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Brown butter sauce ravioli

What do you do for self care? I think most people avoid cooking themselves a good meal as part of their self care routine because it sounds like a lot of work, but recipes like these Ravioli with Sage Brown Butter Sauce are an incredibly fast and easy way to do something special for yourself. It’s an elegant restaurant-quality meal, without the huge bill at the end. 😉 So turn off that phone, light a candle, pour yourself a glass of white wine, sit down to this fancy-pants ravioli, and just enjoy the moment. 💆‍♀️

And since this makes two servings, it also makes a great date night meal. 😉

Ravioli with Sage Brown Butter Sauce, Spinach, and Walnuts

What’s Up with Brown Butter?

It’s pretty much the best thing ever in the entire universe. Brown butter is what happens when you cook butter long enough to make the butter solids get all toasty and delicious, but not so long that they burn. You can use brown butter in baked goods, sauces, and just about anything to give your recipe a nutty-sweet flavor. For more information about this liquid gold, check out my tutorial on How to Make Brown Butter.

Ravioli Alternatives

I used an awesome butternut squash ravioli (from Aldi) for this recipe, but you could use any regular cheese ravioli, or even something like gnocchi. Squash or pumpkin flavors go especially well with the brown butter and walnuts, but if you can’t get your hands on that, regular cheese flavors are also great.

4.84 from 18 votes Do something special for yourself and make this simple, yet elegant Ravioli with Sage Brown Butter Sauce. Restaurant quality without the enormous bill! Total Cost: $4.87 recipe / $2.44 serving Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 2

Instructions

  • Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
  • While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
  • Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
  • Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
  • Serve the ravioli with a light dusting of grated Parmesan and freshly cracked pepper over top.

Notes

*I used butternut squash filled fresh ravioli. You can substitute cheese ravioli if squash or pumpkin is not available. It doesn’t have to be exactly 9 oz., anywhere from 8-10 oz. would work with this amount of sauce.

Nutrition

Serving: 1Serving ・ Calories: 552kcal ・ Carbohydrates: 30.9g ・ Protein: 15.55g ・ Fat: 41.4g ・ Sodium: 1503.55mg ・ Fiber: 3.25g Nutritional values are estimates only. See our full nutrition disclosure here. Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Scroll down for the step by step photos!

How to Make Ravioli with Brown Butter Sauce – Step by Step Photos

This is the ravioli I used, which is a seasonal product from Aldi. As mentioned above, you can use regular cheese ravioli, or even gnocchi for this dish. 9 oz. is kind of a weird package size, but you could use anywhere from 8-10 oz. of ravioli or gnocchi for this amount of sage brown butter sauce. Start boiling a pot of water for the ravioli first. Once boiling, add the ravioli and cook according to the package directions (only about 3 minutes for this fresh ravioli). Reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.

While waiting for the water to boil and the ravioli to cook, you can prepare the rest of the dish. Prep the ingredients for the sage brown butter sauce before you begin melting the butter because the sauce cooks quickly, so you don’t want to be double-tasking. Mince a clove of garlic, and chop 1/4 cup walnuts.

First add 4 Tbsp butter to a large skillet and melt it over medium-low heat. Wait for the butter to begin sizzling and for it to get a bit foamy on top (about 2-3 minutes), then add the chopped walnuts and minced garlic.

Continue to stir and cook the butter, walnuts, and garlic over medium-low until the sediment turns a deep golden brown like in the photo above (about 3-5 minutes). Remove the skillet from the heat (it will continue browning with the residual heat of the skillet, so it’s important to take it off the burner to slow this down).

Finally, stir in 1/2 tsp dried sage.

I should have gotten two separate photos here, so sorry. First add the 1/4 lb. spinach and the reserved 1/4 cup cooking water to the skillet, return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add a pinch or two of salt, if needed. Finally, add the ravioli and toss to coat in the sage brown butter sauce.

Sprinkle a little bit of grated Parmesan and freshly cracked pepper over top just before serving.

Pumpkin ravioli with brown butter sauce and pecans – everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.


Pumpkin ravioli was the first recipe idea that came to my mind after I found an unopened can of organic pumpkin sitting in my pantry, leftover, forgotten and unused from this past Thanksgiving / Christmas season. I’ve already posted two ravioli recipes on this site, and both of them involved cheese and greens. I thought it would be a nice departure to make ravioli without any cheese in the filling – somewhat different from the norm. The use of the brown butter and toasted pecans as a ravioli sauce is also not as common as the white cream sauce or the red tomato based sauce that usually accompany ravioli.

To make ravioli filling, I just used organic pumpkin puree straight from the can, with only a couple of spices added, and the filling was more runny than what I was used to. I used my ravioli mold again and was pleasantly surprised how well the mold worked (once again!) even with a more watery and runny ravioli filling, such as pumpkin puree. Thanks to the mold, I was able to make perfect shapes, and none of ravioli burst or opened up during boiling/cooking. It’s key, though, not to overfill the holes in the ravioli mold with too much pumpkin filling – put just enough filling so that it’s at the same level as the top of the mold.

Brown butter with balsamic vinegar and a small amount of brown sugar not surprisingly turned out to be an amazing sauce for ravioli filled with pumpkin-nutmeg-brown-sugar filling, and toasted pecans scattered on top made this dish absolutely perfect. I beg you – please make this! It’s so good! I’ve had these ravioli as a stand-alone dinner entry, I’ve also had it with seared salmon, which was an amazing combination.

Now, if I only knew what to do with the 2nd unopened can of organic pumpkin still in my pantry….

How to make Pumpkin ravioli with brown butter sauce and pecans

Below are step-by-step photos illustrating some steps in making this pumpkin ravioli with brown butter sauce from scratch. For the complete recipe, scroll down below the photos.

If you’re more of a visual person and would like photos that walk you through on how to use this ravioli mold, I have 2 more very good homemade ravioli recipes with lots of step-by-step photos on how to use ravioli mold:

Ravioli with spinach and ricotta cheese filling, in tomato cream sauce

Homemade Ravioli with Goat Cheese and Spinach filling in a delicious creamy Mushroom and Parmesan sauce.

5 from 4 votes Pumpkin ravioli with brown butter sauce and pecans Prep Time 1 hr Cook Time 30 mins Total Time 1 hr 30 mins

Pumpkin ravioli with brown butter sauce and pecans – everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.

Course: Main Course Cuisine: Italian Servings: 6 people Calories: 314 kcal Ingredients Ingredients for ravioli dough from scratch (makes 12 ravioli using mold, double this amount if you want to make 24 ravioli)

  • 1 1/4 cup flour
  • 1 egg
  • 1/4 cup hot water
  • 1/4 teaspoon salt

Ingredients for pumpkin ravioli filling (makes 24 ravioli):

  • 8 oz pumpkin mashed, canned, organic
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground nutmeg
  • salt and pepper

Ingredients for brown butter sauce:

  • 4 oz butter
  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup pecans , toasted, chopped

Instructions How to make ravioli dough:

  1. Mix flour with salt.

  2. Stir water with egg until well mixed.

  3. In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.

  4. This recipe uses ravioli mold to make ravioli (you’ll see the pic of the mold if you scroll above). This amount of dough is enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.

How to make pumpkin ravioli filling and assemble:

  1. If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.

  2. Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper.

  3. Unwrap a batch of ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.

  4. Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.

  5. Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.

  6. Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold – carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.

  7. Flip ravioli mold to release ravioli. Bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside – to be used with sauce below.

  8. Or, alternatively, if you’re not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.

How to make brown butter sauce:

  1. Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.

  2. Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with chopped pecans.

Recipe Notes

Brown Butter Sauce Recipe adapted from Epicurious.

Nutrition Facts Pumpkin ravioli with brown butter sauce and pecans Amount Per Serving Calories 314 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 10g 50% Cholesterol 67mg 22% Sodium 248mg 10% Potassium 140mg 4% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 9g Protein 4g 8% Vitamin A 127.9% Vitamin C 1.9% Calcium 3.3% Iron 11.2% * Percent Daily Values are based on a 2000 calorie diet.

Want Thanksgiving recipe inspiration?

Check out this delicious Thanksgiving Side Dish – Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

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Grab your fork and tuck into these little pillows stuffed full of savory squash drenched in a brown butter sauce. And did I mention these butternut squash ravioli are super easy to make?

I’m so excited to share a favorite autumn recipe with you today. Savory butternut squash ravioli in brown butter sauce. Nutty, sweet, savory, and pure fall.

And before you get all, nah…I don’t have time to make pasta, have I got a time-saving tip for you! No fresh pasta today (although this filling and sauce would work great with that too), nope today we’re taking a short-cut.

WONTON WRAPPERS.

Yep, these individually cut squares are the perfect size and texture for raviolis. You can pick them up in the store and just pop them out of the frig when your filling is prepared.

Dollop a spoon of the filling on an egg-washed square, seal, and boil. Voila! Butternut squash ravioli!

You can use one square for a smaller, triangle-shaped ravioli if you prefer, but I like to stack to squares so I get a bigger bite of that yummy butternut squash filling.

Let’s Make Butternut Squash Ravioli in Brown Butter Sauce

  1. First we roast a butternut squash until it is soft. Let it cool slightly.
  2. Next, scoop out the flesh and blend it with sautéed onions and garlic, cheese and a myriad of fall spices.
  3. A heaping tablespoon of this savory filling is sealed between two wonton wrappers (super easy shortcut if you don’t want to make your own pasta)
  4. After the ravioli are sealed, I pop them into the frig to rest before dropping them carefully into boiling water. They cook up quickly so get started right away on your brown butter sauce.
  5. Cook the butter (the with sage leaves) until brown and the foam subsides. Serve the cooked butternut squash ravioli with brown butter sauce and top it with frizzled sage and roasted seeds if desired.

Tips for success

  • Don’t throw away those butternut squash seeds! Roast them with a little olive oil and salt and they make a delicious crunchy garnish (or a tasty snack).
  • Let the squash cool slightly before trying to scoop it out so you don’t get burned.
  • I like to brush the wonton wrappers before I add the filling. Much quicker and neater that way.
  • Make sure those edges are sealed tight so the filling doesn’t leak as they cook.
  • It’s tempting to overfill, but resist! Over-filled ravioli can pop open as they cook leaving you with a mess and no filling at all.
  • Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. Remove it from the heat when the foam subsides.

More Fall Faves

  • Roasted Butternut Squash and Apple Soup
  • The Best Pumpkin Bread
  • Butternut Squash Tart
  • Autumn Caramel Corn
  • Sparkling Autumn Sangria

0 from 0 votes Butternut Squash Ravioli in Brown Butter Sauce Prep Time 45 mins Cook Time 1 hr Total Time 1 hr 45 mins

Grab your fork and tuck into these little pillows stuffed full of savory squash drenched in a brown butter sauce. And did I mention these butternut squash ravioli are super easy to make?

Course: Main Dish Cuisine: Italian Keyword: butternut squash ravioli Servings: 8 servings Calories: 368 kcal Author: Cathy Roma | What Should I Make For… Ingredients

  • 1 – 3 lb butternut squash, cut in half lengthwise and seeded (reserve the seeds if desired)
  • 3 Tbsp extra virgin olive oil, divided
  • kosher salt and pepper
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup mascarpone
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch cloves
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 egg + 2 Tbsp water
  • 2 packages won-ton wrappers (Makes 48 ravioli)
  • 6 oz unsalted butter (1 1/2 sticks)
  • 12 fresh sage leaves
  • salt and pepper
  • *Roasted squash seeds frizzled sage leaves and grated parmesan cheese for garnish

Instructions

  1. Preheat the oven to 400 degrees and line a sheet tray with non stick foil or parchment.
  2. Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper. Place on the lined sheet tray cut side down and roast for about 45 mins or until the squash can be easily pierced with a fork. (You can also roast the seeds on the same sheet tray with a drizzle of oil and sprinkle of salt and garnish your finished dish with them.)

  3. While the squash is roasting, heat 1 Tbsp of olive oil in a saute pan set over medium heat and add the diced onion. Cook until softened and golden, about 5 mins, then add the minced garlic. Continue to cook for another 2-3 mins, then allow to cool to room temperature.
  4. Allow the roasted squash to rest until it’s cool enough to handle, then scoop the flesh into the bowl of a food processor fitted with a steel blade.
  5. Add the onion and garlic, mascarpone, parmesan, spices and seasonings and process until smooth.
  6. Whisk the egg and water together and line a sheet tray with wax or parchment paper. Lay down one layer of wonton wrappers and brush the edges with the egg wash.
  7. Place a heaping tablespoon of the butternut squash filling in the center of each wrapper and cover with another wrapper. Press the edges to seal well. Repeat with remaining wonton wrappers and filling. Place the ravioli in the refrigerator and put on a large pot of salted water to boil . (Ravioli can also be placed in the freezer on a sheet tray and frozen. Once they’re frozen, pop them into a freeze-safe bag for storage.)
  8. Cook the ravioli in batches in the boiling water until just cooked through and they float to the top, about 3 mins.
  9. While you’re cooking the ravioli, melt the butter in a small saucepan set over med/high heat until the foaming subsides. Add the sage leaves to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
  10. Remove from the heat and remove the frizzled sage leaves to a paper towel lined plate.
  11. To serve, spoon the brown butter over the ravioli and top with roasted squash seeds, frizzled sage and freshly grated parmesan cheese.

Recipe Notes

  • Don’t throw away those butternut squash seeds! Roast them with a little olive oil and salt and they make a delicious crunchy garnish (or a tasty snack).
  • Let the squash cool slightly before trying to scoop it out so you don’t get burned.
  • I like to brush the wonton wrappers before I add the filling. Much quicker and neater that way.
  • Make sure those edges are sealed tight so the filling doesn’t leak as they cook.
  • It’s tempting to overfill, but resist! Over-filled ravioli can pop open as they cook leaving you with a mess and no filling at all.
  • Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. Remove it from the heat when the foam subsides.

Nutrition Facts Butternut Squash Ravioli in Brown Butter Sauce Amount Per Serving Calories 368 Calories from Fat 243 % Daily Value* Fat 27g42% Saturated Fat 14g88% Cholesterol 76mg25% Sodium 373mg16% Potassium 831mg24% Carbohydrates 30g10% Fiber 5g21% Sugar 6g7% Protein 5g10% Vitamin A 24795IU496% Vitamin C 49mg59% Calcium 166mg17% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2017 but was republished with tips in October 2019.

Mushroom Ravioli with Brown Butter Sauce

Mushroom ravioli made creamy mascarpone cheese tossed in a nutty brown butter sauce. This pasta dish is perfect when you want something a little extra special.

Do you watch Top Chef? We are loyal followers of the culinary competition show on Bravo, and watch every season. Last year’s winner is a Chicago native, and cooks at an amazing Italian restaurant in Chicago called Spiaggia. I’ve had the amazing opportunity to attend a pasta making class with the Top Chef winner and it’s really inspired me to make my own pasta at home!

Now, I realize this recipe doesn’t call for making your own pasta dough from scratch, but we’re making baby steps here, right?!? Wonton wrappers are a great substitute when you’re making raviolis. This recipe still requires a little more effort than I usually make, so I’m putting on my chef hat and rewarding myself with a glass of wine after! And I think you’ll agree, the effort is totally worth it!

Are wonton wrappers the same as pasta?

Wonton wrappers are simply a thin square-cut slice of dough made of flour, egg, water and salt. You can stuff them with all kinds of ingredients and treat them just like pasta! Such an easy hack for those who don’t have time to make true homemade pasta.

How do you assemble the ravioli?

Lay out the wonton wrappers on a clean surface. If you’d like, you can cut the wonton wrappers with a 3″ scalloped biscuit cutter to get those pretty edges. The wrappers can also be left as squares! Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the filling onto the center of each square. Place a second wonton wrapper over the top of all the filling and press to seal the edges.

How do you seal the mushroom ravioli?

Brush around the filling with the egg wash and place the another wonton wrapper on top. Press down around the seal to push out any air bubbles.

Can I make my raviolis ahead of time?

These mushroom raviolis can be made a day or two in advance, then place in an air tight container and refrigerated, or frozen! Homemade raviolis can always be assembled, cooked and served on the same day, too.

How long do you cook raviolis?

Whether fresh or frozen, you cook any handmade pasta until they float to the top. It typically takes cook about 3 to 4 minutes.

How do I make brown butter sauce?

Like raviolis, brown butter can be a little tricky to make, but so worth the effort!

You’ll start by placing the butter in a small sauce pan oven medium heat. Cook until it melts, and continue to cook until butter foams, swirling often. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown. Once it reaches brown, remove it from the heat immediately to prevent the butter from burning.

Hope you loved this easy pasta hack! If you liked this post, be sure to check out my smoked salmon linguine with lemon cream sauce!

Mushroom Ravioli

Prep Time 30 minutes Cook Time 10 minutes Total Time 0:40 Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 large shallots, minced
  • 8 ounces baby portobello mushrooms, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tbl sage leaves, chopped
  • 2 tablespoons minced garlic
  • 1/4 cup freshly grated parmesan
  • 1 (8 ounce) container mascarpone cheese
  • salt and pepper to taste
  • 32 (3.5 inch square) wonton wrappers
  • 1 egg, beaten
  • 2 tablespoons milk

Brown Butter Sauce

4 oz baby portobello mushrooms, sliced

1/2 cup unsalted butter

Sage leaves

salt

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and sage; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
  2. In a medium bowl, stir together the mascarpone cheese, parmesan and mushroom mixture. Season to taste with salt and pepper; set aside.
  3. Lay out 16 wonton wrappers on a clean surface. Cut the wonton wrappers with a 3″ scalloped biscuit cutter. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Place a second wonton wrapper over the top of all the filling and press to seal the edges. Cover with plastic wrap and and refrigerate for 30 minutes.
  4. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, about 3 to 4 minutes.
  5. Meanwhile, melt 2 tbl butter in a saute pan over medium heat. Add sliced portobello mushrooms and cook 3 to 5 minutes or until tender and browned. Remove to a serving dish; sprinkle salt and pepper.
  6. Add 2 tbl of olive oil to pan over high heat until hot. Add sage leaves and fry until crisp, 2-3 seconds. Transfer to a paper towel and season with salt. Set aside.
  7. In a small sauce pan, melt 1/2 cup unsalted butter over medium heat. Continue to cook until butter foams, swirling often. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown. Once it reaches brown, remove it from the heat immediately and pour over the cooked pasta.
  8. Add mushrooms to pasta. Garnish with fried sage leaves, and freshly grated parmesan.

by Nicole Triebe

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