This sauce is creamy, luxurious, and perfectly balanced in flavor. It highlights the natural sweetness of butternut squash ravioli while adding depth with herbs, garlic, butter, and cheese. It’s easy to make in under 30 minutes and pairs beautifully with both store-bought and homemade ravioli. Plus, it’s versatile—great for adding vegetables, nuts, or even a touch of spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter shallots, finely chopped garlic cloves, minced fresh sage leaves or dried sage heavy cream vegetable or chicken broth Parmesan cheese, grated salt and black pepper to taste optional: crushed red pepper flakes, nutmeg, or lemon zest optional garnish: toasted walnuts, pine nuts, or additional grated cheese
Directions
In a skillet over medium heat, melt the butter. Once it starts to foam slightly, add the chopped shallots and cook until translucent, about 3–4 minutes.
Add the minced garlic and fresh sage. Cook for another 1–2 minutes until fragrant.
Pour in the broth and bring to a simmer, letting it reduce slightly for about 5 minutes.
Lower the heat and stir in the heavy cream. Let it simmer gently for another 5–7 minutes, stirring occasionally.
Add the grated Parmesan cheese, stirring until fully melted and smooth. Season with salt, black pepper, and optional spices like nutmeg or crushed red pepper flakes to taste.
Toss the cooked butternut squash ravioli in the sauce or pour the sauce over plated ravioli. Garnish with toasted walnuts or extra cheese if desired.
Servings and timing
This sauce recipe yields enough for 4 servings of ravioli. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Brown Butter Sage Sauce: Skip the cream and make a simple sauce with browned butter, fresh sage, and a sprinkle of cheese.
Add veggies: Sautéed mushrooms, spinach, or caramelized onions add depth and nutrition.
Spicy twist: Add a pinch of crushed red pepper or a dash of chili oil for some heat.
Lemony version: A bit of lemon zest or a splash of lemon juice adds brightness.
Nutty flavor: Stir in toasted walnuts or pecans for a crunchy texture contrast.
Storage/Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring frequently. You can add a splash of cream or broth to loosen it if it thickens. This sauce does not freeze well due to the cream content, which may separate when thawed.
FAQs
What kind of sauce goes best with butternut squash ravioli?
A creamy sage or butter-based sauce pairs beautifully with the sweetness of butternut squash ravioli.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Whole milk is the best substitute if needed.
What cheese works best in the sauce?
Parmesan is classic, but Pecorino Romano or even a touch of gorgonzola can add a unique flavor.
Can I make this sauce dairy-free?
Yes, use plant-based butter, unsweetened dairy-free cream (like coconut or oat), and vegan Parmesan.
Is this sauce gluten-free?
Yes, as long as the broth and cheese used are gluten-free, this sauce contains no flour or gluten ingredients.
Can I make the sauce ahead of time?
You can make it up to a day in advance. Reheat gently on the stove and whisk well before serving.
How do I thicken the sauce if it’s too runny?
Let it simmer a bit longer to reduce, or add more cheese. Avoid using flour or cornstarch unless necessary.
Can I freeze this sauce?
Freezing is not recommended because the cream may separate when thawed, altering the texture.
What herbs go well in this sauce?
Sage is traditional, but thyme or rosemary can also complement the butternut squash flavor.
Can I serve this sauce with other types of pasta?
Absolutely. It’s delicious with stuffed pastas like tortellini or plain pasta like fettuccine or gnocchi.
Conclusion
This Butternut Squash Ravioli Sauce is the perfect finishing touch to a cozy, comforting meal. Creamy, savory, and easy to customize, it brings out the best in every bite of your ravioli. Whether you stick with the classic sage and cream or experiment with your own twist, this sauce is sure to become a favorite in your kitchen.
This Butternut Squash Ravioli Sauce is a creamy, savory companion that elevates your ravioli with the richness of butter, garlic, sage, and Parmesan. Perfectly balanced to enhance the sweet, nutty flavor of butternut squash, it’s easy to prepare and endlessly customizable.
Ingredients
2 tablespoons unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
6–8 fresh sage leaves or 1/2 teaspoon dried sage
1/2 cup heavy cream
1/2 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Optional: pinch of crushed red pepper flakes
Optional: pinch of nutmeg
Optional: 1/2 teaspoon lemon zest
Optional garnish: toasted walnuts, pine nuts, or extra grated cheese
Instructions
In a skillet over medium heat, melt the butter until it begins to foam slightly.
Add the chopped shallots and cook until translucent, about 3–4 minutes.
Add the minced garlic and sage. Cook for 1–2 minutes until fragrant.
Pour in the broth and bring to a simmer. Let it reduce slightly for about 5 minutes.
Lower the heat and stir in the heavy cream. Simmer gently for 5–7 minutes, stirring occasionally.
Add the grated Parmesan cheese and stir until melted and smooth.
Season with salt, black pepper, and optional spices like red pepper flakes, nutmeg, or lemon zest.
Toss with cooked butternut squash ravioli or pour over plated ravioli. Garnish if desired.
Notes
This sauce is best served fresh but can be made a day ahead and reheated gently.Add sautéed vegetables like mushrooms or spinach for extra flavor and nutrition.Use whole milk as a substitute for heavy cream if needed, though the sauce will be thinner.Not recommended for freezing due to the cream content.
