Ravioli in a Brown Butter Sauce

Ravioli with Butternut Squash and Pecans in a Brown Butter Sauce

This fall comfort side dish pairs perfectly as the leaves start to change. Quick and full of flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people


  • 1 Package Pumpkin Ravioli I used the honey roasted pumpkin ravioli from Trader Joes. You can substitute this for any ravioli of your choice depending on preference. Spinach and ricotta or 4 cheese would also be delicious.
  • 2 Cups Butternut Squash
  • 2 Tablespoons Fresh Sage Could substitute for fresh thyme as well.
  • 4 Tablespoons Butter
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Lemon Juice
  • 1/2 Cup Pecans Could Substitute for walnuts or hazelnuts.
  • 2 Tablespoons Shaved Parmesan Optional.
  • 1 Tablespoon Olive Oil
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • Salt and Pepper


Prepping The Butternut Squash

  • You can either air fry butternut squash or roast in oven. If using oven, preheat to 400℉.
  • Toss cubed butternut squash with olive oil, nutmeg, cinnamon, salt and pepper.
  • If using air fryer, place in air fryer at 400° for 16 minutes.
  • If using oven, spread cubed butternut squash on a parchment lined baking sheet and roast for 30 minutes.

Toast Pecans

  • Over medium heat toast pecans on stovetop for 3-4 minutes stirring occasionally to avoid burning, they should become fragrant.
  • Once toasted remove from pan and set aside.
  • At this time, start to boil generously salted water to cook ravioli in. Once water is rapidly boiling, cook ravioli according to package.

How To Make Brown Butter Sauce

  • While butternut squash is roasting, add butter to a medium size skillet on medium heat for 4-5 minutes or until butter browns. Be careful to not have heat too high to avoid burning the butter.
  • Remove from heat and let cool for 3-4 minutes. Add balsamic vinegar and lemon juice.
  • Add in cooked ravioli, roasted butternut squash, toasted pecans, and one tablespoon of the freshly chopped sage. Stir until everything is well combined.
  • Place ravioli in serving dish and top with remaining one tablespoon of freshly chopped sage. Sprinkle grated parmesan on top if desired.
  • Enjoy!
Keyword Fall Dish, Fall Side Dish, Pasta Side Dish, Seasonal, Seasonal Pasta Dish, Side Dish, Thanksgiving, Thanksgiving Side Dish
Tried this recipe?Let us know how it was!

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