Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Brown Butter Ravioli with Butternut Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 256 reviews

Brown Butter Ravioli with Butternut Squash is a delightful Italian fall dish featuring tender roasted butternut squash combined with cheese ravioli, all tossed in a fragrant brown butter, garlic, and sage sauce. This elegant yet simple recipe is perfect for special occasions or a comforting meal any day.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Roasted Butternut Squash

  • 3 cups cubed butternut squash
  • 1/2 tablespoon olive oil
  • Kosher salt and black pepper, to taste

Brown Butter Sauce

  • 8 tablespoons unsalted butter, cut into tablespoon pieces
  • 6 large garlic cloves, chopped
  • 16 fresh sage leaves

Ravioli and Garnish

  • 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

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F. Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with kosher salt and black pepper to taste. Roast in the oven for 25 to 30 minutes until the squash is soft and tender but not mushy. Remove from the oven and set aside.
  2. Prepare the Brown Butter Sauce: In a large skillet, melt the unsalted butter over medium-low heat, stirring constantly. Continue cooking the butter until it begins to foam and develop a slightly nutty aroma, about 3 to 5 minutes. Turn off the heat and immediately stir in the chopped garlic and fresh sage leaves. The residual heat will gently cook the garlic and sage, infusing the butter with their flavor.
  3. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually around 3 to 5 minutes until they float and are tender. Drain the ravioli carefully.
  4. Combine and Finish: Add the drained ravioli and roasted butternut squash to the brown butter sauce. Gently stir to coat the ingredients with the sauce, taking care not to break the ravioli or squash pieces. Stir in the grated Pecorino Romano cheese and a pinch of nutmeg if using for added flavor.
  5. Serve: Transfer the ravioli and squash mixture to a serving platter or individual plates. Garnish with chopped toasted pecans and additional cheese if desired. Serve warm and enjoy this comforting, flavorful dish.

Notes

  • Use refrigerated ravioli if available for the best texture, but frozen works well too.
  • Roast the squash until tender but not mushy to maintain shape and texture in the dish.
  • For a nuttier flavor, carefully monitor the butter while browning to prevent burning.
  • Chopped toasted pecans add a nice crunch and complement the flavors but can be omitted for a nut-free version.
  • The pinch of nutmeg is optional but adds a subtle warmth that enhances the fall flavors.
  • If fresh sage is unavailable, dry sage can be substituted but use less to avoid overpowering the sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://ellarecipe.com/brown-butter-ravioli-with-butternut-squash-recipe/