3-Ingredient Butternut Squash Ravioli with Sage Butter | Ready in 10 Minutes!

This butternut squash ravioli with sage butter takes only 10–15 minutes to make. You really just need three main ingredients, and the rest are optional but add so much flavor — salty feta, toasted pine nuts, and tangy sun-dried tomatoes.

Ingredients (2 servings)

👉 For US measurements, step-by-step photos, and more tips, check our website: https://vegtasty.com/ravioli-with-sag...

250 g butternut squash ravioli, or any ravioli you like. You can also use other pasta — about 180 g of dry pasta works perfectly.
70 g unsalted butter (we use 82% fat)
15 medium sage leaves

Optional toppings (but they make it extra good!)
20 g pine nuts
20 g feta cheese
10 g sun-dried tomatoes

Method

00:00 - Intro

00:23 - Prepare the toppings

If you want to add the toppings, start with those. Cut the sun-dried tomatoes into small pieces and crumble the feta. These two add extra flavor and texture, so if you have them, use them.

00:34 - Toast the pine nuts

Next, toast the pine nuts. Place them in a dry pan over medium heat and stir often so they don’t burn. It takes about 5 minutes. When they turn golden and smell nutty, they’re perfect. Transfer them to a cold plate right away to stop the cooking.

00:57 - Boil the water

Now, set a pot of water to boil and salt it generously. Brown butter cooks in about 10 minutes, so plan the timing. If your ravioli need 4 minutes, drop them into the water 4 minutes before the butter is ready. You can use any pasta shape for this recipe — it all works.

01:20 - Make the brown butter

Cut your butter into small pieces so it melts evenly. Use a light-colored pan if you have one — that way you can see the butter changing color.
Set the heat to medium. As the butter melts, stir it now and then so it cooks evenly. Use a spatula to scrape the bottom. Stay close; brown butter goes from perfect to burnt fast.

You’ll hear it sizzle — that’s the water evaporating. You’ll also see some foam forming on top. Stir more often so the tiny milk bits don’t stick or burn.

When the sizzling quiets down, that means the water has cooked out. Now stir constantly.

02:25 - Cook the ravioli

While the butter is browning, add the ravioli to the boiling water.

02:39 - Add the sage

Watch the butter — it will turn from yellow to light brown, and you’ll see little golden bits forming at the bottom. When it smells nutty and looks golden brown, it’s ready.
Add the sage leaves. You’ll see big bubbles form around them — that’s what you want. Fry for 1–2 minutes until they’re dark green and crispy.

03:33 - Combine everything

Take the pan off the heat. Add the cooked ravioli straight into the butter. Be gentle so they don’t break. Sprinkle the toasted pine nuts on top and mix carefully.

If the ravioli aren’t done yet, pour the brown butter into a cold pan to stop it from cooking, then add the pasta when it’s ready.

04:00 - Finish and serve

Look at that — golden ravioli covered in nutty brown butter, crispy sage, and crunchy pine nuts. Taste before adding salt. If you’re adding feta, skip the salt — it’s already salty enough.

Top with feta and sun-dried tomatoes if you like.