Butternut Squash Ravioli with Sage Butter

• 12 oz fresh butternut squash ravioli
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• 1/4 cup toasted pine nuts (optional)
• 2 tbsp chopped fresh parsley
• Zest of 1 lemon
• 1/4 cup heavy cream (optional for extra richness)

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 In a small skillet, melt 2 tablespoons of butter over medium heat. Add sage leaves and garlic, cooking until fragrant and sage is crispy, about 1-2 minutes.
3. 3 Remove from heat and set aside to cool slightly.
4. 4 Cook ravioli in boiling water according to package instructions until al dente.
5. 5 Reserve 1/2 cup of pasta water, then drain ravioli.
6. 6 In a large pan, heat olive oil over medium heat. Add ravioli and sauté for 1-2 minutes to warm through.
7. 7 Add remaining butter and heavy cream (if using) to the pan, stirring to create a creamy sauce.
8. 8 Toss ravioli in sauce, adding reserved pasta water as needed to loosen.
9. 9 Stir in Parmesan, pine nuts, parsley, lemon zest, salt, and pepper.
10. 10 Serve immediately, topped with crispy sage and additional Parmesan if desired.

Nutrition

Tips

• Toasting the pine nuts adds a lovely crunch; skip if you prefer.
• For a dairy-free version, use a plant-based butter alternative and coconut cream instead of heavy cream.
• Make ahead by preparing the sage butter and reheating gently before tossing with cooked ravioli.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in a saucepan over low heat.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• A glass of crisp white wine complements the flavors beautifully.

FAQ