This Butternut Squash Ravioli Sauce is everything you want and more! If you love stuffed ravioli, this is the perfect accompaniment. It’s flavorful and delicious without overpowering the sweet flavor of the butternut squash.
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I love the nutty and sharp hint of parmesan cheese in this sauce. It enhances the garlic and sage flavors to make it unforgettably savory to balance the sweet squash filling. Just thinking about it is making me hungry!
If you like easy buttery recipes, you will love this Butter Poached Lobster Tail and these Garlic Butter Carrots.
Why You’ll Love This Recipe
- It’s budget-friendly: The components of this sage cream sauce are affordable even on a tight budget so you can prepare an impressive homemade sauce whenever you want.
- It’s versatile: Even though this is the best sauce for butternut squash ravioli, you aren’t limited to just using it on that. Try it with your favorite pasta, protein, and more!
- It’s ready in 15 minutes: It takes only 15 minutes to prepare and cook this delectable sauce recipe so you can spend less time in the kitchen and more time enjoying your food.
Ingredients
Here is everything you’ll need to make this cream sauce for butternut squash ravioli. These ingredients will create a rich and balanced sauce so all you need is the pasta!
- Butter: I like to use unsalted butter for this recipe. This allows me to control the salt level of the butternut ravioli sauce.
- Sage: I add the fresh sage to the butter as it browns to infuse even more flavor into the base of the sauce.
- Garlic: Fresh garlic adds so much flavor to the sauce. It also gives off a delicate, mouthwatering aroma as it cooks. It’s my favorite part!
- Heavy cream: This adds creaminess to this butternut squash ravioli cream sauce. It thickens just enough so it doesn’t have a watery texture.
- Parmesan cheese: I add this to finish the sauce and to add a sharp flavor. Fresh parmesan also has a subtle nutty taste that compliments the brown butter.
- Spices: I keep it simple and use salt, black pepper, and nutmeg. I add the salt and butter to taste. The nutmeg enhances the warm notes in the sauce so I feel it works perfectly in this recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon tarragon: Add some fresh lemon juice, zest, and tarragon for a citrusy herbal flavor.
- Dijon thyme: Dijon mustard adds a tangy and slightly spicy flavor while the thyme provides herbal and floral notes.
- Truffle mushroom: Garnish the sauce with shaved truffles and incorporate mushrooms into it for an earthy and umami version.
How to Make Butternut Squash Sauce for Ravioli
These are the steps needed to make a successful and easy sauce for ravioli. Gather and measure all of your ingredients to ensure a quick and smooth process.
Step 1: Melt butter and add sage. Grab a medium pan and put it over medium heat. Melt the butter and add the sage leaves as it melts.
Step 2: Brown the butter and garlic. Cook the butter for 3-4 minutes or until it becomes golden brown and has a nutty smell. Then, add the minced garlic and saute it in the brown butter for 1-2 minutes.
Step 3: Stir in the cream. Pour in the heavy cream and whisk until it’s well combined. Reduce the heat to low.
Step 4: Add the remaining ingredients. Stir in parmesan cheese, salt, pepper, and nutmeg into the sauce.
Step 5: Thicken the sauce. Let it bubble and thicken for 3-5 minutes.
Step 6: Serve. Spoon over your favorite ravioli and enjoy!
Recipe Tips
- Reserve some pasta water: I like to set aside some pasta water when cooking the ravioli. If I need to thin out the sauce slightly, I like to use it so it adds starch and flavor so it doesn't dilute the flavor of the sauce.
- Don’t use high heat: Keep the heat on medium or low. If the heat gets too high, it could burn the butter or the cream. It can also cause the heavy cream to curdle.
- Use quality butter: High-quality butter makes a huge difference in the flavor and texture of this buttery sauce for squash ravioli. It has plenty of fat for richness which only elevates the recipe.
If you love recipes like this rich and creamy sauce, you may also enjoy this Lemon Garlic Aioli.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because it will separate as it thaws.
- Reheating: I strongly advise against the microwave or the sauce will become oily. Reheat gently over low heat in a saucepan. Add a little heavy cream if it’s too thick.
Serving Suggestions
- This sauce works with just about type of ravioli. Chicken, butternut squash, sausage, and cheese are just a few favorites.
- If you need more butternut squash sauce serving ideas, try it over this garlic shrimp pasta.
- Serve bacon wrapped asparagus as a delicious side dish with the ravioli and sage cream sauce.
- Costco copycat chicken meatballs and sous vide chicken thighs make great proteins that would also taste good with the sauce.
- Try a light and refreshing Moscato sangria with this squash ravioli and sauce.
Recipe FAQs
You can, but it won’t yield the same result. The fresh taste of the sage takes the flavor profile to another level and the leaves also add a lovely texture.
If you burn the butter, it will make the sauce have a bitter taste. Only brown it until it’s a medium brown color with a few specks on the bottom. If you cook it too long, it will take on a bitter flavor.
If you don’t allow the heavy cream enough time to thicken, this can make the ravioli sauce thin and watery. Simmer it on low for an extra couple of minutes and add a little more parmesan cheese to thicken it.
More Delicious Sauce Recipes
If you are looking for more homemade sauce recipes, here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Butternut Squash Ravioli Sauce
Ingredients
- ½ cup unsalted butter 1 Stick
- 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
- Store leftover sage cream sauce in an airtight container in the refrigerator for up to 3 days.
- Watch your butter as it browns so it doesn’t burn. You will get a strong bitter taste if it cooks too long.
- Use high-quality, fatty butter for the best results. It ensures a perfectly rich and creamy sauce.
Michelle says
Such an incredible surprise. This recipe turned out so much better than I expected and I’m so glad I tried it. Will definitely make it for years to come. Thx KD
Karin and Ken says
I’m so happy to hear you enjoyed it. We’ve made this recipe for years and I’m so glad we posted it! All the best. Karin