If you are starting to plan for the holidays, add Butternut Squash Ravioli to your list! Little clouds of stuffed pasta topped with lightly fried sage leaves and then drizzled with brown butter. This Autumnal side is a must for your next gathering!
Start with fresh ravioli. I buy mine at our local natural foods market. It’s made with organic ingredients and always fresh. The containers come in a 12 ounce size so I’ll pick up two if I’m serving 4 to six side-dish servings.
You’ll also need fresh sage leaves, creamy butter, olive oil, salt and pepper. That’s it!
Start by melting butter in a skillet. Add the sage leaves and saute until golden brown.

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Squash Ravioli with Fried Sage

serves 4 -6 as a side dish
Ingredients
- Two 12 ounce packages of fresh squash ravioli (refrigerator section of your grocer)
- 1 cup lightly packed or two containers of fresh sage
- 6 tbsp butter
- 2 tbsp butter
- salt (for pasta water and to finish the dish) and pepper
Instructions
- Start by melting butter in a saucepan.
- Add sage and use a spoon to saute the leaves until brown.
- Get your pasta water on. When it begins to boil, add 1 tbsp kosher salt and then add the ravioli.
- Remove sage when brown and crispy. Allow to sit on a paper towel
- Strain ravioli, do not rinse.
- Add to your favorite serving bowl.
- Top with fried sage.
- Serve.
4 Responses
Do you pour butter over pasta? Ir just use the sage leaves?
I would pour the butter over and additional olive oil if needed.
So the remaining 2tbs of butter is used where? Thanks
Hi Deb, Sorry I missed this comment. I changed that to olive oil (optional). Once the sage is fried and removed, you will have butter in your pan. I usually add the ravioli to the pan, toss, plate, add olive oil if needed, sprinkle with course French sea salt and then add the fried sage leaves. So good!