Why You’ll Love This Recipe

Creamy Sage Sauce for Butternut Squash Ravioli is a rich and aromatic complement to the sweet and nutty flavor of the ravioli filling. The earthy sage, buttery base, and velvety cream create a luxurious sauce that elevates any pasta night. It’s quick to make, yet elegant enough for special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butterfresh sage leavesgarlic clovesheavy creamParmesan cheesesaltblack peppernutmeg (optional)

directions

Melt the butter in a skillet over medium heat until it begins to foam.

Add the fresh sage leaves and cook until crispy and fragrant, about 2-3 minutes.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Lower the heat and slowly pour in the heavy cream, stirring continuously.

Simmer gently for 3-5 minutes, allowing the sauce to thicken slightly.

Add freshly grated Parmesan cheese and stir until melted and smooth.

Season with salt, black pepper, and a pinch of nutmeg if desired.

Toss the cooked butternut squash ravioli in the sauce, making sure each piece is well coated.

Serve immediately, garnished with extra Parmesan and crisped sage leaves.

Servings and timing

This recipe serves 4.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Add a splash of white wine to the butter before adding cream for depth.

Use browned butter for a nuttier, more complex flavor.

Incorporate a touch of lemon zest to brighten the richness.

Add chopped walnuts or pecans for texture and contrast.

Use half-and-half instead of cream for a lighter option.

storage/reheating

Store leftover sauce separately in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen it as needed.Avoid boiling when reheating to prevent curdling.

FAQs

Can I use dried sage instead of fresh?

Fresh sage is preferred for its aroma and crisp texture, but dried sage can be used in a pinch—start with 1/2 teaspoon and adjust to taste.

What kind of cream should I use?

Heavy cream provides the richest texture, but you can use half-and-half for a lighter version.

Can I freeze the sauce?

Cream-based sauces don’t freeze well as they tend to separate upon thawing. It’s best enjoyed fresh.

How do I keep the sauce from curdling?

Keep the heat low and avoid rapid boiling once the cream is added.

Can I make it dairy-free?

Yes, substitute with plant-based butter and cream alternatives, though flavor and texture may vary.

Is nutmeg necessary?

No, it’s optional, but it adds a warm depth that pairs beautifully with the squash filling.

What pasta pairs best besides butternut squash ravioli?

This sauce also works well with pumpkin ravioli, gnocchi, or plain fettuccine.

Can I add protein?

Yes, cooked pancetta, bacon, or grilled chicken are great additions for a heartier dish.

How do I make it thicker?

Simmer a bit longer, or add more Parmesan cheese to thicken the sauce naturally.

Can I use pre-grated Parmesan?

Freshly grated Parmesan melts better and creates a smoother sauce, but pre-grated can be used if needed.

Conclusion

Creamy Sage Sauce is the perfect companion to butternut squash ravioli, blending richness, warmth, and flavor in every bite. Whether you’re preparing a cozy fall dinner or an elegant meal, this sauce delivers sophistication with minimal effort. Give it a try—you’ll be surprised at how something so simple can be so indulgent.