Butternut Squash Ravioli with Brown Sugar and Sage

Barbara Miller


Since the very first time I tasted this combination of flavors in a ravioli dish, I became addicted. It has all the elements. Sweet, salty, creamy, crunchy, a little spicy and buttery. just don't think it can get any better than this dish!

★★★★★ 1 vote
10 Min
15 Min
Stove Top


16 oz
butternut squash ravioli, cooked per package instructions
3/4 c
pecans, chopped
1/2 c
dried cranberries
3 Tbsp
butter, not margarine
1/4 c
brown sugar
3/4 tsp
kosher salt
1/4 tsp
cayenne pepper
1 1/2 Tbsp
chopped fresh sage
2 Tbsp
heavy cream


1Prepare pasta as directed on package and drain.
2While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
3Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
4Reduce heat to low, add butter and stir.
5Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
6Whisk in cream, add cooked ravioli and enjoy!
7*** If you can't find butternut squash ravioli, you can always use the chicken ravioli, spinach or even the cheese ravioli and you will be just fine. I usually get mine at Sam's Club or Cub. If you are feeling energetic, you can always make your own.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American