Butternut Squash Ravioli Sauce Recipe
As a busy mom of three kiddos, make-ahead meals that are healthy and easy to make are a staple. This Savory Butternut Squash Casserole is one of my favorites! Here’s what’s great about it:
- It can be made ENTIRELY in one casserole dish (yay for easy cleanup!)
- It’s made with frozen or pre-cut butternut squash to save time.
- This recipe is so flavorful, hearty, and delicious!
- You can make it your own and freeze/refrigerate it for later.
- Make this healthy squash casserole in just 35 minutes!
You’ll Also Love: Butternut Squash Gnocchi
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!
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
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
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Butternut Squash Ravioli (30-Minute Recipe)
Creamy, savory Butternut Squash Ravioli recipe that's one of my current favorites! Made with the warm flavors of garlic, sage, and thyme, a hearty and wholesome butternut squash sauce, sautéed buttery shallots, and parmesan cheese to your heart's desire. Top it off with a sprinkle of red pepper flakes for a little bit of kick. This comforting, easy vegetarian recipe comes together in just 30 minutes, making it one of the best weeknight dinners!
Servings: 4 Servings
Calories: 535 kcal
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!
Video
Notes
TIP: Make this recipe vegan by subbing avocado oil or olive oil for the butter, using vegan ravioli, and vegan parmesan!
Nutrition
Serving: 1.5 Cups | Calories: 535 kcal | Carbohydrates: 61 g | Protein: 22 g | Fat: 23 g | Saturated Fat: 10 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 88 mg | Sodium: 1481 mg | Potassium: 362 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 7884 IU | Vitamin C: 20 mg | Calcium: 201 mg | Iron: 13 mg
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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.