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    Bites with Bri » Sauce & Dip » Butternut Squash Ravioli Sauce

    Butternut Squash Ravioli Sauce

    Published: Jan 12, 2023 by Brianna May · This post may contain affiliate links.

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    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.

    Overhead image of butternut squash ravioli sauce on blue dish.

    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. 

    Jump to:
    • What Kind of Sauce Is Good With Butternut Squash Ravioli?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Butternut Squash Ravioli Sauce
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Sauce & Dip Recipes
    • Butternut Squash Ravioli Sauce

    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

    Overhead image of ingredients needed for butternut squash ravioli sauce.
    • 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

    A 4 photo collage showing the assembly of butternut squash ravioli sauce.

    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.

    A 4 photo collage showing the final assembly of butternut squash ravioli sauce.

    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

    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.
    Up close image of butternut squash ravioli sauce on blue dish with garnish.

    Recipe FAQs

    What to put on butternut squash ravioli?

    I recommend garnishing it with lots of fresh parmesan cheese.

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    More Sauce & Dip Recipes

    • Simple Honey Glaze for Ham Recipe
    • Garlic Bread Spread
    • Substitute for Pumpkin Pie Spice
    • Brown Sugar Syrup

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 29 votes

    Butternut Squash Ravioli Sauce

    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.
    Servings2 people
    Prep2 minutes
    Cook10 minutes
    Total12 minutes
    Course: Sauce/Dip
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Stirring Spoon

    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.

    NUTRITION:

    Calories: 726kcal | Carbohydrates: 47g | Protein: 23g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 935mg | Fiber: 7g | Sugar: 4g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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