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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


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


  • 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. 


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