This butternut squash ravioli with sage butter takes only 10–15 minutes to make. You really just need three main ingredients, and the rest are optional but add so much flavor — salty feta, toasted pine nuts, and tangy sun-dried tomatoes.
Ingredients (2 servings)
👉 For US measurements, step-by-step photos, and more tips, check our website: https://vegtasty.com/ravioli-with-sage-butter/
250 g butternut squash ravioli, or any ravioli you like. You can also use other pasta — about 180 g of dry pasta works perfectly.
70 g unsalted butter (we use 82% fat)
15 medium sage leaves
Optional toppings (but they make it extra good!)
20 g pine nuts
20 g feta cheese
10 g sun-dried tomatoes
Method
00:00 – Intro
00:23 – Prepare the toppings
If you want to add the toppings, start with those. Cut the sun-dried tomatoes into small pieces and crumble the feta. These two add extra flavor and texture, so if you have them, use them.
00:34 – Toast the pine nuts
Next, toast the pine nuts. Place them in a dry pan over medium heat and stir often so they don’t burn. It takes about 5 minutes. When they turn golden and smell nutty, they’re perfect. Transfer them to a cold plate right away to stop the cooking.
00:57 – Boil the water
Now, set a pot of water to boil and salt it generously. Brown butter cooks in about 10 minutes, so plan the timing. If your ravioli need 4 minutes, drop them into the water 4 minutes before the butter is ready. You can use any pasta shape for this recipe — it all works.
01:20 – Make the brown butter
Cut your butter into small pieces so it melts evenly. Use a light-colored pan if you have one — that way you can see the butter changing color.
Set the heat to medium. As the butter melts, stir it now and then so it cooks evenly. Use a spatula to scrape the bottom. Stay close; brown butter goes from perfect to burnt fast.
You’ll hear it sizzle — that’s the water evaporating. You’ll also see some foam forming on top. Stir more often so the tiny milk bits don’t stick or burn.
When the sizzling quiets down, that means the water has cooked out. Now stir constantly.
02:25 – Cook the ravioli
While the butter is browning, add the ravioli to the boiling water.
02:39 – Add the sage
Watch the butter — it will turn from yellow to light brown, and you’ll see little golden bits forming at the bottom. When it smells nutty and looks golden brown, it’s ready.
Add the sage leaves. You’ll see big bubbles form around them — that’s what you want. Fry for 1–2 minutes until they’re dark green and crispy.
03:33 – Combine everything
Take the pan off the heat. Add the cooked ravioli straight into the butter. Be gentle so they don’t break. Sprinkle the toasted pine nuts on top and mix carefully.
If the ravioli aren’t done yet, pour the brown butter into a cold pan to stop it from cooking, then add the pasta when it’s ready.
04:00 – Finish and serve
Look at that — golden ravioli covered in nutty brown butter, crispy sage, and crunchy pine nuts. Taste before adding salt. If you’re adding feta, skip the salt — it’s already salty enough.
Top with feta and sun-dried tomatoes if you like.
This butternut squash ravioli with sage butter is ready in just 10 15 minutes. You only need three main ingredients and the rest are optional. Add salty feta, toasted buttery pine nuts, and tangy sundried tomatoes if you want more flavor. It’s simple to make, but it tastes like restaurant food. Let’s get started. First, if you want to add the toppings, cut the dried tomatoes into small pieces and crumble the feta. These are optional, but trust us, they make the ravioli taste even better. Let’s toast the pine nuts. Put them in a dry pan over medium heat. Stir all the time so they don’t burn. This takes about 5 minutes. Look, they are turning golden and smell nutty. That’s perfect. Move them into a cold plate, so they stop cooking. Next, put a pot of water to boil for ravioli and add the salt generously. Brown butter takes about 10 minutes and you can’t walk away from it. So, plan when to drop the ravioli. For example, if your ravioli cook in 4 minutes, throw them into the water 4 minutes before the brown butter is ready. You can also make this recipe with any pasta shape you like. Cut your butter into small pieces so it melts evenly. Use a light colored pan if you have one. You need to see the little brown bits forming in the butter. A light pot like this one works just as well. Place it on medium heat. Look, the butter is melting now. Stir from time to time so it melts evenly. Use a wide flat spatula to scrape up the little bits from the bottom. Stay right here with it. Brown butter burns fast, so don’t walk away. Hear that sizzling sound? That’s the water evaporating. About 20% of butter is water. You can see the foam on top. Now, stir more often so the milk solids, those tiny bits, don’t sink to the bottom and burn. Now, listen. The sound is fading. That means the water is gone and those tiny bits are starting to cook. This is when you stir constantly. At this point, drop the ravioli into the boiling water. They’ll cook while the butter browns. Look at the butter. It’s changing from yellow to light brown. You can see tiny golden bits forming on the bottom. First they turn light brown, then medium brown. That’s exactly what you want. Smell that nutty aroma and see those brown bits. It’s ready. Now it’s time to add the sage leaves. You’ll see big bubbles around them. That’s the sign the sage is cooking and getting crispy. Fry them for about one or two minutes until they are dark green and crispy. Take the butter off the heat. Add the cooked ravioli straight into the pan. Be gentle here. Ravioli are delicate and can break. Sprinkle over the toasted pine nuts and mix carefully. If your ravioli aren’t ready yet, just pour the brown butter into a cold pan. That stops the cooking so it doesn’t burn. Then add the ravioli later when they are done. Taste before adding salt. If you add feta on top, skip the salt since feta is already salty. If you salted the pasta water well, you may not need more at all. Now look at this beautiful ravioli coated in nutty brown butter, crispy sage leaves and crunchy pine nuts. If you want, sprinkle over the feta and dried tomatoes. The combo of sweet ravioli, salty feta, tangy tomatoes, crunchy nuts, and aromatic sage is amazing. And that’s it. Don’t forget to like and subscribe for more easy recipes like this one.
Dining and Cooking