Butternut Squash Ravioli Sauce Recipe
Golden and silky, this butternut squash ravioli sauce is sweet and makes any filled pasta taste amazing. It's easy to make and feels like something from a restaurant. This recipe takes less than 10 minutes to prepare. The sauce is made with browned butter, crispy sage, and lots of Parmesan cheese. It's quick, simple, and deliciously rich. This is my favorite way to enjoy butternut squash ravioli!
Equipment
- Large pot
- Butter Pot
- Spatula for mixing
- Colander
- Grater
Ingredients
- 3 tbsp Butter
- 3 cloves Garlic
- ½ tsp Dried sage
- 600 g / 4 cups cubed Butternut squash
- 350 ml / 1½ cups Vegetable stock
- 125 ml / ½ cup Single cream or light cream
- 50 g / ½ cup Parmesan cheese
- 250 g/8 oz Ravioli
Instructions
- Melt butter in a large pan on low heat.
- Add minced garlic and dried sage, cook for 1 minute.
- Add cubed squash and a pinch of salt, cook for 5 minutes on medium heat.
- Pour in vegetable stock, bring to a boil, then simmer covered for 15-20 minutes until squash is soft.
- Blend cooked squash and liquid until smooth.
- Cook ravioli according to package instructions.
- Warm blended squash in pan, then add cream and grated Parmesan cheese, stirring until melted.
- Add cooked ravioli to pan, gently mix with sauce.
- Serve topped with grated Parmesan cheese.
Notes
- Blended butternut squash makes a creamy sauce on its own. We only add a little cream for extra richness.
- When prepping the squash, be careful! You'll need a strong peeler, a sharp knife, and a steady hand. Late-season squashes can be tougher to work with.
- Use a stick blender or food processor to blend the squash until it's smooth and creamy.
- You can pair this sauce with any stuffed pasta you like! Spinach and ricotta ravioli or basil and pine nut tortellini are some tasty options.