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Butternut Squash Ravioli

Updated: Jan 27, 2021

paired with a brown butter sage sauce!

Little ovals of delightfulness. This simple, quickly prepared dish simply screams fall weather and is light enough that it won't break the waistline. If you wanted to add a bit of complication you could craft the raviolis from scratch, but we took the easy way out! To make this a date night dinner pair it with a chard or sauvignon blanc (like we did), and you won't be disappointed.


1 package of butternut squash ravioli - our favorite is by Rana

4 tablespoons (half stick) of unsalted butter

2 cloves garlic, minced

1/2 of 1 small shallot, minced

1 1/2 teaspoons dried sage

1/4 teaspoon paprika

1/4 cup milk or heavy cream

1/4 cup chicken broth

3/4 cup shredded parmesan cheese

salt and pepper to taste


In a medium sauce pan, melt butter over low/med heat. When it starts to simmer or get bubbly, add the chopped garlic and shallot. Stir for about 1-2 mins until shallots become tender and garlic become fragrant. Continue to simmer until butter has become a light brown color.

Add in sage and paprika, salt and pepper. Remove from heat for about 2 mins.

Slowly add chicken broth and milk while stirring continuously. Once combined, add in shredded cheese, stir until melted. Keep in mind this is not a creamy sauce, so if it looks a little separated don't worry! Set back on a low heat to keep warm while you make the ravioli.

Prepare ravioli as package instructions.

Serve immediately with warm sauce and a sprinkle of fresh parmesan. Enjoy!

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