Butternut Squash Ravioli-The Little Shop of Olive Oils

Butternut Squash Ravioli


For the Butternut Squash Ravioli:

For the Sage and Hazelnut Brown Butter Sauce:


  • Bring a large pot of salted water to a boil.
  • Cook the butternut squash ravioli according to the package instructions until they float to the surface, usually about 3-5 minutes.
  • Drain the cooked ravioli and drizzle them with 1 tablespoon of extra virgin olive oil (EVOO) to prevent sticking. Set aside.
  • In a large skillet, melt the unsalted butter and olive oil over medium-high heat. Allow it to bubble and foam, stirring occasionally until it turns a rich golden-brown color, usually about 2-3 minutes.
  • Add the fresh sage leaves to the brown butter and let them fry for about 1-2 minutes until they become crispy. Remove the sage leaves and set them aside on a paper towel to drain.
  • In the same skillet, add the chopped hazelnuts to the brown butter. Toast them for about 2-3 minutes until they become fragrant and slightly golden. Be careful not to burn them.
  • Season the hazelnuts with a pinch of salt and freshly ground black pepper.
  • Gently add the cooked butternut squash ravioli to the skillet with the sage and hazelnut brown butter sauce.
  • Toss the ravioli in the sauce until they are well coated and heated through.
  • Plate the ravioli with the sage and hazelnuts.
  • Garnish with the crispy fried sage leaves.
  • Optionally, top with grated Parmesan cheese for an extra layer of flavor.
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