Butternut Squash Ravioli Sauce
This creamy Butternut Squash Ravioli Sauce features the fall flavors of sage and nutmeg. It’s easy to make in just 15 minutes and is the perfect complement to butternut squash ravioli!
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Servings: 4 servings (about 1 ½ cups)
Calories: 424kcal
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.
Nutrition
Calories: 424kcal | Carbohydrates: 9g | Protein: 13g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 119mg | Sodium: 1381mg | Potassium: 168mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1457IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 0.4mg
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