Hey there, friends! I’ve gotta tell ya, there’s something downright magical about whipping up a batch of Savory Butternut Squash Ravioli with Brown Butter Sage Sauce on a crisp fall evening. I first stumbled upon this dish years ago during a cozy dinner at a tiny Italian spot, and I’ve been hooked ever since.
It’s become my go-to when I wanna impress someone (or just treat myself, honestly) because it feels fancy but isn’t as hard as it looks.
I remember the first time I tried making Savory Butternut Squash Ravioli with Brown Butter Sage Sauce at home—oh boy, was it a mess! My kitchen looked like a flour bomb went off, but when my family took that first bite, their eyes lit up. Now, it’s a seasonal staple in my house, and I’m thrilled to share my tips and tricks for nailing this comforting dish.
If you’ve been itching to try homemade pasta or just want a killer recipe for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, stick with me. I promise I’ve got your back with every step, from picking the perfect squash to getting that sauce just right.
Why You’ll Love This Recipe
I’ve found that Savory Butternut Squash Ravioli with Brown Butter Sage Sauce is a total crowd-pleaser, even for picky eaters. There’s something about the sweet, nutty filling paired with that rich, aromatic sauce that just screams comfort. In my kitchen, this dish has turned skeptics into believers time and time again.
Plus, it’s super versatile! You can make it for a quiet night in or dress it up for a holiday feast. Honestly, every time I serve my Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, I get requests for the recipe, so I know you’re gonna love it too.
Ingredients List
Let’s talk ingredients for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. I’m a big believer in keeping things fresh and simple, so I usually grab my produce from the local market when I can. Here’s what you’ll need, split into components for clarity.
For the Butternut Squash Filling
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed for roasting
- 2 tablespoons olive oil, for roasting the squash
- 1/2 cup ricotta cheese, full-fat for that creamy texture
- 1/4 cup grated Parmesan cheese, for a salty kick
- 1/2 teaspoon ground nutmeg, to enhance the sweetness
- Salt and pepper, to taste (I go heavy on the pepper)
For the Pasta Dough
- 2 cups all-purpose flour (240g), plus extra for dusting
- 3 large eggs, at room temperature
- 1/2 teaspoon salt, for flavor
- 1 tablespoon olive oil, to keep the dough tender
For the Brown Butter Sage Sauce
- 1/2 cup unsalted butter (115g), for that rich, nutty base
- 10-12 fresh sage leaves, for an earthy aroma (dried works in a pinch, but fresh is best)
- Salt and pepper, just a pinch to balance it out
- 1/4 cup grated Parmesan cheese, for finishing
I prefer using fresh sage for the Savory Butternut Squash Ravioli with Brown Butter Sage Sauce because it makes the sauce pop, but don’t stress if you only have dried. And when it comes to squash, I usually buy a whole one and roast it myself—trust me, the flavor is worth the extra step for this Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
Variations
One thing I adore about Savory Butternut Squash Ravioli with Brown Butter Sage Sauce is how easy it is to switch things up. I’ve played around with this recipe a ton over the years, tweaking it based on what’s in my pantry or who I’m cooking for. Here are some variations I’ve tried (and loved) to inspire you.
- Spicy Kick: Mix a pinch of red pepper flakes into the butternut squash filling for a subtle heat that cuts through the richness.
- Cheesy Overload: Swap ricotta for goat cheese in the filling for a tangy twist—my kids always ask for this one.
- Nutty Crunch: Toss some chopped walnuts or pecans into the Savory Butternut Squash Ravioli with Brown Butter Sage Sauce right before serving for texture.
- Herb Swap: If sage isn’t your thing, try rosemary or thyme in the sauce for a different vibe.
- Pumpkin Substitute: Use roasted pumpkin instead of butternut squash for a slightly sweeter filling—I tried this once and was blown away.
- Creamy Sauce: Add a splash of heavy cream to the brown butter sauce for an even silkier finish to your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
- Vegan Vibes: Swap butter for vegan margarine and use cashew ricotta for the filling—worked like a charm for a vegan friend.
- Garlic Lover’s Dream: Sauté a minced garlic clove in the butter sauce for an extra layer of flavor with your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
These tweaks keep things fresh, especially if you’re making Savory Butternut Squash Ravioli with Brown Butter Sage Sauce as often as I do. Got a favorite twist? I’d love to hear it!
Servings and Timing
Let’s break down the nitty-gritty for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. In my experience, the timing can vary a bit depending on whether you’re making the pasta from scratch or using store-bought wrappers (no judgment here). Here’s how it usually shakes out in my kitchen.
- Prep Time: 45 minutes (less if you skip homemade pasta)
- Cook Time: 40 minutes
- Total Time: About 1 hour 25 minutes
- Servings: 4-6 portions of Savory Butternut Squash Ravioli with Brown Butter Sage Sauce
I’ve found this makes enough for a hearty dinner for my family of four, with a few leftovers for lunch the next day. If you’re cooking Savory Butternut Squash Ravioli with Brown Butter Sage Sauce for a crowd, just double the recipe!
Step-by-Step Instructions
Alright, let’s get into the weeds of making Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. I’ve broken this down into manageable steps, with a few of my personal “aha” moments thrown in. Trust me, if I can do this with two kids running around, you’ve got this!
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 30-35 minutes until it’s fork-tender and caramelized—I always sneak a piece to “test” it (aka snack).
Step 2: Make the Pasta Dough
While the squash roasts, combine flour and salt in a bowl, make a well, and crack in the eggs. Mix with a fork, then knead on a floured surface for 8-10 minutes until smooth. Wrap it in plastic and let it rest for 30 minutes—don’t skip this or you’ll be fighting tough dough for your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
Step 3: Prepare the Filling
Mash the roasted squash in a bowl, then mix in ricotta, Parmesan, nutmeg, salt, and pepper. Taste it—I’ve learned to adjust the seasoning here because it’s the heart of your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. Set it aside to cool.
Step 4: Roll and Fill the Ravioli
Roll out the dough super thin (use a pasta machine if you’ve got one—I splurged on mine years ago and it’s a game-changer). Place spoonfuls of filling about 2 inches apart, fold over, and seal with a fork. This part’s tedious, but blast some music and make it fun while crafting your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
Step 5: Cook the Ravioli
Boil a big pot of salted water and cook the ravioli in batches for 3-4 minutes until they float. Don’t overcrowd the pot or they’ll stick—been there, done that. Scoop them out with a slotted spoon and get ready for the best part of Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
Step 6: Make the Brown Butter Sage Sauce
In a skillet, melt butter over medium heat until it foams and turns golden brown—watch it like a hawk so it doesn’t burn. Toss in sage leaves and let them crisp up for a minute. Drizzle this liquid gold over your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, sprinkle with Parmesan, and dig in!
Nutritional Information
I’m not gonna lie, Savory Butternut Squash Ravioli with Brown Butter Sage Sauce isn’t exactly diet food, but it’s worth every indulgent bite. I’ve crunched the numbers for you (well, sorta—I used a handy online calculator). Here’s the breakdown per serving, based on six portions.
- Calories: 450 per serving
- Fat: 28g
- Protein: 12g
- Carbohydrates: 40g
- Sodium: 320mg
I think it’s a solid balance for a special meal like Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. If you’re watching your intake, check out the next section for lighter tweaks.
Healthier Alternatives
If I’m trying to lighten things up, I’ve got a few swaps for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce that still keep the flavor on point. I’ve tested these myself when I’m watching calories or cooking for health-conscious friends. Give ‘em a try!
- Lower Fat Filling: Use part-skim ricotta instead of full-fat to cut down on richness without losing creaminess.
- Butter Reduction: Halve the butter in the sauce and add a splash of vegetable broth for depth—still tasty for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
- Whole Wheat Pasta: Swap all-purpose flour for whole wheat when making the dough for extra fiber and nutrients.
- Oil Swap: Use olive oil instead of butter for the sauce if you’re cutting saturated fat—it’s not quite the same, but it works with Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
These tweaks help me enjoy this dish guilt-free. Play around and see what fits your vibe!
Serving Suggestions
I love getting creative with how I plate Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. It’s such a versatile dish, and a few thoughtful sides can elevate it even more. Here are some ideas from my table to yours.
- With Greens: Serve alongside a simple arugula salad with lemon vinaigrette to balance the richness.
- Garlic Bread: Pair with crusty garlic bread for sopping up every last drop of that sauce in Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
- Protein Boost: Add grilled chicken or shrimp on the side for a heartier meal.
- Holiday Feast: Make it the star of your Thanksgiving table with roasted Brussels sprouts—did this last year and it was a hit with Savory Butternut Squash Ravioli with Brown Butter Sage Sauce!
These combos make every bite a little more special. What’s your go-to pairing?
Common Mistakes to Avoid
I’ve made my fair share of blunders while perfecting Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, so lemme save you some heartache. Trust me on this one—I learned the hard way! Here are pitfalls to dodge.
- Overfilling Ravioli: Too much filling and they’ll burst in the pot—I’ve had to fish out sad, broken ravioli more than once.
- Burning the Butter: Keep an eye on that sauce; brown butter turns to black in a blink, ruining your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
- Skipping Rest Time: Don’t rush the pasta dough rest—it’ll be tough and tear easily if you do.
- Boiling Too Long: Overcook the ravioli and they’ll turn mushy—set a timer for your Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
Avoid these slip-ups, and you’re golden. Been there, messed that up, and I’m here to help!
Storing Tips
I’ve found that Savory Butternut Squash Ravioli with Brown Butter Sage Sauce keeps surprisingly well if you store it right. Whether you’ve got leftovers or wanna prep ahead, here’s how I do it.
- Refrigerator: Store cooked ravioli in an airtight container for 2-3 days—reheat gently with a splash of water.
- Freezer: Freeze uncooked ravioli on a tray, then transfer to a freezer bag for up to 2 months.
- Sauce Separate: Keep the brown butter sage sauce separate if possible; it reheats better that way for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce.
These tips have saved me on busy weeknights. How do you store yours?
Frequently Asked Questions
I get a lotta questions about Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, so let’s tackle the big ones. Here’s what folks usually wanna know, straight from my kitchen chats.
Can I use store-bought ravioli?
Absolutely! If you’re short on time, grab pre-made ravioli and just whip up the brown butter sage sauce. It’s not quite the same as homemade Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, but it’s a solid shortcut.
Can I make the filling ahead?
Yup, I often roast the squash and mix the filling a day or two in advance. Just store it in the fridge until you’re ready.
What if I don’t have fresh sage?
No worries—use about 1 teaspoon of dried sage instead. It’s not as punchy, but it’ll still work.
Can I freeze the ravioli?
Yes, freeze uncooked ravioli on a tray first, then bag ‘em up. Boil straight from frozen, adding a minute or two to the cook time.
How do I know when the butter is browned?
Watch for a golden hue and nutty smell—it takes about 3-5 minutes. Don’t walk away or you’ll miss it!
Is this recipe kid-friendly?
In my house, yep! My kids love the sweet filling in Savory Butternut Squash Ravioli with Brown Butter Sage Sauce, though I sometimes skip the sage for them.
Can I use a different squash?
Sure thing, acorn or kabocha work great. Just roast ‘em up the same way.
What’s the best way to reheat leftovers?
I gently reheat Savory Butternut Squash Ravioli with Brown Butter Sage Sauce in a skillet with a tiny bit of water or butter to keep it from drying out. Microwave works too, but it’s less forgiving.
Conclusion
Well, there ya have it—my tried-and-true guide to making Savory Butternut Squash Ravioli with Brown Butter Sage Sauce. I hope you’re as excited as I am to get in the kitchen and give this a whirl; it’s honestly one of my favorite recipes to share.
If you’ve got questions or wanna tell me how your batch of Savory Butternut Squash Ravioli with Brown Butter Sage Sauce turned out, drop me a note—I’d love to hear all about it!
Conclusion
I hope you enjoyed this recipe for Savory Butternut Squash Ravioli with Brown Butter Sage Sauce! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!