Hello everyone! How was your Thanksgiving?? Did your Turkey turn out? What about those side dishes? I hope you all had an amazing holiday, I know I did! Anacortes is the perfect escape from the hustle and bustle of Seattle, especially when your family lives there ☺️. Anyhoo, we’re headed into winter, so I figured we’d do one more straight up Autumn recipe before the crazy holiday season begins. How about Sage Brown Butter Sauce Butternut Squash Ravioli to round out the fall??
My awesome friend Hannah picked up some Butternut Squash Ravioli and wasn’t thrilled with the taste (a little on the sweet side), and asked if I wanted them to play around with a recipe for them…Free food?? Recipe testing?? Yesplease! So I whipped up a brown butter and sage cream sauce for those puppies, ergo Sage Brown Butter Sauce Butternut Squash Ravioli.
😍 Mmmmm so good. The nutty taste of the browned butter and the fresh sage paired perfectly with the ravioli, even with the hint of sweet within the filling. So not matter which way you slice it, this sauce will work on any butternut squash ravioli :-). Add a little cream, chicken stock, and of course some freshly grated parmesan cheese to the mix and we’re in business!
A quick note: Brown butter is not the same as black butter. AKA be careful not to burn it! Cooking the butter over medium heat is key, and watch the bubbles and the coloration. When dark flecks start appearing on the bottom of the pan, those are the milk solids browning up and turning golden delicious. Be sure to check the color with a spoon, a nice rich brown is what your looking for! Also, swirl the pan around while cooking the butter to make sure it’s cooking evenly, avoiding any burned bits. It sounds tricky but if you keep the heat on medium low, you’ll be golden! (No pun intended 😉).
I know I always grate way too much parmesan cheese for whatever I need because there’s no such thing as too much cheese! It’s perfect to sprinkle on top of this Sage Brown Butter Sauce Butternut Squash Ravioli for a little extra garnish. Also, if you’re feeling extra snazzy, you can fry up some of the left over fresh sage leaves for a little garnish on top! Sprinkled with a pinch of coarse salt of course 👌🏻. So this little piece of autumn before we head into all things winter ☃️❄️🌨!Print
- 16 ounces butternut squash ravioli
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons fresh sage, minced
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/4 cup freshly grated parmesan
- coarse salt
- fresh ground black pepper
- 3-4 extra fresh sage leaves for garnish if desired
- Cook butternut squash ravioli according to box instructions. Drain.
- Make the sauce: While cooking ravioli, melt butter in a large, preferably light colored, skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking.* After about 5 minutes, the butter will start to foam up. Add the minced sage and continuing stirring and swirling the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes.
- Slowly pour the chicken broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream. Be careful of splatter!
- Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.
- Stir in the cooked ravioli. Garnish with extra parmesan cheese and fried sage if desired*.
If desired for garnish, add a few fresh sage leaves to the butter and cook 1-2 minutes, until crispy but not browned. Using a slotted spoon, remove from the pan to a paper towel lined plate. Sprinkle with a pinch of coarse salt and set aside.
This sauce will appear a little on the thin side and thickens up as it cools.