Enjoy this butternut squash ravioli without the time-consuming process of making homemade pasta! It is the perfect fall dish made with premade pasta in an easy, decadent brown butter and sage sauce.
Butternut squash ravioli is a classic fall pasta. Since it’s so classic, it’s accessible! Premade butternut squash ravioli is easily found in almost every grocery store, in the refrigerator or freezer sections. Using premade pasta makes life so much easier, and to be honest, the time and effort to make homemade butternut squash ravioli really isn’t worth it.
What is worth it is this simple yet absolutely divine brown butter sauce. It takes only a few minutes to make, topped with fried sage, toasted hazelnuts, and Parmigiano-Reggiano. It’s not only stunningly impressive, but talk about dressing up butternut squash ravioli with the most flavorful, comforting sauce ever! And if you’re still in the cozy fall mood, try my homemade Sweet Potato Gnocchi that takes a little more time but is truly fabulous too.
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Butternut Squash Ravioli Ingredients
- Premade butternut squash raviolis – look for good-quality, premade butternut squash raviolis in the freezer section or even refrigerator sections of your grocery store! Butternut squash raviolis combine sweetness butternut squash, typically with creamy ricotta cheese.
- Fresh sage – fresh sage is a classic fall herb that gets crispy when fried in butter! The key is to use small “baby” leaves for the dish. The smaller leaves, the more tender they are!
- Hazelnuts – hazelnuts have a rich, earthy taste and become even more intensely flavored when roasted. They are the perfect crunchy topping!
- Salted butter – butter, when browned, is extra rich, toasty, and flavorful.
- Parmigiano-Reggiano – a classic Italian pasta garnish, Parmigiano-Reggiano is the ultimate cheese topping! Use regular parmesan cheese if preferred.
How To Make Butternut Squash Ravioli
Learn how to make this butternut squash ravioli recipe! Full instructions in the recipe card; this is an outline!
- Roast.
Roast hazelnuts in a 375℉ oven for 10-14 minutes. The skins should turn a dark brown color.
- Remove.
Let the nuts cool enough to handle and then remove the skins from the nuts using your fingers.
- Smash.
Place the toasted, skinless hazelnuts in a plastic bag. Seal the bag and then smash the hazelnuts to a coarse chop using the bottom of a water glass. Set aside.
- Brown.
While the ravioli Add butter to a pan over medium heat. Butter will melt and begin to bubble. When bubbles subside, move the pan in a circular motion to keep the butter “active” so the butter browns evenly. Continue moving the butter around until it turns a mahogany brown color.
- Fry.
Add sage leaves, turn heat off but leave on the hot burner, and swirl them around in the butter for 30 seconds to 1 minute or until the sage crisps up and fries in the butter.
- Remove.
Remove from the hot burner and set aside.
- Boil.
Boil butternut squash ravioli according to the package’s instructions.
- Top.
Spoon the sage butter over butternut squash ravioli. Top with crushed hazelnuts and grated parmesan.
Expert Tips
- Use quality ingredients. With only 5 ingredients in this dish, each one plays a huge role in the overall flavor profile. Using freshly grated cheese, fresh sage leaves, good quality butter and butternut squash ravioli will create the best dish possible.
- Cook gently. When cooking the raviolis according to the package’s instructions, make sure to use a large enough pot so that they have enough room to boil. They will likely float to the surface once fully cooked and require a gentle hand when removing them to prevent them from breaking apart.
- Keep an eye on the butter. Butter can go from brown to burnt pretty quickly! Make sure to watch it carefully and swirl the butter around to brown evenly.
- Experiment with sauces. Butternut squash pairs wonderfully with a variety of sauces. My favorite is this sage-infused brown butter sauce, but a creamy Alfredo sauce or pesto would complement the flavor of the butternut squash raviolis just as well.
Serving Suggestions
This butternut squash ravioli is the perfect fall dish for your next holiday get together, with fun side dishes or toppings, or just on its own!
- Fun vegetarian side dishes: pair the butternut squash ravioli with homemade Garlic Bread, and veggies like Roasted Cauliflower Steak, Brussels Sprouts Salad or my Pear Salad.
- More toppings: buttery Caramelized Onions would be another great topping, just like crispy bacon, pancetta, Italian sausage, or Grilled Chicken Thighs.
- Holiday dinners: celebrate in style with this butternut squash ravioli, that’s an impressive appetizer or main course for Thanksgiving, Christmas, or New Years. Make a big batch in 30 minutes or less!
Storage
- Store: store the sauce and raviolis in separate airtight containers in the fridge, once fully cooled, for up to 3 days.
- Reheat: to reheat, gently microwave in 30 second increments until warmed through or place in a skillet over medium heat for about 3-5 minutes until warm.
- Freeze: I do not recommend re-freezing butternut squash raviolis once assembled with the sauce.
More Squash Recipes You’ll Love!
- Butternut Squash Soup
- Butternut Squash Pasta
- How To Cook Acorn Squash
- Stuffed Acorn Squash
- Honeynut Squash
Easiest Butternut Squash Ravioli
Ingredients
- 8 ounces (½ pound) premade butternut squash ravioli, frozen or refrigerated
- 6 tablespoons salted butter
- 15-20 fresh sage leaves, small leaves are the most tender
- ⅓ cup hazelnuts
- Salt, to taste
- Finely grated Parmigiano-Reggiano, or parmesan cheese to garnish
Instructions
- In a 375℉ oven, roast hazelnuts for 10-14 minutes until the skins are dark brown.
- Let nuts cool enough to handle. Use your fingers to loosen and remove skins from nuts.
- Place toasted skinless nuts in a plastic bag. Seal the bag and use the bottom of a water glass to smash nuts, smashing them into a coarse chop. Set aside.
- Add butter and salt if desired to a pan over medium heat. Butter will melt and then bubble. When the bubbles subside, move the pan in a circular motion to keep the butter “active” in the pan and to brown butter evenly. Keep swirling butter until it turns mahogany brown.
- Turn heat off, leaving the pan on the hot burner.
- Add sage leaves immediately. Sage will bubble and “fry” (crisp up) in 30 seconds to 1 minute.
- Remove pan from heat and set aside.
- Boil ravioli according to the package’s instructions (usually until raviolis float!).
- Spoon sage brown butter over ravioli. Top with crushed hazelnuts and grated parm.
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Notes
- Can’t find hazelnuts? Use pistachios instead (no need to toast them) or lightly toast pine nuts for about 5 minutes in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
