I perfected a Sage Cream Sauce for butternut squash ravioli featuring browned butter, a touch of crème fraîche, and crisp sage that yields a silky, herb-forward finish.

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I never thought a simple drizzle could change dinner night like this but this Sage Sauce for butternut squash ravioli does. Using delicate fresh sage leaves to perfume a silky sauce, the ravioli almost becomes more than pasta it’s a little surprise on the plate that makes you pause.

I filed it under Fine Cuisine Recipes because the flavor feels elevated but it really isnt fussy. You might think it’s classic, yet it keeps throwing tiny twists at your palate.

I keep finding new pairings that work and I always end up making it again.

Ingredients

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Butternut squash ravioli: sweet, starchy filling gives fiber and vitamin A, it’s cozy.
Unsalted butter: rich fat for silky texture, boosts flavor, not much protein.
Fresh sage leaves: fragrant, slightly peppery and woodsy, warms the sauce, low calories.
Heavy cream: makes sauce luxuriously creamy, very high in fat, calorie dense.
Parmigiano Reggiano: nutty umami, salty goodness, good source of protein and calcium.
Shallot and garlic: add sweet sharpness and depth, they wake up the sauce.
Toasted walnuts or hazelnuts: crunchy texture, healthy fats, some protein, slightly bitter roasted flavor.
Lemon juice optional: bright, tangy splash that cuts richness and lifts the flavors.

Ingredient Quantities

12 ounces butternut squash ravioli (fresh or frozen)

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 small shallot, finely minced

1 clove garlic, minced

10 to 12 fresh sage leaves

1 cup heavy cream (240 ml)

1/4 cup pasta cooking water

1/2 to 3/4 cup freshly grated Parmigiano Reggiano (about 50 to 75 g)

Pinch freshly grated nutmeg

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice, optional

2 tablespoons toasted chopped walnuts or hazelnuts, optional

How to Make this

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1. Bring a large pot of heavily salted water to a boil and cook 12 ounces butternut squash ravioli until just al dente according to package instructions; before draining, scoop out and set aside 1/4 cup of the pasta cooking water.

2. While the water heats, toast 2 tablespoons chopped walnuts or hazelnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2 to 3 minutes); transfer to a small bowl and set aside.

3. In a large skillet over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil; the oil helps stop the butter from burning, so don’t skip it.

4. Add 10 to 12 sage leaves to the fat and fry until they turn crisp and slightly dark at the edges, about 1 to 2 minutes; remove the crisped sage to a paper towel and leave the flavored butter in the pan.

5. Add 1 small finely minced shallot to the pan and cook until soft and translucent, about 2 to 3 minutes, then stir in 1 minced garlic clove and cook just 30 seconds more until fragrant, don’t let it brown.

6. Pour in 1 cup heavy cream and the reserved 1/4 cup pasta cooking water, bring to a gentle simmer (not a rolling boil, you’ll risk breaking the cream), and add a pinch of freshly grated nutmeg, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

7. Turn the heat low and gradually stir in 1/2 to 3/4 cup freshly grated Parmigiano Reggiano, a little at a time, stirring constantly so the cheese melts into a silky sauce; if it seems too thick, add extra pasta water a tablespoon at a time until it just coats the back of a spoon.

8. If you like a bit of brightness, stir in 1 tablespoon fresh lemon juice now and taste, adjusting salt and pepper as needed.

9. Add the cooked ravioli to the sauce and gently toss or swirl for 1 to 2 minutes so each piece is coated and heated through—be gentle so they don’t tear.

10. Serve immediately topped with the crisped sage leaves, the toasted nuts, and a little extra grated Parmigiano Reggiano; eat right away, this sauce is best fresh.

Equipment Needed

1. Large pot (with lid) for boiling the ravioli and reserving 1/4 cup pasta water
2. Colander for draining the pasta
3. Large skillet for making the cream sauce, dont use too high heat
4. Small dry skillet for toasting nuts and crisping sage
5. Slotted spoon or spider for lifting ravioli without tearing them
6. Wooden spoon or silicone spatula for stirring and gentle tossing
7. Measuring cups and spoons plus a small bowl to hold the reserved pasta water and toasted nuts
8. Microplane or fine grater for Parmigiano and nutmeg, and paper towels for the crisped sage

FAQ

Can I use frozen ravioli or do I need to thaw them first?

Use frozen right from the freezer, no need to thaw. Cook them in plenty of salted water until they float and are tender, then scoop directly into the sauce with a slotted spoon. That starchy pasta water helps thicken the cream, so save about 1/4 cup before draining.

My cream sometimes breaks, how do I keep the sauce smooth?

Keep the heat low. Simmer the cream gently, don’t boil it. Temper the cream with a splash of hot pasta water if you add cold cheese, and stir cheese in off the heat or over very low heat so it melts without separating. If it starts to split, whisk in a tablespoon or two more hot pasta water and it usually comes back together.

Can I swap Parmigiano Reggiano for another cheese?

Yes, but choose a hard, salty cheese like Pecorino Romano for best results. Softer cheeses or pre-grated powders can make the sauce grainy. If you use a milder cheese, taste and add a little more salt or lemon to brighten it.

Is there an easy way to get crisp sage leaves every time?

Pat the sage dry, then fry in the butter and oil until edges darken and they’re crisp, about 20 to 40 seconds per side. Don’t walk away, they go from perfect to burned fast. Drain on paper towel, and crumble over the finished dish for texture.

Can I make this dairy free or vegan?

Yes, use full fat coconut milk or a cashew cream for richness and a vegan parmesan or nutritional yeast for umami. Brown the vegan butter and crisp the sage the same way. Flavor will be different but still tasty, just adjust salt and lemon to balance.

How do I store and reheat leftovers without drying the sauce out?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or pasta water, stirring until silky. Avoid high heat, it’ll make the sauce grainy. Add fresh parm or lemon right before serving to revive brightness.

Creamy Sage Sauce For Butternut Squash Ravioli Recipe Substitutions and Variations

Butternut squash ravioli: swap with pumpkin or sweet potato ravioli, or use cheese ravioli if you want something simpler. Frozen or fresh both work, just adjust cooking time a bit.
Heavy cream: use whole milk thickened with 1 tablespoon cornstarch per cup, or use half and half for a lighter sauce, or stir in a couple tablespoons of cream cheese for extra richness.
Parmigiano Reggiano: substitute Grana Padano or Pecorino Romano for a similar savory kick, or use Asiago or an aged cheddar if that is what you have on hand.
Fresh sage leaves: swap with fresh thyme or a small sprig of rosemary, or skip the herb and make a brown butter with a pinch of nutmeg and lemon zest for a toasty bright flavor. For the optional nuts use toasted hazelnuts, almonds, or pumpkin seeds instead of walnuts.

Pro Tips

1) Grate the Parm right before you add it and let it sit at room temp a few minutes so it melts easier. Add the cheese slowly off the heat or it will seize up and get grainy, and if that happens whisk in a tablespoon or two of the reserved hot pasta water until it smooths out.

2) Use real butter with a little olive oil so the butter wont brown too fast. Fry the sage till super crisp and drain it well, then put it on top at the end for texture, not in the sauce where it will go soggy.

3) Save more pasta water than you think you need, especially if using frozen ravioli, about 1/2 cup gives you wiggle room. Add it a tablespoon at a time to loosen the sauce until it just coats the pasta, that way you avoid a gluey mess.

4) Be gentle when combining the ravioli with the sauce, fold them with a wide spatula or lift and turn with tongs instead of stirring violently so they dont tear. Finish with lemon juice at the very end and toast the nuts just before serving so they stay crunchy, and if reheating leftovers add a splash of cream or water to bring the sauce back.

Creamy Sage Sauce For Butternut Squash Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a Sage Cream Sauce for butternut squash ravioli featuring browned butter, a touch of crème fraîche, and crisp sage that yields a silky, herb-forward finish.

Servings

servings

Calories

964

kcal

Equipment: 1. Large pot (with lid) for boiling the ravioli and reserving 1/4 cup pasta water
2. Colander for draining the pasta
3. Large skillet for making the cream sauce, dont use too high heat
4. Small dry skillet for toasting nuts and crisping sage
5. Slotted spoon or spider for lifting ravioli without tearing them
6. Wooden spoon or silicone spatula for stirring and gentle tossing
7. Measuring cups and spoons plus a small bowl to hold the reserved pasta water and toasted nuts
8. Microplane or fine grater for Parmigiano and nutmeg, and paper towels for the crisped sage

Ingredients

12 ounces butternut squash ravioli (fresh or frozen)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, finely minced
1 clove garlic, minced
10 to 12 fresh sage leaves
1 cup heavy cream (240 ml)
1/4 cup pasta cooking water
1/2 to 3/4 cup freshly grated Parmigiano Reggiano (about 50 to 75 g)
Pinch freshly grated nutmeg
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice, optional
2 tablespoons toasted chopped walnuts or hazelnuts, optional

Directions

Bring a large pot of heavily salted water to a boil and cook 12 ounces butternut squash ravioli until just al dente according to package instructions; before draining, scoop out and set aside 1/4 cup of the pasta cooking water.
While the water heats, toast 2 tablespoons chopped walnuts or hazelnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2 to 3 minutes); transfer to a small bowl and set aside.
In a large skillet over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil; the oil helps stop the butter from burning, so don’t skip it.
Add 10 to 12 sage leaves to the fat and fry until they turn crisp and slightly dark at the edges, about 1 to 2 minutes; remove the crisped sage to a paper towel and leave the flavored butter in the pan.
Add 1 small finely minced shallot to the pan and cook until soft and translucent, about 2 to 3 minutes, then stir in 1 minced garlic clove and cook just 30 seconds more until fragrant, don’t let it brown.
Pour in 1 cup heavy cream and the reserved 1/4 cup pasta cooking water, bring to a gentle simmer (not a rolling boil, you’ll risk breaking the cream), and add a pinch of freshly grated nutmeg, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Turn the heat low and gradually stir in 1/2 to 3/4 cup freshly grated Parmigiano Reggiano, a little at a time, stirring constantly so the cheese melts into a silky sauce; if it seems too thick, add extra pasta water a tablespoon at a time until it just coats the back of a spoon.
If you like a bit of brightness, stir in 1 tablespoon fresh lemon juice now and taste, adjusting salt and pepper as needed.
Add the cooked ravioli to the sauce and gently toss or swirl for 1 to 2 minutes so each piece is coated and heated through—be gentle so they don’t tear.
Serve immediately topped with the crisped sage leaves, the toasted nuts, and a little extra grated Parmigiano Reggiano; eat right away, this sauce is best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.