Ravioli with Browned Butter and Butternut Squash is deliciously comforting with layers of flavors. Make it for a quick weekday dinner or an impressive uncomplicated dinner for friends.Jump to Recipe
Butternut squash has been around for a very long time…but it only became a “trendy” fall vegetable in the last few years. Now you can find recipes for just about anything butternut squash you want. It’s kind of like what cauliflower and brussels sprouts went through. A rebranding of sorts. And I’m not mad about it. In fact, I wish I started eating this delicious vegetable sooner.
When you see it in the store it’s a bit intimidating. This big, oddly shaped vegetable. It’s very hard to cut and seems like it needs a lot of love and time. My tip is to absolutely buy the pre-cut butternut squash package in the grocery store. Usually, you’ll find it cubed for you already and most times I would say it’s better to buy produce whole and cut it yourself because you can get more for less, but for the amount of time you save not cutting butternut squash, it’s worth the extra dollar or two.
BROWNED BUTTER SAUCE
How can butter be so simple and yet so elevating? In my personal opinion, it makes everything better. Browned butter on the other hand takes that same butter to the next level. It’s more luxurious, nutty, salty, and rich. This is why you don’t need too much of it, even to coat an entire pound of pasta. Its flavors are intense and a little goes a long way. If you’ve never tried a recipe with browned butter, you’re missing out. Try these browned butter carrots and you’ll know what I’m talking about. This is my favorite way to eat carrots now. Coated in butter that has outdone itself. Yes, please.
The unassuming second most important ingredient to this dish is the sage. Sage and browned butter are a match made in heaven. I’ll say it; sage smells weird. It’s not an herb I cook with often. But here – in a dish with roasted vegetables, its pungent flavor is perfect. The sage gets fried in the brown butter and just those two ingredients working together is magic. Fried anything is awesome…including fried sage.
PULLING THIS DISH TOGETHER
While the browned butter sauce ends up being silky, nutty, & earthy, the last few ingredients topping the dish really bring it to the next level. Butternut squash, parmesan, and walnuts help to add in more layers of flavor, texture, and nutrition.
As for the ravioli, I really do love the way this sauce coats the ravioli and makes them so delicate. You can use various types of ravioli in this dish too. I am a little obsessed with mushroom ravioli and they happen to be really awesome here. You can also use any type of squash ravioli or cheese.
This Ravioli with Browned Butter probably wouldn’t be your first guess at things you can eat and still lose weight, but like with most things on this site – moderation and proportions are key. This makes 6 servings, so divide this whole dish by 6 for one serving.
Since this dish is butter-based, it heats up really well. You can heat it on the stove or in the microwave. If the pasta seems dry and like it's absorbed all of the sauce, add just a bit of broth or butter.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Ravioli with Browned Butter and Butternut Squash
- 3 cups cubed butternut squash
- 1 lb cheese squash, or mushroom ravioli
- 6 tbsp unsalted butter
- ¼ cup sage leaves
- ¼ cup chopped walnuts
- ½ tsp Salt
- ½ tsp pepper
- ½ cup reserved pasta water
- 2 tbsp parmesan
Preheat oven to 400 degrees. Spread butternut squash on a baking tray, season with salt and pepper to taste. Bake for 20 minutes or until browned.
Boil water for ravioli, add a drizzle of olive oil and a pinch of salt. Add ravioli, lower heat to a medium boil and cook 5-7 minutes or until tender. Do not cook too long or ravioli will start to fall apart.
To make the browned butter sauce, heat a skillet on medium heat, add in all of the butter and let it melt. Stir melted butter around and add in the sage leaves, tearing about half of them into smaller pieces. The leaves will begin to fry.
Add in the walnuts, salt, and pepper. Continue stirring and when the sage and butter have both browned, add in the ½ cup of pasta water. This should create a nice consistency to coat the ravioli with.
Toss the ravioli and squash into the skillet to combine. Season with the parmesan.
DID YOU MAKE THIS RECIPE?
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