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Butternut Squash Ravioli with Brown Butter Sauce and Pecans

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This Butternut Squash Ravioli with Brown Butter Sauce and Pecans is a cozy and elegant fall pasta dish. Sweet ravioli are coated in nutty brown butter, accented with toasted pecans and fresh herbs, making it perfect for weeknights or festive gatherings.

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)

Instructions

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package or recipe directions (usually 3–4 minutes if fresh). Drain and set aside.
  2. In a skillet over medium heat, toast pecans for 2–3 minutes until fragrant. Remove and set aside.
  3. In the same skillet, melt the butter over medium heat. Stir occasionally and cook until it foams and turns golden brown with a nutty aroma, about 4–5 minutes.
  4. Add fresh sage or thyme to the brown butter and let it sizzle for 30 seconds.
  5. Add the cooked ravioli to the skillet and gently toss to coat in the brown butter. Season with salt and pepper to taste.
  6. Plate the ravioli and top with toasted pecans and Parmesan cheese if desired. Serve warm.

Notes

  • For a touch of sweetness, drizzle with balsamic glaze or maple syrup.
  • Swap pecans for walnuts or hazelnuts if preferred.
  • Add a splash of cream to the brown butter for a richer sauce.
  • Fried sage leaves make a crispy and aromatic garnish.

Nutrition

Find it online: https://cookedbymaya.com/butternut-squash-ravioli-with-brown-butter-sauce-and-pecans/