This Fall pasta sauce for butternut squash ravioli is a pair made in heaven!
A few simple ingredients is all you need to make the no cream pasta sauce in a matter of minutes. Butter, sage, and garlic come together and make a crowd-pleasing ravioli appetizer or a date night dinner!
This is one of my fall favorite pasta recipes! Pair it with cocktails or a nice glass of wine for a complete meal.
- butternut squash ravioli
- fresh sage leaves
- red chili flakes
- coarse black pepper
- fresh garlic
- bouillon cube crushed or powder
- lemon juice
- grated parmesan cheese
See the recipe card below for all ingredients and quantities.
Boil the butternut squash ravioli per packaged instructions, drain and place it on a wide serving plate.
In a butter pot, warm some butter on low heat and add minced garlic. Cook on low heat for about 30 seconds. Add some finely chopped sage leaves (you can keep them whole if you prefer). Add a pinch of bouillon, black pepper, and some red chili flakes.
Pour the butternut squash ravioli sauce over the cooked ravioli. Use a silicone basting brush to spread the butter onto the pasta.
Serve with grated parmesan cheese.
Hint: Cooking the butter sauce on low heat is key for this recipe
- Sage- use dried sage if that is the only option.
- Butter- can use margarine
- Spicy - add spicy dried chili pepper flakes while cooking to help infuse the dish
- Deluxe - add crispy fried sage leaves on top with fresh parmesan cheese
- Over the top- Truffle oil can be used in addition to butter.
If you love pasta, then you must give my super easy restaurant-quality mushroom pasta a try! It's a Curry Mommy fan favorite!
- large pot for boiling pasta
- butter pot for the sauce
- microplane to grate garlic
- silicone brush to spread the sauce
- colander to strain pasta
- spatula for mixing
Reheat - Use an oven to reheat the butternut squash ravioli with sauce. Cover the pan with the pasta and bake at 350 degrees until heated through. Low-temperature cooking is key.
I do not recommend freezing the cooked pasta dish, but the ravioli itself can be frozen after purchase in its original packaging for up to 3 months.
- Low heat cooking is key. The sauce for butternut squash ravioli infuses the flavors together slowly.
- I like to fry the sage leaves and serve them on top of the ravioli for added flavor and more of a fall pasta flare.
- Ravioli Appetizer- Serve the butter sauce on the side and use it as dipping or self-serve.
Similar Pasta Recipes
If you love garlic and flavor-packed recipes, then be sure to try out my fan-favorite Wet Burrito Recipe!
Easy Sauce for Butternut Squash Ravioli
- Large Pot
- Butter Pot
- Silicone Brush or equivalent
- Wide serving platter
- Spatula for mixing
- 9 oz butternut squash ravioli
- 8 fresh sage leaves (4 of them chopped finely)
- 1 teaspoon fresh grated garlic
- 2 tbsp butter
- ½ teaspoon fresh lemon juice
- pinch bouillon powder or a cube that is crushed
- salt (add after tasting)
- crushed red pepper flakes
- coarse black pepper
Butternut Squash Ravioli
- Cook the ravioli per packaged instructions with salt water.
- Strain and place the hot ravioli in a wide serving plate.
- Continue to make the butternut squash ravioli sauce.
Sauce for Butternut Squash Ravioli
- In a small butter pot, heat the butter on low heat.
- OPTIONAL STEP- Cook 4 of the sage leaves until slightly crispy and remove them. Set them aside.
- Add the grated garlic and cook for about 30 seconds.
- Slowly add in the finely chopped sage leaves, red chili flakes, coarse black pepper, and a pinch of bouillon.
- Mix it well and cook for about 30 seconds.
- Add the lemon juice and cook for about 30 more seconds.
- Pour the sauce over the cooked butternut squash ravioli.
- Use a silicone brush to slather the mixture over the ravioli.
- Top with grated parmesan cheese and fried sage leaves. Enjoy the pasta warm.