I whipped up a wildly herbed Sauce For Butternut Squash Pasta that made the ravioli sing so loudly I’m already planning seconds.

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I’m obsessed with this Sauce For Butternut Squash Ravioli Easy because it’s bright, buttery, and a little salty. I love how the unsalted butter melts into a silky sauce that actually lets the filling sing.

And the hit of fresh sage gives it that autumny edge without being loud. I always pick ravioli that wants attention, and this is the kind of Ravioli With Butternut Squash Sauce that makes you pause between bites.

No fluff, just rich mouthfeel, herb twang, and cheese friendliness. I want this for dinner every week.

No shame. I dare you to resist it, honestly, seriously.

Ingredients

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Unsalted butter: adds silky richness and that cozy, slightly nutty mouthfeel.
Extra virgin olive oil: keeps sauce glossy and gives light fruity notes.
Shallot, minced: sweet oniony pop, really softens when it cooks down.
Garlic, minced: punchy aromatics, it’s what makes the sauce smell irresistible.
Low sodium vegetable broth: thins and adds savory depth without salty overload.
Heavy cream: makes everything lush and clingy, so the ravioli stays saucy.
Parmesan cheese: salty, umami richness that also helps thicken the sauce.
Fresh sage, chopped: earthy, slightly minty leaves that scream autumn cozy.
Fresh thyme leaves: tiny herbal notes that peek through without stealing attention.
Fresh rosemary, minced: piney brightness, use sparingly or it’ll take over.
Fresh lemon juice: wakes the sauce up with bright, clean acidity.
Kosher salt: brings out all the other flavors, taste as you go.
Black pepper: warm bite and subtle heat that balances the cream.
Nutmeg, grated: classic with cream, adds warm, slightly sweet spice.
Red pepper flakes, optional: a little kick if you want some heat.
Reserved pasta water: magic for loosening sauce and helping it cling.

Ingredient Quantities

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 small shallot, minced (about 2 tablespoons)

2 cloves garlic, minced

1/2 cup low sodium vegetable broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese, packed

1 tablespoon fresh sage, finely chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)

1 tablespoon fresh lemon juice

3/4 teaspoon kosher salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg (about 1/8 teaspoon)

Pinch of red pepper flakes, optional

1/4 to 1/2 cup reserved pasta cooking water, as needed

How to Make this

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1. In a large skillet over medium heat melt 3 tablespoons butter with 1 tablespoon olive oil until the foam subsides, then add the minced shallot and cook, stirring, until soft and translucent, about 2 minutes; dont let it brown.

2. Add the 2 cloves minced garlic and cook 30 seconds more, just until fragrant.

3. Pour in 1/2 cup low sodium vegetable broth and scrape any browned bits from the pan, then let the broth simmer until reduced by about half, roughly 2 to 3 minutes.

4. Lower the heat and stir in 1 cup heavy cream, bring just to a gentle simmer and let it thicken slightly for 3 to 4 minutes while stirring so it doesnt stick.

5. Off the heat, whisk in 1/2 cup freshly grated Parmesan until smooth so the sauce doesnt get grainy; if it seems too thick, stir in 1/4 to 1/2 cup reserved pasta cooking water a little at a time to reach a silky consistency.

6. Stir in 1 tablespoon chopped fresh sage, 1 teaspoon fresh thyme leaves, 1/2 teaspoon minced fresh rosemary, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, a pinch of freshly grated nutmeg, and optional pinch of red pepper flakes; taste and adjust seasoning.

7. Rewarm the sauce over very low heat if needed, but do not boil once the Parmesan is added or it may separate.

8. Add cooked butternut squash ravioli to the skillet and gently toss to coat, adding more reserved pasta water if you want the sauce looser and to help it cling to the ravioli.

9. Finish with a small pat of butter or extra grated Parmesan if you want it richer, then serve immediately with a few extra chopped sage leaves or cracked pepper on top.

10. Leftovers store in the fridge up to 2 days; reheat gently on low with a splash of cream or water to bring the sauce back together.

Equipment Needed

1. Large skillet (nonstick or stainless, about 10 to 12 inches)
2. Wooden spoon or silicone spatula for stirring
3. Whisk (for smoothing in the Parmesan)
4. Chef’s knife and cutting board (for shallot, herbs, lemon)
5. Box grater or microplane (for freshly grated Parmesan and nutmeg)
6. Measuring cups and spoons (tablespoon, 1/4 and 1/2 cup, etc.)
7. Small bowl or ramekin (to hold minced garlic or pre-measured herbs)
8. Tongs or slotted spoon (to gently toss and transfer ravioli)

FAQ

Q: Can I make this sauce ahead of time?

A: Yes, you can make it up to 2 days ahead. Cool it, store in an airtight container in the fridge and gently rewarm over low heat. Stir in a splash of the reserved pasta water to loosen it if it thickens.

Q: What if I dont have heavy cream?

A: Use half-and-half plus a tablespoon of butter for richness or whole milk with a tablespoon of flour whisked in to help thicken. The texture will be a bit lighter but still tasty.

Q: My sauce split or looks curdled, how do I fix it?

A: Remove from heat and whisk in a few tablespoons of cold reserved pasta water or a little cold cream, then return to low heat slowly. That helps bring it back together.

Q: Can I use dried herbs instead of fresh?

A: Yes. Use about one third the amount of dried herbs. So for the tablespoon of sage use 1 teaspoon dried. Add them earlier when you sauté the shallot so they bloom in the fat.

Q: How much sauce per serving of ravioli?

A: For a standard 12 to 16 ounce package of ravioli, about 1 to 1 1/2 cups of sauce is plenty. You can always reserve extra sauce and thin with pasta water when serving if you need more.

Q: Any tips to make the sauce more flavorful or less heavy?

A: For more flavor, brown the butter a little until it smells nutty before adding the shallot. For lighter, cut the cream by half and add more veg broth, or finish with a squeeze more lemon to brighten it up.

Easy Pasta Sauce For Butternut Squash Ravioli Recipe Substitutions and Variations

Unsalted butter: swap with ghee for a nuttier flavor, or use a plant-based vegan butter if you want dairy free. Both melt the same, but ghee browns nicer.
Heavy cream: use 3/4 cup half and half plus 1 tablespoon butter for richness, or full fat coconut milk for a dairy free version (taste will be a bit coconutty).
Parmesan cheese: try Pecorino Romano for a saltier, sharper bite, or stir in 2 tablespoons nutritional yeast to keep it vegan while adding cheesy flavor.
Low sodium vegetable broth: substitute low sodium chicken broth if you eat meat, or 1/4 cup dry white wine plus water for a brighter sauce. If using wine let it reduce a minute before adding cream.

Pro Tips

– Don’t let the shallot brown. Cook it on medium low, stir often and pull the pan off heat if the bits start to color. Browning will add a bitter edge that fights the sweet squash.

– Add the Parmesan off the heat and whisk it in slowly. If you try to melt it over high heat the cheese can seize and get grainy. If it still looks clumpy, whisk in warm pasta water a little at a time until silky.

– Save plenty of pasta water and add it in small amounts. Starchy hot water is magic for making the sauce cling to ravioli without thinning the flavor. Start with 1/4 cup and only add more if you need it.

– Reheat gently and briefly. Leftovers should be warmed on very low with a splash of cream or water, stirring constantly. If you heat too fast the sauce will separate and get oily.

Easy Pasta Sauce For Butternut Squash Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I whipped up a wildly herbed Sauce For Butternut Squash Pasta that made the ravioli sing so loudly I'm already planning seconds.

Servings

servings

Calories

374

kcal

Equipment: 1. Large skillet (nonstick or stainless, about 10 to 12 inches)
2. Wooden spoon or silicone spatula for stirring
3. Whisk (for smoothing in the Parmesan)
4. Chef’s knife and cutting board (for shallot, herbs, lemon)
5. Box grater or microplane (for freshly grated Parmesan and nutmeg)
6. Measuring cups and spoons (tablespoon, 1/4 and 1/2 cup, etc.)
7. Small bowl or ramekin (to hold minced garlic or pre-measured herbs)
8. Tongs or slotted spoon (to gently toss and transfer ravioli)

Ingredients

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 cloves garlic, minced
1/2 cup low sodium vegetable broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, packed
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg (about 1/8 teaspoon)
Pinch of red pepper flakes, optional
1/4 to 1/2 cup reserved pasta cooking water, as needed

Directions

In a large skillet over medium heat melt 3 tablespoons butter with 1 tablespoon olive oil until the foam subsides, then add the minced shallot and cook, stirring, until soft and translucent, about 2 minutes; dont let it brown.
Add the 2 cloves minced garlic and cook 30 seconds more, just until fragrant.
Pour in 1/2 cup low sodium vegetable broth and scrape any browned bits from the pan, then let the broth simmer until reduced by about half, roughly 2 to 3 minutes.
Lower the heat and stir in 1 cup heavy cream, bring just to a gentle simmer and let it thicken slightly for 3 to 4 minutes while stirring so it doesnt stick.
Off the heat, whisk in 1/2 cup freshly grated Parmesan until smooth so the sauce doesnt get grainy; if it seems too thick, stir in 1/4 to 1/2 cup reserved pasta cooking water a little at a time to reach a silky consistency.
Stir in 1 tablespoon chopped fresh sage, 1 teaspoon fresh thyme leaves, 1/2 teaspoon minced fresh rosemary, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, a pinch of freshly grated nutmeg, and optional pinch of red pepper flakes; taste and adjust seasoning.
Rewarm the sauce over very low heat if needed, but do not boil once the Parmesan is added or it may separate.
Add cooked butternut squash ravioli to the skillet and gently toss to coat, adding more reserved pasta water if you want the sauce looser and to help it cling to the ravioli.
Finish with a small pat of butter or extra grated Parmesan if you want it richer, then serve immediately with a few extra chopped sage leaves or cracked pepper on top.
Leftovers store in the fridge up to 2 days; reheat gently on low with a splash of cream or water to bring the sauce back together.

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.