Garlic & Sage Butter Sauce with Butternut Squash Ravioli

A comforting and flavorful dish featuring delicate butternut squash ravioli tossed in a rich garlic and sage butter sauce. Perfect for a cozy weeknight dinner.

Prep Time

15 minutes

Total Time

35 minutes

Calories

495

Level

Easy

Yields

4 servings

Cost

£2.37

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

20ozButternut Squash Ravioli(Fresh or frozen)

£3.50

0.5cupButter(Unsalted)

£3.50

4clovesGarlic(Minced)

£0.20

0.3cupFresh Sage Leaves(Chopped)

£1.00

0.3cupParmesan Cheese(Grated, plus more for serving)

£1.25

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground, or to taste)

£0.02

0.5cupPasta Water(Reserved after cooking ravioli)

Total Cost

£9.48

£2.37 per serving

The Method

1
Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2
While the ravioli is cooking, melt the butter in a large skillet over medium heat.
3
Add the minced garlic to the melted butter and cook for 1-2 minutes, or until fragrant, being careful not to burn it.
4
Stir in the chopped fresh sage and cook for another minute until the sage releases its aroma.
5
Reduce heat to low. Add the cooked and drained ravioli to the skillet with the garlic and sage butter sauce. Toss gently to coat.
6
Stir in the grated Parmesan cheese and a splash of the reserved pasta water. Toss gently until the cheese is melted and the sauce is creamy. Add more pasta water if needed to reach desired consistency.
7
Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (284g)

495 kcal / 2071 kJ

Carbs

45g

17% of RDA

Fat

28g

40% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Don't overcrowd the skillet when cooking the ravioli to ensure they are evenly coated with the sauce.

Be careful not to burn the garlic, as it can become bitter.

If the sauce becomes too thick, add more pasta water to thin it out to your liking.

For a richer flavor, use brown butter. Cook the butter over medium heat until it turns a nutty brown color, being careful not to burn it.

Cooking Equipment

Large Pot

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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