Brown Butter Sage Butternut Squash Ravioli
This recipe has all of the Fall flavors. Nutty brown butter, fried sage, crispy bacon pieces, and cheesy butternut squash ravioli come together for a cozy, restaurant-quality meal that’s ready in 25 minutes.
Servings: 3
Equipment
Ingredients
- 3 strips Bacon
- 5 tablespoons Unsalted Butter
- 15 leaves Fresh Sage
- 16 ounces Butternut Squash Ravioli I bought mine from the Costco refrigerated section. It's also sold at Trader Joe's
- Kosher Salt & Black Pepper to taste
- ¼ cup Parmesan Cheese freshly grated (for serving)
- 1 tablespoon Fresh Chives thinly sliced (for serving)
Instructions
- In a large pan over medium heat, cook the bacon in a single layer, flipping a few times, until crispy, 10–12 minutes. Transfer to a paper towel–lined plate, drain the grease, and wipe the pan clean.
- Add the butter to the same pan and melt over medium heat. Swirl often until golden and nutty, about 5 minutes. Add the sage leaves and cook until crisp, about 2 minutes.
- Meanwhile, cook the ravioli in salted water according to package directions. Transfer directly to the brown butter using a slotted spoon. Season with salt and pepper and toss gently to coat.
- Chop the bacon, then top each serving of ravioli with bacon, Parmesan, and chives.
Video
Notes
- Ravioli options: Butternut squash, pumpkin, or plain cheese ravioli all work great for this recipe.
- Make it meatless: Skip the bacon for a vegetarian version; the brown butter and sage still add plenty of flavor.
- Serving idea: Pair with a simple green salad or Air Fryer Pistachio Honey Brussels Sprouts for a complete fall meal.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated up to 4 days.
Nutrition
Calories: 798kcal | Carbohydrates: 64g | Protein: 28g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1374mg | Potassium: 68mg | Fiber: 4g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 16mg
