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Butternut Squash Ravioli

This Butternut Squash Ravioli recipe is the perfect meal for fall. Brown butter, fresh herbs, and Parmesan makes this pasta dish so yummy!
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 779kcal
Author Dina

Ingredients

  • 10 oz butternut squash ravioli
  • 6 tbsp unsalted butter
  • 4 whole fresh sage leaves
  • 1 tsp chopped fresh thyme
  • Freshly grated Parmesan 

Instructions

  • Start off by cooking 10 ounces of butternut squash ravioli and a pot of boiling salted water. Cook on high heat until the ravioli float to the top of the pot.
  • Then for the cooked ravioli into a colander to drain all the water out. Then place the ravioli back into the pot. 
  • In a small saucepan Brown 6 tablespoons of unsalted butter over medium heat. Careful not to burn the butter. You want to heat it just until the butter becomes a medium amber color.
  • Then add 4 fresh sage leaves and 1 teaspoon of chopped fresh thyme. Then give it a quick stir.
  • Now pour the brown butter and herb mixture over the cooked ravioli. Toss to combine and serve hot with a garnish of grated Parmesan cheese. 
    Steps to make Butternut Squash Ravioli: cook and drain the ravioli in a colander, then brown the butter, add salt, thyme, and sage, then add the ravioli to the sauce and garnish with Parmesan cheese.

Notes

  • Don't use dry herbs- Fresh herbs have a ton more flavor than dried herbs. Make sure you're using fresh to get the full, rich flavor that this recipe promises.
  • Avoid overcooking the ravioli- Because ravioli has a filling, it's extra important to not overcook it. Overcooked ravioli can result in tears in the pasta and lost filling. Cook them al dente.
  • Keep a close eye on the butter so it doesn't burn- Brown butter is delicious, nutty, and intense. Burnt butter, not so much. Keep a close eye to make sure the butter browns only to a medium amber color.

Nutrition

Calories: 779kcal | Carbohydrates: 59g | Protein: 21g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 168mg | Sodium: 879mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1112IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 15mg