Ravioli with Sage Brown Butter Sauce
Published Oct 25, 2023•Updated Sep 23, 2024
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Sage, browned butter, acorn squash – be still my heart. A handful of delicious ingredients combine to make this cozy, cool weather Sage and Brown Butter Ravioli with Acorn Squash. It’s quick enough for a weeknight, but with enough elegance to impress dinner guests.
This dish is the poster child for cool weather coziness. It has so many of the season’s most loved flavors served together in one bowl. And the prep is super simple. Store-bought ravioli is key to keeping this dish fast and simple – most versions cook in boiling water in just a few minutes. These days, it’s super simple to find amazing store-bought ravioli in a variety of flavors. And while almost any flavor would work here, something with squash filling (like this one), would be a great fit.
Here’s how it all goes down.
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Much Love for Acorn Squash
Acorn squash is a squash-loving home cook’s best friend. There’s no need to peel these little beauties. Just halve lengthwise, scrape out the seeds, and slice into rounds. The peel gets super tender and delicious as it roasts and can be eaten with the flesh of the squash. And, when you roast the squash with olive oil, brown sugar, and fresh sage, it’s over-the-top good.
Ingredients
- Ravioli – Use any type of ravioli here, but a variety that’s filled with squash, cheese, or sausage works well.
- Fresh Sage – This essential kitchen herb works double time when it’s roasted with the acorn squash and sautéed with brown butter and walnuts.
- Acorn Squash – The soft, edible skin of this sweet squash means you can skip the peeling. Try to cut the squash slices as evenly as possible for uniform cooking.
- Brown Sugar – Brings out acorn squash’s natural sweetness.
- Olive Oil – The mild flavor of olive oil is perfect for roasting squash.
- Salt and Pepper – Standard seasoning combo.
- Butter – Whether you use salted or unsalted butter, the browned butter brings all the pieces of this recipe together.
- Walnut Pieces – Warm, toasted walnuts add a crunchy texture to the sage and brown butter sauce.
- Shallots – Select bulbs with a firm shape and dry skin for the best mild shallot flavor.
- Apple Cider Vinegar – The acidity of apple cider vinegar balances the sweet, nutty flavors, and rich buttery texture of the ravioli sauce.
- Parmesan Cheese – Salty Parmesan takes this dish over top!
FAQs
What’s great about this Sage and Brown Butter Ravioli recipe is it’s flexible. In about an hour you can have a cozy fall or winter inspired main dish, or a luscious side dish. If the ravioli are the main event, try serving them with a fresh salad, like my Kale Salad with Apple and Manchego.
If you’re making a more elaborate meal, serve the acorn ravioli as a side dish, along with a heartier protein like Braised Red Wine Short Ribs.
If you have leftover ravioli, store in an airtight container for up to three days in the fridge. To reheat the ravioli, warm it in the microwave or place leftovers in a pan or skillet with a little butter and heat until warm. Try adding a little shredded rotisserie chicken to the ravioli for a completely new meal!
Possible Variations
- Try this recipe with different pastas – Why limit yourself to just ravioli? Stuffed pastas like tortellini, cappelletti, or agnolotti also work with the sage and brown butter sauce.
- Swap squashes – Try substituting acorn squash for delicata squash, which is also in season during the fall and winter months and also doesn’t need to be peeled before roasting. Cubed butternut squash would work well too.
More Cozy Pasta Recipes
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Sage and Brown Butter Ravioli with Acorn Squash
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Half Sheet Pans
- Stockpot
- Saute Pan or Skillet
Ingredients
- 16 large leaves fresh sage
- 1 (2-pound) acorn squash
- 1/4 cup thinly sliced shallots
- 2 teaspoons brown sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 pound ravioli (any flavor will work, but squash, cheese, or sausage work particularly well)
- 6 tablespoons salted butter (see note)
- 1/3 cup walnut pieces (look for pre-chopped walnuts; if using walnut halves, roughly chop)
- 1 1/2 tablespoons apple cider vinegar
- grated parmesan cheese, for serving
Instructions
- Preheat oven to 425°F / 218°C.
- Finely chop half the sage leaves. Keep the other half of the leaves whole.
- Slice acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch thick slices.
- Toss squash slices with olive oil, brown sugar, the chopped sage leaves, the shallots, 1/2 teaspoon salt, and a few twists of black pepper.
- Spread the acorn squash out in a single layer on a sheet pan (use two sheet pans if needed).
- Roast, without turning, until squash is tender but still holds its shape, 12 to 20 minutes. (Check the squash after about 10 minutes and then continue checking so you can remove it when ready.)
- Meanwhile, bring a large pot of salted water (for the pasta) to a boil.
- Place a large skillet or saute pan over medium heat. Add the butter. The butter will start to foam. When the foaming begins to subside, stir in the walnuts and sage. Cook everything together until the butter is lightly browned and the sage is crisp, 4 to 5 minutes.
- At this point, water for the ravioli should be boiling. Boil ravioli according to package directions (this should take 3 to 4 minutes).
- Stir the vinegar into the browned butter. Use a slotted spoon to transfer the ravioli to the pan with the browned butter and stir everything together.
- Divide the pasta and roasted squash between serving bowls, alternating so that you get layers of each. Top with grated parmesan cheese.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely perfect. I only had rubbed sage and actually doubled the recipe for the squash because I think mine was larger than 2lbs.
Yay! I’m so glad you liked it!