This easy Butternut Squash Ravioli Sauce only takes 15 minutes to make and is the perfect accompaniment to store-bought or homemade ravioli. It is full of brown butter, sage, champagne, and pecans.
This brown butter sage champagne sauce is the perfect light and flavorful sauce for butternut squash ravioli. It is made without heavy cream.
Looking for a creamy pink sauce? Try this Simple Lobster Ravioli Sauce Recipe.
If you have a whole butternut squash on hand to cook, learn How To Bake Butternut Squash in the Oven.
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What Kind of Sauce Is Good With Butternut Squash Ravioli?
Butternut squash has a creamy texture and sweet flavor. The ravioli is normally filled with a mixture of squash purée and cheese. You can make it from scratch or just buy it from a grocery store like Whole Foods Market or Trader Joe’s.
I recommend pairing it with a lighter butter sauce without cream because the filling is creamy. The sweet filling pairs well with some nuttiness, acidity, and saltiness so this simple sauce is perfect.
The brown butter and pecan add nuttiness and richness. The champagne adds acidity and the parmesan adds salt. The spinach soaks up the sauce and adds some freshness. Lastly, the sage adds some depth and earthiness.
Why You’ll Love This Recipe
- Quick - This recipe can be made in less than 15 minutes.
- Simple - This recipe only requires 8 ingredients plus salt and pepper.
- Cozy flavors - The sage, brown butter, squash, and pecans add nuttiness and sweetness.
- Date night dinner - This ravioli is perfect for a date night at home or Valentine’s Day. Save the rest of the champagne to drink with dinner.
- Serve as a main or pasta course - This can be a light dinner for two or you can serve this as a pasta course before a main, like steak, chicken, or seafood.
- Healthy - The squash and spinach add fiber and nutrients to the dish.
Ingredients & Substitutions
- Pecans: Substitute for walnuts.
- Champagne: I prefer a brut or extra brut champagne. An inexpensive bottle like Korbel will do. You can also use a dry white wine like sauvignon blanc or pinot grigio.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Butternut Squash Ravioli Sauce
Quick Overview
- Brown butter and nuts.
- Fry sage,
- Sauté garlic and spinach.
- Deglaze.
- Toss & garnish with parmesan!
Step by Step Instructions
Brown bits should form in the butter. These are the dairy solids toasting in the butter which gives this sauce a richer and nuttier flavor.
Step 1: In a large skillet melt the butter and pecans over medium heat.
Step 2: Bring to a light boil and cook until the butter begins to brown. Once the butter browns, turn the heat to medium low.
Step 3: Move the pecans to the side of the pan. Fry the sage leaves for a couple of minutes in the butter. The butter will foam up.
Step 4: Add the garlic and sauté for 2-3 minutes or until fragrant.
When deglazing the pan, be sure to scrape any brown bits off the bottom and simmer the champagne so that the alcohol cooks off.
Step 5: Add the spinach and sauté for about 1 minute or just until it begins to soften. Season with a sprinkle of salt and pepper.
Step 6: Deglaze the pan with the champagne and simmer for a few minutes.
Step 7: Toss the cooked ravioli with the sauce in the pan. Finish cooking the ravioli in the sauce for about 30-60 seconds.
Step 8: Remove from the heat and garnish with the parmesan.
Recipe Serving Suggestions
Aside from a glass of champagne, pair this pasta with some bread and salad. Here’s what I recommend:
- Homemade garlic bread with this Simple Garlic Bread Spread
- Simple Side Caesar Salad
- Cast Iron Seared Chicken Breast
If you need more side dish ideas, I compiled a list of the Best Sides for Ravioli.
Expert Tips & Variations
- Brown the butter. This extra step takes the sauce to the next level. It enhances the nuttiness of the pecans and adds richness.
- Use high quality ingredients. Since this is a simple dish, each ingredient is important, especially the parmesan cheese. I recommend looking for parmigiano reggiano which has rind normally on top of a giant cheese wheel. If you can’t find it, use a high quality block of parmesan from the refrigerated section and shave it at home. This will have a better flavor compared to pre-shaved or shredded cheese.
- Salt the pasta water. Follow the instructions on the back of the pasta’s package. Be sure to generously salt the water that you boil the ravioli in. This will enhance the flavor.
- Double the recipe. For a larger portion or to feed more people, double the sauce recipe and boil two packages of ravioli.
- Add some spice. Along with the salt and pepper, add a pinch of red chili flakes.
Recipe FAQs
I recommend garnishing it with lots of fresh parmesan cheese.
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Butternut Squash Ravioli Sauce
Equipment:
Ingredients:
- 8-9 ounces butternut squash ravioli, prepared according to the package
- 4 Tablespoons unsalted butter
- ¼ cup chopped pecans*
- 8-10 fresh sage leaves
- 2 cloves garlic, minced
- ¼ cup dry champagne*
- 1-2 handfuls fresh spinach
- pinch of salt & pepper
- 1 ounce (⅓ cup) parmigiano reggiano, shaved, for serving
Instructions:
- In a large skillet melt the butter and pecans over medium heat.
- Bring to a light boil and cook until the butter begins to brown. Once the butter browns, turn the heat to medium low.
- Move the pecans to the side of the pan. Fry the sage leaves for a couple of minutes in the butter. The butter will foam up.
- Add the garlic and sauté for 2-3 minutes or until fragrant.
- Add the spinach and sauté for about 1 minute or just until it begins to soften. Season with a sprinkle of salt and pepper.
- Deglaze the pan with the champagne and simmer for a few minutes.
- Toss the cooked ravioli with the sauce in the pan. Finish cooking the ravioli in the sauce for about 30-60 seconds.
- Remove from the heat and garnish with the parmesan.
Notes:
- Pecans: Substitute for walnuts.
- Champagne: I prefer a brut or extra brut champagne. An inexpensive bottle like Korbel will do. You can also use a dry white wine like sauvignon blanc or pinot grigio.
- Brown the butter. This extra step takes the sauce to the next level. It enhances the nuttiness of the pecans and adds richness.
- Use high quality ingredients. Since this is a simple dish, each ingredient is important, especially the parmesan cheese. I recommend looking for parmigiano reggiano which has rind normally on top of a giant cheese wheel. If you can’t find it, use a high quality block of parmesan from the refrigerated section and shave it at home. This will have a better flavor compared to pre-shaved or shredded cheese.
- Salt the pasta water. Follow the instructions on the back of the pasta’s package. Be sure to generously salt the water that you boil the ravioli in. This will enhance the flavor.
- Double the recipe. For a larger portion or to feed more people, double the sauce recipe and boil two packages of ravioli.
- Add some spice. Along with the salt and pepper, add a pinch of red chili flakes.
I’m assuming we remove the sage leaves once they’ve infused it the butter?
Personal preference. They are yummy to eat after they are fried and crispy.
Luckily I tasted this before I put it over the ravioli! It was terrible! I think it was the pecans that gave it a flavor I did not like. I regrouped and put melted butter over the ravioli, topped it with sauteed spinach and garlic and fresh grated parmesan.
Oh no! Did you follow the recipe exactly? Do like the flavor of sage?
It was delicious, I made it tonight. I did not have spinach, but I will try it next time. I cubed up butternut squash, boiled them in chicken broth. I added that cubed squash to the sauce with the ravioli, I sweetened the sauce with a little NY maple syrup. So flavorful. Loved the sage and pecans.
Sounds so yummy! Thank you:)