Name: Butternut Squash Ravioli Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tbsp Butter; 3 cloves Garlic; ½ tsp Dried sage; 600 g / 4 cups cubed Butternut squash; 350 ml / 1½ cups Vegetable stock; 125 ml / ½ cup Single cream or light cream; 50 g / ½ cup Parmesan cheese; 250 g/8 oz Ravioli

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This butternut squash ravioli sauce is golden and silky, adding a sweet and beautiful touch to any filled pasta. It’s super easy to make and turns your regular ravioli into something special.

Just grab some butternut squash ravioli from the store and make this simple, delicious sage cream sauce. It’s one of the best ways to enjoy butternut squash, and you can find the ravioli at most grocery stores.

You only need a few basic ingredients to make this sauce in just minutes: butter, sage, and garlic. These come together to make a tasty ravioli appetizer or a nice dinner for date night.

This is one of my favourite fall pasta recipes! Pair it with cocktails or a nice glass of wine for a complete meal. This sauce makes the ravioli taste amazing, and it’s so good you’ll want to make it all year round!

Butternut Squash Ravioli Sauce Recipe

Golden and silky, this butternut squash ravioli sauce is sweet and makes any filled pasta taste amazing. It's easy to make and feels like something from a restaurant. This recipe takes less than 10 minutes to prepare. The sauce is made with browned butter, crispy sage, and lots of Parmesan cheese. It's quick, simple, and deliciously rich. This is my favorite way to enjoy butternut squash ravioli!

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 5

Calories 198 kcal

Equipment

Large pot
Butter Pot
Spatula for mixing
Colander
Grater

Ingredients

3 tbsp Butter
3 cloves Garlic
½ tsp Dried sage
600 g / 4 cups cubed Butternut squash
350 ml / 1½ cups Vegetable stock
125 ml / ½ cup Single cream or light cream
50 g / ½ cup Parmesan cheese
250 g/8 oz Ravioli

Instructions

Melt butter in a large pan on low heat.
Add minced garlic and dried sage, cook for 1 minute.
Add cubed squash and a pinch of salt, cook for 5 minutes on medium heat.
Pour in vegetable stock, bring to a boil, then simmer covered for 15-20 minutes until squash is soft.
Blend cooked squash and liquid until smooth.
Cook ravioli according to package instructions.
Warm blended squash in pan, then add cream and grated Parmesan cheese, stirring until melted.
Add cooked ravioli to pan, gently mix with sauce.
Serve topped with grated Parmesan cheese.

Notes

Blended butternut squash makes a creamy sauce on its own. We only add a little cream for extra richness.
When prepping the squash, be careful! You’ll need a strong peeler, a sharp knife, and a steady hand. Late-season squashes can be tougher to work with.
Use a stick blender or food processor to blend the squash until it’s smooth and creamy.
You can pair this sauce with any stuffed pasta you like! Spinach and ricotta ravioli or basil and pine nut tortellini are some tasty options.

Nutrition Facts:

Nutrition	Value
Calories	198 kcal
Carbohydrates	16g
Protein	5g
Fat	14g
Saturated Fat	8g
Cholesterol	47mg
Sodium	434mg
Fiber	3g
Iron	1mg

What Goes Well with Butternut Squash Ravioli?

A simple salad with greens or Brussels sprouts, sliced pears or apples, goat cheese, toasted almonds, and balsamic dressing goes great with it.

Can This be a Side Dish?

Yes! This ravioli makes 4 filling servings as a main dish, but it’s also a great side dish with roasted turkey, pork, chicken, or seafood.

Can You Cook Fresh Ravioli in Sauce?

Yes, you can cook fresh or frozen ravioli right in the simmering sauce. Check the pasta after 3-4 minutes to see if it’s done. If you have a lot, cook the ravioli in batches so they cook evenly