Directions 7 steps | 20 Minutes
Measure and prep all ingredients.
Prepare the butternut squash ravioli. Bring a large pot of salted water to a boil. Cook the butternut squash ravioli according to the package’s instructions.
While the ravioli is cooking, prepare the butternut squash ravioli sauce. In a large saucepan over medium heat, melt the butter. Once the butter is melted, add the thyme sprigs and the sage leaves.
Once the butter starts to form small browned bits of butter, add the pine nuts. Toast the pine nuts in the butter while the butter finishes browning, about 1-2 minutes.
Stir in the freshly grated Parmesan cheese. Add the lemon zest and squeeze the lemon juice into the browned butter, if using. Season with black pepper.
Remove the thyme sprigs and toss the cooked butternut squash ravioli into the sauce.
Plate the pasta and top with more Parmesan cheese if desired. Serve and enjoy!
- Because there are only a few ingredients, quality is key. High-quality butter is important for a delicious butternut squash ravioli sauce. Try sourcing cultured or European butter.