Description

This butternut squash ravioli recipe features a quick, comforting dish with a rich sage brown butter sauce and vibrant pomegranate arils. It offers a gourmet taste with minimal effort, perfect for a speedy weeknight dinner that still feels special.

Ingredients

1 lb fresh or frozen butternut squash ravioli
0.5 cup (113g) unsalted butter
8–10 fresh sage leaves
0.25 cup (35g) pomegranate arils
Salt, to taste
Freshly ground black pepper, to taste
Pinch nutmeg, optional

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Instructions

Cook Ravioli: Bring a large pot of salted water to a rolling boil. Add the butternut squash ravioli and cook according to package directions, typically 3-5 minutes, until they float and are al dente. Drain well, reserving about 0.25 cup (60ml) of the starchy pasta water.
Brown Butter Sauce: While the ravioli cooks, melt 0.5 cup (113g) unsalted butter in a 10-inch skillet over medium heat. Add the fresh sage leaves. Cook, stirring occasionally, for about 4-6 minutes until the butter turns a rich golden brown, smells deliciously nutty, and the sage leaves become wonderfully crisp. (If the butter starts to brown too quickly, reduce the heat or lift the pan off the burner briefly.)
Combine Flavors: Add the cooked ravioli and the reserved pasta water to the skillet with the sage brown butter. Toss gently to coat each piece evenly, letting the luscious sauce lightly cling to the pasta.
Garnish and Serve: Plate your butternut squash ravioli immediately, scattering generously with the vibrant pomegranate arils, a pinch of salt, and freshly ground black pepper.

Notes

Keep a close eye on butter when browning to prevent burning; it transitions quickly. Do not overcook ravioli; aim for al dente (tender with a slight bite). Fresh sage is paramount for aromatic depth. Pomegranate arils are available pre-seeded for convenience. Store fresh ravioli in the refrigerator for up to 3 days, or frozen until ready to cook. A pinch of nutmeg can enhance the butternut squash flavor.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Boiling, Sautéing
Cuisine: Italian

Nutrition

Serving Size: 0.25 lb (113g) ravioli with sauce
Calories: 400 calories
Sugar: 12 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 17 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 80 mg