With fresh sage and a touch of nutmeg, this Butternut Squash Ravioli Sauce is perfect for fall. It’s irresistibly rich and creamy, making it the ultimate homemade sauce for butternut squash ravioli!
Recipe Summary
- What It Is: A creamy, cozy sauce perfect for butternut squash ravioli.
- Key Ingredients: Made with a touch of butter, cream, and Parmesan cheese + sage and fresh garlic.
- Time: Just 15 minutes to prepare!
- Make-Ahead Friendly: Easy to make ahead and reheat gently.
- Serving Ideas: Pairs nicely with crispy pancetta or toasted walnuts on top. Sauce can be used on ravioli, vegetables, pasta, and more.
It’s no secret that fall is considered “pumpkin season.” From pumpkin spice lattes to pumpkin cookies and pumpkin smoothie bowls, pumpkin is everywhere! While I do admit I love pumpkin, there’s another gourd I love just as much – butternut squash!
In fact, butternut squash ravioli is one of my favorite fall pasta dishes. It’s so good with creamy sauces, but sometimes I find that the jarred ones are lacking in flavor and don’t always have the best texture. So, I decided to create a fall-inspired cream sauce for butternut squash ravioli, featuring the flavors of sage and nutmeg.
For more ravioli sauce ideas, check out this cottage cheese alfredo sauce and creamy mushroom sauce next.
Why You'll Love This Recipe
- Quick and Easy. The best part is that you can whip it up in just 15 minutes, making it perfect for busy weeknights.
- Just 6 Ingredients: That's all it takes to make a flavorful butter sauce for ravioli.
- Versatile: While it's designed to be served with butternut squash ravioli, it also works great with vegetables, other pastas, and even as a sauce for sauteed chicken.
- Fall Flavors: The combination of sage and butternut squash makes this an essential dish when you're craving the flavors of fall.
Jump to:
Ingredients
- Butter: Provides richness and has a slightly nutty flavor when browned. I recommend using unsalted butter, as salt is being added separately.
- Garlic: Adds an aromatic, savory flavor to the butternut ravioli sauce.
- Heavy Cream: Gives the sauce for squash ravioli its creaminess and smooth, velvety texture.
- Parmesan Cheese: Adds an umami flavor and saltiness that complements the richness of the butter and cream.
- Seasonings: Fresh sage leaves and nutmeg give the sauce some fall flair, while salt and pepper enhance the overall flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change up the cheese: Swap the Parmesan for Pecorino Romano or Asiago for a sharper flavor.
- Brighten it up: Stir a squeeze of lemon juice or a sprinkle of lemon zest into the sauce after cooking to add brightness and balance the richness.
- Add butternut squash puree: Whisk ½ cup of butternut squash puree (homemade or canned) into the sage cream sauce for even more butternut squash flavor. Note that this will create a thicker sauce, making it a great option for lasagna! If you’ve got a bunch of fresh butternut squash on hand, you might also enjoy this butternut squash soup.
How to Make a Sauce for Butternut Squash Ravioli
It’s so easy to make the best sauce for butternut squash ravioli! To get started, bring a pot of water to a boil as per the directions on your package of ravioli.
Step 1: Make the ravioli. Cook the ravioli according to package directions, drain, and set aside.
Step 2: Heat the butter and sage. Melt butter in a saucepan over medium heat. As it melts, add the sage leaves and cook for approximately 3-4 minutes, until the butter starts to brown and has a nutty aroma.
Step 3: Add the garlic. Stir the garlic into the butter and sage mixture and cook until fragrant, about 1-2 minutes.
Step 4: Stir in the remaining ingredients. Reduce the heat to low. Then, add the heavy cream, cheese, salt, pepper, and nutmeg and stir to combine. Cook for about 3-5 minutes, stirring frequently, until thickened and bubbly.
Step 5: Serve over ravioli. Remove the sauce from the heat and pour it over the cooked butternut squash ravioli. Serve the sauce over butternut squash ravioli, tortellini, or any pasta you’d like, along with a fall-inspired salad like this Brussels sprout salad.
Expert Tips
- Grate your own cheese: Packaged pre-grated cheese doesn’t melt as well as freshly grated, so you’ll want to do it yourself for a smooth and silky sauce.
- Keep an eye on the butter: The butter can quickly go from golden to burnt, so be sure to watch it carefully as it cooks with the sage leaves.
- Serve immediately: The sauce will start to thicken up as it cools, so it’s best to serve it right away.
Serving Suggestions
- Mix some veggies into your pasta and ravioli sauce, such as these roasted brussels sprouts and sweet potatoes.
- Pair your raviolis and sauce with a veggie side dish like these roasted green beans or roasted red cabbage steaks. You can even top the veggies with the sauce - it’s not just for pasta!
Recipe FAQs
If the cream is too cold or the heat is too high, it can cause the butter to separate from the cream. To prevent this, allow the cream to come to room temperature and be sure to reduce the heat before adding it to the pan. If your sauce has separated, you can try whisking in a little warm heavy cream to bring it back together.
Yes, you can prepare the sauce up to 3 days in advance and keep it stored in an airtight container in the refrigerator. Reheat on the stovetop over low heat, adding a splash of cream if needed to loosen it up back to the right consistency.
More Fall-Inspired Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Butternut Squash Ravioli Sauce
Ingredients
- 1 stick unsalted butter ½ cup
- 6 fresh sage leaves
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
Instructions
- Melt the butter in a pan over medium heat, adding the sage leaves as it melts.
- Cook until the butter begins to darken and develop a nutty aroma, about 3-4 minutes.
- Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
- Reduce heat to low, then stir in the heavy cream, Parmesan cheese, salt, black pepper, and nutmeg.
- Cook, stirring frequently, until the sauce thickens and becomes bubbly, about 3-5 minutes.
- Remove from heat and serve immediately over butternut squash ravioli.
Notes
- Allow the cream to sit at room temperature for a bit before using to avoid separation.
- Keep a close watch on the butter and sage as they cook to ensure the butter doesn’t burn.
- The sauce can be stored in an airtight container in the fridge for up to 3 days
- Reheat gently over low heat, adding a splash of cream if needed to loosen the sauce.
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