Butternut Squash Ravioli Sauce Recipe
I love it when a meal tastes like the seasonal flavors and looks like it too! Cheese ravioli perfectly matches this subtly sweet, creamy Butternut Squash Ravioli sauce. The herbs elevate this sauce and make for a savory and complex flavor while still being a simple and quick weeknight meal. And I can’t get over how easily it all comes together!
Adding this to your weeknight menu this fall is a total must! This Butternut Squash Ravioli is ready in just 30 minutes and is truly one of my favorite fall dinners. I know you’ll love it, too!
You’ll Also Love: Butternut Squash Gnocchi
Squash Ravioli ingredients/substitutions
- Cheese Ravioli – Refrigerated ravioli is my favorite option for this recipe. Trader Joe’s has a great one in the refrigerated section!
- Butter – Unsalted or salted, your choice! You can substitute avocado oil or oil olive if you prefer.
- Shallots – Finely diced
- Minced Garlic
- Butternut Squash – Raw and cubed. For this recipe, raw is best as frozen squash could make the dish a bit watery!
- Chicken or Vegetable Broth
- Fresh Thyme/Chopped Sage – Dried herbs can also be used! Simply lower the amount to one teaspoon for each.
- Grated Parmesan – You can sub with vegan parmesan, vegan ravioli, and your favorite oil for the butter to make this recipe completely vegan! You can also add extra parmesan to taste.
- Salt & Pepper
- Red Pepper Flakes
How to Make Butternut Squash Ravioli
With the sauce cooking in one pan, and your ravioli in another, this recipe comes together super easily in just a few steps.
Make the Butternut Squash Sauce
- Sauté the shallots and butter for a few minutes, then add the minced garlic and herbs.
- Pour in half of the broth and the cubed squash.
- Cover and simmer until the squash is tender.
- Transfer to a blender (or food processor), adding the parmesan, salt, pepper, and remaining broth.
- Blend until smooth, adding broth to thin for your desired consistency!
Cook the Ravioli
- Refrigerated ravioli cooks in just 4-5 minutes in boiling water. Boil the water and drop the ravioli in just before you begin blending the sauce.
- Follow the directions directly from the package for exact timing so your pasta is perfectly cooked!
Putting it All Together
- Pour the sauce over the drained pasta and gently stir together, being careful not to break the ravioli pouches.
- Top with red pepper flakes, and a sprinkle of fresh thyme and enjoy!
Butternut Ravioli topping/mix-in ideas
Adding toppings and/or proteins to this Butternut Squash Ravioli is a simple way to make it your own! Here are a few ideas for toppings, mix-ins, and how to serve this recipe:
- Roasted Pepitas
- Toasted Garlic Breadcrumbs
- Burrata
- Parmesan Crisps
- Hemp Seeds
- Roasted Broccoli
- Ricotta Cheese
- Roasted Chicken
- Garnish with Fresh Sage Leaves
- Roasted Brussels Sprouts
What Pairs Well With Butternut Squash Ravioli?
Butternut squash ravioli is the ultimate comfort dish, and the right sides and toppings can make it shine even more! This creamy, savory recipe pairs beautifully with light, fresh flavors or complementary rich ones. Here’s what to serve Butternut Squash Ravioli with:
- Crisp Salads: A bright arugula salad with lemon vinaigrette or a classic Caesar salad balances the richness of the ravioli.
- Garlic Bread: Warm, crusty garlic bread or focaccia is perfect for soaking up any extra sauce.
- Roasted Vegetables: Brussels sprouts, asparagus, or roasted carrots add a hearty, veggie-packed side.
- Seasonal Soups: A cup of tomato bisque or a light vegetable soup creates a cozy pairing.
- Wine: Butternut squash ravioli is amazing with a glass of Pinot Grigio, Chardonnay, or even a light red like Pinot Noir.
Does Pesto Go Well With Butternut Squash Ravioli?
Yes, absolutely! Pesto adds a vibrant, herby twist that pairs beautifully with the creamy butternut squash filling. Its basil-forward flavor contrasts with the sweet and savory notes of the squash, creating a perfect balance. Whether you drizzle it on top, serve it as a side dip, or mix it into the sauce, pesto is a delicious way to elevate this dish! For a seasonal spin, try a sage or walnut pesto to complement the warm flavors.
How to Store Leftovers
To store leftovers of the Butternut Squash Ravioli, let cool completely. Place in an airtight storage container and refrigerate for up to 5 days or freeze for 1-2 months.
Reheating Butternut Squash Ravioli Leftovers
Here’s how to reheat Butternut Squash Ravioli quickly and easily:
- Arrange the leftover Butternut Squash Ravioli in a single layer in a microwave-safe container.
- Add a Tablespoon of water and cover the container with a microwave-safe lid. The water and covering it helps prevent the pasta from drying out.
- Microwave for 1-2 minutes and make sure it’s heated through!
- This recipe can also be reheated on the stovetop.
More Healthy Pasta Recipes You’ll Love
- Garlic Parmesan Chicken Pasta
- Baked Gluten-Free Mac & Cheese
- Creamy Lemon Garlic Pasta
- Creamy Pumpkin Pasta Recipe
- Mushroom & Spinach Pasta Bake
Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) course!
Butternut Squash Ravioli Recipe
Equipment
Ingredients
- 16- ounces cheese ravioli (refrigerated)
- 2 Tablespoons butter
- 2 medium shallots (diced)
- 1 Tablespoons minced garlic
- 2 cups cubed butternut squash
- 1 cup chicken or vegetable broth
- 1 Tablespoons fresh thyme
- 1 Tablespoon chopped sage
- 1/2 cup grated parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Melt the butter in a skillet.
- Add in the diced shallots and sauté for about 5-7 minutes.
- Add in the garlic, sage, and thyme.
- Sauté an additional 1-2 minutes.
- Add in the cubed squash and 1/2 cup of the chicken or vegetable broth.
- Cover and let simmer until the squash is fork tender, stirring occasionally.
- Meanwhile, cook ravioli according to package instructions.
- Once fork tender, transfer to a blender with all remaining ingredients, including the remaining 1/2 cup of broth.
- Blend until smooth, adding more broth if desired to thin it out.
- Combine with the ravioli and top with more fresh thyme if desired. Enjoy!
Cynthia says:
I picked up some butternut squash ravioli from the grocery store on a whim (and a hungry shopping trip) to try it out and see about making a couple freezer meals out of it. Afterall, I did have that 3-month old butternut squash still sitting on my kitchen ledge just eyeing me pitifully each day that I didn’t use it. So, I picked up some sweet italian sausage and decided to give it a go! Every recipe I came across used a butter sauce, but I didn’t want that because I wanted to use tte butternut squash as a sauce. And then I found THIS recipe. This is ABSOLUTELY DELICIOUS!!!! The sauce texture was perfect and it made 2 freezer meals for me and my son. I made some minor changes to personalize it a bit, but the base sauce recipe stayed pretty close to as-written. Thank you for sharing this divine recipe! It will now be a staple in my house – especially during the fall and winter! (It was so good I felt guilty not having company over to share it with).
Jar Of Lemons replied:
Thanks so much for the kind words, Cynthia! I’m glad you and your son enjoyed this recipe. 🙂
veronika says:
the creamy butternut squash sauce was absolutely delicious! So creamy and perfect for the cold months!
Jacqueline Debono says:
I used this wonderful butternut squash sauce with my homemade cheese ravioli. The combination was sublime!
madelyn says:
This was such a delicious recipe for ravioli. The sauce was incredible in taste and texture. A keeper for sure!
Kristina says:
I love recipes like this that use vegetables as a base for sauces, and boy was this one amazing! The sauce was exceptional in flavor with all of the seasonings and herbs.
Tammy says:
Ooh this looks so comforting and delicious! What a fabulous idea and cozy winter meal for the family. It’s also very easy to make too…perfect in the a pinch meal ^_^
Lauren says:
The butternut squash sauce was delicious! I loved this recipe for a quicker way to enjoy butternut squash ravioli. Will make again!
Elaine says:
This is an easy and awesome recipe! Excited to try this on weekend! Thanks for sharing!!
Colleen says:
We loved this recipe. It’s so simple with the store-bought ravioli, and the sauce is amazing!
Jar Of Lemons replied:
I’m glad you all enjoyed this, Colleen! 🙂
Marta says:
This butternut squash ravioli looks like the perfect dish to make for Meatless Monday. I love that you’ve incorporated vermouth as well.