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Sage-Pecan Butternut Squash Ravioli

I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. —Barbie Miller, Oakdale, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
  • 3/4 cup chopped pecans or walnuts
  • 3 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • Shaved or shredded Parmesan cheese


  • Cook ravioli according to package directions.
  • Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage.
  • Drain ravioli; add to skillet and toss to coat. Top with cheese.

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