Butternut Squash Ravioli with Brown Butter and Sage

September 30, 2026

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This butternut squash ravioli with brown butter and sage turns a package of store-bought ravioli into a restaurant-style dinner in 20 minutes. Toasty walnuts, crispy sage, a touch of maple, and a squeeze of lemon make a simple sauce that tastes special.

Jump to Recipe

It makes an easy date-night dinner, and it works just as well on a Tuesday. The full recipe serves 4. Halve it for two, and add a green salad on the side.

Why This Brown Butter Ravioli Works

Brown butter is one of the easiest ways to add big flavor with almost no effort. As butter cooks, the milk solids toast and turn golden. That gives the sauce a nutty, almost caramel taste that pairs perfectly with sweet squash filling.

The sage leaves fry right in the butter and turn crisp, while the walnuts toast at the same time. A little maple syrup echoes the sweetness of the squash, and lemon juice keeps the sauce from feeling heavy. A splash of the starchy pasta water helps the butter cling to every piece of ravioli instead of pooling on the plate.

Ingredients and Easy Swaps

Butternut squash ravioli: One 20-ounce package of refrigerated ravioli. Cheese ravioli or pumpkin ravioli work with this sauce too. Frozen ravioli is fine; just cook it a minute or two longer.
Butter: Five tablespoons. Unsalted butter gives you more control over the salt, but salted works if you cut back on the added salt.
Fresh sage: About 10 leaves. Dried sage won’t crisp up, so fresh is worth buying here.
Walnuts: One third cup, chopped. Pecans or hazelnuts are easy swaps.
Garlic: One clove, thinly sliced.
Maple syrup and lemon juice: Two teaspoons of maple and 1 teaspoon of lemon balance sweet and bright. Honey can stand in for maple.
Seasoning: A pinch of nutmeg, plus salt and black pepper.
Toppings: Shaved Parmesan and optional baby arugula for a fresh, peppery bite.

How to Make It at a Glance

Bring a large pot of salted water to a boil.
Melt the butter in a large skillet over medium heat. Add the sage and walnuts and swirl for 3 to 4 minutes, until the butter is golden brown and smells nutty. Add the garlic for the last 30 seconds, then turn off the heat.
Cook the ravioli according to the package, usually 3 to 4 minutes. Save 1/2 cup of the cooking water and drain gently.
Stir the maple syrup, lemon juice, nutmeg, salt, and pepper into the butter. Add the ravioli and 2 to 3 tablespoons of pasta water and toss over low heat.
Plate it, spoon the crispy sage and walnuts on top, and finish with Parmesan and arugula.

Tips for the Best Butternut Squash Ravioli with Brown Butter and Sage

Watch the butter closely. It goes from brown to burnt fast, so pull the pan off the heat as soon as it smells nutty.
Use a light-colored skillet if you have one. It’s much easier to see the butter change color.
Make the sauce before the ravioli. Fresh ravioli cooks in minutes and can turn mushy if it sits.
Stir the ravioli gently. Fresh pasta tears easily, so use a slotted spoon or spider to move it instead of dumping it into a colander.

Common Mistakes to Avoid

Adding the garlic too early. Sliced garlic burns quickly in hot butter and turns bitter. Add it only for the last 30 seconds.

Skipping the pasta water. Without it, the butter sauce can feel greasy. A few spoonfuls make it silky.

Cooking on high heat. Medium heat gives you time to catch the butter at the right moment. High heat moves too fast.

Variations

Add protein: Toss in sliced cooked chicken sausage or crumbled cooked Italian sausage.
Add greens: Wilt a few handfuls of baby spinach in the butter before adding the ravioli.
Nut free: Swap the walnuts for toasted pepitas.

What to Serve With It

A simple green salad with a lemon vinaigrette is the best match. Roasted Brussels sprouts, garlic bread, or steamed green beans also work well.

Planning a night in? Pair this with ideas from our romantic dinner for two ideas, or try our Crockpot Chicken Alfredo for Two. For more ideas, see all of our cozy fall pasta recipes.

Storage and Reheating

This dish is best right after it’s made, since the sage loses its crunch. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or a small pat of butter. The microwave works, but go in short bursts so the ravioli doesn’t get tough.

Frequently Asked Questions

Where do I find butternut squash ravioli?
Most grocery stores carry it in the refrigerated pasta section near the fresh cheeses, especially in fall. Some stores also sell it frozen.

How do I know when butter is browned?
It will foam, then the foam settles and you’ll see golden brown specks on the bottom of the pan. It smells toasty and nutty. Take it off the heat right away.

Is this dish kid friendly?
Usually, yes. The squash filling is mild and a little sweet. For picky eaters, leave off the sage, walnuts, and arugula and just toss their ravioli in the brown butter with Parmesan.

Can I make this ahead?
You can toast the walnuts ahead, but cook the ravioli and sauce right before serving for the best texture.