Brown Butter Ravioli with Butternut Squash, sage, and pecans is a simple, yet elegant fall dish. Perfect for special occasions or any night!
When it comes to fall meals, this Brown Butter Ravioli with Butternut Squash is my very favorite. The flavors are incredible! Nutty brown butter, roasted butternut squash, cheesy ravioli, crispy sage, crunchy pecans, and salty Pecorino Romano.
Is your mouth watering? Good, you need to make this dish for dinner.
This delicious vegetarian meal is totally filling and delicious! It is a great dish to serve any night of the week or for special occasions, like date night in or even Thanksgiving. The flavors are gourmet, but the recipe is SO easy to make. Your friends and family will think you are a famous chef. It is a restaurant quality meal, maybe even better!
How to Roast Butternut Squash
This is a quick first step that is going to make your pasta taste fresh, nutritious, and perfectly autumnal!
- You will need three cups of cubed butternut squash for this recipe. You can peel, remove the seeds, and chop a butternut squash or buy store bought cubed squash.
- Place the cubed squash on a large baking sheet and give it a good drizzle of olive oil and a sprinkle of salt and pepper.
- Roast at 400 degrees F for 25-30 minutes. You want your butternut squash to be soft and tender, but definitely not mushy!
Browning the Butter
Cooking the butter until it is nice and toasty is the secret to his magical sauce. Browned butter is the BEST and will make your kitchen smell amazing.
- Put 8 tablespoon-sized cubes of butter into a large skillet over medium-low heat. Stir it constantly as it begins to melt.
- After 3 to 5 minutes butter will begin to foam, brown, and smell slightly nutty. Trust your nose on this one and make sure you watch it closely so you don’t burn the butter. You want it to be golden brown…and starting to turn darker brown around the sides of the pan.
- For this recipe, you’ll remove the pan from the heat as soon as the butter browns and add in garlic and sage leaves. The browned butter will cook the garlic and sage to perfection! The sage leaves will get a little crispy and that is a good thing.
A Few Tips for Ravioli Success
- Use fresh or frozen cheese ravioli. Make sure you pay attention to the cooking time on the package instructions. Don’t over cook the ravioli or it will fall apart and be soggy.
- If you don’t have ravioli, you can use cheese tortellini.
- Always cook pasta in salted boiling water.
- Use fresh sage, not dried sage.
- I like to use freshly grated Pecorino Romano for the best flavor. Parmesan cheese will also work.
- When you are stirring the ravioli and butternut squash together, stir gently to make sure you don’t break up the ravioli or squash the squash, ha!
- I recommend adding a pinch of nutmeg to the dish. The flavor is warm and a little sweet. Just be careful to only add a pinch, nutmeg is very strong.
- I like to garnish the dish with toasted pecans, but walnuts or hazelnuts are also tasty! I also sprinkle fresh cheese on top, right before serving.
What to Serve on the Side
Here are a few side dish suggestions that pair perfectly with the nutty, sweet, and comforting ravioli!
- Apple Cheddar Biscuits
- Roasted Green Beans
- Garlic Bread
- Easy Green Salad
- Buttermilk Drop Biscuits
- Apple Pecan Salad & Creamy Lemon Dressing
More Pasta Recipes
Looking for more pasta recipes? You are in luck because we LOVE pasta!
- Vegetable Lasagna
- Butternut Squash Mac and Cheese
- Baked Ziti
- Brown Butter Mushroom Pasta
- Fettuccine Alfredo
- Pasta Primavera
Brown Butter Ravioli with Butternut Squash
- 3 cups cubed butternut squash
- 1/2 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 8 tablespoons unsalted butter, cut into tablespoon pieces
- 6 large garlic cloves, chopped
- 16 fresh sage leaves
- 20 ounces refrigerated or frozen cheese ravioli
- 1/2 cup grated Pecorino Romano cheese, can use Parmesan
- Pinch of nutmeg optional
- Optional garnish: Chopped toasted pecans, and extra cheese, if desired
- Preheat the oven to 400 degrees F.
- Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and set aside.
- Add the butter to a large skillet and melt it over medium-low heat, stirring constantly. Cook until the butter starts to foam and smells slightly nutty, this should take about 3 to 5 minutes. Turn off the heat and stir in the garlic and sage leaves. The hot brown butter will cook the garlic and sage leaves.
- Bring a large pot of water to a boil. Salt the water generously and cook the ravioli according to package instructions. Drain the ravioli and add to the brown butter sauce. Add the cooked butternut squash and gently stir, being careful to not break up the squash and ravioli. Add the cheese and pinch of nutmeg, if using.
- Transfer to a serving platter or individual plates and garnish with toasted nuts, if using. You can also garnish with additional cheese, if desired. Serve warm.
Have you tried this recipe?
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Photos by Molly from Yes to Yolks