Easy Butternut Squash Ravioli Skillet in 20 Minutes
A quick and delicious one-pan meal featuring pre-made butternut squash ravioli in a brown butter and sage sauce. Ready in just 20 minutes, this recipe is perfect for busy weeknights and delivers restaurant-quality flavor with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 1 (20-ounce) package refrigerated butternut squash ravioli (Buitoni or Rana brand recommended)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8–10 fresh sage leaves
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional)
- For garnish: extra crispy sage leaves, toasted pine nuts or walnuts, red pepper flakes, freshly grated Parmesan
Instructions
- Heat a large skillet over medium heat. Add olive oil and butter together, swirling as the butter melts until it foams.
- Continue swirling until the butter turns amber and smells nutty and toasty (about 3-4 minutes). Watch carefully to avoid burning.
- Add sage leaves to the brown butter. Cook for about 30 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate.
- Place ravioli in the skillet in a single layer. Cook undisturbed for 1-2 minutes until bottoms are slightly golden and crispy.
- Pour broth around the edges of the pan (not directly on ravioli). Cover with a lid or foil and steam for 3-4 minutes.
- Check ravioli for doneness. If still firm, add another tablespoon of broth and steam for another minute until puffy and edges are slightly translucent.
- Remove lid. Pour heavy cream over ravioli and sprinkle with Parmesan. Gently toss with tongs or spatula until sauce thickens.
- Add nutmeg (if using), salt, and pepper to taste. Toss again. Top with crispy sage leaves, extra Parmesan, and other garnishes. Serve immediately.
Notes
Use refrigerated ravioli for best results; frozen ravioli can release excess water. Brown butter carefully as it can burn quickly. For a dairy-free version, use vegan butter and oat milk. For gluten-free, use gluten-free ravioli and adjust cooking time. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 475
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 4
- Protein: 15
Keywords: butternut squash ravioli, one-pan meal, quick dinner, brown butter sage, weeknight dinner, easy pasta recipe, fall recipe