butternut squash ravioli with a creamy sage sauce

Butternut squash raviolis in a pasta bowl with cream sauce and toasted bread crumbs and sage on top.

4.80 from 5 votes

butternut squash ravioli with a creamy sage sauce

Butternut Squash Ravioli with Creamy Sage Sauce is the ultimate comfort food. Enjoy restaurant-quality flavors at home and without the fuss. All you need is 8 basic ingredients to make this cozy ravioli dish at home.

Prep Time5

Cook Time15

Total Time20

Course: dinner

Cuisine: Italian

Keyword: butternut squash, cream sauce, Pasta, ravioli

Servings:

Calories: 734kcal

Author: Mika Kinney

Equipment

1 stock pot
1 lareg skillet

Ingredients

1 package butternut squash ravioli 9.9 oz box
¼ cup panko bread crumbs gluten free as needed
¼ cup sage leaves chopped
2 tablespoon olive oil or avocado oil
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced or 2 tablespoons pre-minced
1 teaspoon dijon mustard
½ cup heavy cream vegan heavy cream works too
¼ cup pasta water
¼ cup parmesan for topping

Instructions

Make the ravioli according to the package directions in a large pot of water, removing from the pasta water with a slotted spoon when done. You can also strain it, just be sure to reserve a quarter cup of pasta water for later.
Heat oil in a large skillet over medium heat. Add the bread crumbs and half of the sage. Toast the bread crumbs, stirring every couple of minutes to evenly brown them. Once done, remove them from the pan and set them aside.
Using the same pan from the breadcrumbs, wipe it out with a paper towel and return to the stove. Keep the heat at medium, add the mustard and garlic, and saute in a little more oil until fragrant. Deglaze (adding a cold liquid to a hot pan to make any bits stuck to the pan release) the pan using a quarter cup of pasta water. Now mix in the cream, salt, pepper, and sage.
Simmer the sauce for 5-10 minutes until the room smells of sage. Be sure to stir this periodically to keep the cream from burning. Stir in the parmesan, if using, at the end.
Add the ravioli to the pan and toss to coat evenly. Let simmer for another 1-2 minutes. Plate up the ravioli and top with the toasted bread crumbs and crispy sage leaves mixture. Enjoy!

Video

Notes

Helpful Tips

Breadcrumbs burn: Breadcrumbs can burn quickly so it’s super important to stir them frequently. If they burn, no big deal though! Simply dump them out and start over (they only take a few minutes).
Sticking ravioli: I found that my ravioli had a tendency to stick to the bottom of my stainless steel pan when added to the sauce. They were easy to release but if you are concerned about unsticking them, I recommend using a non-stick skillet. Or, you can plate the ravioli and pour the sauce over the top directly on the plate to avoid it altogether.
A note about ravioli: This is supposed to be an easy recipe, using ravioli found at your local grocery store. But if you want to make your own with homemade pasta dough, by all means, do it! If I had the time, I would because fresh ravioli and a glass of white wine are some of my favorite things!
Serving this at a dinner party: If you want to serve this dish to guests, I recommend preparing all the components but not assembling them until the guests are there. To do this, keep the toasted breadcrumbs mixture on the counter, cook the ravioli and keep them in a bowl covered with a little oil, and make the sauce, keeping it covered and warm on the stovetop. When ready to serve, simply assemble it all together.

Common Questions

Can I use dried sage?

I don’t recommend dried sage. It often has a bitter taste and an unpleasant mouth feel.

How can I make this recipe vegan?

Yes, to make this cream sauce vegan, use vegan heavy cream. Silk makes a great one that works well in this recipe. For the parmesan, you can either leave it out or use a vegan one. Also, just be sure you are using a vegan butternut squash ravioli (many add butter, cheese, or cream).

Can I make the creamy sage sauce in advance?

Unfortunately, this dish is not great for making ahead of time. The sauce is so quick though and you can prepare everything else in advance. If you want to have some components ready, you can toast the bread crumbs and store them with paper towels; cook the ravioli and store them in the fridge up to 2 days early.

I accidentally dumped my pasta water, what do I do?

If you didn't save any pasta water, no worries! You can use vegetable broth or plain water in a pinch. But, pasta water has the starches from the ravioli pasta that help to thicken the sauce so the sauce may be a bit thinner without it.

What can I serve with butternut squash ravioli?

While I think this dish is perfect on its own, here are some ideas to make for a bigger meal: brussels sprouts, chicken with red pesto sauce, or green beans.

Storage tips

To store any leftovers, put the ravioli in an airtight container and into the fridge for up to 4 days. To reheat, either use the microwave for 1 minute or put in a skillet on the stove with a little more water or cream. Saute on low until reheated, stirring periodically. These do not freeze well.

See the post for additional substitution options and notes.

Nutritional information is an estimate and for informational purposes only.

Nutrition