Easiest Butternut Squash Ravioli

5 from 3 votes

Easiest Butternut Squash Ravioli

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: Italian

Servings: servings

Author: Grace Vallo

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.

Video

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