Make the Perfect Sauce for Butternut Squash Ravioli:You’ve spent hours making homemade butternut squash ravioli and now you need the perfect sauce to complement it. A creamy brown butter sage sauce is always a classic pairing, but you want to mix it up and impress your guests. This easy yet decadent walnut cream sauce will make your ravioli shine and become the star of the show.
Made with just a handful of ingredients, the rich and nutty flavor of the walnuts pairs beautifully with the sweet squash filling. The sauce comes together in just minutes so you can enjoy your meal instead of slaving over the stove.
Your homemade ravioli was already spectacular, but top it with this velvety walnut cream sauce and you’ll reach a whole new level of delicious. Keep reading for the recipe to make this show-stopping yet simple sauce to drizzle over your butternut squash ravioli.
Choosing the Right Sauce for Butternut Squash Ravioli
When it comes to making the perfect sauce for your butternut squash ravioli, you have several delicious options to choose from. The key is finding a sauce that complements the natural sweetness of the squash filling without overpowering it. Here are some of my favorites:
Brown Butter Sage Sauce
Brown butter sauce is a classic pairing for butternut squash ravioli. To make it, melt a few tablespoons of unsalted butter in a skillet over medium heat. Swirl the butter around as it melts and continue cooking until the butter solids turn light brown and the butter has a nutty aroma, about 3 to 5 minutes. Remove from heat and stir in fresh sage leaves, crushed red pepper flakes (optional), salt, and pepper. The browned butter adds a rich, nutty flavor while the fresh sage enhances the earthy notes of the squash.
Parmesan Cream Sauce
A creamy parmesan sauce is always a crowd pleaser. In a saucepan, melt a few tablespoons of butter over medium heat. Whisk in an equal amount of flour and cook for 1 minute. Slowly whisk in milk, then parmesan cheese, salt, pepper, and fresh or dried herbs like rosemary. Simmer until the sauce thickens, then pour over your ravioli. The parmesan cream sauce has a mild flavor that doesn’t mask the filling, while adding richness and subtle savory notes.
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Walnut Pesto
For something fresh, make a homemade walnut pesto. Blend basil, walnuts, garlic, olive oil, parmesan and salt and pepper. Toss the pesto with cooked ravioli and top with extra parmesan, walnuts and a drizzle of olive oil. The fresh herby pesto is a perfect lighter sauce for summer, allowing the squash filling to shine through.
The options for sauces are endless. You could also try a simple browned garlic butter with lemon juice, a tomato cream sauce, or a pumpkin seed oil vinaigrette. No matter what you choose, keep the flavors simple and balanced so you can enjoy the delicate butternut squash filling in each bite. Buon appetito!
Creamy Alfredo: A Classic Pairing for Butternut Squash Ravioli
A creamy alfredo sauce is a classic pairing for butternut squash ravioli. Alfredo sauce originated in Italy, made from a few simple ingredients: butter, parmesan cheese, and cream. When tossed with ravioli, it creates a decadent, comforting dish.
To make alfredo sauce, you’ll need:
- 1 cup heavy cream or half and half
- 1/2 cup butter
- 1 1/2 to 2 cups grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg (optional)
- Salt to taste
Instructions:
- In a saucepan, melt the butter over medium heat.
- Whisk in the cream and bring to a gentle simmer. Remove from heat.
- Add 1 1/2 cups parmesan cheese, pepper, nutmeg (if using), and salt. Whisk vigorously until smooth and creamy.
- Taste and add more parmesan cheese, salt, and pepper as needed. The sauce should be rich, creamy, and lightly coat the back of a spoon.
- Toss the cooked ravioli in the sauce to coat. You can also reserve some of the sauce to drizzle over the top.
- Garnish with extra parmesan cheese, parsley, lemon zest, or pine nuts. Enjoy your creamy, cheesy bowl of comfort!
The alfredo sauce pairs perfectly with the earthy, nutty flavor of butternut squash ravioli. Its richness helps highlight the delicate pasta pillows. Leftover sauce can also be tossed with fettuccine or zucchini noodles. Use it within 3 to 4 days, or freeze for up to 3 months. A classic Italian dish, made simple! Buon appetito!
Spicy Tomato Sauce to Complement the Sweetness of Butternut Squash
A spicy tomato sauce is the perfect complement to balance the natural sweetness of butternut squash ravioli. The slight heat and acidity cuts through the richness, while the tomatoey flavor enhances the earthy notes of the squash. This sauce comes together quickly and easily with just a few ingredients.
Ingredients:
- 28 oz can crushed tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and sauté until the garlic is fragrant, about 30 seconds.
- Add the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce the heat and simmer for 10 minutes to allow the flavors to blend and sauce to thicken slightly.
- Use an immersion blender or blend the sauce briefly in batches in a blender until slightly smooth. Alternatively, you can leave the sauce chunky if you prefer.
- Simmer for an additional 5 minutes. Taste and adjust seasonings as needed.
- Serve the sauce immediately over butternut squash ravioli with a sprinkling of parmesan cheese and fresh basil. Enjoy!
The key is not to overpower the delicate squash filling with too much heat or acid. The red pepper flakes provide just a touch of spice, while the tomatoes offer a tangy and savory base. The fresh herbs balance the flavors and add an aromatic essence. This homemade sauce is so simple to make but elevates your butternut squash ravioli to a restaurant-quality dish. Your guests are sure to be impressed!
Brown Butter Sage Sauce for an Easy Weeknight Meal
A brown butter sage sauce is the perfect accompaniment for homemade butternut squash ravioli. The nutty browned butter complements the sweet squash filling, while the fresh sage adds an aromatic, earthy note. This easy sauce comes together in just a few minutes but tastes gourmet.
To make the brown butter sage sauce, melt 1/2 cup of unsalted butter in a saucepan over medium heat. As the butter melts, the milk solids will sink to the bottom of the pot and turn golden brown. Once the butter stops foaming and the milk solids turn brown, remove from heat. Watch carefully, as the butter can burn quickly.
While the butter is browning, rinse 10-15 fresh sage leaves and pat dry with a paper towel. Add the sage leaves to the browned butter and let infuse for 2-3 minutes. The butter will take on the flavor of the sage.
Remove the sage leaves or leave them in for garnish. Season the brown butter with salt and freshly ground black pepper to taste. You can also add a squeeze of fresh lemon juice to brighten the flavor.
Toss the cooked butternut squash ravioli in the brown butter sage sauce to coat. Garnish with the fried sage leaves, parmesan cheese, and pine nuts if desired. The ravioli is ready to serve immediately.
This simple brown butter sage sauce pairs perfectly with the autumnal flavors of butternut squash. The sauce can also be used to dress gnocchi, pasta or vegetables. Make extra – you’ll want to drizzle it on everything! For an easy weeknight meal, a salad and crusty bread complete the dish. Buon appetito!
Pumpkin Seed Pesto Adds Nutty Flavor to Butternut Squash Ravioli
Pumpkin seed pesto is the perfect accompaniment for butternut squash ravioli. Its nutty flavor pairs beautifully with the sweet squash filling. Making your own pesto is easy and allows you to customize the ingredients to your tastes.
Gather the ingredients
For pumpkin seed pesto, you’ll need:
- 1 cup fresh basil leaves
- 1/2 cup pumpkin seeds
- 3 cloves garlic
- 1/2 cup olive oil
- 1/2 cup parmesan cheese
- Salt and pepper to taste
Make the pesto
Add the basil, pumpkin seeds, garlic, olive oil, parmesan, salt and pepper to a food processor. Pulse until the ingredients are coarsely chopped and well combined. Add more olive oil 1 tablespoon at a time until the pesto reaches your desired consistency.
Taste and adjust the seasonings as needed. The pumpkin seeds add richness, but you may want a bit more salt to enhance the flavors. Freshly ground black pepper also helps bring out the aroma of the basil.
Serve and enjoy!
Toss the pesto with cooked butternut squash ravioli and top with extra parmesan cheese, pumpkin seeds, and basil. The nutty, garlicky pesto pairs perfectly with the sweet squash in the ravioli. Leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Pumpkin seed pesto is also delicious served over pasta, used as a sandwich spread, or drizzled on pizza or flatbread. Try adding it to soups for extra flavor or using it in place of tomato sauce on eggplant parmesan. The possibilities are endless with this versatile vegan pesto. Your butternut squash ravioli will never be the same!
FAQ
FAQ
Have some questions before making your butternut squash ravioli and sauce? Here are some common ones and answers to help you out.
Do I need special equipment?
To make homemade ravioli and sauce, you’ll want a few basic tools like:
- A sharp knife for cutting the squash and herbs
- A cheese grater or zester for grating parmesan cheese
- A pot or saucepan to cook the sauce
- A wooden spoon for stirring the sauce
- A blender or food processor to puree the squash (optional, you can also mash by hand)
- A rolling pin and pasta machine for rolling out pasta dough (optional, you can roll by hand but it takes practice)
Can I make the pasta dough ahead of time?
Absolutely! Homemade pasta dough can be made up to 2 days in advance. Simply knead the dough, wrap in plastic wrap and refrigerate until ready to roll out. Let the dough sit at room temperature for 30 minutes before rolling out and cutting the ravioli.
What type of squash should I use?
Butternut squash works best for this ravioli filling. It has a creamy orange flesh and mild nutty flavor. Other varieties like acorn or pumpkin squash tend to be stringier and less sweet. Butternut squash is also more readily available year-round.
Can I use jarred sauce instead of homemade?
While homemade sauce is always best, you can certainly use your favorite jarred pasta sauce in place of making your own. An olive oil based sauce or roasted red pepper sauce would pair nicely with butternut squash ravioli. Just heat the sauce and toss with the cooked ravioli.
How do I prevent the ravioli from opening during cooking?
There are a few tips to help keep your ravioli sealed during boiling:
- Use plenty of egg wash or water to seal the edges of the ravioli. Press firmly to adhere the top and bottom pasta sheets together.
- Be sure to properly seal the edges with your fingers or a fork to compress the dough.
- Don’t overfill the ravioli. Use about 1 to 1 1/2 teaspoons of filling for each ravioli. An overfull ravioli is more likely to open during cooking.
- Gently drop the ravioli into already boiling water. Don’t dump them in all at once.
- Don’t overcook the ravioli. Cook for only 2 to 3 minutes until the pasta is al dente. Overcooking can cause the ravioli to fall apart.
- Gently stir the ravioli a couple times during cooking to prevent them from sticking together.
Conclusion
With a few simple ingredients and some basic cooking skills, you’ve now got a delectable and creamy butternut squash sauce to pair with your favorite pasta or ravioli. Once you’ve mastered the basics, feel free to experiment by adding fresh or sun-dried tomatoes, pancetta, sage or rosemary for extra flavor. The possibilities are endless! Homemade pasta sauce is so rewarding because you control exactly what goes into it. Enjoy your delicious creation and bon appetit! With practice, this can become your go-to recipe to impress family and friends. Now all that’s left to do is sit down, twirl your fork and savor every single bite of this autumnal delight.
