Butternut Squash Ravioli with Maple Walnut Sage Sauce

If there’s one pasta dish that tastes like fall from the very first bite, this might be it. 🍂 Our Butternut Squash Ravioli with Maple Walnut Sage Sauce combines tender ravioli with toasted walnuts, fresh sage, Parmesan, Roasted Walnut Oil, and Vermont Maple Dark Balsamic for the coziest sweet-and-savory dinner.

It’s rich without being too heavy, wonderfully nutty, and has just enough maple sweetness to complement the butternut squash filling. And the best part? It comes together quickly enough for a weeknight but looks and tastes special enough for company.

A Cozy Fall Pasta Made Easy

Butternut squash ravioli already gives us everything we want in an autumn dinner — creamy squash, tender pasta, and that slightly sweet flavor that pairs so beautifully with warm herbs and nuts.

Instead of covering it with a heavy sauce, we let those flavors shine with a simple skillet sauce made with Roasted Walnut Oil, butter, fresh sage, toasted walnuts, and a splash of Vermont Maple Dark Balsamic.

The ravioli gets gently tossed in the warm sauce before being finished with Parmesan and extra walnuts. Simple ingredients, very little fuss, and one seriously good bowl of pasta.

What Makes This Butternut Squash Ravioli So Delicious?

• Butternut squash ravioli: Slightly sweet, creamy, and made for cozy fall dinners.
• Roasted Walnut Oil: Adds rich, toasted nuttiness that complements both the squash and walnuts.
• Vermont Maple Dark Balsamic: Gives the sauce a subtle maple sweetness and balsamic depth without making the dish overly sweet.
• Fresh sage: Adds that savory, earthy flavor we immediately associate with fall.
• Toasted walnuts: Bring crunch and reinforce the wonderful walnut flavor throughout the dish.
• Parmesan: Adds a salty, savory finish that balances the sweet squash and maple.

Roasted Walnut Oil + Vermont Maple Balsamic = Fall Pasta Magic

This is exactly the kind of recipe that shows why our October Pairing works so well together. 🍁

Roasted Walnut Oil brings deep, toasted flavor to the sauce, while Vermont Maple Dark Balsamic adds just enough sweetness and tang to bring out the natural flavor of the butternut squash.

Add fresh sage and toasted walnuts and suddenly a simple package of ravioli tastes like something you’d order at your favorite little fall dinner spot.

And yes, you’ll probably want a piece of crusty bread nearby for whatever sauce is left on the plate. We certainly would. 😉

The Secret Is Toasting the Walnuts & Sage

This recipe moves quickly, but taking a few minutes to toast the walnuts makes a big difference.

Warming them in the skillet brings out their natural oils and gives them a deeper, richer flavor. Then the sage gets a quick turn in the warm Roasted Walnut Oil and butter until fragrant and slightly crisp.

That little step creates so much flavor before the ravioli even enters the pan.

Make It Your Own

Like most of our favorite pasta recipes, this one is easy to customize depending on what you have on hand.

• Swap walnuts for toasted pecans.
• Add sautéed mushrooms for an earthy, savory twist.
• Add crispy pancetta or bacon for extra richness.
• Stir in baby spinach just before adding the ravioli.
• Use pumpkin ravioli instead of butternut squash.
• Add a little goat cheese for a creamy, tangy finish.
• Finish with an extra drizzle of Vermont Maple Balsamic if you love that sweet-savory contrast.

What to Serve with Butternut Squash Ravioli

This pasta is satisfying enough to be the star of dinner, so the sides can stay nice and simple.

Pair it with a crisp green salad, roasted Brussels sprouts, sautéed greens, or warm crusty bread. For entertaining, it also makes a beautiful pasta course before roasted chicken, pork tenderloin, or another cozy autumn main dish.

A simple salad with apples, walnuts, and a maple vinaigrette would be especially delicious alongside it.

Can You Make This Ravioli Ahead?

The sauce comes together so quickly that we recommend making this one shortly before serving, but you can absolutely do a little prep ahead.

Toast the walnuts, grate the Parmesan, chop the sage, and measure your ingredients earlier in the day. When dinner time rolls around, cook the ravioli and finish everything together in the skillet.

The entire dish can be on the table in about 25 minutes — which is exactly the kind of fall dinner we love.

Bring on the Cozy Fall Pasta

Tender butternut squash ravioli. Toasted walnuts. Fragrant sage. Salty Parmesan. Rich Roasted Walnut Oil. And just a touch of Vermont Maple Balsamic bringing everything together.

It’s warm, cozy, sweet, savory, and surprisingly simple.

Grab your Roasted Walnut Oil and Vermont Maple Dark Balsamic from The Little Shop of Olive Oils and turn an easy ravioli dinner into something deliciously fall-worthy. 🍂🍁