Note: We Want The Sauce is reader supported. If you make a purchase through a link on our site, we may earn an affiliate commission - at no extra cost to you. This includes links to Amazon.

What Sauce Goes With Butternut Squash Ravioli?

Spread the love

Butternut ravioli is a deliciously hearty meal that warms you right up–perfect for fall and winter. You probably know that already and have the butternut ravioli to go, but what sauce to serve it with? Luckily, there are plenty of options to choose from–some that are truly simple to make.

So what sauce goes with butternut ravioli? Butternut is naturally sweet, so you want a sauce that brings out the sweetness while also contrasting it. The most common pairing is a brown butter sauce or white wine sauce. Plain white wine sauce, parmesan and cream white wine sauce, creamy white wine and spinach sauce, and garlic white wine sauce are all great pairings for butternut ravioli.  

Can you eat butternut ravioli without sauce? Of course, you can! 

Well-made butternut ravioli is delicious on its own, especially when drizzled with some olive oil and served with some grated parmesan cheese. 

You can also top it with some roasted nuts, such as walnuts. 

Now, let’s dig into more details about the various sauces and the recipes for making them!

Sauces for Butternut Ravioli (Butternut Ravioli Sauce Options)

  • Creamy white wine and sage sauce–combining white wine, cream, and parmesan cheese, this sauce is a dream come true.
  • Garlic white wine sauce–if you like garlic sauce, this sauce is a great option.
  • White wine sauce (with walnuts)–this sauce also contains garlic as well as herbs and comes with the option of adding roasted walnuts. If you don’t add the walnuts, it takes less than ten minutes to make!
  • Creamy garlic and spinach white wine sauce–another creamy option, but with an added touch of spinach
  • Browned butter sauce (with pecans and butternut)–this simple browned butter sauce works really well with butternut ravioli, and if you want some more flavor and texture, you can opt to add some roasted butternut and toasted pecans.         

Butternut Squash Ravioli With Creamy White Wine and Sage Sauce

This sauce is the epitome of indulgence–combining white wine with cream and parmesan cheese, as well as a hint of fresh sage.

Perfect as a hearty winter meal when you want to spoil yourself with some comfort food. 


  • ½ cup unsalted butter (1 stick)
  • 2 tablespoons fresh sage, minced
  • ½ cup heavy whipping cream
  • ½ cup chicken or vegetable broth
  • ½ teaspoon lemon juice
  • ¼ cup freshly grated parmesan
  • coarse salt
  • fresh ground black pepper
  • 3-4 extra fresh sage leaves for garnish, if desired


Step One: Mince the sage, grate the parmesan cheese, and squeeze out the lemon juice from a fresh lemon.

Step Two: Melt the butter in a large skillet over medium heat, stirring frequently, for about five minutes or until the butter starts to foam up. 

Step Three: Add the minced sage to the melted butter and continue to stir. Golden milk solids should become visible at the bottom of the pan–ensure they don’t stick to the skillet.

Step Four: Once the butter reaches a golden brown color (about 2 minutes after adding the sage), remove from the heat and let cool for 2 minutes. 

Step Five: Place the skillet back on the heat and slowly whisk in the chicken broth, then the cream. Be sure you whisk enough that they are both fully incorporated. 

Step Six: Add the lemon juice and parmesan cheese, whisking continuously until the cheese is fully melted. 

Step Seven: Remove the pan from the heat and season the sauce to taste. Add in the cooked ravioli, stir, and plate. Garnish with sage and grated parmesan cheese if you like. 

Butternut Squash Ravioli With Garlic White Wine Sauce

A simple white wine sauce with a distinct garlic flavor. 


  • 2 garlic cloves
  • ⅓ onion
  • ¾ cup white wine
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 2 cups vegetable broth
  • ¼ tsp salt
  • ¼ tsp black pepper
  • A squeeze of lemon juice to taste


Step One: Peel and mince the garlic and onion.

Step Two: In a skillet or saucepan, heat up the olive oil and sautée the onion and garlic. The onion should become translucent and start sticking to the pan (not burning). 

Step Three: Add the white wine to deglaze the garlic and onion, using a wooden spoon to stir so that the onion and garlic come off the bottom of the skillet. Continue to cook until the white wine is reduced by half. Remove from the heat.

Step Four: Make the roux by combining the flour and olive oil. Stir until you have a lump-free paste. 

Step Five: Add the roux to the pan, stirring as you go. The sauce should become smooth. 

Step Six: Place the pan back on the heat and stir in the broth. Cook until it thickens a bit. 

Step Seven: Season the sauce with salt, pepper, and lemon. 

Step Eight: Add the cooked ravioli, stirring gently, then plate. Or plate the ravioli and then spoon the sauce over it. 

Butternut Squash Ravioli With White Wine Sauce (& Walnuts)

This white wine sauce calls for both garlic and herbs, as well as an option to add roasted walnuts at the end.

You can also opt to serve it with roasted butternut squash, as well as sautéed kale if you want some extra veg!

If you aren’t adding the veg, this sauce takes less than ten minutes to make!


  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 10 sage leaves
  • 2 tbsp dry white wine
  • 1 tsp fresh thyme
  • ¼ tsp sea salt
  • ¼ cup roasted and chopped walnuts, optional
  • Freshly ground black pepper
  • 1 cup roasted butternut squash cubes, optional
  • ½ bunch sautéed kale, optional
  • Grated pecorino cheese, optional


Step One: Use a skillet or saucepan to heat the oil over medium heat. Once the oil is hot, add the garlic and sage and cook for 3 minutes. 

Step Two: Add the wine, thyme, and salt and cook for 2 minutes while stirring. 

Step Three: Plate the cooked ravioli and spoon over the sauce. Add the roasted and chopped walnuts and grated pecorino cheese, if desired.  

Step Four: If using, add the sautéed kale and roasted butternut squash.  

Butternut Squash Ravioli With Creamy White Wine And Spinach Sauce

A creamy spinach sauce is never wrong.

Well, almost never. And certainly not when pairing it with butternut ravioli! 


  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic
  • ½ cup white wine
  • 1 ½ cup heavy cream
  • ⅓ cup parmesan cheese (grated)
  • ½ tsp salt 
  • ⅛ tsp black pepper
  • 1 cup fresh spinach


Step One: Mince the garlic and grate the parmesan cheese. 

Step Two: Add the butter and olive oil to a skillet and heat over medium heat. Once the oil and butter are hot, sautée the garlic for a few minutes. 

Step Three: Turn up the heat to high and pour in the white wine. Stir. Let cook for about 2 minutes.

Step Four: Stir in the heavy cream and let it simmer. 

Step Five: Stir in the spinach and let cook till wilted or about 3 minutes while you season the sauce with salt and pepper to taste. 

Step Six: Remove the skillet from the heat and stir in the grated parmesan cheese. Stir until all cheese has been melted and incorporated into the sauce. 

Step Seven: Add the cooked ravioli and gently stir. Then plate. Add a touch of freshly ground pepper if desired. 

Butternut Squash Ravioli with Browned Butter Sauce (With Pecans And Butternut)

This simple browned butter sauce is super easy to make and works well on its own.

If you want to make your dish more substantial, however, you can add some toasted pecans and roasted butternut squash.

Yes, that’s butternut on butternut, but it works surprisingly well!


  • 2 cups butternut squash, cubed
  • 1 tbsp olive oil
  • 3 tbsp fresh thyme, divided
  • Salt and pepper
  • 4 tbsp butter
  • 2 tbsp balsamic vinegar 
  • 2 tbsp lemon juice
  • ½ cup pecans toasted


Step One: Turn on the oven to 400 degrees Fahrenheit. 

Step Two: Peel and cube the butternut squash. 

Step Three: Put the cubed butternut squash in a bowl and toss with olive oil, thyme, salt, and pepper, then spread on a baking sheet lined with baking paper. Make sure it’s one layer of butternut squash only (i.e., spread it out, don’t build it up like a mountain).

Step Four: Ensure the oven has reached 400 degrees F, then roast the butternut for 30 minutes. 

Step Five: Place the butter in a medium-sized skillet over medium heat. Cook for about 4-5 minutes–it should be browning but not burning. Remove from heat. Let cool for 5 minutes. 

Step Six: Add the lemon juice and balsamic vinegar to the butter. Stir. 

Step Seven: Add the cooked butternut ravioli to the sauce. Gently stir. 

Step Eight: Plate the ravioli. Add the roasted butternut squash and toasted pecans. Season with freshly ground pepper and garnish with thyme, if desired.  

The No Sauce Option

Butternut ravioli is delicious on its own.

Once plated, drizzle with olive oil and season with salt and freshly ground pepper.

You can also opt to grate some parmesan cheese over it. 

The Side Salad

Want your five a day? Create a lovely wintery salad using baby spinach, apples or pears, toasted pecans, and dried cranberries.

You can even toast the pecans with a bit of salt and sugar if you want a delicious edge to the salad.

Have a craving for cheese? Add some green cheese to the mix. 

Want the salad to be a bit more bitter and peppery?

Opt for arugula instead of baby spinach.

The peppery taste of arugula works great in contrast to the sweetness of the butternut squash.

Love Ravioli? Wondering what the best sauces are for other types? Then my other related guides may be of interest:

Spread the love