Ravioli with Brown Butter takes simple store-bought ravioli and transforms it into a stunning dish perfect for a special occasion. This is packed with creamy sausage and ricotta-stuffed ravioli, an intoxicatingly nutty brown butter sauce, fried sage leaves, sweet roasted delicata squash, and crunchy walnuts. It’s the perfect fall meal.
Ravioli with Brown Butter and Delicata Squash.
When you can take store-bought ravioli and turn it into a pasta dish worthy of the fanciest of date nights, well, you should probably head to the store, pick up the ingredients, and throw this ravioli with brown butter sauce together, immediately.
If you haven’t had the privilege of devouring a big bowl of cheesy ravioli with nutty brown butter, then honestly, you haven’t lived. Brown butter is one of my favorite ways to take a savory dish from simple, to lick-the-plate-clean delicious (this brown butter pasta is the perfect example). Especially in the fall when simply the smell of brown butter conjures up warm and cozy food feelings.
Basically, I can’t get enough of it.
Normally, I’m all about butternut squash ravioli with brown butter and sage, but my kiddos and husband prefer a meat-based ravioli, so that’s what I picked up. The beauty of this is you can use your favorite ravioli, and luckily, pretty much anything pairs well with brown butter.
In this version of ravioli with brown butter, I use an Italian sausage and ricotta-stuffed ravioli, which I find nestles up perfectly with brown butter. As the ravioli cook, I quickly throw the brown butter sauce together and fry the sage leaves until they’re super crisp and fragrant.
Because this is one of those all-in-one types of meals, I wanted to make sure to get a serving of veggies in as well. Even though I typically lean towards the combination of butternut squash, sage, and brown butter, I wanted a less-fussy vegetable. Enter: delicate squash.
Roasted delicate squash has a very similar flavor profile to butternut squash, without all the hassle. I love that you don’t have to mess with peeling and seeding delicate squash – you can eat the skin as is, after roasting of course. Plus, I love the contrast of the green skin with the bright orange flesh. And obviously, it’s delicious.
The final touch on ravioli with brown butter is a sprinkling of chopped walnuts for a little bit of texture, and of course, plenty of salty parmesan cheese.
Ingredients in Ravioli with Brown Butter
Delicata squash. As mentioned, delicata squash is similar to butternut squash, but a little smoother and more mild tasting. It’s often referred to as the “sweet potato” of squash for its similar texture. It’s usually yellow and often speckled with green.
Brown sugar. To sweeten the delicata squash just a touch.
Olive oil. For roasting.
Ravioli. I used an Italian sausage and ricotta ravioli, but honestly anything with work. Use your favorite.
Butter. Lots of butter for browning.
Fresh sage leaves. Fresh sage is my number one favorite herb to use this time of year, and it pairs perfectly with squash and brown butter.
Parmesan cheese. What’s a pasta dish without a little bit of parm?
Walnuts. For extra texture and crunch. And to compliment the nuttiness of the brown butter and parmesan cheese.
How to make Ravioli with Brown Butter
How to cook delicata squash.
Split the squash. Even though there aren’t nearly as meany seeds in a delicata squash as there are in a butternut squash, you still want to halve the squash and take out any seeds and membrane. Cut the squash into 1/4-inch slices. Again, you can eat the skin, so don’t worry about taking it off.
Coat in oil and seasoning. You don’t need to do much to a delicata squash, because once it roasts and caramelizes, it automatically transforms into a sweet, savory, and perfectly soft veggie you’ll want to eat like candy. A little bit of olive oil, brown sugar for sweetness, and plenty of salt and pepper is all you need.
Roast until caramelized. Lay the seasoned squash on a large, rimmed sheet pan. Pop into a 375-degree oven and bake until the squash starts to turn brown and caramelize, about 20 minutes. Flip and caramelize on the other side, another 5-10 minutes or so. Set aside until you’re ready to use.
Make the sauce.
Brown the butter. Start by adding about six tablespoons of butter to a large skillet. Turn the heat on medium-high and swirl the pan to help the butter melt. Once the butter starts to turn a deep golden, keep swirling the pan. When the butter turns dark brown and smells very nutty, remove it from the heat.
Fry the sage. Immediately upon removing the brown butter from the stove, throw in sage leaves. Return to the heat. Cook sage leaves until they’re brown and crisp. Remove and drain on paper towels. Turn the heat off the brown butter.
Cook the ravioli. Add ravioli to a large pot of boiling, salted water. Cook according to package directions.
Add pasta water to the brown butter. Once the ravioli are about a minute or two away from cooked, use a ladle to spoon about 1/4 cup of the pasta water into the brown butter. Add parmesan cheese as well. Turn the heat on medium and whisk until parmesan has melted. Season with salt and pepper.
Assemble brown butter ravioli.
Add cooked ravioli to the brown butter sauce. Gently toss the ravioli over a low heat. Be sure you don’t break the ravioli. Season to taste with salt and pepper. If needed, add in a little bit more pasta water until you reach your desired consistency.
Toss in cooked delicata squash, fried sage leaves, and more pasta water if necessary. Season again to taste with salt and pepper.
Serve with lots of grated parmesan cheese.
Does Ravioli with Brown Butter reheat well?
Yes! I actually just had it for lunch the next day. It’s still just as delicious.
Can I make Ravioli with Brown Butter in advance?
Sure! Roast the squash, make the brown butter sauce, and toss the ravioli with the sauce. Cool everything completely. Add the ravioli to an airtight container and nestle squash on top. Store fried sage leaves and nuts in a plastic baggie or glass jar at room temp. Save a little bit of pasta water (about 1/2 cup) in a small container.
When you’re ready to assemble, heat the pasta water up until hot. Place the ravioli and squash in a large skillet. Turn the heat on low and add 1/4 cup of hot pasta water. Gently toss until heated through, about 4-5 minutes. Once hot, add any more pasta water if necessary. Season with salt and pepper. Add in walnuts and fried sage. Serve with grated parmesan cheese.
Substitutions and Tips and Tricks for Recipe Success
- If you can’t find it, a great delicata squash substitute is acorn squash or butternut squash.
- As noted, you can use your favorite ravioli. Butternut squash would be delicious, plain ricotta, or even spinach and ricotta.
- Be sure to save your starchy cooking liquid, it’s essential in creating a creamy sauce.
- If you want a little extra nuttiness, toast your walnuts alongside the delicata squash in the oven. Just be sure to watch them, they burn easily!
- Ravioli are delicate, so be sure to gently toss them in the butter sauce. You don’t want them to bread.
For more recipes with brown butter, check out these dishes:
- This Brown Butter Roast chicken has a lot of the same flavor profiles as today. Crispy chicken is slathered with brown butter and sage, and serving alongside sweet potatoes and hearty Brussels sprouts.
- Brown Butter Upside-Down Pear cake is another one of those easy, but impressive recipes. Perfect for the holidays!
- These 5-Ingredient Brown Butter Cinnamon Rolls are OUT OF THIS WORLD thanks to one secret ingredient. Can you guess what it is??
- Brown Butter Green Bean Almondine is the perfect side for your holiday gatherings. Healthy, easy to throw together and not your average green beans!
- 1 tbsp olive oil
- 2 tsp brown sugar
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 delicata squash, cut into 1/4-inch slices
- 1 lb cheese, squash or sausage ravioli
- 6 tbsp unsalted butter
- 15 sage leaves
- 1/4 cup grated parmesan cheese, divided
- 1/4 cup chopped walnuts
- Large skillet
- stock pot
- sheet pan
- Preheat oven to 375 degrees. Bring a large pot of water to a rolling boil. Add sliced squash to a large rimmed baking sheet. Toss with olive oil. Sprinkle with brown sugar, salt, and pepper. Toss again. Spread the squash on the baking sheet. Roast until caramelized on one side, about 15-20 minutes. Turn over and roast another 5-6 minutes until caramelized and cooked through. Set aside.
- While the squash cooks, add butter to a large skillet. Turn the heat on medium-high. Swirl the pan until the butter has melted. Once the butter starts to turn brown, continue to swirl the pan. Keep swirling until the butter is a deep brown and smells very nutty. Remove from the heat and add sage leaves. Return to the heat and fry sage until godlen brown and crisp, about 1 minute. Remove sage leaves and drain on paper towel. Remove the skillet from the heat and set aside.
- Add ravioli to the boiling water. Cook according to package directions. Once the ravioli is about 1-2 minutes shy of being cooked, spoon 1/4 cup of the pasta water into the brown butter. Return the brown butter to a medium heat. Whisk in 2 tablepsoons of the parmesan cheese. Whisk until melted.
- Use a slotted spoon to scoop the ravioli out of the boiling water and into the brown butter sauce. Gently toss. Season with salt and pepper.
- Add squash, fried sage, and walnuts to the ravioli. Toss again, gently. Season one more time with salt and pepper. Garnish with remaining grated parmesan.