Butternut squash ravioli with brown butter sage sauce on a white plate with block of cheese and grater in the background.
Photography & Art Direction: Anthony Contrino – Food Styling: Carrie Parente

This is the sort of dish that you can make after a long day at work (it can be made from start to finish in less than 20 minutes!!), but is bougie enough to serve at a dinner party.  Although there are only four ingredients, each pairs perfectly with the others.  Be sure to use European-style butter which has a higher percentage of fat!

Butternut Squash Ravioli with Brown Butter Sage Sauce

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4


  • 8 tablespoons 1 stick salted European butter
  • Small handful sage leaves, about 12
  • 1 pound butternut squash ravioli
  • Toasted pine nuts, for garnish, optional


  • Bring a large pot of salted water to a boil.
  • In a large, stainless-steel skillet, melt the butter, stirring constantly, over medium-high heat.
  • Continue cooking, stirring constantly, until the milk solids of the butter turn light brown in color and it has a nutty aroma, for 2 to 3 minutes.
  • Cut the heat, add the sage and stir to combine; let steep.
  • Cook the ravioli in the boiling water according to the package directions, until al dente.
  • Using a spider, transfer the ravioli to the brown butter sauce; don’t worry if some of the pasta water is transferred as well.
  • Place the skillet over medium-high heat and cook, gently stirring, until the ravioli are coated with the sauce.
  • Plate the ravioli, drizzle some of the butter sauce over the pasta and garnish with toasted pine nuts; serve immediately.
Course: Pasta
Author: Anthony Michael Contrino