Browned Butter Butternut Squash Ravioli
I’m convinced that if you toss anything in browned butter, it’s almost a guarantee that it’s going to be good. Ok, obviously that’s not totally true, but let’s be honest, it’s like 95% true.
Tossing butternut squash ravioli in brown butter is truly the best combo ever. It has everything you could want in a fall pasta dish between the rich butternut squash ravioli and the warm, nutty flavors from the browned butter. I also add fresh sage leaves that get all crispy in the butter and toasted pine nuts. And the best thing about this dish is that it’s ready in 20 minutes or less thanks to using store-bought ravioli.
I know, some of you may be asking why didn’t I make the ravioli homemade, right? Well, because I’m tired and I don’t want to! But, seriously, you can make them homemade if you want, or you can buy them at pretty much any grocery store in the fresh pasta section. I always see butternut squash ravioli, but if for some reason you can’t find it, regular old cheese ravioli would work well here too!
I’m loving this recipe for a really fast weeknight dinner, but you could certainly add other things to make it more substantial if you wanted or you could serve as more of a side dish.
Browned Butter Butternut Squash Ravioli
A deliciously simple weeknight dinner made with premade butternut squash ravioli, pine nuts, crispy sage leaves, and warm browned butter sauce!
Ingredients
- About 12 ounces packaged butternut squash ravioli
- 5 tablespoons unsalted butter
- 1 shallot, finely diced
- 6 sage leaves, chiffonade
- 1/4 cup pine nuts
- salt and pepper to taste
- grated or shaved Parmesan cheese
Instructions
- Prepare ravioli according to package directions. While the ravioli is cooking, prepare the brown butter sauce. Drain the ravioli once cooked.
- Melt the butter in a non-stick skillet over medium heat, stirring constantly. Once hot and melted, add the shallot, sage leaves, and the pine nuts. Cook the sage leaves and pine nuts for about 2 minutes until the leaves are crispy and the pine nuts are lightly toasted. Use a slotted spoon to remove the sage and pine nuts and set aside.
- Continue cooking the butter until it begins to turn golden and has a nutty fragrance. Add the cooked ravioli to the pan and toss with the browned butter. Stir in the crispy sage leaves and pine nuts. Season with salt and pepper to taste. Serve with Parmesan cheese.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gCholesterol: 48mgSodium: 213mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 4g
Check out these other Brown Butter Recipes:
– Browned Butter Sweet Potato Noodles
– Brown Butter Angel Hair Pasta
2 Comments on “Browned Butter Butternut Squash Ravioli”
This looks amazing and making for Thanksgiving this year….I love the name of your site and look forward to sending an update of the pasta dish
This was so easy and fast and tasted like it took much much longer and much more difficult to make! I made the mistake of using salted butter instead of unsalted – as that’s all I had at the time, and it burned almost instantly. I tried again with the correct butter, and it turned out perfect. I added some goat cheese and a little bit of lemon juice to cut the sweetness of the ravioli (it was sooooo good) but I’m positive it would be just as delicious without it! The only recommendation I would make to get a better crisp and browning on the pinenuts and sage, would be to take them out of the browning butter at about a minute, and then once everything is done, to cook them again separately on medium heat in butter for about a minute while continuously stirring and add them to everything at the end.