Food & Drink

Butternut Squash Ravioli with Rosemary Butter

Using butternut squash ravioli (or any favorite ravioli) purchased from the store makes this a very simple and quick weeknight dish that is elegant and delicious. 



1 package of store bought fresh butternut squash ravioli (or your favorite ravioli)

5 Tbsp unsalted butter (the better the butter quality, the better the sauce will be)

1 Tbsp olive oil

A sprig of fresh rosemary, leaves removed and minced

Freshly ground black pepper

2 Tbsp pine nuts, lightly toasted in a dry skillet for 4-5 minutes.

Freshly grated Parmigiano-Reggiano


  1. Prepare the ravioli according to package directions until al dente. Drain and set aside. 
  2. Place the butter, olive oil and chopped rosemary in a saute pan and heat the pan to medium/high. The butter will melt and foam. Continue cooking, giving the pan an occasional swirl, until the butter turns a golden brown color and gives off a nutty aroma. Watch closely so that the butter doesn’t burn.
  3. Turn off the heat, put the cooked ravioli into the pan and toss with the brown rosemary butter until the ravioli is warmed through.
  4. Sprinkle with black pepper, to taste. 
  5. Garnish with pine nuts and fresh Parmigiano-Reggiano.
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