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Butternut Squash Ravioli with Brown Butter Sauce


I love the taste of warm butternut squash ravioli in the fall. We made a quick brown-butter sauce to top the pre-made pasta which makes the dish seem entirely homemade. Tip: Can't find butternut squash ravioli at your grocery store? Cheese, chicken, or wild mushroom ravioli will be a delicious substitute.

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Rate this recipe 4/5 (49 Votes)


  • 2 (9-ounce) packages1 pre-made butternut squash ravioli, cooked according to package directions
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 tablespoon sage, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup walnuts, toasted and chopped


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute.

Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two.

Plate and sprinkle with toasted walnuts.

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