Butternut Squash Ravioli Sauce
This Butternut Squash Ravioli Sauce is utter perfection. It’s rich, creamy, and delightfully herbaceous! Fresh sage and brown butter are classic for a reason.
Servings: 4 servings
Calories: 358kcal
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.
Nutrition
Calories: 358kcal | Carbohydrates: 2g | Protein: 6g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 503mg | Potassium: 58mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 0.2mg