Butternut Squash Ravioli Sauce
Add this classic sage brown butter sauce for butternut squash ravioli to storebought or homemade ravioli for an extra cozy fall dinner.
Ingredients
- 8-10 ounces butternut squash ravioli
- 1/2 cup (1 stick; 113g) unsalted butter (cubed)
- 15 fresh sage leaves
- 2 Tablespoons (29ml) heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- Grated pecorino or parmesan cheese for serving
Directions
- 1
Boil the ravioli according to the package directions. Drain the pasta when it’s al dente, but do not rinse it under water.
- 2
Melt the butter in a medium skillet over medium heat. Stir frequently until it starts to bubble. Continue to cook and stir for another 1-2 minutes, until the bubbles go away and it begins to froth. Add the sage leaves when it’s frothy and allow them to fry in the butter. You’ll start to see the froth subside and brown bits will form at the bottom of the pan. The butter should start to smell nutty. Immediately remove the butter from the heat and use a slotted spoon to transfer the fried sage to a paper towel. This should take 4-5 minutes in total.
- 3
Place the brown butter back over medium-low heat and whisk or stir in the cream. Simmer for 1-2 minutes then stir in the salt and pepper. Taste and adjust seasoning as needed.
- 4
Add the cooked ravioli to the sage brown butter sauce and toss to coat. Serve with grated parmesan cheese and crispy sage.