the pan from the heat.
- Slowly pour in the both, stirring, until thoroughly combined.
- Slowly pour in the cream, stirring, until thoroughly combined. Add the lemon juice and Parmesan cheese. Stir until combined. Season with salt and pepper, to taste.
- Add the ravioli to the pan. Serve with more grated Parmesan, sage and crushed red pepper flakes, if desired.
Nutrition Facts Per Serving
Calories: 539
Total Fat: 36g
Saturated Fat: 21.6g
Cholesterol: 101mg
Sodium: 685mg
Total Carbohydrate: 40.9g
Dietary Fiber: 3g
Total Sugars: 3.6g
Protein: 15g
Vitamin D: 24mcg
Calcium: 222mg
Iron: 0mg
Potassium: 56mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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