Description
Elevate your pasta night with this incredibly simple yet elegant brown butter sage sauce. Perfectly complementing sweet butternut squash ravioli, this rich, nutty sauce infused with aromatic fried sage leaves creates a comforting and delicious meal. It transforms store-bought ravioli into a restaurant-worthy experience in minutes.
Ingredients
8–10 ounces butternut squash ravioli
6 tablespoons unsalted butter
12–15 fresh sage leaves
Salt, to taste
Black pepper, to taste
Instructions
Cook ravioli according to package directions. Reserve about 1/2 cup of the pasta water before draining.
While ravioli is cooking, melt butter in a large skillet over medium heat. Continue heating, swirling occasionally, until the butter turns a golden brown and smells nutty. Watch carefully to prevent burning.
Add the fresh sage leaves to the brown butter. Fry for about 30-60 seconds, or until the leaves are crisp and fragrant. Remove the sage leaves with a slotted spoon and set aside on a paper towel.
Add the drained ravioli directly to the skillet with the brown butter.
Add about 1/4 cup of the reserved pasta water to the skillet. Toss gently to coat the ravioli, allowing the sauce to emulsify. Add more pasta water, a tablespoon at a time, if needed to reach your desired sauce consistency.
Season with salt and freshly ground black pepper to taste.
Serve the ravioli immediately, garnished with the crispy sage leaves.
Notes
For an extra touch, you can add grated Parmesan cheese or a sprinkle of toasted pine nuts before serving.
If you don’t have fresh sage, you can omit it or use dried sage, but the flavor will be different and less potent. If using dried, add about 1 teaspoon with the ravioli and cook gently.
Store any leftover sauce and ravioli in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1-2 servings
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg