Name: Butternut Squash Ravioli with Brown Butter Sauce and Pecans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 10–12 oz butternut squash ravioli (fresh or store-bought); 4 tbsp unsalted butter; 1/4 cup chopped pecans; 6–8 fresh sage leaves or 1 tsp fresh thyme; Salt and black pepper, to taste; Grated Parmesan cheese (optional, for serving)

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This butternut squash ravioli with brown butter sauce and pecans is a rich, cozy, and elegant dish that celebrates fall flavors in the best way. The sweet, velvety squash filling pairs beautifully with the nutty richness of browned butter and the crunchy texture of toasted pecans. I love serving this dish when I want something that feels fancy but is surprisingly simple to make.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance of sweet, savory, and buttery. The ravioli are tender and filled with smooth butternut squash, while the sauce adds depth with its rich, caramelized notes. Toasted pecans give every bite a delightful crunch, and fresh herbs like sage or thyme elevate the dish even more. Whether I’m using homemade or store-bought ravioli, this meal always feels special — and it comes together quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash ravioli (homemade or store-bought)
Unsalted butter
Chopped pecans
Fresh sage or thyme leaves
Salt
Black pepper
Grated Parmesan cheese (optional, for serving)

Directions

Cook the ravioli: I bring a large pot of salted water to a boil and cook the ravioli according to the package or recipe directions — usually about 3–4 minutes for fresh ravioli. I drain them gently and set them aside.
Toast the pecans: In a large skillet over medium heat, I toast the chopped pecans for 2–3 minutes until they’re fragrant. I remove them from the pan and set them aside.
Make the brown butter sauce: In the same skillet, I melt the butter over medium heat, letting it bubble and foam. I stir occasionally and watch closely as it turns golden brown and smells nutty — this takes about 4–5 minutes.
Add herbs: I stir in fresh sage or thyme leaves and let them sizzle for about 30 seconds to infuse the butter.
Combine: I add the cooked ravioli to the pan, gently tossing them in the brown butter sauce until they’re coated and heated through. I season with salt and pepper to taste.
Serve: I plate the ravioli and top them with toasted pecans and a sprinkle of grated Parmesan if I’m using it.

Servings and Timing

This recipe serves 2 to 3 as a main course or 4 as an appetizer. It takes about 10 minutes to prep and 15 minutes to cook, so the total time is around 25 minutes.

Variations

Sometimes I add a touch of balsamic glaze or a drizzle of maple syrup to enhance the sweet and savory balance. I’ve also used walnuts instead of pecans, or added a handful of arugula to the sauce at the end for a peppery bite. For extra creaminess, I stir in a splash of heavy cream to the butter sauce just before adding the ravioli. And when I want more texture, I fry whole sage leaves until crisp and scatter them on top.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat with a small splash of water or broth to keep the sauce from separating. I avoid the microwave if possible, since it can make the butter greasy and the ravioli too soft.

FAQs

Can I use frozen butternut squash ravioli?

Yes, I often use frozen ravioli for convenience. I just boil them straight from frozen and adjust the cooking time as needed.

How do I know when the butter is browned, not burnt?

I watch for a golden brown color and a nutty aroma. Once it reaches that stage, I remove it from the heat immediately to keep it from burning.

Can I make this dish dairy-free?

Yes, I use vegan butter and dairy-free ravioli. The pecans and herbs still give plenty of flavor and richness.

What type of pecans should I use?

I use raw pecans and toast them myself for the freshest flavor. If I use pre-toasted, I add them at the end to avoid over-browning.

Is this recipe good for a dinner party?

Absolutely — I love making this for guests. It’s elegant, flavorful, and easy to scale up without much extra work.

Conclusion

Butternut squash ravioli with brown butter sauce and pecans is one of my favorite ways to enjoy cozy, seasonal flavors in a refined yet comforting dish. With minimal ingredients and big impact, it’s perfect for a quiet dinner or an impressive first course. I always come back to this recipe when I want something rich, simple, and completely satisfying.