I love a good shortcut dinner solution, and my Trader Joe's butternut squash ravioli recipe, featuring a simple sage-browned butter sauce is the perfect dish for busy weeknights!
I think what I love most about this recipe, besides that it comes together in just about 20 minutes, is that it tastes like a made-from-scratch pasta dish you'd get from a restaurant. And while I do enjoy making homemade pasta, who has the hours required for that time-consuming endeavor? Not me!
A little butter plus some garlic and fresh sage are all you need to create the most amazing sage butter sauce. The result is a savory flavor that perfectly complements the sweet butternut squash filling.
And, better yet, your house will fill with the most amazing aroma that will give you all the Fall feels.
Need some more great recipe ideas that are perfect for autumn? Be sure to check out Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting for a cozy breakfast. Or, try my crescent roll apple dumplings or apple crostada if you want a super easy fall dessert.
My sheet pan pork chops with potatoes and peppers and smothered chicken thighs are great choices for busy weeknights, as is my Harvest Grain Bowl. If you're after comfort food, then you'll love this turkey shepherd's pie and Roy Choi French onion soup.
Enough about that though. Ready to make that browned butter ravioli? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- Trader Joe's butternut squash ravioli
- salted butter
- fresh sage
- garlic cloves
- kosher salt and freshly ground pepper
- hazelnuts
- Parmesan cheese
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
First, cook the ravioli in a large pot of water according to the package directions. Remove the ravioli with a slotted spoon to a plate.
Next, cook the butter in a large skillet with the sage, garlic, and hazelnuts until the butter browns.
Then, remove the garlic and sage leaves to a plate.
Finally, add the cooked ravioli to the browned butter. Add a little pasta water and toss gently to coat. Add the crispy sage and serve.
Hint: Keep a watchful eye on the butter as it browns. I recommend cooking it over medium-low to low heat. Medium high heat and high heat tend to brown the milk solids too quickly.
Substitutions
Here are some easy ingredient alternatives if you'd like to change things up:
- Other ravioli flavors - there are so many Trader Joe's ravioli flavors that would go great with the sage brown butter sauce. Mushroom ravioli, pumpkin ravioli, and sweet potato ravioli are awesome choices. Another great option is cheese ravioli.
- Nuts - not a fan of hazelnuts? That's okay. Toasted walnuts or pecans are great alternatives.
- Unsalted butter - if you only have unsalted butter that's okay. Just add a pinch of salt up to ½ teaspoon to the sauce.
Variations
Looking for other ways to adjust this recipe? I've got you covered.
- Spicy - if you're a fan of spicy food, add a little crushed red pepper flakes to the sauce.
- Deluxe - take this recipe over the top by stirring in a little heavy cream to the sauce and let it simmer until thickened.
- Meat - this simple recipe is my favorite way to fit a meatless main in my weeknight meal rotation, but if you'd like to add some more protein, browned Italian sausage is a great choice.
Equipment
Here's the equipment you'll need to make this butternut squash ravioli recipe:
- pasta pot
- slotted spoon
- dry measuring cups
- liquid measuring cup
- cheese grater
If you don't have a pasta pot, a large stockpot will also work.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Cooked ravioli and the browned butter sage sauce do not freeze well. However, you can freeze uncooked ravioli for up to 6 months. (I do it all the time.) Let the ravioli thaw completely before cooking.
Tasty tip
Save that pasta water! The salty water is also slightly starchy and is a great way to enhance the pan sauce.
Frequently asked questions
A simple green or Brussels sprouts salad with sliced pears or apples, goat cheese, toasted almonds, and a balsamic vinegar dressing would be great.
I'd say it's healthy-ish. Or at least this recipe is. While there is a lot of butter in this dish, it's thinned out with pasta water. And, this is a meatless meal so that's also a bonus.
I recommend serving a dry white wine with this ravioli.
Absolutely! As a main dish, this ravioli recipe is 4 hearty servings. But, it would be a great side dish to serve alongside roasted turkey, pork, chicken, or seafood.
Sage, of course. Rosemary and thyme are also great herbs to use too.
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🍽Get the recipe
Butternut Squash Ravioli with Sage Browned Butter Sauce
Equipment
- pasta pot
- slotted spoon
- dry measuring cups
- large skillet
- liquid measuring cup
- cheese grater
Ingredients
- 2 (8.8-ounce) packages Trader Joe's butternut squash ravioli
- Kosher salt and freshly ground pepper
- ½ cup salted butter, sliced
- 2 cloves garlic, halved
- ¼ cup fresh sage leaves
- ¼ cup coarsely chopped hazelnuts
- Shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions to al dente. Remove the ravioli from the water to a plate or small baking sheet using a slotted spoon, arranging in a single layer.
- Add the butter to a large skillet and cook over medium-low heat until the butter melts. Add the garlic, sage, and hazelnuts and cook, stirring frequently, about 2-3 minutes, or until the milk solids from the butter begin to brown and smell nutty.
- Remove the garlic from the skillet and reserve for another use. Remove the sage leaves to a plate. (The sage leaves will become crispy as they cool.)
- Return the cooked ravioli to the browned butter sauce in the skillet. Add about ¼ cup of pasta water, and season the sauce with kosher salt and freshly ground black pepper to taste. Gently toss the ravioli in the sauce until it's coated. Return the crispy sage leaves to the pan.
- To serve, divide the ravioli between plates and sprinkle with Parmesan cheese.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Jerri says
Delish! I use walnuts, minced my garlic and sage so couldn’t remove.Added chopped celery that had on hand. We loved it! Thanks for the recipe!
Jerri Mayberry says
Delish! I use walnuts, minced my garlic and sage so couldn’t remove.Added chopped celery that had on hand. We loved it! Thanks for the recipe!
AshleyFreeman says
Love it! Thanks so much for giving it a try--so glad it was a hit!
Julie says
This came out so good! What a fabulous dinner with some lovely fall flavors. My whole family asked for seconds!
AshleyFreeman says
Yay! So glad everyone loved it!
Mikayla says
Browned butter is my all time favorite to have with any pasta, these raviolis with the browned butter were perfect, thanks.
AshleyFreeman says
I agree--browned butter is such an easy flavor booster!
Lori | The Kitchen Whisperer says
Adding this to my Fall must-makes! This just screams pure comfort food! I cannot wait to make this and serve it with some crusty bread! This looks so easy and honestly I may need to see if I can buy some frozen butternut squash and I'm not sure I can wait for fall!
AshleyFreeman says
Yes! I'm ready for Fall too!
Lauren says
I absolutely love butternut squash with sage and browned butter. The hazelnuts were a nice touch for added texture and flavor - yum!
AshleyFreeman says
Thanks Lauren! It's a favorite for our family too!