Name: Butternut Squash Ravioli Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 16 ounces butternut squash ravioli (such as Trader Joe’s); ½ cup walnuts, roughly chopped; 6 tablespoons unsalted butter; 12 fresh sage leaves; ¼ teaspoon kosher salt, plus additional for cooking the pasta; ¼ teaspoon apple cider vinegar; ¼ cup freshly grated Parmesan cheese, plus additional for serving

Jump to Recipe·Leave a Review

This Butternut Squash Ravioli Sauce is a luxurious sage brown butter sauce with toasted walnuts and Parmesan that transforms simple store-bought ravioli into a restaurant-worthy dish. Rich, nutty, and aromatic, it’s the perfect finishing touch for fall’s favorite pasta.

Why You’ll Love This Recipe

This sauce is incredibly flavorful yet simple to prepare, making it ideal for busy weeknights or elegant entertaining. The combination of crispy sage, golden brown butter, and toasted walnuts enhances the sweet, earthy filling of butternut squash ravioli. Best of all, it comes together in just 25 minutes using a single skillet—minimal mess, maximum flavor.

Butternut Squash Ravioli Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut squash ravioli (store-bought)
Walnuts, roughly chopped
Unsalted butter
Fresh sage leaves
Kosher salt
Apple cider vinegar
Freshly grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Cook the ravioli just until almost al dente, as it will finish cooking in the sauce.
While the ravioli cooks, toast the walnuts in a dry skillet over medium heat, stirring frequently for 3–5 minutes until fragrant. Transfer to a bowl and wipe out the skillet.
Cut the butter into chunks and melt it in the same skillet over medium-high heat. Add sage leaves and cook for 1–2 minutes until crisp. Remove with a slotted spoon and place on a paper towel-lined plate.
Continue heating the butter, whisking constantly to lift the brown bits from the bottom. Once the butter turns golden brown and smells nutty, remove from heat.
Whisk in salt and apple cider vinegar carefully—it will sizzle.
Use a mesh strainer or slotted spoon to lift ravioli from the boiling water and transfer directly into the butter sauce. Gently stir to coat.
Top with grated Parmesan, toasted walnuts, and fried sage. Serve immediately with extra Parmesan, if desired.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Add a drizzle of honey or balsamic glaze for extra depth and contrast.
Use pecans or hazelnuts in place of walnuts for a different nutty flavor.
Swap Parmesan with Pecorino Romano for a sharper, saltier bite.
Add sautéed spinach or mushrooms for more substance and color.
Try with different filled ravioli, such as pumpkin or sweet potato.

Storage/Reheating

Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently in a skillet over medium heat or microwave in short intervals until heated through. Add a splash of water or butter if needed to loosen the sauce.

FAQs

Can I use homemade ravioli with this sauce?

Yes, this sauce works beautifully with homemade butternut squash ravioli or any other stuffed pasta.

What’s the best type of skillet for browning butter?

A light-colored skillet like stainless steel or ceramic helps you see the butter browning more clearly, preventing burning.

Do I need to use fresh sage?

Fresh sage is highly recommended for its texture and flavor when crisped in butter. Dried sage won’t deliver the same results.

Can I make the sauce in advance?

You can prep the toasted walnuts and crisp the sage ahead of time, but brown butter is best made fresh for flavor and texture.

Why add vinegar to brown butter sauce?

The small splash of apple cider vinegar balances the richness with a slight tang, enhancing the overall flavor.

Can I make this recipe nut-free?

Yes, simply omit the walnuts or replace them with toasted pumpkin seeds (pepitas) for a similar crunch.

Is this sauce only good for butternut squash ravioli?

No, it pairs well with other fall-flavored pastas like pumpkin or sweet potato ravioli, or even plain cheese ravioli.

How do I know when the butter is browned?

It will smell nutty and turn a deep golden brown with small toasted milk solids at the bottom. Watch closely to avoid burning.

Can I add garlic to this sauce?

Yes, add a minced garlic clove when melting the butter, just before the sage, for extra flavor.

Is this sauce kid-friendly?

Yes, the nutty and buttery flavor is mild and appealing, though you can skip the walnuts for a smoother texture for younger eaters.

Conclusion

This Butternut Squash Ravioli Sauce brings elegance and comfort to your table in just minutes. With crisp sage, brown butter, and toasty walnuts, it’s a rich, satisfying way to elevate your favorite fall pasta. Keep it simple or customize it to your taste—it’s sure to become a seasonal staple.