Brown Butter Ravioli with Butternut Squash

Hey y’all! If you want to wow your taste buds with a blend of nutty brown butter, sweet roasted butternut squash, and cheesy ravioli, this is the recipe for you. Brown Butter Ravioli with butternut squash is cozy, elegant, and incredibly easy to make—ideal for a weeknight dinner, a holiday meal, or even date night at home. Get ready for melt-in-your-mouth ravioli, a silky sauce, and caramelized squash goodness. Let’s get cooking!

Why You’ll Love This Brown Butter Ravioli with butternut squash

• Super quick—ready in less than 30 minutes from start to finish!
• Combines sweet, savory, and nutty flavors for a restaurant-quality meal at home.
• Perfect for using store-bought or fresh ravioli for ultimate convenience.
• Elegant enough for entertaining but simple enough for a cozy weeknight.
• Vegetarian-friendly and easily adaptable to suit various dietary needs.

Ingredients for Brown Butter Ravioli with butternut squash

• 1 package (16 oz) cheese ravioli (store-bought or homemade)
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 5 tablespoons unsalted butter
• 3-4 fresh sage leaves
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon chopped toasted pecans or walnuts (optional for crunch)

How to Make Brown Butter Ravioli with Butternut Squash

Step 1: Roast the Butternut Squash

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 18-20 minutes, flipping halfway, until golden brown and caramelized.

Step 2: Cook the Ravioli

1. While the squash roasts, bring a large pot of salted water to a boil.
2. Add the ravioli, cooking according to package instructions (usually 3-4 minutes) until they float to the top and are tender.
3. Drain, reserving 1/4 cup cooking water.

Step 3: Make the Brown Butter Sage Sauce

1. In a large skillet, heat the remaining olive oil and the butter over medium heat.
2. Once the butter is melted, add sage leaves. Swirl the pan occasionally and cook for 3-5 minutes, until the butter turns golden and smells nutty; careful not to burn it. Remove sage to a plate for garnish.
3. Stir in the roasted squash, red pepper flakes (if using), and cooked ravioli. Toss gently to coat, adding reserved water if needed for a silky sauce.

Step 4: Finish and Serve

1. Turn off the heat and sprinkle in Parmesan cheese and toasted nuts, if using. Toss softly to combine.
2. Garnish with crispy sage and more cheese. Serve hot and enjoy!

Notes for Perfect Brown Butter Ravioli with Butternut Squash

• Use pre-peeled, cubed butternut squash from the produce section to save time (see prep tips).
• Be patient when browning the butter—look for a caramel hue and nutty aroma. For technique details, check Serious Eats’ guide to brown butter.
• Leftover roasted squash can be used in salads or grain bowls the next day!

Variations on Brown Butter Ravioli with Butternut Squash

• Gluten-Free: Substitute gluten-free ravioli for a wheat-free meal.
• Meaty Version: Add crumbled browned Italian sausage in step 3 for extra protein and flavor.
• Leafy Greens: Toss in a handful of baby spinach at the end for vibrant color and nutrition.

Required Equipment for Brown Butter Ravioli with Butternut Squash

• Baking sheet and parchment paper
• Large pot for boiling ravioli
• Large skillet or sauté pan
• Colander
• Wooden spoon or spatula

How to Store Brown Butter Ravioli with Butternut Squash

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and warm gently in a skillet over medium-low heat. This dish is best enjoyed fresh, as reheating can soften the ravioli. Freezing is not recommended as the texture of both ravioli and squash may suffer.

Serving Suggestions and Pairings

Brown Butter Ravioli with Butternut Squash pairs beautifully with a crisp fall salad (like an arugula & apple salad) and a glass of chilled white wine such as Pinot Grigio. For a heartier meal, serve alongside garlic bread or roasted green beans. Top with extra Parmesan and toasted nuts for added texture!

Pro Tips for Brown Butter Ravioli with Butternut Squash

• If your butter browns too quickly or burns, start over with lower heat—low and slow is key (learn more here).
• Don’t skip the reserved pasta water—it emulsifies your sauce and adds silkiness!
• Experiment with herb-infused brown butter by adding rosemary or thyme alongside sage.

Brown Butter Ravioli with Butternut Squash FAQ

Can I use frozen butternut squash?

Yes! Thaw and pat dry before roasting to prevent sogginess—still delicious and quick.

What types of ravioli work best?

Cheese, spinach, or even pumpkin ravioli pair perfectly with this brown butter and squash combo.

How can I make this dish vegan?

Choose vegan ravioli, use plant-based butter, and swap Parmesan for nutritional yeast or a vegan cheese alternative. See more ideas on Vegan Richa.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

★★★★★ 4.20 from 29 ratings

Brown Butter Ravioli with Butternut Squash

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

A comforting Italian-inspired dish featuring pillowy cheese ravioli tossed in nutty brown butter and roasted butternut squash, finished with fresh sage and parmesan.

🖨️ Print Pin Recipe

Ingredients

• 1 pound cheese ravioli (fresh or frozen)
• 2 cups butternut squash, peeled and diced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh sage leaves, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup grated parmesan cheese
• 1 clove garlic, minced (optional)

Instructions

1. 1
   Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
2. 2
   While squash roasts, cook the cheese ravioli according to the package instructions. Drain and set aside, reserving a little pasta water.
3. 3
   In a large skillet over medium heat, melt the butter with remaining olive oil. Cook, swirling occasionally, until the butter foams and turns golden brown, about 3–5 minutes. Add garlic and sage; cook for 1 minute until fragrant.
4. 4
   Add roasted butternut squash and cooked ravioli to the skillet. Toss gently to coat in the brown butter sauce, adding pasta water as needed to loosen.
5. 5
   Remove from heat. Sprinkle with grated parmesan cheese and serve warm. Garnish with extra sage if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 490 caloriescal

Protein: 16gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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